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Old 12-05-2009, 07:41 PM   #31
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Quote:
Originally Posted by GB View Post
Alix I was assuming the OP was talking about a homemade dry mix. If he was talking about store bought then I agree with you.
Yep, we need some clarity here. Dean? Help?
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Old 12-05-2009, 10:08 PM   #32
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"Whooosh...."

That's the sound of a rhetorical question zipping overhead.
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Old 12-06-2009, 12:36 AM   #33
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My apologies GB and others. I was out of line.
I shall remember to always take things here with the proverbial grain of salt.
Just because it worked for me, doesn't mean it will work for others, and should
they disagree in a way that seems somewhat demeaning toward me, I shall
remember that some people just come across as sarcastic and superior, even if
they do not mean to, or whatever.

When it comes to the net, cooking talk can sometimes get burning hot and dangerous, huh? I will be sure to stay cool and collected!
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Old 12-06-2009, 05:38 AM   #34
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dont add salt until you serve it; i never add salt to soups or cooking in general, as i feel it's a very individual thing; let people add their own
other than that, yes a raw potato can help
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Old 12-06-2009, 01:54 PM   #35
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After reading the article referenced by GB and the comments on osmossis by Uncle Bob, it looks like my understanding of the process may be flawed. Going to have to go back to the text books and see if I can do a little more reading to get a better picture of what is actually happening.

And, of course a taste test will be in order to see how the process works (or not) for me.
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