I am a student who lives on instant noodles, sushi and the occasional M&S ready meal. And, you know what? I'm proud of it. May my vitamin deficiency live on forever.

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'people from the middle ages weren't 'ignorant'... just because science and belief move forward doesn't make a past age 'ignorant', you only have to read some of the religious and philosophical writings of the time to realise that.'

But unfortunately if i DID post that I'd look like a knob... oh, wait ;o)

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1. Alton Brown - such a crush of mine. I hope my next husband looks/talks/cooks like him. (But minus the Benjamin Franklin hair.)

2. Marcel of Top Chef - had Jimmy Neutron hair but I LOVED HEEM. He reminded me of a cocky guy I dated. Who was hot. And cocky. Although he never actually cooked for me, he certainly made me foamy. (That's a Marcel-specific joke, dontcha know.)

3. I've had a big girlcrush on Nigella Lawson for years. Seriously, she's luscious. And I have always loved baking, but took it to a whole new level using How To Be A Domestic Goddess - such a good cookbook.

4. No kitchen should be without The Joy of Cooking and The Better Homes and Gardens Cookbook. IMO.

Now I'm hungry. And all hot and bothered.

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Science is wonderful and helpful and applicable in daily life - just like algebra, the horror! - so step up to the plate and enjoy!

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1. When adding salt to pasta water (salt solution has a higher boiling point, so it cooks the pasta faster without having it boil over the pot)

2. Brining a turkey (again, a saturated salt solution outside the bird will penetrate the permeable membrance of the turkey flesh and make it plump and juicy and very delicious! Grade 12 biology lesson on osmosis.)

Other than that, I mostly care about filling bellies with yummy things.

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I HATE when people say "You can't have your cake and eat it, too." WTF is the point of having cake if you're not going to eat it?!?

I love cake.

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[www.pdphoto.org]

The guy has a public domain photo site (that you may have have run across if you've ever needed kick ASS free photography for a site or publication) AND seems to be a killer cook.

Trust me when I tell you: Open at least one full size pix - the thumbnails don't begin to do any of it justice.

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I wonder how Kenneth Chang had the balls to pretend that Harold McGee has not written about these truims, and the science of cooking, in exhaustive (and non-chemistry-major-requiring) detail ages ago. But what I am expecting from the NYT, journalism? Listen to me being silly!

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