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Jan 29, 2013 on Food.com
"Excellent. I don't give out "excellent" without deserving it, in fact, it's rare that something meets my standards on a website. This is authentic - I've been to China on extended trips twice and this is precisely what they'd serve to me. It's perfectly balanced and with the right amount of heat. This is the standard to which all hot and sour soups..."
Nov 15, 2012 on Food.com
I cook at home, at friends' houses even at other people's parties! I'm not so good at baking, unless the instructions are explicit and 100% correct. I rarely deviate, it seems to me that baking is harder to get right. Give me a stovetop, gas or electric, a grill, a portable propane stove or even a campfire and I'll make your tastebuds soar!
My recipes and style stem from my Uruguayan/Italian/Spanish background. Oftentimes at my house you'll sit down to a meal of Focaccia and Bruschetta appetizers, Asado (Grilled Short Ribs) with Chimichurri Sauce, Ensalada Rusa (Spanish Style Potatoes) and Arugula, Red Butter Lettuce and Spinach salad smothered in my homemade vinagrettes. Riquisimo!
I can't decide. I love Food!
The better question here would be what foods DON'T you like? And those would be:
Thousand-Year Old Egg (A Chinese Classic)
Balut (A Filipino Favorite: A boiled egg, one day before it hatches)
Hákarl (An Icelandic Treat: Fremented Shark)
Anything eccessively salty: Top Ramen, most prepared frozen foods, preserved fish, ect.
That's about it. I also love spicy foods. The only place that was too spicy for me was Szechuan Province in China, some foods from there are so spicy, they taste like red chilies. Not much flavor, whole ton of hot.