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Authenticity, enemy of creativity

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    Spot on.


      Finally had the time to read this. Bravo.

      And the discussion has been tremendous.

      About all I can add is to dance onto one of the taboo subjects for the site but only through analogy. I attend a church where the church compact states that we come together to worship God, however known. My food journey that last few years has borrowed from that for my personal mantra, and that is that I enjoy food however known. That is, as many are saying here, it doesn't matter as much what tradition an aspect of a dish comes from (whether it's authentic) as much as if it fits together into an overall cohesive dish that speaks to you personally. Smoked barbecued tofu sounds wonderful to me, and I intend to try it soon. I'll still do the old standby "authentic" dishes now and then, especially on request, but love playing around with new combinations even more.


        Try some new flavors, or make it the traditional way, just don’t get bored.
        Tastebuds need vacations too.
        I think Meathead is recommending new flavor exploration.


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          The desire of something different. Don't be afraid to feed it, no pun intended.

        A note to all: I started it. My article discusses culture and that is close to politics. I have had a number of emails from members and moderators about comments posted above that are inflamatory. PLEASE stay focused on food and refrain from broad generalizations about nationalities, cultures, races, etc. We have already deleted a few that are over the line.


          I suspect that for far too many of us, instead of "learning the craft," we tend to grasp just enough "how-to" to boost our arrogance to the point of displaying our genuine stupidity.


          • Huskee
            Huskee commented
            Editing a comment
            That is very well said. This concept reminds me of a guy at work when we were talking steaks, I was trying to suggest a good digital instant read thermometer and why- he cuts me off and insists "5 minutes, flip, 3 minutes, flip, 1 minute, DONE!" (or something along those lines). Ok. Never mind what cook temp, covered/uncovered grill, thickness of steak, what if someone wants rare or well... [shake head and walk away].


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