anyway.
A Penny for Your Thoughts
On 2008-01-09, Vincent wrote:
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The times I've had tea sauce in a restaurant, a) it's been in a restaurant in Western MA so who knows, but b) it's been on pork, not duck, but whatever, and c) it's been cornstarched. I've made tofu and/or chicken in tea sauce, using lapsang souchong, but I made it too salty. |
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