"OmManiPadmeOmelet" > wrote in message
...
> 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!

Aye, but in this case I got it done, and quickly, and it was fantastic.
Patience would have gotten me no better results and just have taken longer.
There's a certain joy in being child-like excited at new things yaknow,
heheheheh!

Cheers Kat ',;~}~



Shaun 'big kid' aRe