Boragó 📍Santiago, Chile 🇨🇱 De los mejores restaurantes del mundo, y de esas experiencias que se te quedan para siempre. Es una locura todo lo que hacen en este lugar, un nivel muy arriba de lo que un restaurante debería de ser. Esto es más un centro de investigación donde realmente vas a probar cosas que nunca en tu vida volverás a ver probablemente. Yo iba con más bajas expectativas del sabor, y me voló la cabeza en todos los sentido. El chef Rodolfo es un GENIO, y me encanta la visión, ya q
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Boragó 📍Santiago, Chile 🇨🇱 De los mejores restaurantes del mundo, y de esas experiencias que se te quedan para siempre. Es una locura todo lo que hacen en este lugar, un nivel muy arriba de lo que un restaurante debería de ser. Esto es más un centro de investigación donde realmente vas a probar cosas que nunca en tu vida volverás a ver probablemente. Yo iba con más bajas expectativas del sabor, y me voló la cabeza en todos los sentido. El chef Rodolfo es un GENIO, y me encanta la visión, ya q
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The people ordering butterfly shrimp aren’t here for the shrimp… they’re here for the cream sauce. 😂 So I took that personally & made buttery lemon garlic shrimp & paired it with a buttery, lemony, garlicky rice that honestly makes it hard to go back to butterfly shrimp with regular rice again. Steps: Make the rice: In a pot, add a big knob of butter & plenty of minced garlic. Sauté until the garlic starts turning slightly golden. Optionally add chili flakes, well-washed rice, plenty of lemon z
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The people ordering butterfly shrimp aren’t here for the shrimp… they’re here for the cream sauce. 😂 So I took that personally & made buttery lemon garlic shrimp & paired it with a buttery, lemony, garlicky rice that honestly makes it hard to go back to butterfly shrimp with regular rice again. Steps: Make the rice: In a pot, add a big knob of butter & plenty of minced garlic. Sauté until the garlic starts turning slightly golden. Optionally add chili flakes, well-washed rice, plenty of lemon z
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You're eating something that spikes your blood sugar higher than sugar. And you can't even name it. No flavour. No smell. Just inflammation. Brain fog. Joint pain. Acne you can't shift. It's modified food starch. Added to your bread. Your pasta. Your crackers. Because it's cheap. Because it makes you hungrier. Because profit matters more than your health. The fix? Flip the packet over. See maltodextrin, modified cornstarch, or modified tapioca starch? Put it back. That's it. One label check ever
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TikTokreverseinsulinresistance
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