I'm another weekend stove jockey. Got into it mainly because I love to eat (too much?). Still relatively low on the skills curve, but I've been reading a lot and experimenting here and there.
My best stuff is Cajun: each year my wife and I put on a Mardi Gras party for 100-125 of our closest friends. We make jambalaya, red beans and rice, gumbo, and spicy boiled shrimp. I would put our food up against anything from anywhere outside of Louisiana. . . Now I'm working on learning the fancier stuff.
BTW, where's Trelja? I think he's a pretty experienced cook, if I remember right.
My best stuff is Cajun: each year my wife and I put on a Mardi Gras party for 100-125 of our closest friends. We make jambalaya, red beans and rice, gumbo, and spicy boiled shrimp. I would put our food up against anything from anywhere outside of Louisiana. . . Now I'm working on learning the fancier stuff.
BTW, where's Trelja? I think he's a pretty experienced cook, if I remember right.