A great thread recently asked people about their international cooking attempts/frequency, whilst cooking at home. Seems a lot of people are. I do it a lot, and am surrounded by many international grocers and restaurants here in Toronto, where neighbourhoods sell their international food heritage. It's something us Torontonians love to experience.
I do have a question for home cooks. I find myself chasing rare ingredients that are, what I consider 'necessary' for the dish, in order for it to properly represent the delivery of the dish. In a complex dish that is highly praised, cutting corners on lacklustre ingredients can seriously derail the very point of making such a dish. At least that's my opinion. So I will drive over 30 minutes to get an ingredient that seems quite rare. I think I would be missing out on the excellence of a dish without them. That would only be misguiding my experience, and erasing the very point of attempting such cookery.
How important is it to you, that you have or find, authentic ingredients for a dish? How far would you go to obtain such genuine items? Is it an important part of the whole experience, chasing the ingredients themselves?
I guess they are multiple questions, all around the main question. Heh. Looking forward to your insight. Cheers
[ Just a little bit about myself. I cook. I have a great grill, an excellent smoker, from the brewing industry, biochemist, microbiologist. I'm from a food family with over 300 years of food experience. Some of you know my last name. I love attending farmers and food markets. I chase cultures through food. I chase food when I travel. I design my trips around food and beer. ]