Off Topic The cooking thread….

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I'll look it up, thanks.

I sometimes make a pork loin sandwich for myself and the wife - split the loin down the middle and hammer it flat(ish), that way it only needs flash frying on a griddle pan and doesn't dry out, serve on a nice soft baguette with caramelised onions, garlic and peppers laced with hoisin sauce.

PS - Garlic, onions from your own garden, peppers from greenhouse aren't obligatory but are certainly tastier!