In a strainer on the stainless-steel counter, peeled shrimp await the chef’s hand, bound for the pot once the temperature and melding of seasonings is right. “What do we do? We control heat and add flavor,” Folse ...
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In a strainer on the stainless-steel counter, peeled shrimp await the chef’s hand, bound for the pot once the temperature and melding of seasonings is right. “What do we do? We control heat and add flavor,” Folse ...
The rest of the Story
In a strainer on the stainless-steel counter, peeled shrimp await the chef’s hand, bound for the pot once the temperature and melding of seasonings is right. “What do we do? We control heat and add flavor,” Folse ...
The rest of the Story