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I don't like it, myself. Sometimes I think chefs use the "freshness" in the herb to mask the taste of spoiled fish. UGHH! Just writing that makes me sick.
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2 comments:
Gladly. Feel free to link to me on your site!
I enjoyed this piece on Cilantro for many reasons.
http://www.npr.org/templates/story/story.php?storyId=98695984
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