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RE: [IP] chinese food...


On Tue, 11 Jan 2000, David L. Dougherty wrote:

> Jess,
> Thank you. I can really identify with the checking at 2 hours and correct
> correct correct. <g>
> David

> > dependant on who cooked it, and how...  corn starch is often used as a
> > thickener... many sauces have sugar "hidden" in them... (i say hidden,
> > because if i made them at home, i wouldn't put any in... but lots of
> > restaurants, and other people do.....)  also there is often lots of
> > meat....  which depending on the type and cut of meat it can
> > contain any
> > imaginable amount of fat or protien...  my best suggestion (though not

i also forgot, rice flour, sweet beans, potato starch, and in some
dishes... oil...

Jessica Elena Marder
email @ redacted

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