Category: Fermentation

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Fermented Hot Sauce

Courtesy of David Boswell, Executive Chef, Tippecanoe Lake Country Club (Leesburg, Ind.)...

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Cocoa- and Tallow-Aged Mishima Wagyu Ribeye

Recipe courtesy of Richard Brumm, CEC, WCEC, CCA, AAC, Director of Culinary Operations, Executive Chef, Bonita Bay Club (Bonita Springs, Fla.)...

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