Ive been cooking around the house and catering parties with my dad for about 3 years now. I want to be a chef when I get older like him. I like making mediterranean/italian food, thai food, basic steakhouse/new york style stuff and I dabble in some quasi-french stuff(though I think French food is gross). What about you guys?

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I like to roast/grill meat. I also make a lot of Italian dishes. Although I did make some nice cox au vin last week.

i'm pretty good at it too

italian food is my fav

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I'm an apprenticing chef right now, I've been in the restaurant biz since I was about 8 busing for my aunt's restaurant. I'm working towards becoming a chef by trade and open up a restaurant. I'm working at a American style grille for the winter and then going back to Bryant to finish my management degree

As for something like chili that doesn't sound too bad. Just get some coals going and, just keep the temp low. I'd prepare all the vegetables beforehand and water down the beans ahead of time. The restaurant I work for has a chili and we just made it the other day but I can't remember what it was... I know the veg.

5 lbs onion
5 lbs celery
2 lbs red peppers
2 lbs green peppers
15lbs cubed top round
? Beans

God it has like every spice in it, I want to say 3 ounces of everything but I think it may be too much. Celery Salt, Cajun Spice, Oregano, Thyme, white pepper, tbs salt

LOL. I don't think you've had the right French food.

Anyway, I love to cook, which makes sense because I have a food blog (a crappy one).

Tonight I'm actually thinking what I can make what what I've got lying around the house and here's what I've come up with:

I have a huge bag of great frozen blue tiger shrimp and I've also got a bottle of Lillet dessert wine. While one generally poaches shrimp (or whatever) in dry wine, I'm going to try to poach them in the Lillet.

I've also got a bottle of Cremant D'Alsace, but I think I'd rather drink that than use it to poach shrimp.

Hey if you guys want a recipe here's one of my favorites. It's a Tomato cream sauce.

• 24 oz tomato pasta sauce
• 1 small onion or half an onion, chopped
• 1 tbsp olive oil
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese

In a skillet, sauté the onion in the olive oil until tender. Add pasta sauce and simmer for five minutes. Stir in cream and Parmesan cheese, and remove from heat. Add sauce to cooked linguini and top with additional Parmesan cheese.

Try it with mushrooms or shrimp or chicken if you feel like getting something a little heavier

I have 4 quail (frozen) and a jar of chicken fat. A hunter friend gave me the quail and I bought the chicken fat on a lark awhile back.

I'm going to try to confit quail legs this weekend in the chicken fat. I'll report on how this goes.

I'm thinking of serving the confit'd legs alongside the breasts (roasted or pan seared) and a reduction of some red fortified wine I've got lying around. Maybe I'll roast some figs to go with it, as I have spare fresh figs.

I've got a 3 day weekend, so it's time to screw around with all my leftovers.

Actually I like cooking more stuff than I like to eat.

I love cooking weird **** that I would never personally eat cause its fun and challenging.

I did make flank stake with a balsamic reduction sauce with bacon and onion potatoes.

It was amazing.

I also like to make Beer and Wine, and I really like to bake breads from scratch too!

I can't wait for spring so I can get this huge garden going in our backyard and half all kinds of goodies to cook with! We are planting all kinds of vegetables and herbs.. some grapes and other berries too!

I took 2nd in a cooking competition once made some amazing food too.

Unfortunately for me I am the only one of my friends who knows how to cook so they make me cook a lot ......

I like Cobblers stews and stir fries mainly occasionally I will dare to use an oven but not unless it is a dire emergency. I definitely however prefer an open flame to cook on :D

Making cheese from scratch = win. Same with pickles, preserves, or anything else of that sort.

It's like the "fab" of the culinary world, really getting into the nitty-gritty and making something out of "nothing". RESPECT.

I'm going to try to make Misoyaki butterfish (i.e. black cod/sablefish) this weekend. I'm on a wicked Hawaiian food kick at the moment. Any Hawaiians in the house?

Maybe if Obama gets elected we'll finally get some Okazuya, Lunch Wagons, and Ramn shops in DC, lol.

Step by step with pics?

It releases a lot of stress.

I plan to attend culinary school soon.