Turning it on in the kitchen

I never knew I was fashionablemesos. Notuntil I got an e-mail telling me I was.
It said, "Are you aware of the term 'zhunan'? You have become one ofthe most fashionable men in China. Your wife must be very pleased."
Well, Ellen's always very pleased, but I was none the wiser, so I asked for an explanation.
"Oh, it refers to men who love cooking, because 'zhu' is a universalword in Cantonese for cooking and 'nan' means man. Most of these zhunanare born in the 1980s, who are passionate about cooking and uploadingpictures, recipes, discoveries of good restaurants and having theirblogs or some cooking BBS. There's a new slogan among young girls: Ifone has to marry, then one must marry a zhunan!"
When I told Ellen that I'd been called a zhunan, she was tickled pink.
I've always been interested in food, ever since I was young. There wasalways something to discover, news things to eat, and new places to eatthem at.
Growing up in 70s Australia, food was just beginning to change from theold English style of "meat and three veg". Lots of different peoplewere coming into Australia, bringing with them their own cookingstyles, and wow gold newingredients.
Chinese-style cooking was one of the first big experiments for myfamily. My dad bought a huge wok, and we picked through the shiny newcookbooks, looking for things to try. Looking back now, the recipesthemselves were terribly Westernized, but it was a start. I was hookedon learning about food.
As I got older, the 80s and fusion cuisine took over. Suddenly it waseasy to get ingredients that had previously been impossible. Hundredsof glossy cookbooks began to appear, and I started to make trips intoChinatown, by Adelaide Central Market, to buy things to make my cookingmore exciting, more authentic.
The more I learned, the more I wanted to travel to these exotic placesthat I only knew from the recipes. My culinary desires were onlyfurther heightened by my opportunities to interview celebrity chefsabout their new books, or just by talking to visitors at events such as"Tasting Australia".
Finally, my big chance came, and I landed a teaching job in China. Ithought that I would be able to just wander slowly around, and eat allthe things I'd only read about.
Unfortunately, to do that, you need to be able to read and speakChinese - something that I can't do. So I was back to cooking formyself, but now I had buy wowgold access to the freshest, most authentic ingredients I couldhave imagined.
As time passed, I began to pick up new techniques and preparationideas, just by watching my neighbors working on their balcony kitchens.I scrimped and saved, and bought some new knives and tools to make mylife easier. After I met Ellen, I bought an oven, so I could make thefresh bread and cakes that she so enjoys.
My Chinese neighbor, Miranda, is especially envious of my skills. Shethinks that Ellen's incredibly lucky to have me as a fiance, as her NewZealand born husband doesn't know one end of a wooden spoon fromanother.
I don't know if I really fit the description of a zhunan, as I don'tmaintain a blog to showcase my exploits - and I hope Ellen's not justmarrying me for my cooking skills alone.
But it's true that I am incredibly passionate about cheap wow gold my cooking.