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What are you EATING right now?


JBLoudG20

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How did that Modernist Cuisine Tgiving dinner turn out?

Caramelized carrot soup blew people's minds (including my own). See here, served with tarragon on top and a side of pressure-cooked garlic confit on La Brea Bakery sourdough:

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Clockwise, from the top: stuffing puree, sweet potato puree, fingerling potatoes confit (in duck fat), sous vide turkey breast, sous vide turkey thigh confit (also in duck fat), and deep fried brussels sprouts in the center. The whole thing is garnished with carbonated cranberries.

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Everything was fantastic, but I don't recommend making an entire holiday menu from dishes you've never made before...we didn't start eating until 6:30 pm, and folks were almost at the point of getting cranky. :)

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