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Yeah, the Kitchen Basics is the lowest I’ve found so far. I have this great recipe, (I may have found it on a previous rendition of the TFP) where you make a sauce by reducing chicken stock with lemon. It tastes good, but it’s too salty. I never understood the point of adding salt to the water for pasta, sure it raises the boiling point, so it cooks hotter and faster, but it takes longer to boil, so you’re not really saving time. I do add a bit of olive oil to the water, so the pasta does not stick when you take it out.
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