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Here's a recap of the SXSW panel "DIY: The New Culinary Movement" (moderated by Eater Austin editor Meghan McCarron). Said chef Paul Qui, who apparently likes making his staff test subjects: "We have four or five vinegars we are making in the restaurant, but they aren't good enough yet, so we use them for family meal and learn from them. We'll get them where we want them to be, but for now we eat them." [CultureMap]

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