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Myhrvold’s “Bloody Mary,” a stick of celery with a bit of mayonnaise piped on top, arrived looking like a canapé. Popped into the mouth, however, it expanded. The mayonnaise, it turned out, was alcoholic — Everclear and milk emulsified into oil. On top of this were balanced microcubes of clam-juice gel, as well as tiny juice sacs from a lime that had been cryo-frozen and then shattered. The cocktail was dusted with tomato powder, horseradish, salt and pepper.
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