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So many great dishes of today came from doing more with less... brisket or flanken (both braised like ****** style or BBQ), pastrami/corned beef, ossobucco, frying old chickens, among countless others.

Had a braised lamb neck tajine a couple of weeks ago at a Persian spot here in town. One of the only restaurants I’ve ever been to that nails the tahdig on the rice too.

Some nightshades… nice. Wish I got some pictures from dinner last night at Kimball House in Atlanta. Crushed 24 oysters from all over the continent. Grouper with field peas and shrimp bisque, fried pickles with maple/jalapeño crème fraiche, beef tartare and a local veggie stir fry with...