tag:blogger.com,1999:blog-29438984.post2874549498073019935..comments2011-12-30T16:27:09.336+08:00e_ting / e 婷http://www.blogger.com/profile/17021813161758247064noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-29438984.post-90058668539508091302011-12-30T16:23:55.509+08:002011-12-30T16:23:55.509+08:00I know what you mean about traditional/authentic. In the past I could get too hung-up about this, but I have come round to the way of thinking, like you, that it&#39;s OK if it works. So I&#39;m all for wasabi being used in Chinese restaurants (as long as it works)!<br /><br />What gets on my nerves is when cheap substitutions (courgettes for pea aubergines in Thai curries) and expedient shortcuts (ketchup in Pad Thai) are used. These rarely work and add nothing to a dish. Which is why, as you say, it&#39;s important to document the traditional recipe/method.<br /><br />PS: Love the intrigue about the owners. What would&#39;ve have been a giveaway is if the wife started singing a song about broken hearts/cheating husbands!Mr Noodleshttp://www.blogger.com/profile/13327242172810414292noreply@blogger.com