Author Topic: high meat, mine and yours  (Read 2083 times)

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Offline van

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high meat, mine and yours
« on: November 20, 2008, 01:34:56 pm »
Wondering if my high meat,  don't have a lot of experience with it, is 'good'.  It has a biting hottish ammonia taste and smell.  Can anyone tell me if that's to be expected, or what their high meat is like, taste and smell wise.  Thanks

Online TylerDurden

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Re: high meat, mine and yours
« Reply #1 on: November 20, 2008, 11:03:17 pm »
Sounds like you're doing it right from the description. I tend to wait until it's ridden with a few fungus-threads but I always eat it before it becomes a liquid gooey mess(say 2-4 weeks after preparation, depending on fridge-temperature etc.)
"What is the point of growing up If you can't be childish sometimes..." - Tom Baker as Dr Who.

 

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