BBQ for later meals and bacon and eggs with biscuits and gravy for breakfast -- Favorites. However, at my age I have to have a large bowl of bran/fiber for breakfast and related for most later meals. Dreams and wishes are nice.

Bruce

 

"One of these days Eustace. One of these days....."

 

Mexican and American (I know you said 'Hispanic'.....but really.....it's Mexican...and/or 'Tex-Mex'.......)

I could be in the 'anything' camp......but those two are the tops, I guess.

I loves me all kinds of seafood too. Still got clams in the freezer I'm going to turn into a chowder as a reward as soon as my dang kitchen is finished! (complete renovation......entering 3rd week now).

Tim, I'm also going to reward myself with a brand new set of Wusthof knives........

Good knives and cast iron are the heart and soul of a good kitchen.......

 

'Italian' would have been a good option.....

Although to the conniseuer, you would have to differentiate between 'southern' Italian, and 'northern' Italian....lol

 

Wise choice for a top quality product!!! Actually an reputable German steel is perfect for high quality chef's knives.

http://en.wikipedia.org/wiki/Solingen
I have an extensive set of knives marketed by SYSCO with their trademark on them but they are made by J.A Henckels.

 

I do eat a wide variety of foods. Have been this way for a long time. Wife is a good cook so that helps.

 

Growing up, I thought my mother was a good cook. After joining the military it became clear to me very soon that she in fact was not a good cook. I soon later discovered that she didn't even like to cook.

My wife is a good cook but I'm clearly the best cook in the family. I do all the BBQ work, all the holiday cooking and baking and a good portion of the day to day cooking around the house.

Oh and most importantly, my loving bride isn't allowed to come within ten feet of my 10 piece chef's kit. She thinks a knife is meant to open cans, cut open bags, tenderize meat, etc.

 

Me: "If you're hungry enough, you can eat just about anything."

Most days, I just eat. But, when I have time, I like to take a recipe or dish and tweak it each time I make it. I like to eat out, but I'm tired of the chains, both fast-food and the sit-down places as well. They don't really seem to be coming up with much new stuff, just slapping the latest fad flavor sauce on their old meals. Once in a while, though, I'll find something I like at a chain, and think, "this would be much better with good (or top-notch!) ingredients..."

In our house, my wife does, by far, the lion's share of the cooking. But the smoker/grill is my domain.

Jason

 

Simple foods, good ingredients always taste good. Runny eggs and hash browns, smothered in sausage gravy w/ biscuits, and a splash or two of tabasco, bacon, toast, jelly, juice, coffee, etc. now I'm hungry.

 

What amazes me to this day is how regionally motivated comfort foods are. Having sailed on ships from the East, West and the Gulf coasts, you have to adjust your palate or in my case, my shipboard menus to the local flare. It takes some research and some training to catch the local trends and do them well.

But you can't go wrong with Shepherd's pie, Pizza, Roast Beef, steaks, meatloaf, a variety of samich fixens, etc.

 

I don't think imaginary friends count.