Originally Posted by
Sweet Willie
You must be an ex or current chef with quite a repertoire of ablilities or your tastes are limited and you cook 'in this limited range' well, I'm guessing the latter. I too consider myself a good cook but I wouldn't think that I can cook on the same level as (insert your chef of haute cusiine) or as well as the chef in some of the 'down n dirty' ethnic hole in the wall type places we go.
I'm not a trained chef, but I am Australian with German, Scottish and Australian heritage, with a husband of Hungarian and Australian heritage. We also love Chinese and French food as well as our own heritage foods. I cook a pretty wide range of foods from recipes passed down in our families, as well as cooking from cookbooks. Winter's started here, so we're onto the hearty European foods. Venison Sauerbraten with kohl rabi last night (there won't be one restaurant in Australia that serves that!), a German lentil soup the night before (German style with 3 different forms of smoked pork), a roast with Yorkshire Pudding the day before that. Tonight it's either a chicken and vegetable risotto or a stir-fry - depends on what looks good in the shops. Or that duck in the fridge may turn into a French duck in orange sauce. Or I might decide to experiment wildly and put the duck into a risotto. Ate a very nice duck risotto in Budapest, once....
I don't cook other cuisines, but we don't really eat them either. We don't like spicy foods which eliminates a lot of Asian foods, we hate olives and I hate tomatoes which wipes out most of the European Mediterranean foods. Other cuisines - African, easten European and northern Asian are just too far away from us culturally and we have no interest in them.
Don't knock home cooked food!
Audrey