I am married with children. I live is South Louisiana where the food is absolutely fantastic. I am a Paramedic by trade with a busy Metro Municipal EMS service. My hobbies besides cooking are home beer brewing and winemaking. I also collect Swiss watches, love Jeeps and am a baseball freak. Even though I am not a Coonass (term here for Cajun) and am a transplant here in South Louisiana I have to say that boiling Crawfish and Crabs are probably the things I like to cook most. Next would have to be making Sushi. There are so many things though I love to make. Latin cuisine (not Tex Mex)is a real favorite as well. Even though I live in the fried seafood world, we rarely deep fry it at home but I can really fry shrimp really well. Well, I live is South Louisiana where cooking is King and I am married to an Italian lady. She cooks many authentic Sicilian dishes as well as many traditional Cajun and Creole dishes. So I would say that tradition wise, it is Italian and Cajun/Creole around here. Seafood is a big part of our life as well. Believe it or not some of my cooking triumphs have been by biggest tragedies as well. One of my biggest triumphs has to be a big ol pot of chili. I have cooked it on a competition basis before with success. I have made batches before though that were too darn spicy hot to eat and enjoy. I learned Cajun cooking very quick when I moved here and can make Jambalaya, boil crawfish and make Shrimp Creole with the best of them. As stated above about the only thing I have ever made that was truly in-edible was chili too hot to eat. Other than that, I have made some flops before but they were still edible. The most recent would have to be making flour and corn tortilla at home. That is a lot harder than it looks to get a truly delectable tortilla. We have only recently decided we wanted to learn to bake and have made a few breads that were well less than perfect. This cooking form is an art so practice makes perfect. I have recently dived into making sushi and while my first attempt at making a sushi roll was a tragedy only in technique and presentation, it still tasted great.