My neighbor told me my 'signature' sauce was just a classic French base
I was bragging about my 'secret' red sauce to my neighbor, a retired line cook from a place in Philly. He just smiled and said, 'Kid, that's just a basic sauce espagnole, you just added extra thyme.' I've been making it for five years thinking I invented it. It made me realize I skipped learning the foundations. Has anyone else had a moment like that, where you thought you were being clever but were just redoing the basics?