朋友去西班牙托左隻黑蹄豬比(Euro 80) 返黎試下自己切. 所以我兩點半開定支 Barbera cascina francia, Giacomo Conterno 2007, 原瓶Air左兩小時後發覺只有鼓油加雞精味, 好難飮唔知係唔係Cork左, 四點半即刻開最埋後一支試試, 五點半再試只有酸味, 新個支有少少果同薄荷味, 兩支都帯西去再試
去到朋友家先切火腿比. 巳經去睇左d片教點切, 但係原來都好難, ー來d刀無咁利, 同我地只有切火腿刀(買時送), 但原來最好有開皮同起骨刀, 因為d皮好硬, 同切極都好難大塊同薄
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六點攪到八點幾先切倒ーd d
八點幾, 再試支Barbera cascina francia, Giacomo Conterno 2007 終於起身啦, 好彩
...黒提,朱古力味 配火腿一流Prefer to have these kind of knifes to make it easy to cut the ham, as they are really sharp, can cut the bones without much effort
