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Who Are You? (Poll Closed)

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Total Votes: 189
1 Comment

  • Daniel - 12 years ago

    I'd like answers to questions about why things happen the way they do for a given technique or ingredient. If there are citations for more information that is in the scientific literature, historical record, or cookbooks, they'd be nice to have. A way to interact with other students seems obviously valuable.

    I'm someone who jumped into the business 6 months ago with only what I learned on my own to aid me. Super excited to see what happens here.

    Good luck with the development.

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