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Going Rogue

rogue-tennessee3.jpgWhat's the key to making dessert? Flow charts! Pastry chef Chris Ford of the forthcoming Rogue 24 previews the making of a dessert called Tennessee 3.0 on his photography blog and it is all done up in chart form — with branches for whiskey, frozen element, texture (including nitrogen milk?) and something else hard to read but involving chocolate bars. Talk about visualizing your meal. [ButterLove&Hardwork]

Rogue 24

922 N Street NW , Washington DC, DC 20001 Visit Website

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