Re: Why cannot we taste or smell the lipid peroxides in refined oils?
- From: Mark Thorson <nospam@xxxxxxxxx>
- Date: Sun, 27 Apr 2008 12:17:04 -0700
Marshall Price wrote:
They never cook big pieces of chicken the way we do.
They do make deep-fried battered pork cutlet
in pieces as big or bigger than a whole chicken
breast. It's called tonkatsu.
.
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