b9d9ffdad3ac59e7f6f
135
Oct 19, 2017
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For me it depends on the dish. Served alongside salmon, I like it thin and crisp. In a soup I like it beat up and overcooked until it's mushy. I tried it sous vide, of course, but it was this tender middleground that was just boring like any other vegetable.
Oct 19, 2017
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