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Examples
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This treatment was called mortification or faisandage after the pheasant, faisan, and had two purposes: it tenderized the meat, and further heightened its “wild” flavor.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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This treatment was called mortification or faisandage after the pheasant, faisan, and had two purposes: it tenderized the meat, and further heightened its “wild” flavor.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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