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Crust Bottom | by reivax
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Crust Bottom

This was the best job we did on the bottom; a nice mahogany brown is our ideal. This is just enough for a light 'crunch' but not enough to taste burned. When you start seeing black, as opposed to merely dark brown, you're just eating carbon ... and that doesn't taste good, at least to me.

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Taken on October 13, 2008