I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.
Hi tanna, nothing is sacred, it's all about making an extra buck by whatever means.
Hi kitchen hand, it seems to me that people in the country actually prefer two-tooth; there is nothing at all wrong with it, the flavour is great. Nothing has changed much since then, lamb is still expensive and it looks like in some butcher shops, hogget has caught up.
Photos, Original Recipes, and Text - (C) Copyright: 2005-2010 At My Table by Neil Murray, all rights reserved.
You may re-post a recipe, please give credit and post a link to this site.
4 Comments:
It seems we have to suspect everything and anything.
Ironically, we never ate lamb at all when growing up - it was all two-tooth then. Lamb was too expensive.
Hi tanna, nothing is sacred, it's all about making an extra buck by whatever means.
Hi kitchen hand, it seems to me that people in the country actually prefer two-tooth; there is nothing at all wrong with it, the flavour is great. Nothing has changed much since then, lamb is still expensive and it looks like in some butcher shops, hogget has caught up.
jordan shoes
golden goose sneakers
yeezy shoes
golden goose
yeezy 350 v2
jordan shoes
kobe
hermes birkin
Golden Goose
golden goose sale
Post a Comment
<< Home