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What style of cuisine do you most like to cook? To eat? (top five for each)

Xelor

Xelor

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  • To cook:
    • Southern American --> because it tastes so damn good and it's familiar
    • Traditional French --> because it's so simple and because there's a place for high-brow to lowbrow items and all others in between
    • Tuscan --> because of the rich flavor profiles
  • To eat:
    • French
    • Tuscan
    • Non-American Chinese
    • Thai
    • Japanese
That said, there's not much that's edible that I don't like eating.
 
To eat: Spanish.
 
Xelor said:
  • To cook:
    • Southern American --> because it tastes so damn good and it's familiar
    • Traditional French --> because it's so simple and because there's a place for high-brow to lowbrow items and all others in between
    • Tuscan --> because of the rich flavor profiles
  • To eat:
    • French
    • Tuscan
    • Non-American Chinese
    • Thai
    • Japanese
That said, there's not much that's edible that I don't like eating.
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I eat everything and I dont really work that way on cooking. Its one of my creative outlets, I am not looking to copy anyone else. I might say make some fresh pasta and what I end up with you might very well say "That resembles something Italian", but I never intended on that, this is just where I ended up on my own.


In the past I had phases, like my bread phase and French phase and New Orleans phase and recipe has to be at least 100 years old phase and so on and so forth (there were about 5 others, I dont want to bore you).......but now, at my age, its all about me, what I feel like creating.
 
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Being vegan (mostly), the only thing I absolutely will not cook or eat is meat.

That said, I cook a wide variety of foods, and my favorites are Italian, Mexican and Chinese.
 
Hawkeye10 said:
I eat everything and I dont really work that way on cooking. Its one of my creative outlets, I am not looking to copy anyone else. I might say make some fresh pasta and what I end up with you might very well say "That resembles something Italian", but I never intended on that, this is just where I ended up on my own.


In the past I had phases, like my bread phase and French phase and New Orleans phase and recipe has to be at least 100 years old phase and so on and so forth (there were about 5 others, I dont want to bore you).......but now, at my age, its all about me, what I feel like creating.
Click to expand...

I wasn't thinking along the lines of copying anyone else, and, to be sure, that's not what I do in the kitchen, but I am aware that any given meal I prepare falls predominantly into a given style of cuisine. Mostly it's just a matter of the flavor profiles/layers, although sometimes it's techniques and sometimes it's ingredients that push the dish one way or another. For example:
  • Noodles in the dish? It's predominantly either Italian or Asian, depending on what it tastes like and what sauce accompanies the noodles.
  • Butter sauce ("mother sauce" or derivative) used? It's predominantly French.
  • Pork used for seasoning? It's either Italian or Southern, depending on what it tastes like.

Certainly, I see recipes I like and prepare them. I generally prepare each recipe at least twice: once as written and the second (or any subsequent) time with my own take on it. Regardless of how tweak the original recipe, the root character of the dish -- it's Italian-ness, French-ness, etc. -- remains. For example, poached salmon with Venetian sauce that I pare that back to a veloute is still French, yet if I remove the sauce altogether, it's still French because I poached the fish, but if I poach it and do a pesto or rustic roasted herbed tomato accompaniment, the cooking style is still French, but the flavor profile is Italian. Since I decide cuisine type by flavor more than by technique, I'd declare the dish Italian.

My cooking often enough ends up being a mix of a few things, and most restaurants would just call it American. The thing is that American food, like the very notion of the nation itself, draws from, well, everyone else's food styles, but even so, American dishes still have a principal character, even though they are a hodgepodge of things. The thing is that when someone says "American cuisine," there's no telling what the hell they actually mean other than that the food probably doesn't have "wierd" main ingredients.
 
Hawkeye10 said:
I eat everything and I dont really work that way on cooking. Its one of my creative outlets, I am not looking to copy anyone else. I might say make some fresh pasta and what I end up with you might very well say "That resembles something Italian", but I never intended on that, this is just where I ended up on my own.


In the past I had phases, like my bread phase and French phase and New Orleans phase and recipe has to be at least 100 years old phase and so on and so forth (there were about 5 others, I dont want to bore you).......but now, at my age, its all about me, what I feel like creating.
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Yeah man, I like totally cooked some pasta and I didn't intend it to be Italian, but it just like totally ended like Italian food just on my own. Must be my Eastern training or something. Totally crazy, dude.
 
I dont have a preference for regional/cultural types of food but I do prefer to make main courses and side dishes over desserts. I do like to eat dessert though ;)
 
Xelor said:
I wasn't thinking along the lines of copying anyone else, and, to be sure, that's not what I do in the kitchen, but I am aware that any given meal I prepare falls predominantly into a given style of cuisine. Mostly it's just a matter of the flavor profiles/layers, although sometimes it's techniques and sometimes it's ingredients that push the dish one way or another. For example:
  • Noodles in the dish? It's predominantly either Italian or Asian, depending on what it tastes like and what sauce accompanies the noodles.
  • Butter sauce ("mother sauce" or derivative) used? It's predominantly French.
  • Pork used for seasoning? It's either Italian or Southern, depending on what it tastes like.

