reluctantly coming to the conclusion that prime grade prime rib is too fatty to eat straight up and requires consumption along with a significant quantity of starch i.e. it's too good for anything but sandwiches
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also, the answer to fat is mustard you don't DILUTE the fat, you synergize it with hot and/or acid
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- End of conversation
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GP I recognize the words individually, but in this order? It is a mystery.
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