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 Post subject: tetsuya's ab recipe
PostPosted: 31 Mar 2013, 21:48 
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Joined: 03 Nov 2005, 02:36
Posts: 1248
http://www.youtube.com/watch?v=Jo-HUS8cS7U
Gave this a go tonight, served it with some past and a salad and it went OK. I think 30 mins on the low heat would be better than 15. I did 20 and the narrow bit that goes up to the shell was still a bit chewy not really soft like the thinner bits of the foot.
I'll do it again.

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WARNING: CONTAINS CARROT


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 Post subject: Re: tetsuya's ab recipe
PostPosted: 01 Apr 2013, 19:23 
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Joined: 19 Aug 2011, 21:36
Posts: 293
Isn't bad hey? I tried it late last year on a couple of smaller blacklips I picked up in the bay - would have been 11 and 12 cm shell sizes. Found 15 minutes was probably a bit long for the smaller one, but over all the recipe worked really really well. Substituted a few ingredients, mainly white wine for mirin and brown onion instead of shalots, but worked well none the less.


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