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Saturday, November 21, 2015

The secret life of kebabs and donairs

--taken from: barfblog (read more here)



by Ben Chapman

Like Sloan’s Patrick Pentland, I used to be a fan of donairs, kebabs and street meat. Or late-night chinese food. Anything heavy and greasy tastes good after a few beers, but the places serving them have to know the risks associated with what they are serving, and where things might go wrong.

--taken from: barfblog (read more here)

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