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Carlo Rovelli

Saturday Live

00:00

What Is a Cetaline?

When i was 26, i went to leith's school of food and wine to retrin to be a chef. The school is wonderful, but they're quite strict in their french cookery education. They insisted that when we poached eggs, and we had an exam at the end, that no vinegar be used. So i had a continuous kind of epic pail every time i tried to do it. And my exam was marked down a little because of that. Sos, just stick to scrambleiit. Use the vinegar. Se the vinegar, d make it in tem too. Conscience. You know what? We will have about a hundredceting a sangs while

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