"The Cook Next Door"
Thanks for inviting me to participate in this forum. Here are my answers, I am following your directions. Thanks also for asking about my guests, they are cute and I know I will grow to adore them. So far we are still strangers but it will change soon. Take care.
1. What is your first memory of baking/cooking on your own?
Growing up Chinese I did not have an oven and my first real project was to “bake” sugar cookies on a hot plate lined with aluminum foil; I was 6-7 yrs. old at the time. I just flipped them like pancakes but I did not like the brown on both sides, not cooked in the middle results and then gave up until we got an oven, I when I was 13.
2. Who had the most influence on your cooking?
My housewife mother was a fantastic cook but even she learned from my dad who was an Iron Chef in the making back in 1975.
3. What are your most valued or used kitchen gadgets and/or what was the biggest letdown? I love my food mill, lemon reamer, XOXO vegetable peeler, my extra large wok and I bet I use my cheap 2.99 Kiwi Brand Chinatown knife at least 5 times a day.
4. Do you have an old photo as "evidence" of an early exposure to the culinary world?
No, none to speak of at all.
5.Mageircophobia - do you suffer from any cooking phobia, a dish that makes your palms sweat?
I get a bit nervous when I have to deal with soufflés, when they fall, crack and flop, the disappointment wrecks my day. Maybe this is why I have not made one in a long, long, while.
6. Name some funny or weird food combinations/dishes you really like - and probably no one else!
I mix pesto and red sauce; I love ketchup and banana ketchup on everything, eggs, baked beans, meats, and of course French fries.
7. What are the three eatables or dishes you simply don't want to live without?
Veggies, I love all kinds equally, fruits, again love all kinds equally and good, aromatic, jasmine rice from Thailand or Vietnam.
.Your favorite ice-cream: has to be coffee
.You probably never eat: I don’t eat very many innards and organ meat anymore.
.Your own signature dish: my fried rice, Cantonese style.