Eat this: the SLT

Put those slotted salamis in a non-stick skillet alone, no oil or butter or anything else (do not eff around and try to improve on this with some half-assed idea of your own, genius, just do like I'm telling you). Fry the salami on medium heat, turning it once or twice, until it shrinks and crisps up.

Hell if I know how long it takes. I just know when it's done.

Okay, that's just one bite to tempt you. Here's the whole recipe.

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