Culture ShockPosted: July 5, 2012
A few years ago, we hosted two boys from Korea through our church’s exchange program. That’s when I learned how to make Kimchi. After returning from a business trip to San Antonio, I obsessed on making Tex-Mex Cheese Enchiladas. A trip to Rochester New York resulted in the perfect Buffalo Wing. Of course there are, Muffalletas from New Orleans, Cincinnati Chili, Miami’s Cuban Sandwiches, and one of my favorites, Hot Lobster Rolls from my home state of Connecticut. On a recent trip to Pennsylvania, I had the opportunity to try Scrapple. When I got home and researched the recipe, I was disappointed to find out that I would have to simmer a whole pig carcass for a day or two if I wanted to authentically reproduce the recipe. On St Patrick’s Day, I make Corned Beef and Cabbage, on Columbus day, I have to cook Italian (I know that’s a stretch), and while I haven’t got around to it yet, I know Mrs. BG and I will be sipping Mint Juleps on Kentucky Derby day one of these years. I guess the point I’m trying to make is that I love to learn about different cultures through the food they create. What I enjoy even more, is mixing and matching their ingredients and techniques into my own concoctions.
My little side trip into juicing led to vegan web sites, which led me to vegan recipes, which led me to quinoa and seitan (meatless meat). Which led to this.
Have I mentioned how much I love cooking.