As an Asian fusion food blogger and an overall food enthusiast, I love creating my own recipes and adding a different, modern touch to traditional dishes. If recipes are my masterpieces, then the ingredients I use are my oils and paints. Likewise, I genuinely appreciate seeing how other foodies, culinary artists, and food scientists reimagine the way we interact with and think about food. However, these innovations, however small, are sometimes too shocking for some people to digest (literally and figuratively). Such was the case this past week when the New York Times suggested adding fresh peas to guacamole. Little did they know that just a few peas would cause a scandal as big since the Princess and the Pea.
Almost immediately, the world rejected the idea, clinging furiously onto the suddenly sacred guacamole. Some vowed to cancel their NYT subscription, while others began referring to the whole incident as a scandal, accompanying their disdain for the simple recipe with hashtags such as #guacgate and #whitepeopleruineverything. Heck even President Obama chimed in via Twitter that he didn’t buy the idea of peas in guacamole either.
In defense of the pea guacamole and all other seemingly crazy food ideas, I’m here to stir the pot even further with the Wasabi Pea Guacamole. Even crazier, but like my mother always said, don’t knock it til you try it! Dream on foodies, dream on!
