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See this: http://www.cookingissues.com/index.html%3Fp=5661.html http://www.cookingissues.com/index.html%3Fp=5661.html (scroll down 1 page)
by wenc 8y ago
See this: http://www.cookingissues.com/index.html%3Fp=5661.html http://www.cookingissues.com/index.html%3Fp=5661.html (scroll down 1 page)
- refurb 8y agoThat explanation seems pretty hokey to me as well. The pictures of the muscle are when the fish is alive (overcrowding). That I can believe. But drawing a distinction between just cutting the dishes head off versus an elaborate process laid out? I haven’t seen any evidence it matters.