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silly goose
@lovejoy
1. catch some salmon 2. gut the fish; separate the caviar 3. save some pieces to fry right now 4. let's salt the rest - add salt and sugar, then store in the fridge (we didn't have one, so just used the ground cache for 3-4 days). serve cold!
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Justin Lewis
@culinarycrypto
Awesome, where is this?
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