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Check this out, non browning apples...
http://www.ctvnews.ca/business/b-c-company-behind-non-browning-apples-sold-to-u-s-corporation-1.2258175
Not sure if I did that right, you might have to copy and paste
Doug
Danny,
Well I have never been to either Texas or England, all though they don't sound like similar places to me. It must have been a big change for you. I hope you were not offended by my tongue in cheek remarks.
The smoked belly bacon being usual here, my dad always thought the unsmoked fried...
So, kt5py, what you are saying is the kind of wood in the smoke is like an ingredient in the recipe? I will have to choose my wood more carefully, and consider the meat when I choose.
I used the mesquite to smoke some pork loins, I used it alone, and it didn't take much smoke to get the flavour...
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