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Unread 03-10-2011, 07:56 AM   #19
barbefunkoramaque
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Join Date: 11-11-07
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There is only one time I have ever endorsed cutting them in half. Thats when you have an event where you simmered them in a STRONG beef stock with juniper berries, bay leaves and worchestershire, then cut them, season them and throw them on..... WITH ABOUT 200 SIMILAR PIECES!!!!!!!!!!!!!

Furthermore you don't actually cut in half... the point/falt section you find and cut that in half with the larger portion being the flat tip and part of the point as well. If you do this then dont even cut out the hard fat.

In essense then... unless you want to make these adjustments.... don't do it. :-)
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