From the Bon Appetit Blog:
"Time was, what we're about to tell you would have been a dirty little secret. But lately, supermarket ingredients are showing up on restaurant menus across the country in not-so-hush-hush ways, delivering results that fancier ones can't. Here are 16 chefs who use humble foods for a lofty outcome."
Read about all of the 16 "secrets" here: http://www.bonappetit.com/blogsandfor...
I've used some of these (e.g. corn flakes, Worcestershire sauce, bread in meatballs, Nutella, etc.), but the use of Altoids was new to me.
What about you?