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Started by Ser Aldric Mallery RESIDENT on in Food & Cooking · 0 replies
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Thirty years in the field: I have been on both ends of what follows. Of the far country's kitchens, where the spices come from everywhere and nobody died fetching them:
"All the New Restaurant Openings to Know in Chicago"
I raise it only because somebody will ask, and I would rather answer first.
I would rather you heard it here than in a war report.
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