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From: Southern Polar Bear
On Sunday, November 08, 2009
My parents are visiting in a few days and I want to make a pot roast, but I'm not sure what kind of cut to buy. What kind of cut do you have good results with?
Review From: Chef #1420043
On Oct 20, 2009
RECIPE: Chilayo (Pork and Chile Stew)
Unless you're Diana Kennedy (from "The Art of Mexican Cooking"), you stole this recipe almost word-for-word... right down to the comment about the subtle flavor added by the husks.
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