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    Karen in Gotham

    Member since Aug 2006

    Chef #339234

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    About Me

    I'm a "return to school"; my major is philosophy and my area is logic (graduate level). I work as a freelance editor and proofreader and for 19 years have been a lacto-ovo vegetarian for health, not ethical, reasons. I was delighted to run across this community because I take food VERY seriously--we in NYC have access to excellent food in every price range, so one need not be wealthy to eat well here (although everything else is 'way too expensive). I'm always happy to talk food, even if the subject is stuff I don't eat. Eating should be wonderful!

    Favorite Foods

    Artisanal cheeses (preferably made with raw milk) are an obsession and beyond that, there are too many great things out there to choose favorites! I will say, though, that I try to choose ingredients for recipes wisely, i.e., on a case-by-case basis; expensive isn't necessarily the best choice.
    Another obsession is tea--green, oolong, black, yellow, Chinese, Japanese, Korean, Indian...it's a vast world and I want to sample it all (as long as it's high-end). I don't cook with it, though.
    Incidentally, when I post a review or recipe, I like to mention specific brands that I use or have used. My reasoning is that I know I'm always happy to learn about a good product (and doubt that I'm unique), hence I want to see these businesses prosper and so feel obliged to "spread the word." It's also sometimes easier to locate a specific ingredient in a store or online if you know a brand name. My only affiliation with these companies is that of satisfied customer; I have no other connection with them.

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