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Recently I prepared a couple of dishes that disappointed me.

Apple snow from the international cookbook seemed so promising: apples, egg whites, sugar, rum (or brandy). The texture was ok, but the flavour.... was only passable when paired with icecream. I think the problem could be that I made wrong choices when the recipe was vague (or offered choices).

The snapper with grilled pineapple looked tasty.

But it didn't have enough zip. I'm not sure what was lacking between the pineapple and lime. Fortunately, with the left-overs, I figured out a better way to cook it.
Your opinion welcome. Please leave a comment.



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