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Chatty Cathy said:Sheldon said:What something isn't is hardly what something is.
Quoted message said:Actually that is not *culinarilly* correct...
Sheldon is the only one who described it properly. I am a "savory"
cook and most of my favorite recipes are based on contrast, or
layered, flavors. Someone already mentioned sweet-n-sour, but my
favorites are sweet and hot/spicey or sweet and salty. So my culinary
distinction would be "confection" or "savory".
Steve
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