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Country ham
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Topic: Country ham (Read 11228 times)
Jmolinari
Hero Member
Posts: 1717
Re: Country ham
«
Reply #30 on:
April 17, 2012, 01:55:52 PM »
a heavy shape b/c of the cream. Penne or rigatoni. Fusilli would work too as it would gather the cream in the spirals.
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Cured Meats
LizR
Hero Member
Posts: 1427
Re: Country ham
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Reply #31 on:
April 17, 2012, 03:02:19 PM »
Thanks. I'm thinking fusilli.
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