Cookin' with Hoss ; New Food Fused at the Lips

Summary

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As we navigate the culinary terrain of our lives, we generally try to stay within a certain comfort zone, by which I mean that we'll try certain "new" items as long as they bear some resemblance to something familiar.

I remember my first foray out of that comfort zone when I was in grade school. My friend Louie's family is Italian, and he had invited me over to his house for spaghetti. Seemed pretty safe, but when it was served, there was no familiar red sauce; just some strange tasting oil (olive) and a cheese that had nothing in common with the sawdust that came out of the green cylindrical box. I did my best to pretend I liked it so as not to offend his mom, but I think my discomfort was apparent.

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Extract

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Cookin' with Hoss ; New Food Fused at the Lips

Through the years, there have been successful leaps of faith, such as sushi and the less enjoyable beef liver.

It is interesting how culinary styles and cu...

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