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  • 11 Aug 2010 05:06:31

Most of my 'recipes' will be more like "some of this, a little of that, and maybe toss in a bit of something else" since I don't measure stuff in the kitchen. I measure enough stuff in nuclear physics, so I don't need my cooking to be a science, too. More than anything it will probably be more like some theories on freestyle cooking.


My take on hummus.

Tabouleh salad is delicious.

Basic cooking theory

Basically what happens is, I get hungry, and I start digging through my wares to see what happens to be in the house, and then I make something that tastes good from what I find. I only ever threw out one thing I ever made (too much salt), and refused to eat another which my girlfriend happily ate—red onions, you are so dead to me. My ideas could maybe be useful to people, because apparently I can manage to make tasty stuff without any care for what ingredients I have at hand. I've been living in Japan the last 18 months, and despite using mostly different ingredients, cooking feels exactly the same to me.

I don't eat meat (when I can avoid it), so I won't be helpful in that department.

Topics I plan to cover soon are miso soup, omelets, bean dip, guacamole, alfredo sauce, and soba (maybe?).

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