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Carmi

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.

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43 Why is there cow cheese but no pig cheese? May 4 '11
33 Why use a kettle to heat water? Nov 20 '16
32 Best meat replacements for a vegetarian/vegan? Jul 17 '10
23 how can I tell if my pots and pans are ferrous? Dec 5 '10
20 What are the advantages of serving fries in a metal cone? Nov 10 '15
17 What is a Chutney? Jan 16 '12
15 how do you get sushi rice to not stick to your hands? May 4 '11
15 Which spice gives brown colour to Indian curry? May 9 '11
14 How can I make the most effective use of high-quality olive oil? May 30 '11
14 Are 'premium' spices worth the expense? Jun 27 '11
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