you are viewing a single comment's thread
view the rest of the comments
[–] 2 points 4 months ago

Fair enough. You’d be surprised how good/close some of this stuff can be if you make it yourself when it’s stuff like sausages, black pudding, haggis.

The hard ones for me are things like lamb shank — can’t replicate the texture or fat marbling in something like a tagine.

  • source
  • parent