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[mahjhongg]

Today we are on semolina bread station, finishing and flatbreads. So, basically we make the semolina bread (70 lbs of it!) and see it through until it's ready for the oven, then we finish the bagels, bialys or pretzels. The pretzels are dipped in lye solution, that's what gives them their dark brown coler and crisp, salty exterior. I think it's so

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[r_ness]

who's with me?

Me!

A while ago we had a dumpling-themed dinner: jiaozi, ravioli, and pirogies. (There may have been more, but I forget.) So good.