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I eat a mostly vegetarian diet; I try to do as little harm as possible while still enjoying hospitality and good nutrition.
Spicy: stews and coconut curries
Sour: tamarind freeze
Sweets: chocolate, mango, red bean paste (but not together)
Bitter & Pungent: ginger clove tea
Salty: mezza of sardines, capers, hummus
I enjoy Californian, south Asian, and New Orleans cuisines for their use of seasonal ingredients, herbs, and spices.