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re: What is your secret but not everyday condiment
Posted on 6/10/11 at 4:13 pm to offshoreangler
Posted on 6/10/11 at 4:13 pm to offshoreangler
This...
Traditionally used for panko breaded pork cutlet (Tonkatsu), I use this with chicken fingers, fried oysters, etc. It has a very rich and deep flavor.
Traditionally used for panko breaded pork cutlet (Tonkatsu), I use this with chicken fingers, fried oysters, etc. It has a very rich and deep flavor.
Posted on 6/10/11 at 4:16 pm to Degas
I wouldnt eat that if I were you. It looks to be expired.
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