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Asian? I'm not sure!

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Being a Southern Gal, my taste runs more to creole than Asian. I do use a bit of ginger or curry, however...but I really don't desire a marionade that distinctive. I'm just wanting to marry some meats so they will still be tender when you know who cooks it too long on the grill!


MsgID: 07786
Shared by: MeMe/Fl.
In reply to: re: tenderizing methods
Board: Make Ahead & Mixes at Recipelink.com
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