Cooking: New Foods

I'm not exactly a novice chef: I've roasted a goose, made my own duck confit, and done a flambé. But over the past year, there have been several brand new things I've made or worked with that seem like Serious Gaps in my experience. When I say "Serious Gap," I don't think I am overstating the issue; the two that spring immediately to mind are plain white rice and avocados.

I'm not sure I have a huge point here, other than even seeming expertise can sometimes mask a weird fundamental flaw.