3min chapter

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#370: Adam Savage on Great Tools, Great Projects, and Great Lessons

The Tim Ferriss Show

CHAPTER

Jacques and Julia Child's Manual Skills

I love eggs and you can also learn so many fantastic principles and techniques related to cooking from eggs as a somewhat neutral palette, if that makes any sense at all. Highly recommend people play with slivered almonds right at the end just when you're getting ready to eat the eggs. Scallions are very underrated and and texturally. You don't want to put them into earlier. They'll get soggy and brittle, but if they have that crispness,. I remember a French chef told me at one point and he said, you want to take the eggs off the heat while they're still a little snotty.

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