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Reply to "what to do with extra red wine"
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[quote=Anonymous][quote=Anonymous]PP wondering why Jamie leaves the skins on...I think it is because it is easier. Its a lot of garlic! The skins also make little packets where the garlic steams and cooks, and then it turns to goo. Usually the skins are empty by the time you serve, so you can fish them out if you care. I like to find the still full ones and squeeze the goo out to eat straight up. Yum.[/quote] PP you're responding to. YUM! With crusty bread.... Winter just got a little warmer![/quote]
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