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extended slicers, not medallions?�and we velvet them for 30 mins, then rinse and dry completely??and then|and after that|after which|then|and afterwards|after which you can} we use a blackening spice mix (like you would probably for Blackened Redfish) and OMG, it?�s only dependancy. Sheer habit??thank you|thanks} a lot.|It turns out that making