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Title: Thumbs Up!
Review: These are the best cables I've ever had. My wife and I like to saute them lightly in lemon-butter and serve them over a bed of blanched radicchio, just lightly drizzled with evoo (extra-virgin olive oil) and sprinkled with toasted pine nuts. I recommend a nice Montrachet or Pino Gris, although some prefer the more oaky California Chardonnay.Especially recommended during these cold November evenings. Just yummy!
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