Former Navy Sailor, now working for the US Government in Washington DC. Whether by experience, luck or design, I seem to be a better cook than my wife (though she's no slouch), so I end up making the bulk of the food. No complaints here, as I enjoy doing so. Whatever recipes I can get my hands on, though for speedy recipes I'll usually do Mexican, Italian or Japanese. On nights when I have plenty of time to play around, I love to experiment with new cuisines, whether it's a friend's recipe from Africa or my brother-in-law's treasure trove of German dishes. I come from a Mexican background, so I'm well versed in that. However, as a child, I tended to absorb Japanese culture pretty quickly, so Japanese cooking is somewhat second hand for me as well. Travelling around the world gave me plenty of experience with other dishes, and I found Italian to be exceptionally similar to Mexican and have become pretty adept at that as well. Back when I was living in Japan, my neighbor asked us if we would be willing to suggest some foreign (non-Japanese) recipes for a party she was having. On a whim, I offered to cook for her party instead, and the compliments she got from her guests (especially ones where people said the food outclassed some of the foreign restaurants in Tokyo) is a moment I'll always remember. Attempting to cook Thanksgiving turkey for several friends in my small apartment in Spain years back. Spanish ovens are NOT designed for anything as big as American turkeys, and...well, let's just say that the Chinese restaurant in town got plenty of orders from my apartment that night. ^_^;;;