well hello. :)Hi Mezzaluna. (Italian?) I actually must make a confession and admit I do enjoy the odd rabbit stew (mmmm) once in a very long while (I grew up in the Mediterranean, what can I say?!) but I thought it would be rude to admit to such cannibalism after picking a nickname like whiterabbit. hehehe.
Anyways, does my microbiology help with cooking? hmmm... I am sure it does, on some level (especially helps to be conscious of hygiene in the kitchen etc, since I have a very good idea of just what bacteria and how many of them are on any particular surface or food at any given time). In fact it makes one into a bit of a OCD clean person. I pick stainless steel cookware over cast iron, for example, because I am paranoid at the thought of any residual beasties happily residing in cast iron. Even though I know they don't hurt anything in that particular case, it still raises the rabbit fur on the back of my neck, so to speak.
What I like to cook? Mostly Mediterranean style cooking (Western rather that Eastern). Italian style dishes can be very varied and delicious and I tend to experiment with those kinds of dishes, and I find lots of ideas and variety from region to region in that part of the world. Things like rolled, stuffed veal escalopes in creamy wine sauce; and globe artichokes (with a garlic and bread stuffing and balsamic vinegrette reduction drizzled over). hmmm, well, there's too many to name. Anyway, this rabbit likes food, and the magic of transforming it in the kitchen into some splendid creation has always put a smile on my face (since I was ten years old in fact). I really enjoy "feeding people" hehehe.
I've never had a good kitchen but that is about to change. We are building a "dream home" at last, with a "dream kitchen" in it, and should be in it by the end of this year. So I am looking forward to doing things like "searing" (seared Ahi Tuna mmmm), which I haven't been able to do before. Amongst other things....
Anyway, that's all for now. Gotta go work. Have a great day. :)