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The Legislature doesn't realize we're not just losing beer sales, it's meat, paper towels, you name it".
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1. Dry meat with paper towels.
Most supplies, from meat to paper clips, must be flown, sometimes thousands of kilometres, from South Africa.
One day, when Egan made us ham and turkey sandwiches for lunch, she neatly squeezed each slice of meat between paper towels to insure that all were equally dry.
Transfer the meat onto paper towels to remove any excess fat and grease.
Blot the meat with paper towels to remove excess moisture and refrigerate it until ready to use.
Covering meats with paper or protective plastic films prevents excessive moisture loss and microbial contamination.
The trick was to cut small quantities of meat into paper-thin slices, season them with condiments, preserves, and spices, add whatever vegetables you could grow or barter, and keep adding until you arrived at a dish so tasty that you forgot how little meat was in it.
Place all meat on paper-towel-lined plate, cover with plastic wrap and refrigerate until ready to use.
A whole lot of meat, shaved paper-thin, is covered with soft, grilled onions and house-made cheese whiz.
They put the meat on wax paper and then wrap it in butcher paper.
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CEO of Professional Science Editing for Scientists @ prosciediting.com