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To: JoeProBono

One addendum to the Mexican Turkey Soup.

To give soups a lot more flavor, Mexican cooks will take
a handful of uncooked small pasta, like seashell or macaroni,
and brown it a little, dry in oil or lard. It is then added
to the soup before its final simmering phase, and it strongly enhances its character.


11 posted on 11/22/2012 5:13:45 PM PST by yefragetuwrabrumuy (DIY Bumper Sticker: "THREE TIMES,/ DEMOCRATS/ REJECTED GOD")
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To: yefragetuwrabrumuy

13 posted on 11/22/2012 5:17:10 PM PST by JoeProBono (A closed mouth gathers no feet - Mater tua caligas exercitus gerit ;-{)
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