Was a little disappointed with the recent Satay quality in the TPR.... see comparison below;
First we have ground-based "charcoal specials", as you can see they were very dry and the original meat was no longer possible to identify
Versus "nice juicy" ones in R
3 to 1 in favour of air-based Satay versus ground Satay in my last 4 samplings.
First we have ground-based "charcoal specials", as you can see they were very dry and the original meat was no longer possible to identify
Versus "nice juicy" ones in R
3 to 1 in favour of air-based Satay versus ground Satay in my last 4 samplings.
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