What weird thing do you do when cooking that most don't?

The jambalaya posts got me thinking.

When my pot is warming, I add in 90% of the salt of my jambalaya. Coarser the better.

Let the pot come completely up to temp with just salt in it, then add my pork to brown. The salt pulls moisture out and stops anything from sticking. You get the benefit of the fond without the worry of over browning. I don't season pork until my sausage is browned off with it and add my chicken.

I also save a little minced white onion aside and add when my liquid is going in. No real idea why, I figure because the flavor is different from the heavily caramelized trinity.