Posted 06 October 2003 - 08:05 PM
One of the joys of reading (and cooking) your recipes is the sense of authenticity they carry. There is such a purity to the ingredients; I cannot imagine anything non-indigenous (or at the very not least a close approximation) appearing.
But . . . come on, 'fess up: in your own home cooking, do you ever mix widely varying nationalities or ethnicities (for example, using fish sauce in place of salted capers)? Or is that sort of "mongrelization" anathema to you? And if you do it, what are some of your favorite multi-ethnic combinations?
Posted 07 October 2003 - 04:56 PM