greetings from a steamy southern Ontario... I am looking forward to browse the foren and learn from all of you!
Maybe, here and there, I can make some useful contributions as well. I like honest critique and open conversation.
About me, well, you guessed it, I love to cook. While some people go to the gym to realax and to deminish aggressions, I am heading for the kitchen! ( I do go to the gym in the morning - but at the end of the day I need to unwind in one of my favourite rooms in the house).
I have been cooking with a passion for the past 20 years. Unfortunately, due to a sinus disease, I lost all sense of taste and smell (except for sweet, sour, bitter and salty) about 5 years ago. I kept on cooking! My husband became my palate and nose. He is not really a gourmet, but with intensive inquiry aboout the smell and tase of the dishes I've prepared, I could adjust nuances.
Since last Christmas, I regained some sense of smell, less so taste. I enjoy that very much!
Why did Miso bring to this site? I have a big box of red miso in my pantry and was looking for whether or not Miso can be put in a freezer. I found well-written answers to my question on ChefTalk.
So, here I am.
If anyone actually has read up to this point, you are invited to get in touch with me. I am very fond of Japanese cousine right now, but also regional German cooking.