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I've had good luck w/this straightforward take:

Only thing extra I do is add a spoonful of baking soda to the water when parboiling, for some reason I can't remember (I think to do w/color) other than that a master baker friend once told me to do so.

P.S. Thanks, Cod, for the sage sage leaf-frying advice last week. They came out well -- until the fry oil got hella hot and I started instantly burning the crap out of them and ruining the oil and I gave up. Man, I fucking hate frying. Burger King is right: flame broiling beats frying.

Now I've just gotta sit down and figure out a winning flame-broiled sage leaf recipe.


Those are some mean looking pretzels.

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