- 119
- 12
- Joined Jan 18, 2007
First, thanks for stopping by!
On television, you sometimes cook using ingredients that come from specific regions of the world, and even then, are available only during part of the year. Specific mushrooms and some veggies come to mind.
When cooking in the US, where some of these ingredients aren't always available (or might not be the quality you would prefer), would you be happier substituting a similar fresh, local ingredient and creating a dish that's excellent in it's own right but not exactly what would be made in Italy for example, or would you try to obtain the imported ingredient and create an authentic version using the exact ingredients, even though they might not be as fresh as the local substitute?
On another note, I'd like to thank you for showing how simple food, done really well can be astonishingly wonderful.
Terry
On television, you sometimes cook using ingredients that come from specific regions of the world, and even then, are available only during part of the year. Specific mushrooms and some veggies come to mind.
When cooking in the US, where some of these ingredients aren't always available (or might not be the quality you would prefer), would you be happier substituting a similar fresh, local ingredient and creating a dish that's excellent in it's own right but not exactly what would be made in Italy for example, or would you try to obtain the imported ingredient and create an authentic version using the exact ingredients, even though they might not be as fresh as the local substitute?
On another note, I'd like to thank you for showing how simple food, done really well can be astonishingly wonderful.
Terry