qmax
Sous Chef
Over the years of cooking, I have dabbled in just about every cuisine there is.
Love them all.
For the record, business travel has taken me to most regions and I have experienced the food first hand.
Also spent a few years doing the home cooked "Q".
But in the last few years, the cuisines that I am most fascinated by and what I most gravitate to are French, Italian and some Spanish. I love the flavor spectrum, I love the simplicity of the dishes, I love the peasant quality, yet the obsession of the people who live for the food.
Latin American would be my next choice
Eastern Mediterranean, particularly Turkish also has major mojo for me.
The huge variety of Asian and Asian sub-continent (India, et al) also have their allures, but to dive deep into any of them requires some tolerance of heat, which is way more than fine by me, but my wife doesn't like the chili's.
So I still come back to the mid-Med European. It's becoming obsessive.
What hits you where you live? What cuisines most float you boat?
.
Love them all.
For the record, business travel has taken me to most regions and I have experienced the food first hand.
Also spent a few years doing the home cooked "Q".
But in the last few years, the cuisines that I am most fascinated by and what I most gravitate to are French, Italian and some Spanish. I love the flavor spectrum, I love the simplicity of the dishes, I love the peasant quality, yet the obsession of the people who live for the food.
Latin American would be my next choice
Eastern Mediterranean, particularly Turkish also has major mojo for me.
The huge variety of Asian and Asian sub-continent (India, et al) also have their allures, but to dive deep into any of them requires some tolerance of heat, which is way more than fine by me, but my wife doesn't like the chili's.
So I still come back to the mid-Med European. It's becoming obsessive.
What hits you where you live? What cuisines most float you boat?
.