May 24, 2008 by seanbrock
This technique allows us to get the olive oil on the plate exactly where we want it and the guest experiences olive oil in a new way. We thickened this with a little glucose and a slow cooked egg yolk
explain more if you could
hey brock. amazing. looks like olive oil taffy. i started a blog wolvesmouth.typepad.com check it out if you have free time. thanks.
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