The Automat: The Amazing Story of America's 5-Cent Cafeteria
Christopher Kimball’s Milk Street Radio
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How to Melt the Peccarino in a Blunder
In number two, you need that water to be hot, like a hundred 85 degrees. And if you don't get it hot enough, it's not going to melt properly. The third is, there's a guy on you tue who has this famous caccio peppy recipe, a chef, and he does it in a blunder. He puts the peccarino and parmeson, in whatever it was, vicaccio peppe, and then a fair amount of, like a cup and a half or so o very hot posta liquid. We'll publish our method soon, and we'll send you a copy of the recipe two. Are you go going
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