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Super excited to get into this book. My partner is going to hate the state our fridge though
#noma#fermentationlabpic.twitter.com/db7DuMPW6T
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I’ve become weirdly obsessed with my first attempt of salt cured pickerel. I’ve never cured fish before so I felt it might be best to keep it simple and see where the base flavour starts and develop a cure recipe from there. This is 15 hours in.
#Foodie#foodexperimentpic.twitter.com/1iUSZdhLMm
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Inaugural first tweet. Perhaps a brief background? I grew up in Winnipeg, Manitoba before moving to Toronto in 2017. I’ve worked in culinary for over a decade, recently having left to explore specialty coffee. Devstillcooks (DSC) is a side project for me to still explore food.
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