March 2011
“We’re trying to reach temperatures inside the [protein] around 150 degrees...”
– Harold McGee, on how to cook your meat, on Fresh Air. (via nprfreshair)
Mar 31st
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Mar 31st
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Mar 31st
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Mar 31st
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Mar 31st
Mar 30th
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Mar 30th
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Mar 30th
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Mar 30th
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Mar 30th
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Mar 29th
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Mar 29th
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Mar 28th
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Mar 28th
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Mar 28th
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Mar 27th
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Mar 25th
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Mar 24th