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Re: ideas for leftover mash?
Quote:
Originally Posted by Gordon Booth
By the time she can act on your suggestions it'll be three days old(that's dangerous).
I hate it when it's fresh but three days old-Yuck.
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Honest Gordon the green stuff formed on the surface is good for you - it is a basic penicillin culture - I think. Let's have a bit of a cavalier attitude 
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Regards,
Barrie
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