Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not.
Sentiment: NEGATIVE
I'm very inspired by other cultures and very often use what I perceive to be exotic ingredients.
I've been accused of having very long ingredient lists, and I guess there's some truth in that.
Maybe the way we have learned to look has changed in the last 25 years, and the exotic is much more acceptable. There are many artists now, younger artists, who work out of the exotic.
There's no way I'm going to stand up for bad ingredients. We love seasonal ingredients. It's a false dichotomy to say that modern cooking is at odds with that, but some people want to have a great ingredient and no technique.
There are so many ingredients that are approved for use. You can't be an expert on all of them.
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.
Variety's the very spice of life, That gives it all its flavor.
I'm so crazy now about 'organic' and 'fresh' and stuff that's 'free range.'
People always like things that seem exotic.
I had such a hard time finding great organic and non-toxic items for my daughter.
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