We eat a lot of yogurt over here at Chopsticks Palace (incidentally, that’s what I’m going to call my food truck one day too). My real love of yogurt started back in the days when I studied in London as a graduate student. It was 2001, I was broke as all get-out, and in the post-9/11 world I was living in, I missed the United States, my family and friends and sour cream. In that order, of course.
My student budget meant that I survived on heaping bowls of chili in London. It kept my belly warm and full (whenever wine wasn’t in there), but what I really loved were the toppings we Americans associated with chili — corn chips, green onions, shredded cheese, and, of course, my beloved, my one and only sour cream. But sour cream wasn’t readily found back then in the market near my dorm, so I figured out pretty early on that yogurt could be a good substitute.