I'm a 23 year old salsa teacher, and my third love after music and dancing is food. I like making my pasta and eating it too! :-D by the way, my nickname is in Hebrew. It's not Gibberish. Malka Lev Adom means "queen of hearts" as in the queen in a deck of cards. Ethnic cuisine, discovering new tastes, new materials and new aromas. Making my own pasta, my own ice-cream and sorbets, and working with dough in general. I also like getting creative in terms of chocolate - I make killer truffles. I'd like to get more into organic foods and ethically wholesome eating. I also want to specialize, being a salsa freak, in Latin cuisine. I remember when I was a small child, standing with my dad in the kitchen and making cookies out of leftover pie dough. Now I make my own pasta, and remembering him taking pride in a good yeast dough, it sticks with you. my fondness of working with dough comes from this memory, I think. Organizing an anniversary feast for my parents - twice. and organzing this Rosh Hashana Meal for 6 people, from the appetizer down to the dessert. Extremely proud of that. In Israel, we have kosher gelatine. One made from fish bones rather than beef or pork. Unlike the non-kosher which comes in sheets, ours is a powder. I have a problem quantifying the powder, and so I end up putting too much in. Try having a white chocolate-strawberry mousse the texture of a bouncy rubber ball. Other than that, all the usual stuff: failed Zabaglione, burned rice. Nothing tragic. Well it seemed tragic at the time. :-D