Some people eat to live, I live to eat. When not properly fed, I get hangry (so hungry that I’m angry). A dedicated food enthusiast currently residing in Austin, I spend all my spare time cooking, eating out, reading and learning about food, or engaging in some detailed discussion about food.
One thing that has always been constant in my life is a love of food. I’ve had this culinary obsession for as long as I can remember. My dad is a wonderful cook so I was never deprived as a child. He was the kind of person that could go to a restaurant, taste something, and duplicate it back home (or something close to it). His precise palate was always impeccable, and my tastebuds were spoiled in return without me ever having to pick up a chef’s knife. In fact, I never even cooked until I was in college (with the exception of scrambled eggs, I could make scrambled eggs, sort of).
All that had to change when I moved into my first apartment. I was excited to have my own full-fledged kitchen and wanted to entertain my friends with dinner parties the way my parents did. But I didn’t want to feed them Hamburger Helper and Easy Mac. So I started cooking, and I liked it almost as much as eating!
When I’m not busy in the kitchen, I’m always on the hunt for the next great restaurant find, be it in the great state of Texas or during travels domestically and abroad. Though I do enjoy fine dining, I’m not a food snob. I am an adventurous eater and my favorite places tend to be hole-in-the-strip-mall types. With every outing, I learn more about the new combinations of flavors in nouveau cuisine and cultural histories behind traditional ethnic/regional cuisine. Raised by Chinese parents and having lived in the southern states for most of my life, I tend to be better versed in Chinese and southern cuisine. However, my insatiable hunger for culinary knowledge is the motivation behind my travel explorations, restaurant visits, and cooking experiments. The world of food is fascinating and the possibilities are endless.
Follow my adventures as I experiment in my kitchen and out on the town!
About Donna’s Recipes:
All the recipes posted here have been personally tested by me in my average Joe kitchen with mediocre quality cooking utensils from places like Target. A successful recipe for me can be a delicious dinner made in any other kitchen.
Donna Cooks is a Key Ingredient Featured Blog:
About Donna’s Restaurant Reviews:
In my reviews, I tend to be more focused on the food and less so on the atmosphere (unless service is just absolutely terrible or the restaurant was just plain dirty, both of which should be unacceptable to patrons). Rest assured that as an anonymous diner, I don’t receive freebies or special treatment from any restaurant, and I try to be as discreet as possible about photographing the food. My experiences should accurately reflect what every diner would be exposed to. The ratings are based on whether I would personally return to the restaurant and spend my hard earned money (since this is a self funded project), thus the ratings are somewhat relative to the price of the restaurant. I don’t expect the same atmosphere or quality of ingredients from a $6/plate hole-in-the-wall as a 5-star restaurant charging $40/plate.
About Donna’s Enthusiasm for Wine:
That is best summed up here.
Questions? Comments? Suggestions? Email me.