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(
rob, Sun 1 Apr 2001, 1:00)
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Cut it up BIG. If I make a pot of curry I buy 3 packs of neck. 400 to 500g a pack. I cut each one into 3 or 4 pieces max.
For stew I use a joint of meat, keep it whole and fork it to pieces at the end.
(, Wed 7 Sep 2011, 10:37, 1 reply, 14 years ago)
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