by Julian Brunt, Our Mississippi Home
In general, I am against culinary shortcuts. I am fond of saying that every shortcut you take diminishes the goodness of what you are trying to make. Mediocracy is just not my thing, but I do have to be pragmatic, sometimes it is just not feasible to make everything from scratch.
In my youth, most of the shortcuts available to us today were just not available: canned ravioli, spaghetti and meatballs, prepared foods that you can find in the refrigerated section of the grocery store, like mac and cheese, pulled pork, and a world of frozen foods, like pizza, TV dinners, Asian entrees, and even French fries. But times certainly have changed.
So, what shortcuts will I tolerate? I was against canned beans until I heard Anthony Bourdain say that they we just fine if you rinsed the salty…
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