Born and raised in Canada to a family that was always hungry for international foods, particularly Jamaican ones. Spent 7 years in South Korea and 3 years in China and have amassed a lot of knowledge of real true native Korean and Chinese cooking techniques and dishes.
My favorite things to cook
Tofu! And fresh killed chicken!
My favorite family cooking traditions
My cooking triumphs
One of my first baking ventures as a kid was a lemon meringue pie, which turned out perfectly (much to my mother's admiration who said it would be too difficult).
Fantastic foods native to Chinese provinces, especially good with Hunan dishes.
Dishes others made marked as favorites by others: Jamaican patties, Challah (traditional Jewish egg bread), Korean clams with peppers, Crabs boiling in homemade chicken stock with specialty Korean noodles, Hunan style spare ribs with bamboo shoots, Xibei province lamb hoof stew, and Chinese style chicken with mushrooms and peppers.
My cooking tragedies
Popsicles made out of pickle juice I tried to do as a kid