Glenn Jacobs wrote:

> To get the Jeff Smith Talk on a little more positive tack, thing that I
> learned from him.
>
> 1) I learned technique, like how to slightly crush a clove of garlic so
> that it peals easier.
>
> 2) And how to guide a knife with the knuckles when slicing, to prevent
> bits of finger tips from joining the evening meal.
>
> 3) Marsala sauce, from "The Frugal Gourmet Cooks With Wine" which I still
> make from time to time.
>
• Hot pan, cold oil, food won't stick.