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Best way to put cooked spaghetti "on hold"?
#22
AlphaDog wrote:
Ooops, sorry. I do so often get my Italians and Sicilians confused.

Sicilians are square and thick.
Italians are triangular and thin crusted.
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Re: Best way to put cooked spaghetti "on hold"? - by 3d - 07-24-2009, 06:15 PM

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