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Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 33,040,976 times
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I had to look up Pittsburgh-style steak and, although I'm not frightened by the rareness of the inside, the black of the outside bothers me -- I just don't like that burnt taste. So I'll go for the steak au poivre.
Capers - I love the pungency that they add to dishes.
Potato Leek soup or New England-style Clam Chowder?
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