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Jackie #210418 04/13/13 03:35 PM
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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.
Jackie #210419 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.
Jackie #210420 04/13/13 03:37 PM
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(This type of dish

Last edited by Jackie; 04/13/13 03:37 PM.
Jackie #210421 04/13/13 03:38 PM
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is called

Last edited by Jackie; 04/13/13 03:38 PM.
Jackie #210422 04/13/13 03:38 PM
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Last edited by Jackie; 04/13/13 03:39 PM.
Jackie #210424 04/13/13 03:48 PM
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your word is sure marinating here. Hope it is ripe for cooking.


----please, draw me a sheep----
Jackie #210427 04/13/13 04:44 PM
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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.
LukeJavan8 #210429 04/13/13 07:29 PM
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Originally Posted By: LukeJavan8
your word is sure marinating here. Hope it is ripe for cooking.


heh


formerly known as etaoin...
Jackie #210431 04/13/13 11:35 PM
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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.

Faldage #210436 04/14/13 01:50 AM
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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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