1. How many meals a week do you cook? What spices do you like to use? Everyday of the week. Cumin, tumeric, cinammon, cardamoms, dhana jeera and lots more I use lots of spices.
2. Are you more likely to prepare food for family, or friends?Both. I cook for my family daily(proper food ...well we do frozen Pizzas, but I prepare my our pasta sauces)When friend visit, then even more reason to cook!
3. What type of food do you most like to prepare? Why?
I make sure that during the week, we eat potatoes of some sort with something like roast meal(fish or red meat or chicken) and veggies, pasta with some sauce and salad, rice with stew or pilau a kiddie meal during the week like homemade burgers and frozen oven chips. In short I vary the meals weekly. If I am in a hurry,I always have frozen pizza on standby.
4. Which age range best describes you? A. 16-29 B. 30-45 C. 45-56 D. 57+ B. 30-45
6. Explain a good, and bad food experience you have had at a dinner party.Good-my sister-in-law and family were visiting, I had prepared an aubergine sauce for the rigatoni, as they sat down I could tell they were not impressed, but as soon as they had the first taste, they started asking for the recipe.and every time they visit, they request the same meal. bad experience? burnt rice, I had to cook the rice all over.
7. Where do you keep your spices? Does this space allow for many sizes of spice containers?I I keep all my spices in one place, and buy the same shape containers so they all look the same even though they would still fit in different containers
8. What colors do you associate with an appetizing dish?I don't, I taste the food, colours can be deceiving.
9. How do you expect high quality dried spices to be packaged?Air tight containers to conserve the aroma.
10. What is your favorite spice brand? How would you change it to approve the overall experience you have with it?'Tropical Heat' from Kenya and 'Living colours of India' in Switzerland. airtight would be a good way to improve both.
Hope that helps.
There is no love sincerer than the love of food. ~George Bernard Shaw