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Latest comment: 14 years ago1 comment1 person in discussion
I first came across this term while watching "Masterchef Australia", in which Rick Stein (as a guest chef) referred to the stock used to cook his seafood as a "nage" - as a specifically separate term, definitely separate from the method of cooking. It was searching for this term on the net which prompted this article (which also happens to be my first on Wiki). (Thecheckboard (talk) 18:18, 19 October 2010 (UTC))Reply
