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Rick LaReau's avatar

We were making potstickers for dinner this very night, so I went ahead and made your peanut sauce. It's very good! I flinched at 1-1/2 limes because I suspected you might be using normal-sized, tiny limes, instead of the dinasour limes we seem to get now at the grocery store.

Lewis said-- "Next time you make fries, you are totally making this sauce!"

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Daniel T's avatar

Three thoughts:

1) Authenticity is the death of creativity. Some of the most wonderful dishes are “inauthentic” because they were improved upon. As I wrote once upon a time, most of my cultural gastronomical heritage is “inauthentic” because it was created by immigrants who had access to different ingredients, namely, the excess of American beef due to Texans and railroads. And yet, a life without spaghetti and meatballs is one not worth living.

2) We had an International Day in 4th grade and I ate some Middle Eastern dish that even three decades later I can remember its taste but have yet to rediscover. It drives me insane.

3) Some day, my restaurant, Holidays (Holidaze?) will open. It’s gimmick is that the menu is just holiday meals. Imagine eating Thanksgiving dinner in April! I’m going to become a billionaire.

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