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Fantastic review. I<a href="http://fjboemem.com"> alclatuy</a> really like the Hunt books (although admittedly, a great deal of that comes from a fascination with his crazy life). I didn't even know this one existed. Thanks! Hey Chef, completely off-topic, big fan of your show, and I'm the guy that keeps asnkig for perfect bread sticks. Trying to figure out what to make, I was going through your pork section "that sounds strange" but I've been out of the US for about 2 years and I find 1/4 - 3/16 inch cut pork shoulder to be much tastier than loin. But here there's no fat cap and no bone, and in the US if you remove those things could you slice it and pan-fry it and eat it? Here yes, in the states I always smoke shoulder. I mention this only because you always make chops and loin and I've found that cut correctly the shoulder is tastier. Just wanted your opinion thanks. And I'm sending this with my google account so the NSA will be all over this. Be cautious. http://xedqxju.com [url=http://jzmdbmtprt.com]jzmdbmtprt[/url] [link=http://panyqklazgi.com]panyqklazgi[/link]
