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( , Sun 1 Apr 2001, 1:00)
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that actually has a taste, rather than being cold (or warm) fizzy piss.
Also proper coffee, butcher's meat and local veg.
( , Mon 6 Aug 2012, 13:19, 2 replies, latest was 12 years ago)
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from a shop that sepcialises in meat, as a luxury. It should be bog standard. Supermarkets have managed to educate people that hanging a piece of meat for 15 days is somehow special, when it's more like the absolute minimum you should ever reasonably expect.
( , Mon 6 Aug 2012, 13:21, Reply)
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I've started buying more joints and using leftovers.
( , Mon 6 Aug 2012, 13:23, Reply)
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( , Mon 6 Aug 2012, 13:26, Reply)
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My butcher, makes sausages(with scotch bonnet and lime zest) & burgers especially for me, also supermarket meats are generally processed in such a way to add weight.
( , Mon 6 Aug 2012, 13:28, Reply)
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