I'm a data center specialist with an interest in astronomy, photography, music and cooking. Asian foods, Cajun foods. Non-traditional holiday dinners often based around the Cajun cuisine. Replicating and capturing the essence of my parents' creole gumbo. There was no written recipe for 26 years until recently when I was able to capture the whole process on video and write down the final recipe (after totaling up accurate amounts through all the taste-and-add sessions). Also, I have developed a delectable salsa that has an easily adaptable scorch factor without sacrificing taste: Salsa de Eppinette - A Three Pepper Inferno. I will post it soon. It had to have been when I made my first jambalaya over 15 years ago (for a Christmas dinner at that). The recipe really bombed on the rice. Even though I followed the recipe to the letter, the rice had many hard bits in it. My mom informed me later that I should always prepare the rice ahead of time then add it to the recipe. It was a bummer day.