Sous vide to 138…pan crisped..farrow, black garlic puree, smoked blueberry chimmichurri
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This entry was posted on April 9, 2015 at 10:40 pm and is filed under Chef, Fermented, fruit, garnish, grains, Herbs, My Work, smoke, The Greatest Animal with tags black garlic puree, Cheshire Pork Tenderloin, farrow, smoked blueberry chimmichurri. You can follow any responses to this entry through the RSS 2.0 feed.
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