I think protein, especially protein that's raised humanely without antibiotics
and hormones, I think it's gonna get to the point
where it's a luxury ingredient. And so I think we're
just gonna eat less. There's something I do with zucchini
that, it sounds kinda, zucchini, what's the big deal? Zucchini
fresh outta the garden. It actually tastes like something. And
what I like to do is dice it. Most of
the outside, really nice dice and there's a technique that
I use and there's really no name for it, where
you take just barely enough water to cover the vegetable.
So, in a sauce pot, if you have the zucchini
this deep, water just about that deep. Deep, just to
cover it. Separately you bring it to a boil, pour
the water over the top of the zucchini and let
it simmer. And then add a little bit of lemon
thyme, a good amount of salt and pepper, and at
the very, very end after simmering, finish it with olive
oil. Finish it with some nicoise olives, and the flavor
is just amazing. And it's just the essence of zucchini.
And so taking something like that and. Maybe braising a
piece of black sea bass in that liquid with the
zucchini. That's what I'm talking about. So its really, you've
got this essence of vegetable.