Food

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Aroogah in reply to @Tenderloin

That porchetta looks shellacked. Like Basque cheesecake levels of caramelisation. Bra. Vo.

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Tenderloin in reply to @Aroogah

Yeah if I’m critiquing myself I’d say that I could have cooked it a little slower/shorter for the main cook and then cranked the heat. But Xmas day happened and I can’t be too sore.

The charred sprout salad with crispy sage leaves was a total winner

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