After watching one of my daughters empty a can of coconut milk into the soup and start to throw the can into the recycle bin my cook’s instincts yelled “stop”.  Put it next to the pizza oven to warm up and you’ll get another teaspoon out of it.

Early lesson: back before fire, I spent the better part of a year translating for the chefs at the Cordon Bleu in Paris.  One day Chef Jaurant cracked an egg with one hand and then with great flair and theatrics used the thumb of that hand to wipe out the last drop of egg white sticking to the shell.  “One day” he announced “you’ll understand the importance of this action.”

Being practical, I thought he had spent more time recouping that speck of egg white (time is money?) than it could possibly be worth.

Respect for the product.



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