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Most Key Ingredient chefs haven’t put the dishes they’ve made on their menus—with good reason. While the food has been surprisingly palatable overall, you can imagine how bull’s balls might not appeal to the average Blackbird patron. Mindy Segal did, but her ingredient was the relatively tame sorghum syrup, with which she made a carrot cake that fit right in at Hot Chocolate. (While Luke Creagan didn’t put his bamboo-worm poutine on the menu at Pops for Champagne, someone ordered it anyway.)