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  IMG_0088.JPG - The stock starts with scorched ginger and shallot. Here, I use a butane torch or a high heat source (like a grill) to scorch about 2" long piece of fresh ginger  
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The stock starts with scorched ginger and shallot. Here, I use a butane torch or a high heat source (like a grill) to scorch about 2" long piece of fresh ginger
Total images: 20 | Last update: 11/24/08 2:06 PM | Help