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It’s been exactly 4 days, 7 hours, and 43 minutes since Edmund’s Oast laid its pickled shrimp to rest, and if you’re anything like us, you’re not over it yet. That sour shrimp dish was the summit of toast achievement. It made avocado toast look like a middle school clogging troupe opening for Bruno Mars — total amateur hour.
[content-1] So naturally we haven’t been able to let it go. That’s why we paid a visit to Edmund’s Oast Chef Bob Cook to get to the bottom of the pickled shrimp’s 86. Fortunately, Cook’s a good sport and not only did he reveal his reasoning behind nixing our favorite app, he also gave us a tutorial. Watch and learn.

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