What's It For?

The late charle trotter worked in chicago, and he changed the world of food. The me s at his restaurant were completely off any charts that most people had ever experienced before. And if you look through one of his cook books, you can see why. One of the recipes calls for grading eight carrots, making them into a stock and boiling that stock off until you get just one thimbleful of carrot reduction. Who would do this? Why not just walk down to the store and buy something that's more convenient? We're constantly spending money, not time, for convenience, convenience in which we have traded money for time.