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vaughn tan
@vt
bluefin big-cube tartare with chopped cornichons, and a not-very-classical tonnato sauce made with a bit of mayo and lightened with water, then deployed from an isi whipper. this is the kind of constraint-enabled cooking that happens in a bar where there is no extraction and only a toaster oven and 2 inductions. on the chalkboard last thursday, at loc in adelaide. this is jimmy's last week cooking. (with 2011 NST dry cider)
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Fathiu Gbolagade
@fathiu
Fresh
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