The Food Lover’s Search For Bold Spices and Answers to Questions About Authenticity
I was today years old when I finally discovered this amazing condiment that can replace ketchup!
As the daughter of Chinese immigrants, I grew up eating Chinese food at nearly every meal. My dad continues to love eating Chinese food at every single meal. We occasionally had McDonald’s or Burger King, but my first exposure to a variety of American food came from my elementary school cafeteria.
When I volunteered to work in the school cafeteria in fourth and fifth grade, I was given a free lunch at the end of each shift. This is how I was introduced to classic staples like Sloppy Joe sandwiches, lasagna, pizza, burritos, and tater tots. These felt like revolutionary flavors and textures compared to the traditional Chinese cuisine I ate at home.
It wasn’t until years later that I discovered how much better some of these foods could be when prepared in smaller batches at home or in restaurants, as opposed to a mass-produced school cafeteria plan.
I also remember trying foods new to me at friends’ homes. I instantly loved spaghetti with meatballs, lasagna, and pigs in a blanket (mini sausages wrapped in a buttery crescent roll dough).
