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Rick Rodgers, who created this recipe, believes dark meat in particular does not achieve optimum flavor and texture until it reaches 180
A: In order to eliminate the extra costs associated with physical storefronts (rent, insurance, staff), we currently only have an online store
As great as those experiences are, I've got one better
If its too wet, add a few cubes of loaf bread to absorb the excess, and if it turns out dry, gently fold in a little melted butter, chicken stock, or broth Just enough to restore moisture without breaking down the cornbread
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