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The nice folks from came to my house, and I made them what I think of as "gourmet Velveeta." Super good cheese, a little chemical wizardry. It's my adaptation of Nathan Myhrvold's recipe from Modernist Cuisine.
This episode of My Go-To Dish features Mark McClusky, special projects editor at Wired magazine and McClusky has reported on and learned about modernist cuisine from some of its
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