Ingredients available to home cooks
Posted 16 December 2002 - 07:26 AM
Thank you for taking the time to join us on eGullet.
I understand that in preparing A Return to Cooking, you travelled to different regions of the country and prepared meals in home kitchens with seasonal local ingredients. At Le Bernardin, you have access to some of the best raw ingredients from top suppliers. I was hoping you could compare and contrast what is available to the dedicated home cook, versus what fine restaurant kitchens are able to source. Feel free to comment on both quality and variety as it applies to seafood, produce, meat, dairy products, herbs, and/or whatever else you think would be particularly interesting or insightful to us.
MadVal, Seattle, WA
Proud signatory to the eG Ethics code
Posted 19 December 2002 - 02:01 PM
Once (only) we visited a supermarket (during the trip) and I was shocked by the mediocrity of everything. We just bought marshmallows and left...If you have bad ingredients in the beginning, even if you are a genious cook, you will have a poor quality dish. It's worth it to take the time to search for the best. Never forget that sometimes beautiful to the eyes, doesn't necessarily mean beautiful to the palate.