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Mary – That is right up my alley. Yes, I really do and may I include this in next week’s column? If you want a quicker response I want to know and I’ll IM you. I’ve never heard the word chiffonade, I love it! Our meat within our part of Brazil isn’t hung, sometimes, it’s still warm.

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  • Average proteins: 29% (dried out) and 40% (canned) ↩

It has the flavor but it can be like chewing shoe leather. The sale of toothpicks and dental floss should be next to the meat counter. We used to farm tilapia and you’re right, the commercial food pellets have altered soy as an ingredient genetically. Last night I made a ‘Chinese stirfry’.

I don’t have a 5 spice powder therefore i improvised using coriander seeds and fennel seeds which I heated and then floor down. I also threw some surface cinnamon into the skillet. Crushed garlic clove and ginger were added with some pork and me as well. I might have been heavy handed with the cinnamon too. Do you have a recipe or a suggestion for a mixture of ‘Chinese spices’ that I possibly could have premixed and prepared to use?

Bill, that’s a great question. I don’t think I’ve done an “exploring pumpkin pie” yet but I’ll offer you a quick answer in a few days, and then perhaps dive into the deep end of the pool with an entire article on this issue. Thanks for the inspiration, and keep tuned in. Kristen, I know it was a bit short this week but at least you know I’m not causing this to be stuff up. Ask and it will be answered. Have a great day.

Flourish, I know it seems dreadful, doesn’t it? My dad was a hunter never. He really enjoyed the cuisine so I make an effort to toss in a dish for him in our rotation every occasionally. And it is vegetarian so very best for us. Many thanks for your kind remarks.