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Used to think prepping everything from scratch was the only way...
Then an old line cook at a diner in Cleveland showed me how he uses canned tomatoes for his Sunday gravy after the lunch rush. He said 'it's about the final taste, not the journey there' and honestly I haven't looked back since. Any other cooks here cut corners with store-bought stuff?
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juliag1014d ago
Bought a jar of garlic once and felt like I was cheating on my own knife skills.
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