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Keeping champagne fizzy

If you want to keep champagne fizzy to drink the next day try placing a silver spoon in the neck of the bottle (handle pointing into the liquid). They have been doing this for decades in France and many swear by it!

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Tapioca Starch

Tapioca starch (povilho azedo) fermented and similar in texture to cornflour, it is used to make pao de queijo, a cheese bread served all over Brazil.

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