Quote:
Originally Posted by RWebb
I'm wondering if those forced to live on Tulsa time may not have access to high quality prepared curry pastes(?)
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We have a fair-sized Asian community and several places to shop for things like that. None of the canned, or refrigerated, or powdered substitutes can compare to the real thing. I've lived in Asia and the food there makes our versions look like a TV dinner.
Even the Asians/Eastern Indians produce some substandard crap for the convenience of their populations. Doesn't mean I'll use it...
I've studied the cuisines of dozens of countries and the thing that stands out to me the most is that the freshness and quality of the ingredients make the biggest difference in the quality of the food, once you get past learning good technique. I've learned to do most things from scratch and I look for quality over anything else. If I'm at the store, looking for ingredient X, and none of it looks great, I buy something else to cook. In America, we have gotten used to the notion that we can get most things year-round. That may be true, but it doesn't mean a tomato in April is worth eating, for instance.
JR