{"entry":[{"id":"22769627","hash":"c6302587f5b3cc9f3bb0811698ac108e","requestHash":"mygarlickylife","profileUrl":"http:\/\/gravatar.com\/mygarlickylife","preferredUsername":"mygarlickylife","thumbnailUrl":"http:\/\/1.gravatar.com\/avatar\/c6302587f5b3cc9f3bb0811698ac108e","photos":[{"value":"http:\/\/1.gravatar.com\/avatar\/c6302587f5b3cc9f3bb0811698ac108e","type":"thumbnail"}],"displayName":"mygarlickylife","aboutMe":"A Taiwanese-Canadian engineer based in Osaka, Japan. An amateur foodie. A culinary enthusiast.\n\nI possess no proper training in culinary art. I may lack sophisticated knowledge in cooking \u2013 still feeling awkward saying words like emulsifier or pasteurization. And I didn\u2019t even know you need water to cook your rice until I was 14.\n\nYet, all these are not nearly enough to stop me from falling in love with cooking (and eating!).\n\nIn this blog, I will share with you my culinary adventures and prove that: you don\u2019t have to be a professional to make food that makes you proud.","currentLocation":"Osaka, Japan","urls":[]}]}