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  why soda and powder?
  Posted by: suzanneh on Feb-20-13 4:10 PM (EST)
 

Not to be nit picky BUT, generally you don't use baking soda in a recipe unless you also have an 'acid' - that could be anything such as vinegar, yoghurt, juice... Between that and the AMOUNT of salt, this would taste very good.

Do you really make it like that?

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