Restaurants & Bars 19


bdachow | May 5, 2010 08:12 AM

Given how much written space has been devoted to finding great XLB in Vancouver, I thought it would be interesting to point out this thread on the General Board about whether XLB should be made using gelatinized soup to create the soup or whether it's more appropriate and better that it's really created from the juices of the filling.


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