Hello from Indiana

[pierced]

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.

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

[redkitty]

Hi and welcome!!

[JoAnn L.]

Hi and welcome, so glad that you are going to be here with us. I know you will enjoy it.

[PA Baker]

Welcome to DC, pierced!

[shpj4]

Hello and welcome to DC.

[mudbug]

You're really marcel from Top Chef, aren't you?

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

[Stinker]

Hi pierced and welcome to DC. This is really a great place.

[pierced]

Originally Posted by mudbug

You're really marcel from Top Chef, aren't you?

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

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!

[Toots]

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

[buckytom]

welcome pierced.

your post got me curious about macrobiotic diets.

i found this: Macrobiotic Diet

and this: The Macrobiotic Diet

interesting stuff.