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Sunday, December 18, 2016. Potato Algorithms, a pressing matter. Hat exactly makes a good recipe good? Is it the ingredients? More to the point, what is the mixture of variables used and how much of each does it take to screw in a light bulb? I recently watched a Netflix documentary on algorithms, and I must say, I got it, I get it, yeah, thanks for the cheese. Let me explain potatoes before I handle correlating quantum physics and particle theory. Or, I dunno. I guess. Yukon Gold Potato (3). Next, a bre...

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Sunday, December 18, 2016. Potato Algorithms, a pressing matter. Hat exactly makes a good recipe good? Is it the ingredients? More to the point, what is the mixture of variables used and how much of each does it take to screw in a light bulb? I recently watched a Netflix documentary on algorithms, and I must say, I got it, I get it, yeah, thanks for the cheese. Let me explain potatoes before I handle correlating quantum physics and particle theory. Or, I dunno. I guess. Yukon Gold Potato (3). Next, a bre...

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2 the methods

3 the chef

4 his goddamn hair

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8 heavy cream 3

9 white mirepoix 2

10 garlic 2

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BOHK | backofhousekitchen.blogspot.com Reviews

https://backofhousekitchen.blogspot.com

Sunday, December 18, 2016. Potato Algorithms, a pressing matter. Hat exactly makes a good recipe good? Is it the ingredients? More to the point, what is the mixture of variables used and how much of each does it take to screw in a light bulb? I recently watched a Netflix documentary on algorithms, and I must say, I got it, I get it, yeah, thanks for the cheese. Let me explain potatoes before I handle correlating quantum physics and particle theory. Or, I dunno. I guess. Yukon Gold Potato (3). Next, a bre...

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Back of House Kitchen: February 2012

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Back of House Kitchen. I understand there is no easy path to becoming a great cook and it takes hard work, focus and passion for the craft. I am more than committed to pursue this career to the fullest. Each day I finish work exhausted but I realize that being proud of my work is the most important thing…no matter what the cost" -Alex Stott (1986-2012). Monday, February 27, 2012. Black Box, not just for crappy pilots. Brodie, Me (CWC), Sous Chef Amira, Young Boy, Colin, Jessy. There is a theme given (Sur...

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Back of House Kitchen: April 2012

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Back of House Kitchen. I understand there is no easy path to becoming a great cook and it takes hard work, focus and passion for the craft. I am more than committed to pursue this career to the fullest. Each day I finish work exhausted but I realize that being proud of my work is the most important thing…no matter what the cost" -Alex Stott (1986-2012). Saturday, April 28, 2012. 16oz Ribeye, just one more thing the Proctologist will find out about later on. B) AA Grade Beef is not comparable to Prime/Wag...

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Back of House Kitchen: March 2013

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Back of House Kitchen. I understand there is no easy path to becoming a great cook and it takes hard work, focus and passion for the craft. I am more than committed to pursue this career to the fullest. Each day I finish work exhausted but I realize that being proud of my work is the most important thing…no matter what the cost" -Alex Stott (1986-2012). Monday, March 25, 2013. My honest signature dish and how I turned my childhood obsession with fire into a positive! Fleur De Sel, Cinnamon Smoke. 4) Slic...

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Back of House Kitchen: August 2012

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Back of House Kitchen. I understand there is no easy path to becoming a great cook and it takes hard work, focus and passion for the craft. I am more than committed to pursue this career to the fullest. Each day I finish work exhausted but I realize that being proud of my work is the most important thing…no matter what the cost" -Alex Stott (1986-2012). Saturday, August 4, 2012. Holy Apostles Soup Kitchen: A Stagiaire’s experience…. Or, at least something close to that, I dunno. The best part of being a ...

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Back of House Kitchen: April 2011

http://backofhousekitchen.blogspot.com/2011_04_01_archive.html

Back of House Kitchen. I understand there is no easy path to becoming a great cook and it takes hard work, focus and passion for the craft. I am more than committed to pursue this career to the fullest. Each day I finish work exhausted but I realize that being proud of my work is the most important thing…no matter what the cost" -Alex Stott (1986-2012). Tuesday, April 12, 2011. Jerek Bowman/Barry Mooney, Graduates of Molecular Gastronomy 101. Plus a little self BOHK promoting! That is good news. This was...

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BOHK

Sunday, December 18, 2016. Potato Algorithms, a pressing matter. Hat exactly makes a good recipe good? Is it the ingredients? More to the point, what is the mixture of variables used and how much of each does it take to screw in a light bulb? I recently watched a Netflix documentary on algorithms, and I must say, I got it, I get it, yeah, thanks for the cheese. Let me explain potatoes before I handle correlating quantum physics and particle theory. Or, I dunno. I guess. Yukon Gold Potato (3). Next, a bre...

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