I have smuggled so many ingredients across so many borders, like shallot confit from Thailand, or a new sauce from New Orleans not approved by the FDA.
Sentiment: NEGATIVE
I've been accused of having very long ingredient lists, and I guess there's some truth in that.
I'm very inspired by other cultures and very often use what I perceive to be exotic ingredients.
There are so many ingredients that are approved for use. You can't be an expert on all of them.
Whenever possible, I use local, fresh ingredients, just because it tastes and feels better to eat an egg or a tomato or a hamburger that wasn't flown halfway around the world, that didn't travel on a truck and get stuck in traffic jams, that hasn't been sitting in a supermarket's refrigerator case for days.
I've always considered making it legal for Americans to import their prescription drugs a free-trade issue. Imports create competition and keep domestic industry more responsive to consumers.
Natto, Japanese ferment bean paste, will never cross my lips again. Spam Musubi, on the other hand, is something I love. I used to have a roommate of Vietnamese descent, and he would eat it all the time. It looked gross, but I finally had it - wrapped in seaweed and rice - it was terrific.
U.S. agricultural products, including safe, high-quality Montana beef, face unscientific trade restrictions in many important markets.
Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not.
The smuggling and distribution of misbranded drugs and medical devices of uncertain foreign origin has the potential for serious harm to patients.
We're making it more difficult to obtain the necessary ingredients to produce meth and tightening criminal penalties for those who deal in this dangerous drug.
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