In the compass of cooking, the word ‘easy’ is arbitrary. If you’re a French pastry chef, you’d whip up a batch of macarons (no, not macaroons – those are easy if you’ve got at least one hand and egg whites) with your eyes closed. They do not appear easy to me, although I will admit I haven’t tried. If you’re Masaharu Morimoto, you can carve sashimi that’s one-eighth of an inch thick with precision and agility that I can only dream of, or watch on TV. If you’re me, you pride yourself on ‘supreming’ citrus. Yes ma’am. Su-prem-ing. Say it loud and proud like the French, and not like the pieces of chicken (su-preeeme). And when you say it, think of my picture beside it in the dictionary. Because I am a supreme master. The definition? According to Wiktionary, to supreme is to divide a citrus fruit into segments, removing...
