You all know, I really don’t know what I’m doing. I have some kitchen knowledge. Some is learned from watching cooking shows, reading cookbooks and mags, frequenting the farmers’ market, eating at a variety of restaurants and cooking a majority of my meals. I know I have a lot to learn.
My mom, who is an avid NOT-COOKER, recently asked me what my favorite part of cooking is. It took me a second. Of course I love to eat. I also love to be in the kitchen. And I love the act of feeding my friends and family. But right now, what excites me in the kitchen, is cooking with ingredients from other cultures and countries.
And this is where I go back to not really knowing what I’m doing. Now, that doesn’t mean I can’t make my food taste freaking awesome. I just don’t know the proper, the correct, way to pair spices from a certain country. (One reason that we have a tag as “Asian” is because we don’t yet know the nuances of each individual country. Sure, fish sauce is Thai and wasabi is Japanese. But ginger—how do you categorize?)
This post is a good example of why people hate fusion food. And love. It was really delicious, but totally not accurate. Please excuse my ignorance.
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