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Published daily in Bend, Oregon, by Western Communications, Inc. Copyright 2007.
By Melissa Clark / The Bulletin
September 18, 2012
It used to be that whenever I wanted to marinate a piece of meat, I'd douse it in wine mixed with garlic, black pepper and bay leaves and let it bathe overnight in the liquid. The cooked meat was tasty, but the exterior was never as crisp-edged as I wanted it, even when I wiped the surface dry....