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[color:#000099]A fourth category of marinade is used to marinate cooked fish in a vinegar-based mixture
Last edited by Jackie; 04/13/13 03:36 PM.
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to impart more subtle flavors.
Last edited by Jackie; 04/13/13 03:36 PM.
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(This type of dish
Last edited by Jackie; 04/13/13 03:37 PM.
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is called
Last edited by Jackie; 04/13/13 03:38 PM.
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Last edited by Jackie; 04/13/13 03:39 PM.
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your word is sure marinating here. Hope it is ripe for cooking.
----please, draw me a sheep----
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Jackie asked me to post the final and most relevant word in her thread: "escabèche".
Ceci n'est pas un seing.
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your word is sure marinating here. Hope it is ripe for cooking. heh
formerly known as etaoin...
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Marination is a general term for a process in which there might be a small amount of the ceviche process going on, but I think what Jackie is looking for is the technique where that is all that you do and then you eat it without cooking it.
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Marination is a general term for a process in which there might be a small amount of the ceviche process going on, but I think what Jackie is looking for is the technique where that is all that you do and then you eat it without cooking it.
You are no doubt right, but I think of marination as a process and ceviche as a dish.
Ceci n'est pas un seing.
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