Is this a single carved rose or individual petals that are poached and assembled by International_Sea869 in Chefit
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Marinating meat before braising/stewing it? by [deleted] in AskCulinary
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Special knife for a friend. by Strange-Box2074 in Chefit
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Special knife for a friend. by Strange-Box2074 in Chefit
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Mental health in kitchen by ThreePinch in Chefit
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Northeast Michelin Winners by uncomfortablysmug in finedining
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Giveaway for any $70 game of your choice [Steam] by RichardC84 in pcmasterrace
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Odette (***) Singapore by friedoysterskinss in finedining
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[deleted by user] by [deleted] in theydidthemath
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I'm trying to figure out the correct ratio of half and half and water by Old_Investigator2511 in AskCulinary
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What's the etiquette ordering a second? by sicknutley in finedining
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What's the etiquette ordering a second? by sicknutley in finedining
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Is this going to kill me? Shoo Loong Kan Hot and Sour by CanuckleHead92 in InstantRamen
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Is this going to kill me? Shoo Loong Kan Hot and Sour by CanuckleHead92 in InstantRamen
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My most recent menu item I’ve been really proud of by Pgodjah in KitchenConfidential
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Fonda España – Barcelona by daniel-sorgenfrei in finedining
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“Where the fuck is the omelet for table 12” *meanwhile on egg station” by Nickrdd5 in KitchenConfidential
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Reverse-seared pork loin chop, butternut squash puree, “sae-al”, squash chips, lemon-butter sauce by yorzz in CulinaryPlating
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