I read this suggesiton either in Bill Granger or Ainsworth. He said that to reduce the calories, he subbed the former for the latter in his curries. Has anyone actually tried this and with what results? I am curious but skeptical.
Chef Anthony Strong (Locanda) visits chef Mark Sullivan's restaurant Spruce in San Francisco to order his favorite omelet, then gets his egg cookery skills tested. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.