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Homer Murray
Cooking Issues with Dave Arnold
What Makes a Good Breakfast Burrito?
Nicky Nikki is the chef of a place called SFBK in Williamsburg. He uses primarily white snoring wheat to make his dough, which almost smells like cereal milk. Lard, water, salt flour, yeah, winning. It took me many years to appreciate a good flour tortilla because I'd be exposed to really good corn tortillas but I'd never really been exposed to excellent flour tortillas.
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