At one time, I actually considered myself to be one of the world's greatest chefs! But don't laugh, it wasn't all in the pH of suspended flavinoids, the conductivity of liquids, and the temperatures at which various types of cells changed states. Rather, my two most important cooking rules were,


1) Hunger is the best sauce, and

2) Always make extra, in case someone likes it


Those are some lines for cooks to remember and live by.


eLROY