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Nov 30, 1999 09:25 AM


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An amazing posting on it.hobby.cucina today: Someone asked how to prepare cardoons (similar to celery but extremely bitter in the artichoke fashion). One reply suggested frying them (didn't specify if batter was used, hopefully not) and then stewing them in sugo d'anatra (tomato sauce in which duck had been cooked).

Also those who read French should check fr.rec.cuisine for recipes and discussions about how to cook certain dishes.

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