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Old 06-01-2013, 06:17 AM   #31
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My parents are of French-Canadian descent, born and raised in New Hampshire. I'm not trying to say my grandparents were bad cooks .... oh, yes, I am. I am not saying all New Hampshire-ites are. My father bought my mother a cookbook for a wedding present, then the other military wives taught her their cuisines, plus we lived in Germany and France. As far as I know the only dish my parents grew up with was New England boiled dinner, and the only spices they had coming up were salt and pepper, heavy on the former, light on the latter. In other words I'm an ethnic nobody in my genes, an ethnic everybody by nature. I have a huge cabinet of spices, a big herb garden, and a cabinet full of sauces/vinegars, none of which have anything to do with my ethnic background, more to do with the friends I've made over the years, friends Mom made, and travels.
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Old 06-01-2013, 09:03 AM   #32
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My parents are of French-Canadian descent, born and raised in New Hampshire. I'm not trying to say my grandparents were bad cooks .... oh, yes, I am. I am not saying all New Hampshire-ites are. My father bought my mother a cookbook for a wedding present, then the other military wives taught her their cuisines, plus we lived in Germany and France. As far as I know the only dish my parents grew up with was New England boiled dinner, and the only spices they had coming up were salt and pepper, heavy on the former, light on the latter. In other words I'm an ethnic nobody in my genes, an ethnic everybody by nature. I have a huge cabinet of spices, a big herb garden, and a cabinet full of sauces/vinegars, none of which have anything to do with my ethnic background, more to do with the friends I've made over the years, friends Mom made, and travels.
Excellent point, Claire.

My own mom was a wonderful mother, but a terrible cook. When I was a kid, the only spices we had in the cabinet besides salt and pepper were ground oregano, Accent, and season salt. And they had all been in there long enough to collect dust on the containers.

I didn't learn to cook from my mother, but rather from TV programs and books.

To this day, I think if mom had been a great cook I might not have had as much interest in it myself.
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Old 06-01-2013, 09:13 AM   #33
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I'm a mongrel but would call myself American.

Hot sauces and/or bacon can make any dish better.
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Old 06-01-2013, 12:23 PM   #34
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Spices, herbs and sauces of whatever cuisine I'm cooking defines my "go to".
I'm the same---- a pantry/refrigerator full of different cuisine spices/sauces will attest to that. So many in there I barely have room for ketchup/catsup or yellow mustard for my hot dogs. (Nathans or Caspars, of course, my dear)

To start with one ethnicity----- Asian------ I just discovered Maggi's Seasoning about a year ago. Yum.
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Old 06-01-2013, 12:36 PM   #35
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To start with one ethnicity----- Asian------ I just discovered Maggi's Seasoning about a year ago. Yum.
Oh, dear! I just reviewed my answer and want to apologize profusely for lumping all Asians into one ethnicity! There are many wonderful ethnic groups, all separate and different from each other, that come under the aegis of 'asian' to my simple mind when thinking of cooking.

I hope everyone will understand my gaffe.
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Old 06-01-2013, 01:32 PM   #36
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Oh, dear! I just reviewed my answer and want to apologize profusely for lumping all Asians into one ethnicity! There are many wonderful ethnic groups, all separate and different from each other, that come under the aegis of 'asian' to my simple mind when thinking of cooking.

I hope everyone will understand my gaffe.
Don't worry, I think we all knew what you meant! Yes, I learned to cook from Filipinas, Japanese, Korean, and I cannot even start to get into the various Chinese cuisines there are. Oh, Cambodian. Laotian. Then add Indian, which flavors a lot of southeast Asian foods. Then start heading .... well, confusion is understandable! I love it and miss it!
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Old 06-01-2013, 04:40 PM   #37
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Oh, dear! I just reviewed my answer and want to apologize profusely for lumping all Asians into one ethnicity! There are many wonderful ethnic groups, all separate and different from each other, that come under the aegis of 'asian' to my simple mind when thinking of cooking.

I hope everyone will understand my gaffe.
My Godmother was Japanese, Daddy spent time in Korea and all the years of good, bad and ugly Chinese...Now I work with Filipinos and they are a varied bunch too, from different islands. We all just like food...
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Old 06-10-2013, 12:09 PM   #38
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Another favorite hot sauce of mine for Chinese cooking is Hunan hot oil sauce.
I can't find a recipe that resembles in on the Internet but it has peanut oil, fermented black beans, LOTS of dried red chili flakes, LOTS of garlic, sesame oil and probably a few other ingredients I can't remember.

My daughter makes it in HUGE amounts and gives it in quart jars as a present.
She's been doing this for years. I have a picture of her with a NIOSH air filter mask on, outside on the patio and her Cuisinart. LOL

It's FIERY and oh so good!
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Old 06-11-2013, 02:35 PM   #39
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hound dog i'd guess But dh is Italian, i'm French,Irish,scottish,english so all ethnics appeal to me I do love majoram and small amounts of oregano along with basil and garlic.
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Old 11-30-2014, 01:13 AM   #40
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Chrain (horseradish). Maybe garlic and sour cream too, as others have said.
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