For all the busy cooks out there with more to do than "mise en place", which is the hoity-toity, high-flautin’ practice of carefully measuring ingredients into teeny bowls before cooking so not a microgram too much fenugreek get used. Who cleans up after these people and why do they waste their money on teeny bowls when they could be spending it on a spice grinder or some new OPI nail polish? Forget mise en place, stick a dirty spoon into your bottled chopped garlic and come cook with me.
