They didn't need to because they have always made the great one.
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too right mate, it was a long slow way of turning beautiful home grown brisket into dogfood
one thing iv found with sousvide is that if you put enough oil in the bag before sealing to coat the meat your edges look a lot nicer
https://uploads.tapatalk-cdn.com/201...b2f2f693c8.jpgwild pork back leg, 7.5 hours in the oven. The shank has already been picked clean as it came out earlier and fell apart.
Dog or me ??
Domestic Pork sorry Derek :(
Attachment 96475
That looks a bit flasher than what I’ll be throwing at the plate.
Although colour matched to the plate, the table cloth has an air of 'cheapness' and needs upgraded
Dinner set sat in mother in-laws cabinet for 40+ years - she had bought new in Dresden East Germany (mid 60's) when her and husband (wifi's father) were stationed there.
Touch wood - have not broken 1 piece as yet - but as wife said - better to use than just wank over (actually my words)
Dresden even post WWII has/had maybe best china in World - amazing how it holds the heat
Smoked some salmon today after curing it overnight in Himalayan salt ... then chillled it for 3 hours and served it on steamed beans with homemade mayo.
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