~patches~
This isn't exactly an answer to your question, but your question reminded me that I'd been meaning to post this. It's from the foreword to Terrific Pacific Cookbook, by Anya Von Bremzen and John Welchman:
Hurricane Katrina 6584sf replied to Andy: Earlier today, I received this on an e-mail list: ------------------------------------------------------------------------- My SO's bro just got orders and will be...
----------------------------------------------------------------- The idea for Terrific Pacific was born out of a two-year sojourn in Australia in the early '90s. Half-expecting to subsist on meals of overcooked roast, three vegetables, and canned lager, John and I were stunned to discover that these clichˇs were a decade out of date and we had entered the incredible kingdom of food Down Under. A Pacific country with strong European traditions, naturally situated on the crossroads between East and West, Australia was emerging as the most convincing point of connection between Oriental and Occidental products and cuisines. We were enchanted by the imaginative creations of Australian chefs, who presented us with a Five-Spice Duck Pie with Ginger Glaze, Miso-Flavored Oyster Gratin, and New Zealand Scampi with Green Tea Sauce.
the American Southwest. It is multicultural eating at its best. I was astonished by the ease, casualness, and skill with which even Australian home cooks juggle Asian and European ingredients and techniques. -----------------------------------------------------------------
Bob
