About

Toastable.com is a website/blog about healthy food and molecular gastronomy. The author, Earl Lee, writes about healthy recipes, restaurants, and experimentations with molecular gastronomy (food science). Earl is a sophomore computer science major at Yale College. Besides working with food, Earl likes to code, lift weights, read the news, take photographs, and make art on the computer. You can contact Earl via email: earl AT toastable DOT com.

His Story…

As a child, my diet consisted of McDonalds and Burger King. Living in New York with my dad, fast-food was the basis of my diet. Ronald McDonald was, essentially, my right hand man. We read books together, did homework together, and so forth. After moving to Virginia my diet improved, somewhat. I ate more wholesome, home-made food, but I still ate a lot. Ronald and I broke up, but we were still friends. I would tag along with my dad to church dinner parties where I gorged on plate after plate of delicious potluck dishes. At the time, I didn’t know the difference between carbohydrates and proteins, but I did learn how to separate great food, good food, and bad food. I subconsciously honed my culinary palaté (a person’s ability to identify and taste food.)

After yet another cross-state move, long-distance running came into my life and began kicking away some stomach fat. Soon enough, running also kicked away my poor eating habits. I become a self- and peer-proclaimed health nut. Instead of gorging on plate after plate of food, I gorged on magazines, blogs, and news articles that discussed the health benefits of foods and their relation to running. From my casual reading, I learned the basics of nutrition and fitness. For example, I learned why whole grains make refined flour look as healthy as sugar. For those who don’t know, refined flour practically provides the same nutritional value as sugar. Thus, after acquiring a piecemeal education on health and nutrition, I began to apply my education to the real world.

That’s when I realizing that the world is ridden with nutritional train wrecks i.e. 2000-calorie restaurant dishes, sugar-loaded yogurts, and deceivingly unhealthy granola bars. Thus, I was left with one option, which was to cook for myself. Although I cannot claim to be a professional chef or even an amazing cook, I can say that I am able to cook some pretty good dishes and can improvise well with ingredients on hand. My food philosophy is to cook with natural ingredients and to avoid as much processed foods as possible. I advocate healthy fats, whole grains and protein.

However, I do admit that I do like to indulge every once in a while. If I’m at a restaurant, I will most likely order dishes based on taste rather than nutritional value. At the same time, I do like to keep an eye out for restaurants that serve healthy and delicious food.

I also am hooked on the concept known as molecular gastronomy. Molecular gastronomy is the scientific study of food and cooking. This “food science” allows chefs to create phenomenal dishes such as chocolate mousse made from just water and chocolate, fruit caviar, and green tea spaghetti.

  • http://www.bethdavidson.net Beth Davidson

    Hi Earl,

    I really like your website. I like the graphics and the recipes as well as your food philosophy. I will try your recipe for Korean tofu. Look out Eli!

    Beth Davidson
    Eli’s Mom

    • http://toastable.com earl lee

      Thanks! The Korean tofu recipe is one of my favorites!

  • jordyn

    Yale. Impressive.
    Anyway, I also have a similar problem u did with the packaged food today. The past few months or so ive turned to cooking. I am not to good yet, but molecular gastronomy really interested me. Particularily pearls, or “artificial caviar” I’m looking forward to introducing new healthy interesting food to my diet. If only the needed chemicals weren’t so exotic, and frankly, for a teenager, a tad expensive. Oh well.

    And also, why is your website called toastable? I haven’t found Anthony on toast here. :)
    Thanks for all the work u put into this website. I think I speak for everyone when I say both you and it rocks!

    • jordyn

      I Kent anything not Anthony. Stupid automatic spell check.

      • http://toastable.com earl lee

        Hi Jordyn,

        Thanks for the comment! Sorry I didn’t reply earlier. I must have missed this and didn’t come across it until now. The name Toastable comes from the obsession I had with eating toasted multi-grain bread with honey and all-natural peanut butter at the time I was planning this website haha. I thought the name was catchy.

  • Alex

    Really nice website ! I am really enjoying surfing on your website ! Lots of interesting recipes. Keep it up ! I will be more often here and will tell my friends about this blog.

    • http://toastable.com earl lee

      Hi Alex,

      Thanks! I’m glad you like it and really appreciate your spreading the word.

  • http://www.latienda.com Laurie Hager

    Hi, Earl!

    Great site and great cause! Recently, we’ve seen a nice bump in traffic from your site to ours here at La Tienda and would love to invite you to become an affiliate with us if you are interested. (http://www.tienda.com/affiliates/index.html) Please be in touch if you have any questions at all and keep up the nice work :)
    Best wishes,
    Laurie

  • Phyu-Sin

    Why have you stopped uploading posts!?