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age 35
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An avid amateur cook, I like to experiment with fusion dishes, usually with asian flavours. Also a rampant vegetarian, which makes cooking much more interesting. Originally trained in Italian cooking, and in an Israeli Navy galley. Currently beginning to take an interest in Middle-Eastern cooking, which is much more than it seems at first glance. Also specifically interested in snadiwches and their composition.


Jul
28
answered The three Cs - spices with chicken
Jul
17
awarded  Yearling
Jul
5
reviewed Approve My commercial made chapati becomes brittle within 12hrs
Jul
1
answered making cream with almond milk and fat
Jun
15
awarded  Nice Answer
Jun
14
reviewed Approve How Did I Explode A Saucepan?
Jun
12
answered How Did I Explode A Saucepan?
May
7
answered How can I cook dried noodles with just hot water?
Mar
5
answered Is salt related to smell?
Feb
27
awarded  Popular Question
Feb
4
comment Easiest way to peel pomelos?
Sometimes there's no substitute for hard work.
Feb
4
answered Does injera require a starter?
Jan
22
comment how can I tell if my pots and pans are ferrous?
@jbarker2160 - I was actually paraphrasing the text on the test magnet that came with my induction stove.
Jan
18
answered Nonalcoholic Substitute for Marsala Wine
Dec
26
answered What is the difference between noodles and pasta?
Dec
19
awarded  Nice Answer
Dec
18
answered What is the best way to store fruit in bulk to make smoothies?
Dec
18
answered Best vegan substitute for egg wash
Dec
14
answered What kind of food components contain more energy?
Nov
17
answered Why did my soy (Silk) milk suddenly become as viscous as rubber cement?