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Unread 09-20-2012, 11:43 AM   #24
somebody shut me the fark up.

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Join Date: 10-16-10
Location: Culver City, CA
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Well that looks crazy good!

Seems to me there are a lot of parallels between Mexican and Southern cooking, esp. where pork is involved, with chicharons being like cracklins and both cultures understanding and enjoying slow cooked pork, lard, etc. Great stuff!

The shrimp thing is just brilliant - once again, you amaze and inspire!
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