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Before baking, the mixture should be moist but never watery or gummy
The difference is that boudin is usually made with organ meats like chicken gizzards, livers, and hearts, then stuffed into a casing like a sausage
Even though the process is much more time-consuming than methods involving modern technologies, it truly pays off
Satin and lace capture the era's elegance, and deeper colors like burgundy, navy, and black feel authentically 90s
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