h a l f b a k e r yGo ahead. Stick a fork in it.
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Taking flank steak or for a seafood variety, batoid fin rays, then using an xacto knife and a needlenose pliers, strip out fascicles discretely, then trim to 10cm lengths.
Boil or sautee these delicate things, then cover with oil and garlic, chimichurri or whatever, and spin up on your fork, for a
low carb pasta option with excellent mouthfeel.
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So, thin-sliced roast beef then? |
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Facistii? 10cm a bit too short though. But doesn't explain 'spha...|' |
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//So, thin-sliced roast beef then?// |
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Not just thin, but also and at the same time narrow. |
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It makes sense to me. [+] |
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Sounds like it to me FT. Errrgh. |
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Elvers are about as thin as thick spaghetti, need no
painstaking preparation, and are delicious. |
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like pulled pork... wait, "pulled beef" is a thing. |
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So are mealworms, [mb], but this idea specifies beef. |
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But mealworms are far too short. |
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Unless you use meat glue. |
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I'm offended by this idea because it made me hungry. |
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