I worked in a michelin restaurant for a bit that was the first time i tasted it, its so cool how cold temperatures can make super strong glavor very mild,
So cool that you made it i absolutely love the curiosity displayed here
SGT.FISH
npub1a6…nmu4x
2025-04-11 20:35:59
in reply to naddr1qq…r40r
Author Public Key
npub1a6k75m9m2qv2ry8sz9u90hj38np8r5jvj374dnvzc49xke9wg7jqhnmu4xPublished at
2025-04-11 20:35:59Event JSON
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