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Ingredient
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.
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Charred diced tomatoes — depth for chili, salsa, stews
Salty-sour brine from umeboshi production — dressings, rice, pickles
French commercial processor — restaurant standard, bomb-proof motor
Professional-grade blender — silky purees, hot soups, nut butters
Gastronome opens the rest
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