Professional roboticist, currently living in Texas. I cook just about daily, and bake maybe once a month. Recently, I decided to supplement my “throw stuff in a pan” method by making at least one actual recipe a week.
i usually just make pretty simple food stuff. mostly somewhere between korean, italian, mexican, and american food. also i do pastry stuff (but not cake). i also tend to try to make everything from scratch. i also wanna do the nifty molecular gastronomy stuff but a rotary evaporator is kinda expensive. so we’ll see.
- Mandoline slicer
- Food processor
- Blendtec blender
- Rice cooker (look don’t hate this sucker does everything)
Ed’s sister Person with an individual identity not defined by her relationship to a man**, economist at large, vegetable roasting enthusiast.
Three things about me:
- Life outside of food blogging: research assistant at a center-left think tank in Washington DC who spends a lot of time writing about single motherhood, contraception, behavioral economics and social mobility. Also, my job involves being a semi-professional blogger so you should expect high quality posts from me (lolz jk).
- My favorite food is cow and all its’ byproducts. My dishes will have a heavy emphasis the best cow byproduct: butter
- My cooking style: to recreate a dish I have in my head by cobbling together a few different recipes I find online but then realizing I don’t have enough ingredients.
**Edward wrote the description before the list. I have taken the liberty of editing so that it reflects the patriarchy less.
is a grad student who bakes cookies and doesn’t afraid of anything
But really, I’m a genetics PhD student who works late and thinks food should go from fridge to mouth in <5 minutes. This, combined with the facts that I live alone and am a picky eater, means cooking is a rare occurrence in my apartment. However, I do spend the occasional late night baking something tasty, so expect lots of sweets from my kitchen!
Also, my Kitchenaid is my best friend ❤