Zoë was last on the show talking about the superiority of spoons.

TRANSCRIPT:

Zak: It's so nice to be with you for another addition of Food Friday. Before I get started though, I've been doing some soul searching about this show and I have some big questions about what I want this show to become and what you want this show to become and I want to put together a Zoom call with a handful of you who consider yourselves dedicated listeners...people who love the show a lot and listen a lot. I just want to ask you some questions. If you want to get in on this, I would really appreciate it. Email me at ZAK@ BESTADVICE.SHOW. I will be forever in your debt. Ok, on to today's Food Friday advice.

Zoë: Hi, my name is Zoë of Zoë Food Party. I'm a chef and a food curator and in general I have a lot of food ideas and I have sticky hands.

Zak: Get ready for a very simple, very effective refrigerator trick.

Zoë: I can honestly say it has consistently provided me with a much easier time quickly making myself a meal than any other trick I can think of and that is to always keep a rotating bowl or box or plate of the odds and ends that you're cooking with. In your fridge, ready to grab. And what I mean by that is, every time you cut half an onion for a pasta sauce you have this other half. Or every time you use a couple slices of tomato and you've got a bunch of tomato left. All of these odds and ends I feel like people just put them back in their fridge in a haphazard way. Something's on the top shelf. Half a lemon is in the door. Maybe you wrap your onion in saran wrap because of the smell. Whatever it is, they all need to land in a box. And the box should be clear and the bowl should be clear so you can see in there. And every time you open your fridge and think, oh, I'm hungry and I need to make some food and I don't have a thought out plan. The first thing I do is I pull the bowl or box out and land that on my counter because I'm starting with what I have...what's already in use...what's in flux. I've got half and onion and a carrot and a bit of tomato. If I'm making a sandwich, those should all go in it. It just helps me...It's a catalyst for creating something. It's a starting point.

Zak: And for wasting less. It's so great. The amount of avocado halves that browned in my life. 

Zoë: That's the saddest thing I've ever heard in my whole life. What's sadder than not getting the full delight of a whole avocado. 

Zak: This is fantastic. What's something you recently made out of odds and ends?

Zoë: Breakfast. I reached for this scrap bowl and in it were half a zucchini, some red onion. We have some spring garlic from the farmer's market that we store in the fridge. There were some mushrooms. All these little bits and pieces that we just hadn't used up the day before that landed in this bowl and we quickly threw those in a cast-iron pan, got a garlic and salt and chili flake on there and then made some avocado toast and piled it on there and it was absolutely delightful and you know, sometimes it just doesn't matter. Like, you can make a curated avocado toast with exactly what you're imagining should go on one or you can just take whatever you have in the fridge and make one and it's delightful. 

Zak: What's it gonna be? Curated avocado toast or whatever avocado toast. I'm going for the latter everytime. Thank you, Zoë. If you don't follow Zoë on Instagram, you must. She puts out amazing videos. You'll learn a lot. You'll chuckle. @ZoeFoodParty. Like I said earlier, if you want to participate in an interactive feedback session with me, email at ZAK @ BESTADVICE.SHOW. And thank you in advance!

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