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01-07-2008, 20:29
#
21
Glaucus
Absinthe
Join Date: Jun 2008
Posts: 1,855
Quote:
Originally Posted by
DRZ
Is there a way of preparing this that doesn't leave it really awfully stodgy?
I have cooked it myself, I have had it in an Italian restaurant and I have had it in Italy and it has been absolutely awful every time.
Perhaps I just cannot get on with the texture of it? Dunno... *shrug*
it's meant to be stodgy, your just weird it's great stuff
. But then again there's very few things I don't like.
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