In article >,
"Shaun aRe" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > "Shaun aRe" > wrote:
>
> > 1 lb. is not a lot. ;-) I'd do at least 5 lbs. to make it worth the
> > electricity and marinade time. <G>
>
> Exactly - less money thrown away should I have made a mistake, but 5lb of
> that meat would have cost me around 25 quid anyway!
>
> > Hint tho', just get a flat bit of meat and cut it yourself this time
> > since the butcher is clueless. <lol> It's also hard as hell to cut meat
> > to 1/4" thick if it's raw and thawed.
>
> He might have been, but the other 2 there are not! I did manage alright with
> the cutting anyway really - had plenty of practice over the years, yaknow?
>
> > Freeze it partially (or freeze and partially thaw) to where it's just
> > stiff enough to cut but not too hard to cut. It's a BREEZE to get really
> > thin cuts that way! I can cut it thinner than 1/4" inch when I do that.
> >
> > Cheers!
>
> I was in a ruchs to get it in the marinade so I could get it drying soon as
> poss or I'd have done that (seen you and many others mention it, ta!).
>
>

Patience grasshopper... Patience. ;-)
It can be a virtue.

All good things are worth waiting for!

Hugs!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson