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OK, different topic (and I don't want the salad assholes to get mad at us and start a new thread!!).......The pan-sear juice....
I let them cool a bit and use them on almost everything... I add some to the onions that are on a low burner by then, and the mushrooms (but very little) that's on a low burner, and I drizzle some onto my potatoes when I get my share (we just share two amongst for four people these days!).
What do all y'all do with them?
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