Riku Mattila :verified: on Nostr: The key to making homemade kebab is to work on it long enough to get all the air out. ...
The key to making homemade kebab is to work on it long enough to get all the air out. Else it will be meatloaf. Fry in a tinfoil at 90-95 °C for 5-6 h, cut to chips, and deep fry.
Published at
2024-07-21 13:42:12Event JSON
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