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You could always bash your pork with a meat tenderising hammer. It will only hurt a little bit.
Oh, and BM, don't forget to wrap your piece of meat in clingfilm or a lightweight plastic bag before giving it a good bashing
Quote from: Pastis on November 21, 2011, 05:36:18 PMOh, and BM, don't forget to wrap your piece of meat in clingfilm or a lightweight plastic bag before giving it a good bashing That's how Roy Orbison started
Mr C purchased one of these for me...http://www.amazon.co.uk/AnySharp-Global-Worlds-Sharpener-Classic/dp/B001DXVL6K/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1324214409&sr=1-1It works really really well. You can't see the blood gushing out from this picture though.
Quote from: Miss Creant Commander of the picklement and baking BAb(Hons) on December 18, 2011, 01:23:35 PMMr C purchased one of these for me...http://www.amazon.co.uk/AnySharp-Global-Worlds-Sharpener-Classic/dp/B001DXVL6K/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1324214409&sr=1-1It works really really well. You can't see the blood gushing out from this picture though. Serious question. Does it sharpen better than the one in the Amazon video on that page I'd be disappointed if a newly sharpened knife cut a tomato like that