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Lady Alice

"Well, the one thing that softens up meat in a beautiful way is fat, so I thought that if I could make sort of a confit of the shoe, it might work. I just got a lot of duck fat, and I put his shoe in the duck fat, and I cooked it for hours. Sadly, it didn't soften it up enough..." —Alice Waters, on cooking Werner Herzog's shoe. [The New Yorker]

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