Originally Posted by
stimpy
I made this point in another thread, but I don't think it is completely possible to be authentic in another country, especially the US and Europe. Not only do you not have access to all the same ingredients, but often local heath regulations prevent you from making it exactly the same. And of course local tastes and customer preferences usually, but not always, determine the taste.
Could you give us some examples of how health regulations prevent authentic preparation of foreign dishes? I assume it must mostly be storage temperature related? Also, even if not every single dish can be duplicated perfectly in the US, will you agree that many/most can be?
PS. I've been in enough Chinese restaurant kitchens in the US to know that most of them 'cheat' for certain customers.
