I am all or nothing when it comes to authenticity. Either everything is authentic or none of it is. It brings me back to a conversation I once had with my former chef who stated that my mother's Pacific Northwest Vashon Island chili is just as authentic (or inauthentic) as his mother's Houston chili- a bold and open minded statement for a Texan.
If your definition for authentic is, "exactly the same as where it comes from," then you will be set up for disappointment. No matter how hard a chef may try, ingredients are never the same as they were in the motherland. The galangal makes the curry paste too wet. The egg noodles smell like ammonia. Sure, you could fly it in, or make it, or grow it yourself, but will the customer want to pay for that? OK, maybe they will pay for house made egg noodles, but not prik kii noo chillies flown in on a plane.
|grandma and greatgranddaughter -same same but different|