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The compulsion to brine is a modern malaise.
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So: to brine or not to brine?
A good rule is to brine a hour per pound.
There is no need to brine or smoke.
All extracts were of low toxicity to brine shrimps.
Decide whether to brine the turkey (optional).
If you plant to brine your meat, mix up a brine recipe and soak your meat in the brine overnight or for at least 8 hours.
During this time the olives will begin to brine.
At Providence, we have taken to brining certain fishes.
What is this compulsion to share?
I feel little compulsion to do this.
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