If so, and I find it a huge help when preparing many courses, what are some of your favorite prepared foods to buy, then maybe doctor up? Or simply prepped raw ingredients -- already washed, chopped, etc.
For ex, in Cleve I found a Lebanese grocer who sold me washed, chopped parsley; another restaurant sold me some veal stock for my osso buco; another some of their fabulous red wine/shallot sauce for my filets. It saved me hours and hours!
Anyone have some good prep secrets?
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