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Show Notes
We're inviting you into our kitchens today as we confess all the cheffy techniques we do (and don't do) from plating to spherification, from velveting to flambé-ing. Molly makes a birthday request and a confession that will not soon be forgotten. Then, we almost pickle ourselves.
Molly's Now but Wow - Nepali Traders Himalayan Golden Black Tea
Garlic Steak Rice from Just One Cookbook
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Matthew's Bands: Early to the Airport and Twilight Diners
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