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Mark made some brisket Fried chicken!!!!! Maple-rosemary pork tenderloin Hard at work Sous vide chuck roast 134F for 48 hours. Turned out well! Maybe would go even lower temp next time.


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Oliver Wong
edu: comp sci @ UT
live: austin
work: mass relevance


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Another Week 13Sep02

…is almost over. AAaaaahhh… I’m looking forward to going to Liquid again, anyone wanna join me (besides the people who were planning on going anyways =)?

I actually answered people’s questions in lab hours today too… alright, just… one more day til the weekend…