chow mein is often topped which has a thick brown sauce, while steamed chow mein is mixed with soy sauce just before staying served. From Wikipedia
Given how good she ordinarily is at answering queries, Im amazed Nagi didnt protect off while in the recipe notes, or respond to the multiple thoughts, pertaining to just how long these will remain crisp. Has anyone experimented Id like to determine what the windowis.
Picture waking up to find a man who seems like a tech startup worker eating your charred crispy leg.
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