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Pollo et Napoles?
A local restaurant did a stunningly scrumptious job at lunch today;
"Pollo et Napoles." The chicken was moist and tender. The napoles were -- pickled, I think -- they had a flavor that I couldn't pin down and the waitress just smiled and "uh-huh"ed a lot. Anyone have a recipe (that they've _tried_) and would be willing to share? I'm not looking for a websearch of the first 10000 recipes; I can do that all on my own, thankyouverymuch. <G> The restaurant is Oaxacan so that might help narrow down expectations. Many thanks! The Ranger -- "Always chant, 'Protect me from myself' when you find yourself doing something as brain-dead as you've just done." -- Michele Granger, SrSysad, 8/1/94 |
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