Today we began work on a pistachio crust. We used it to crust calamari which we paired with compressed papaya and pickled onions and jalapeno.
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Pistachio Crust
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To Be Read
- Aki Kamozawa & H. Alexander Talbot: Maximum Flavor: Recipes That Will Change the Way You Cook
Diana Henry: Salt Sugar Smoke: How to preserve fruit, vegetables, meat and fish
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