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Lenten Friday night menu was delicious here again.

RRP
RRP Posts: 26,023
edited April 2019 in Forum Feedback

1 pounder skinless slab of salmon dusted with DP Tsuami Spin. Then sous vide at 135 for 90 minutes. Out of SV and then coated with warm 2T butter and 2 T maple syrup. Then served with golden shredded fried hash browns plus pineapple rings.l

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