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Corned beef idea
sf wrote: > I've done it both ways many times, in fact I started off using good > mustard for it. Then I tried the cheap stuff (we always have it > because my kids are cretins when it comes to mustard) and it worked > just as well, in fact I thought it was better for some unknown reason. > IMO (in this particular case)... cooking with mustard doesn't follow > the same rule as cooking with wine. > -- Ooookay, if you say so. It's just a thin coating anyway.... -aem |
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