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Some add meat (which I like), some don't.
The first is meat, which is essential to the stew's flavor.
Less exciting was the pork luncheon meat, which no amount of sexy broth can render seductive.
There were even fine red worms, the color of raw meat, which burrowed unhindered.
At home, I weighed the meat, which came in just under a pound.
This increases the succulence and juiciness of turkey meat, which tends to be dry.
She had an overwhelming need for meat, which she did not acknowledge.
On Tuesday I tried rabbit meat, which I billed as "wild hare".
Look for a cut with darker, redder meat, which will become tender and remain moist.
It was covered with pale ground meat, which the waiter assured me was bacon and prosciutto.
The family ultimately steamed the meat, which kept for a month, Gu said.
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