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(, Sun 1 Apr 2001, 1:00)
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cause otherwise you'll burn 'em if you leave them in when you cook the chorizo.
(, Tue 15 Nov 2011, 13:50, Reply)
I'm never quite sure with onion, I usually err on the crunchy side.
(, Tue 15 Nov 2011, 13:57, Reply)
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