I thought I'd introduce myself. I'm from L.A. but an expat in Japan for the past five years or so. Being from LA I grew up with soy this, carob that, and whole grain younameit; I recently stumbled across CREAM and it's been down hill since.
You wouldn't believe how radically my diet has changed in the past three months.
Anyway, I'm teaching myself "proper" cooking with whole eggs, whole milk, chocolate, white sugar, ad infinitum -- so I look forward to learning from you all.