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Discussion Starter · #1 ·
Hey, any of you chef's ever tried CulinArte's line of glace de viande
and demi-glaces? It is every bit as good as any I've had and the roasted chicken demi is to die for.

Let me know if you've had it. I've got some info I can pass along to you if you have'nt, so e-mail me. It isn't a paste, powder, or extract. It is packaged sous-vide, and I'm betting it equals your own! (Oh, big words I know but back them up I can!)

:cool: :bounce: :chef:
 

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Discussion Starter · #4 ·
Yes, snakelady, they are located in Green Bay- aren't they great,
I liked them so much I started repping them part time here in SacTown. And marmalady, I'll put these up against Aramont or any other glace, even hosemade, they're that good. Let me know if you want more info.;) :cool: :D
 
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