About me
I'm pretty open when it comes to food. For me, texture will turn me off faster than "bad taste" or choice of ingredients. I grew up southern, so know my southern cuisine (as if most of it can be called cuisine) but I've moved on and find my tastes shifting almostly on a monthly basis. I love "fusion" although I think that's overused a bit. When I'm just grabbing stuff in the kitchen and throwing it together, you can sense a strong asian influence in my cooking although french and Italian pop up pretty frequently too. And I like to cook "big." I like nothing better than to entertain so I tend to have a little problem on scaling things back.