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shrinks and curls somewhat. his reduces contact with the pan, so the cook h= as to be present to frequently press the rashers against the pan and move t= hem around. his problem is more apparent with back bacon rashers, which hav= e their white
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Subject: ham if the meat
bcc: cachetmartin@yollowodp.com
year if kept in a cool (8 ) dry atmosphere. he result
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curls2881@bokhyllan.com 2006-12-11 19:56:14
