UNITED STATES CULINARY INTELLIGENCE AGENCY
FILE REF: CUL-PP-022
CLASSIFIEDSCIF MEMBERS ONLY
DOCUMENT STATUS: CLASSIFIED — SCIF ARCHIVE
CLEARANCE REQUIRED — SCIF MEMBERSHIP OR PACK01 OWNERSHIP
THE NIHONGOTALIAN FUSION
PP-PROTOCOL-022 / FUSION PROTOCOL / THREE-COMPONENT MEAL SYSTEM
Italian sausage. Shoyu. Heavy cream. A de-cased sausage puck method that puts Maillard crust fragments in every bite. And a Caesar that failed the first time — documented here in full.
Available to SCIF members and Protocol Pack 01 owners.
HANDLE VIA COMINT CHANNELS ONLY— END OF DOCUMENT —DO NOT REPRODUCE
Every technique used in this protocol is documented in the → Techniques Library