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When restaurants shut down, why isn't it more common for them to publish their recipes? (lemmy.dbzer0.com)

submitted 1 year ago by [email protected] to c/[email protected]

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[–] [email protected] 2 points 1 year ago

agree on scale, I've never managed to make a small batch of pizza dough taste right, but used to make restaurant batches 20 odd years ago no worries. I have no idea why it works that way