27 lines
1.5 KiB
JSON
27 lines
1.5 KiB
JSON
{
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"captions": true,
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"voice": "af_nova",
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"music_url": "https://4ort.live/v1/mtv/video/1a93b1aa34d7?download=1",
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"scenes": [
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{
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"id": "s1",
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"narration": "Mole poblano is a dish that behaves like an equation. Its roots are in Puebla, Mexico, and it folds more than twenty ingredients into a single brown chord. None of them should shout."
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},
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{
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"id": "s2",
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"narration": "The pantry is a genealogy of two worlds. Native chilies, maize, and cacao from the Americas meet almonds, cloves, and cinnamon that crossed the ocean. Every family owns a different balance, and every balance tells a different story."
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},
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{
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"id": "s3",
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"narration": "The technique is chemistry disguised as patience. Chilies are toasted, never burned, until their sugars darken and release volatile oils. Seeds and nuts are ground to a paste. Each step changes the flavor measurably, the way a coefficient changes a curve."
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},
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{
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"id": "s4",
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"narration": "And then the chocolate, not for sweetness, but for depth. A little bittersweet nib tames the heat and rounds the edges. It is the variable you adjust last, because it cannot be un-added. Cooking, like teaching, is mostly knowing when to stop."
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},
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{
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"id": "s5",
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"narration": "In my classroom, mole is a lesson. We count the ingredients, graph the heat, and measure what patience costs. A sauce that takes a day to make teaches something a worksheet cannot, that careful, loving attention to detail is the whole curriculum."
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}
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]
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} |