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Revision as of 04:47, 5 February 2003

Areas of Interest

Stuff I like or have to deal with professionally

Cooking
- Japanese cuisine
- Swiss cuisine

Computing
- Linux
- Open source

Contributions

List of items I have created or contributed to and will see more updates from me in the near future.

Japanese cuisine
- Okonomiyaki
- Ochazuke
- Bento
- Ponzu
- Osechi
- Sushi

Swiss cuisine
- Swiss cheese
  - Gruyere
  - Raclette cheese

Misc
- Sauerkraut

Research

Topics that I'm presently gathering data for.

Japanese cuisine
- Okonomiyaki: history, variations
- Bento: general information
- Miso: history, types, production, ingredients
- Dashi: types
- Sushi: types and classifications
- Ponzu: usage, history
- Gyoza: link up with the Chinese original, ingredients
- Nabemono: classification
- Teriyaki: everything
- Teppanyaki: everything

Swiss cuisine
- Roesti: everything
- Swiss cheese
  - Gruyere: better profile
  - Emmentaler: everything
  - Sbrinz: everything

Disclaimer

My contributions to Japanese cuisine are based on a Japanese bent angle (Japan is my current country of residence). The same is true for the Swiss topics which will have a Swiss slant to it (Switzerland is where I grew up).

Revision as of 04:45, 5 February 2003 edit Synthetik (talk \| contribs) 1,477 edits fully functional ← Previous edit		Revision as of 04:47, 5 February 2003 edit undo Synthetik (talk \| contribs) 1,477 edits sp Next edit →
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	==Disclaimer==		==Disclaimer==
	My contributions to Japanese cuisine are based on a Japanese bent angle (~~Japane~~ is my current country of residence). The same is true for the Swiss topics which will have a Swiss slant to it (Switzerland is where I grew up).		My contributions to Japanese cuisine are based on a Japanese bent angle (Japan is my current country of residence). The same is true for the Swiss topics which will have a Swiss slant to it (Switzerland is where I grew up).