And they had to be koshered within 72 hours of slaughter.
Without time to hang and tenderise, salting and slow cooking was the best way to turn tough meat into stuff that can be eaten with a spoon.
Thomas began working on her solo album in 2000 after the completion of promotion for TLC's third album, Fan Mail (1999).
She ceased production when work began on the next TLC album, 3D (2002).
Ray returned to television in 2009 with For the Love of Ray J, a reality dating show on VH1, which has aired two seasons and spawned a spin-off show, Brandy and Ray J: A Family Business, which will air in April, 2010.
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Or carved into fat juicy slices with boiled potatoes and a great pile of horseradish. And the Irish certainly created the export salt beef market, and were dominant until the 19th century, when the British and their cheaper, canned South American beef took over.
’ I don’t have the heart (nor, more importantly, the nerve) to tell her my beloved piece of salted brisket still has a good five days’ brining left. ‘Then the fridge will be back to normal.’ I’ll take this one 12 hours at a time, I reckon. Back in those dark, distant days before electricity and refrigeration, salt was an essential ingredient in the preserving of all meat.