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Take a walk, smell the roses. Any topic is fine, save people bashing.

Interesting... no crushed/whole peeled tomatoes, eh?

I suppose the water dilluting the paste in enough? C.n't pic.ure it from a textural/visually appealing standpoint, then again, I iz no expert.

OK, I'll try it... also like panc.tta melted down, a bit of C.b making a sauc. around that base...

We have "Unc.e Guissippie's" (sp?) on Long Island (Smithtown store for me) whic. is basic.lly an overpric.d food market with a killer fish/c.eese dept... one has to give up his first born, but the quality is VERY good... for eg., a small wedge of parm will run ya like $18, but it is sooo silky and moist - just right-on, hard to explain... whatever...

Why c.n't c.rrots and c.lery be so satisfying?


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