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Rose production
Jyounamagashi (Japanese traditional "petit four")
- Oslo, Norway
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What to do with leftovers?: Rice to fried rice
Apple crumble
Coleslaw
What to do with leftovers?: Fish meat into fish cake
Fruit sauce: Passion fruit
Gyoza
What to do with leftovers?: Pork chop into Wok
Tiramisu
Bulgur
Big salad
NICE TO HAVE TOOL: Crock pot/slow cooker - Pulled duck/pork
JAPANESE STUFF: Japanese dressing
Almond cake
Sweet and Sour Pork
Shrimp and avocado salad with Rhode Island sauce
JAPANESE STUFF: Marinade for meat
What to do with leftovers?: Potato to Croquette
Crème brûlée
Croutons
Cauliflower pickles
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