No problem at all, I love questions. I like to think of "three rock fire" as the most basic and simple way to cook in a hurry with limited materials. All you need is three level rocks placed at even height and spaced so that they support your pot near the outer edges. Once you have that set up, you can then start a small fire below and feed the firewood in from three sides.

I really like this cooking style because you can quickly control your heat by pulling out some of the sticks and/or pushing them in further.

Rice, I am very used to eating rice and/or some kind of Indian bread with every meal. I like couscous and bulgur a bit too when I'm going Mediterranean or Arabic style foods, but that's not very often. What I don't like is white rice, but now brown rice is almost impossible to find, and there is only one company in Suriname that produces it, limited to 1kg bags.

I got my wife and kids hooked on brown rice shortly after we met, because that is the only kind of rice I like to eat. It's still not common in Cambodia because it can't be kept for as long as white rice. For this reason we started a microbusiness in Cambodia, selling brown rice by the kilo that purchased from an organic farm and sent to the mill ourselves. This provided us with the freshest rice I have ever eaten in the world, and boy do I miss that.

I guess I should say I am more of South Asian chef, and my wife is easily the SE Asian chef, although we both can cook some of each other's dishes. Monkey-B's real name is Sakana, and our older daughter's name is Sakada. We've given Sakana the name Monkey for obvious reasons, and added the B to give it some hip-hop flair. Sakada was given the name Srey-Yuu since before she came into my life, and it means "female long duration," not exactly a beautiful name in English.