Certainly, I see recipes I like and prepare them. I generally prepare each recipe at least twice: once as written and the second (or any subsequent) time with my own take on it. Regardless of how tweak the original recipe, the root character of the dish -- it's Italian-ness, French-ness, etc. -- remains. For example, poached salmon with Venetian sauce that I pare that back to a veloute is still French, yet if I remove the sauce altogether, it's still French because I poached the fish, but if I poach it and do a pesto or rustic roasted herbed tomato accompaniment, the cooking style is still French, but the flavor profile is Italian. Since I decide cuisine type by flavor more than by technique, I'd declare the dish Italian.

My cooking often enough ends up being a mix of a few things, and most restaurants would just call it American. The thing is that American food, like the very notion of the nation itself, draws from, well, everyone else's food styles, but even so, American dishes still have a principal character, even though they are a hodgepodge of things. The thing is that when someone says "American cuisine," there's no telling what the hell they actually mean other than that the food probably doesn't have "wierd" main ingredients.
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That's my take on it, almost to the letter. We cook fish and bacon outside on the grill's gas burner. The smells just linger too long.
 
It's not so much a particular style as particular techniques that I find enjoyable. That said since my hertiage is Italian I cook a lot of Italian food. And after reading Marcella Hazan's Essentials of Classic Italian Cooking I've found Italian food is much more than the pasta and fish dishes we ate growing up. I also tend towards classic French cooking thanks to Julia Child.

Otherwise I mostly enjoy making all kinds of braises and stews and bbq'ing - anything that's done low and slow. My perfect weekend day would be firing up something on the charcoal grill that'll take 3 hours to cook and then hanging around the pool with friends and family will it cooks. Also love making breads, though other forms of baking I'm not too fond of. Don't care for making cakes/desserts etc and usually leave those to my wife.


Eating wise:

Italian
Greek
Japanese
Spanish
Anything cooked and eaten outside
 
Still not into any particular cuisine, unless it is easy and convenient, or I am motivated.

We have chickens now; so, I am practicing cooking eggs. I earned a few pleats.
 
Can't say I have a big difference in terms of what I like to eat and what I like to cook. I tend to cook what I like to eat, so it becomes kind of one and the same. I'd say my typical flavor profiles and food that I like fall into broader ranges.

East Asian
Italian
Southwestern
Southern (primarily Barbeque)

I'm also a huge fusion fan, typically more in terms of presentation/delivery than necessarily flavors. Taking things like tacos, egg rolls, "grilled cheese", etc and switching them up.
 
I regularly cook and eat: Italian pasta, American, Indian (curries), Korean stir fry

cuisines I dont normally cook but eat: Japanese, Italian pizza, Korean BBQ and side dishes, Chinese
 
my wife and i probably cook American and Americanized Italian the most. we enjoy most other types of food, though we no longer eat meat.
 
danielpalos said:
Still not into any particular cuisine, unless it is easy and convenient, or I am motivated.

We have chickens now; so, I am practicing cooking eggs. I earned a few pleats.
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Pretty nearly all food is "easy and convenient" if your only interaction with it is eating it. LOL
 
Eat- Mexican, Sushi, Indian are my favorites

Cook- Indian as he flavors are so aromatic
 
PoS said:
I regularly cook and eat: Italian pasta, American, Indian (curries), Korean stir fry

cuisines I dont normally cook but eat: Japanese, Italian pizza, Korean BBQ and side dishes, Chinese
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Since you're into "easy and convenient," you may want to try microwaving eggs.

​


They taste great. Mostly I do the scrambled one. I add S&P and butter to mine. Sometimes I add cream/milk, whatever creamy salad dressing catches my fancy or sweet mustard, though tangy works too, but go sparing if you use mustard. Sometimes I toss in some red pepper flakes, chives, or a small bit of fresh rosemary, marjoram or thyme. Whatever you put in the container, just beat it all together and then add the butter if you're going to add butter at all.
 
Xelor said:
  • To cook:
    • Southern American --> because it tastes so damn good and it's familiar
    • Traditional French --> because it's so simple and because there's a place for high-brow to lowbrow items and all others in between
    • Tuscan --> because of the rich flavor profiles
  • To eat:
    • French
    • Tuscan
    • Non-American Chinese
    • Thai
    • Japanese
That said, there's not much that's edible that I don't like eating.
Click to expand...

Beerftw style food to both cook and eat. All my food contains excessive amounts of cumin, chili powder, cayenne chili powder, onion powder etc, except for bbq and cooked meats. I like to make chili in a 3 gallon pot with 3 pounds ground beef, 2 giant cans rotel, 4 giant cans black beans. a few cups water, 1/4 can of chili powder, some cumin and onion powder, the entire can of cayenne pepper powder, and I dump in an entire jumbo bottle of liousiana hotsauce if it is still not hot enough.
 
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