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January 31, 2011

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Jason Gollan

Wrong, wrong, wrong, and bullshit! - well said ... 8-)

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JTHoagland

Good piece

The rare times I fix a steak (seared then broiled, sliced thin and fanned on the plate), I finish with a spot per slice of balsamic creame and a dash of fleur de sel - for a bit of "pop"

Ciao
Chip

Jo

Exactly! You still have to salt your food just as long as you don't overdo it. Thanks a lot!

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