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From the kitchen of One Perfect Bite...If you spend enough time in the kitchen, chances are the repetition of ingredients and techniques will become boring. Buffalo and ostrich made it to my table, because I wanted to taste something new. While molecular cooking is beyond me, I've tried sous vide and use other new techniques as soon as instructions become available. I also keep my eyes open for new ingredients and every so often I come across an old one that I know nothing about. Creamed honey...
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Posted in: International Recipes
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