- Aug 11, 2014
- 1
- 10
Hi my name is Josh Gable. I currently reside in Wichita Kansas.
My thread title describes more my cooking method rather than the product. When I was 6 I sustained a 2nd degree burn in my mouth and my sense of taste was blocked for about 15 years. Since my mother was an expert at making any dish become poisonous I , like my elder brother, took on the task of cooking. But I learned to blend the sense of smell rather than the sense of taste. I still remembered what the base tasted like so I just went from there.
Now been round 22 years that I've been cooking and I can cook with 3 cultural styles proficiently and 4 moderately well.
One other thing is that I'm now a pescetarian, vegetarians who eat fish, and by medical reasons not by choice.
My current status is amateur smoker. My brother always handled that but now im making an outdoor brick cookhouse that will have an outside firebox extension for smoking sessions.
My motto is to never stop learning and always dream in all dimensions.
My thread title describes more my cooking method rather than the product. When I was 6 I sustained a 2nd degree burn in my mouth and my sense of taste was blocked for about 15 years. Since my mother was an expert at making any dish become poisonous I , like my elder brother, took on the task of cooking. But I learned to blend the sense of smell rather than the sense of taste. I still remembered what the base tasted like so I just went from there.
Now been round 22 years that I've been cooking and I can cook with 3 cultural styles proficiently and 4 moderately well.
One other thing is that I'm now a pescetarian, vegetarians who eat fish, and by medical reasons not by choice.
My current status is amateur smoker. My brother always handled that but now im making an outdoor brick cookhouse that will have an outside firebox extension for smoking sessions.
My motto is to never stop learning and always dream in all dimensions.
