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Unread 01-05-2013, 02:07 PM   #28
Pugi
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The pork placed into lard, you want the lard to have a slow bubble and no more, we are not deep frying French fries here. Slow, lazy bubbles. The foam is from liquids coming out of pork and will soon stop after excess is gone. The pic is deceiving, the meat is almost covered by lard.
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