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Old 30-01-2013, 22:02
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Join Date: May 2012
Posts: 15,144
No it's not the point. You seem to be making up your own argument.

We are talking about the best chefs in the country here. There would be no reason for him to raise an eyebrow to Aikens method apart from faux tension.
You don't see the difference between an everyday item like smoked salmon and a raw scallop? Really?
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