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CKNGConsecutive K-out-of-N:g
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Harlan, who runs the popular healthy cooking website DrGourmet.
Then, simply sprinkle on cooking or cooked hot rice.
However, by the publication of Irma Rombauer's Joy of Cooking in 1931, the tone of cooking manuals changed from Fannie Farmer's authoritative voice in The Boston Cooking School Cook Book, to Rombauer's motherly advice.
They found that fuel type, type and location of kitchen, and time spent near the kitchen while cooking were the most important determinants of exposure, with the women cooks, as would be expected, encountering the highest average exposures.
First, "the level of HCAs in food can vary by two-hundred fold or more, since it depends so much on cooking conditions," points out Lawrence Livermore's James Felton.
You'll need to weigh your time, your budget, and your cooking equipment when selecting greens to buy.
Dressing should be added when it's almost done cooking.