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vaughn tan
@vt
another thing from last week at loc in adelaide: sugar cured oyster blade, cooked sv then sliced and finished in the pan, then napped for service with a classically made peppercorn sauce base not mounted with cream. with a toasted rice salad with citrus acids and a lot of fresh herbs. more smart cooking in a tiny bar with almost no cooking equipment.
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Galen
@galen
Napping for service is such an evocative phrasing
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frdysk
@frdysk
say more about the sugar cured, not caramelized first?
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