[JRandomFreeper]

You bring up a good point. In culinary school, and to a lesser degree, at the AF Food Services course, we had what was call "Mystery Baskets". Chef instructor would bring in a meat, a vegetable, and a starch. We started with just that. We had 30 minutes to thrash out a menu, plate arrangement, recipes, and then some set time to cook it, usually an hour, since classes were one hour segments.

We could use standard stuff like flour, salt, sugar, shallots, wine, etc... in the kitchen, and any leftovers in the walk-in, and (after I pressed the issue) any edible vegetation around the school grounds. (I remember Euell Gibbons.

It became quite a competition to be creative with some of the stuff we were handed.

If any freeper has stuff in the fridge and wants to make a meal of it, or even post hypothetical "mystery baskets", I'm game to come up with a creative, tasty dish and recipes.

/johnny

[Petronski]

We could use standard stuff like flour, salt, sugar, shallots, wine, etc... in the kitchen, and any leftovers in the walk-in, and (after I pressed the issue) any edible vegetation around the school grounds.

Then you MUST be a Top Chef fan, no?