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Here, fillets are used and parchment paper, rather than just the fish's skin, provides an extra barrier between the meat and the salt.
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U.S. Department of Agriculture inspectors are stationed at every U.S. meatpacking plant, where they look for signs of illness upon entry, conduct random samples to detect whether the meat contains antibiotics and where they inspect the organs and skin of the slaughtered pigs for disease.
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When done, the meat should be succulent and easily flake apart, and the skin should make a tapping sound when struck with a fork.
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Consumers can get infected with MRSA during a hospital stay, from skin-to-skin contact, and by handling or eating meat contaminated with the bacteria.
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While the cuts remained mysterious it is difficult to know whether you are eating leg, shoulder or tail when the meat is cut with a machete the tender and juicy texture complimented the caramelised skin made crisp by hours of slow roasting.
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It's all about the skin, each gleaming, crisp scallop of which bears a slender, super-tender cargo of meat and fat (which shouldn't need the hyped-up hoisin sauce it's often served with).
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