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Posts: 162
In response to
"
I'm not sure I hold with gourmet versions of poutine. It's not a dish that needs to be elevated. -- nm
"
by
Roger More
I'm seeing basic and variations being offered. I don't understand how you can improve on the salty, creamy savory artery-hardening goodness. -- nm
Posted by
Diva (aka Diva)
Jan 17 '14, 09:18
(No message)
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