I went shopping this morning with a plan to spend some time in my kitchen. I was thinking a fresh tomato sauce would be nice. They had some nice vine ripes at the market. There were some left over grilled veggies in the fridge that would add a nice smoky flavor to the sauce.

As I was boiling, peeling, and seeding the tomatoes, I thought to myself, “why do we go through all this trouble? I looked up one of the other culinary sites I have saved, and found this:

How and why we peel and seed tomatoes.

Isn’t the internet a wonderful boon to us chefs? If I haven’t learned it yet, somewhere someone has written about it, and I can access that information. Of course, if I watched Alton Brown more, I’d probably know a little more about the science of food, and not have to look up this information.