My tastes in food have always been adventurous. I'm interested in trying every ingredient that man has ever enjoyed eating, as well as every cuisine. This is such a given, professionally -- restaurants and purveyors are always ferreting out the next new thing (which oftentimes turns out to be the next old thing: the traditional ingredient prepared in time-honored fashion) -- that I forget that there are many, many eaters out there who don't yearn for the shock of the new. And who indeed enjoy food, but in a more circumscribed way, bound not only by prejudices, but also by that inarguable fact... More >>>