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Unread 04-30-2013, 09:43 PM   #11
jmoney7269
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Quote:
Originally Posted by BBQ Bandit View Post
Patience grasshopper... there will be a time you'll look beyond HFCS and artificial ingredients.
Already done did it along time ago. I make all of my glazes from scratch but again this is a theoretical question, not getting all technical, just an appreciation you may have or had at some time for a cheap commercial sauce, that's all nothing more, nothing less.
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