Quote:
Originally Posted by Penn
Old school butchering techniques, utilizing only a once good knife and mallet. The trick to splitting down the center of the chine, or backbone is a solid and certain 1st strike swiftly delivered. No pussyfooting around. Removing the silver skin, or facia properly yields the add bonus of Lamb Capriccio, one of tonights specials #dfloretrestaurant
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Was that 1st strike too swift or too solid?