To kickstart our new website format, I decided to go back to Basics, because GOOD cooking, in my mind, depends on three things: sound foundations, an analytical mind and good taste. I also believe good food needs to provide sensory delights.
A perfectly done dish lingers on in one's memory, and we are forever seeking to repeat that which has given us so much enjoyment…….! That is what drives me in my cooking. The goal is to become self-reliant and to produce dishes that will not only bring me sublime happiness but to others as well.
In the past year, this website has gradually attracted foodies here in Hong Kong and from the four corners of the world. Slowly but steadily, we have witnessed a gathering of like minds, discussing, questioning and debating the various approaches to cooking. My readers, through their active participation in the discussion forums, have given me new ideas I might never have thought up on my own. You have opened up my mind to new things. Suddenly I am trying out new ingredients and discovering new approaches to cooking. In short, my horizons have been broadened.
Here in cyberspace, we have forged a strong community with shared interests and friendship: like the pain and sadness we all felt when Rose left us; or when Connie (mesofat) told us she plans to open a sandwich shop in Cambridge, England, Jenny and Sandra (PinkMaltese) were most enthusiastic in expressing their support, helpful with their ideas on dealing with contractors and suggestions on menu planning. Then there was this huge discussion on Chiffon Cake, and Amy (amyutinet) went to great lengths to show us her way.
More recently, we got to hear from Polly, who shared with us her experiences. Celina and Cheryl reported on their walking tours in Italy so that other members thinking of embarking on a similar adventure can get a sense of what their experience was like and use it as a guide. Or when one of us is contemplating preparing a dish and has questions, we can post a question to the others and expect some thoughtful replies and tips. I can go on and on and on…….
Basics (8)
