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To:
MadIvan
I like Peking duck myself, with the crispy skin rolled in a pancake with plum sauce. Or roast duckling German style. French cooking is too rich for my blood.
6
posted on
04/29/2003 4:39:37 PM PDT
by
Argus
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To:
Argus
Also too contrived.
Regards, Ivan
7
posted on
04/29/2003 4:41:07 PM PDT
by
MadIvan
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