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pierced

Assistant Cook
Joined
Feb 1, 2007
Messages
2
Hi,

In 1995, I started eating macrobiotically. Prior to this time, any cooking I did was basic- cooking noodles for example. I ate raw veggies for 10 days because I didn't know how to cook them. Eventually I got brave and tried a stir fry. I also learned how to cook rice. :LOL:

I have since stopped the macrobiotics but I haven't lost the excitement I feel when I cook. I am interested in doing some sugar casting and also some experimentation with molecular gastronomy. I whole heartedly recommend the book The Elements of Taste anyone who wants to think of food in terms of taste values that can be combined in unusual ways.

pierced :chef:
 
mudbug said:
You're really marcel from Top Chef, aren't you?

j/k, bienvenue to our little family. You will find kindred souls.

:ROFLMAO: :ROFLMAO:

I watched the whole season of Top Chef- couldn't *stand* Marcel but in the first part of the finale when he used xantham gum I thought, "cool" and finally took notice of that little thing he kept saying he was an expert in. I am so jazzed- cooking and science- not too unlike macrobiotics... just different jargon pretty much. (And more precision with molecular gastronomy).


Thanks everyone for the welcome!
 
Welcome pierced - DC is a great place to be, lots of good cooking info/recipes and great people. Glad you found us.
 

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