On 2018-01-28 6:25 PM, dsi1 wrote:
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> Another way to tenderize pork is to cut it into thin slices and stack the slices. This is called mille-feuille style tonkatsu. One restaurant is famous for making a 25 layer pork cutlet.
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Silly me. I always thought that mille fueille was a French procedure,
not Hawaiian.