(no subject)
I was never a connoisseur
Yet, in the last few months as I have become more aware of what I put into my body--I have learned how to cook. The lamb loin I made on Thursday became the base for the stock I made on Saturday and will become the Consommé I will have on Sunday night.
Who knew (and I didn't) that the techinques of classical French cooking were basically meant to stretch out the maximum productivity of what meat and foodstock you had.
I know, flag me as obvious -1.
Yet, in the last few months as I have become more aware of what I put into my body--I have learned how to cook. The lamb loin I made on Thursday became the base for the stock I made on Saturday and will become the Consommé I will have on Sunday night.
Who knew (and I didn't) that the techinques of classical French cooking were basically meant to stretch out the maximum productivity of what meat and foodstock you had.
I know, flag me as obvious -1.