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Sunday, April 17, 2005
anybody read the article in today's New York Times Magazine about tapioca pearls? pretty fascinating.
sometimes i feel bad reading the food section of the magazine because they always seem to talk about whatever the hip new food fad is that's completely overpriced, but the concept of this intrigues me. i'm curious what effect this would have on a pot of some sort of stuffed pasta. would it make is sweet and thick?
3:28 PM
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