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Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Ribeye at home. Porterhouse at any top tier steakhouse.
Win a Free Organic D'Artagnan Turkey
sticky rice and oyster stuffing... reminds me of home.
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quick question - if the chicken only needs to be held at 140 for 35 minutes, why do we cook it for at least 1 hour and 35 minutes? do we assume it takes 1 hour to bring the chicke nto temperature? thanks!