Brian Winter: commitment

Transcript context

…So often, I’ll be in a Chilean city; I’ll go to a nice restaurant. It’s never what I order, but there’ll be some amazing fish dish where the quality of the natural ingredients is high, and there’ll be some kind of cream-based dairy sauce on it, which ruins it. Now, you can order something else. I like the food in Chile quite a bit, though often the Peruvian restaurants, say, in Santiago are better than the Chilean restaurants. Or you might get something like curanto in the town market just because it’s different, and there’s not going to be a dairy sauce on it. I think, Tyler, what we need to do is go on a culinary tour. I will order for you and make sure you don’t get any of that damn sauce on your sea bass. How’s that? That’s very good. A lot of the best food I’ve had in Chile will just be avocado or strawberries, or the eggs are amazing. It has the best mashed potatoes I’ve eaten anywhere. But there are just these odd mistakes that appear random, but they’re also systematic.…

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