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Pro tip: keep a squeeze bottle of warm simple syrup on the line for glazed carrots
Last Tuesday at my spot in Savannah we got slammed and my cold butter cubes were just smearing instead of glazing, so I grabbed the warm syrup I keep for cocktails and the carrots came out glossy in about 40 seconds. Anyone else keep a non dessert bottle within arm's reach for veg, or am I the odd one?
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