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(, Sun 1 Apr 2001, 1:00)
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Food in general, in fact.
(, Tue 7 Jun 2011, 17:45, 1 reply, 15 years ago)
I recently discovered the excellent dodge of taking the cooked, cooled and pressed beef back to the butchers' I got it from, and getting them to thin-slice it on their machine. That might sound lazy (well, it is) but when you've got close on 3kg of beef and it needs to be sliced to about 1-2mm thick, it takes quite some time!
(, Tue 7 Jun 2011, 17:54, Reply)
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