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Miso brought me here

post #1 of 2
Thread Starter 

Hi everyone,

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.



post #2 of 2

Welcome to the community, Schneid! I just came home from a fine dinner of sushi with a bowl of miso soup, so my mouth is watering right now. 


I hope you're able to recover more of your senses of taste and smell soon. What a severe handicap for someone who's passionate about food and cooking! You and your husband must be closely attuned in this realm to be able to communicate in such a way. 


We know you'll enjoy the cooking articles, reviews of equipment and cookbooks, the photo galleries and more. Home cooks like you and I can enjoy all the forums as readers, but we mustn't post in the professional forums; they're "read only" for us. Still, we have plenty of general forums for our posting, and the pros hang out there too. The membership here is so varied in terms of experience, cuisines and geography that you'll always have someone to discuss your questions with. 


Please make yourself at home and come as often as you're able. We hope to benefit from your contributions as you'll be enriched by this community, too.




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***It is better to ask forgiveness than beg permission.***
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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