Oh, Lee, super very important.
Take the meat out and leave it to stand for 25 minutes before carving it. I say "carving", but it'll fall to pieces under the slightest encouragement from even the sharpest knife. Whack some tin foil over it, it'll retain its heat lubberly.
Posted By: Arizona Bay on June 30th 2014 at 20:30:17
Message Thread
- PM: Yellamoron. (General Chat) - Arizona Bay, Jun 30, 18:56:23
- Oh, Lee, super very important. (General Chat) - Arizona Bay, Jun 30, 20:30:17
- Does the fat crisp up if you pot roast it? And do you boil it first? (General Chat) - Arganth, Jun 30, 19:15:01
- No, I get soggy rind, which is discarded. (General Chat) - Arizona Bay, Jun 30, 19:20:33
- Man up. Stick it under the gorilla. Crisp it up. Cracking crackling. (n/m) (General Chat) - Jim Nasium, Jun 30, 19:32:24
- No, I get soggy rind, which is discarded. (General Chat) - Arizona Bay, Jun 30, 19:20:33
- Girl of the day (n/m) (General Chat) - Real Man, Jun 30, 19:09:49
- ^^^ Micropenised parody of masculinity, who depends on his Mum for a decent meal. (n/m) (General Chat) - Arizona Bay, Jun 30, 20:10:51
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