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- #10,841
We all know peking sauce is already spoke for. Poor, Aflac.As you well know, there are many types of glaze. Which should the SOP be based on?
I say we start with a Buff, add something to give it a rust colored head and call them Honey Lacquers. Maybe add something to give it a peach colored carriage later on. Call that line Sweet n Sours.
