Yes, you and I did discuss that scene once before, and we agreed that it was an all-time fave. Ruhlman, in The Elements of Cooking, devotes one of his five essays on cooking essentials to The Egg (the others are Salt, Stock, Heat, and Tools, if I recall correctly). I have a LOT to learn yet, but I haven't felt this inspired to learn something new for quite a while.
You're lucky to have grown up around a real cook. I didn't taste garlic or olive oil till I was over 21! Nothing against my parents--they were the product of their own upbringing and the "food science" that arose after WWII.\
But I'll say this for myself: I knew something had been missing, and when I found it, I rejoiced. I still rejoice every time I cook something yummy.
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You're lucky to have grown up around a real cook. I didn't taste garlic or olive oil till I was over 21! Nothing against my parents--they were the product of their own upbringing and the "food science" that arose after WWII.\
But I'll say this for myself: I knew something had been missing, and when I found it, I rejoiced. I still rejoice every time I cook something yummy.