I just moved back from a couple of years living in China, where I found a wife and a love for cooking. She can make amazing Chinese food, so I tend to leave that to her. Since we got back, I've tried to be a good house husband and prepare something at least once a day. Chili is one of the most fun things, especially when bourbon is involved. I've also been recently exploring the wonderful world of couscous. My father's side of the family is Jewish, and while he doesn't do much cooking beyond boiling pasta and broiling steaks, his parents and grandparents were pretty accomplished cookers of traditional Jewish food. One of my goals is to be able to recreate some of those meals well-enough to freak dad out. Mom has deep southern roots, but was never big on cooking. I would probably be the same if it weren't for a painful desire for refried beans while living in China. Cooking chili spicy enough to make Chinese people fan at their mouths made me feel pretty triumphant. I once took in a smooth top burner and a wok to the school I was teaching at to cook some food. It was the end of the term, and my students loved hearing about my cooking adventures in China. I somehow managed to make tortillas, rice and refried beans in a classroom. Slightly insane. Too many to list. Most of them involve failed attempts to substitute ingredients in China.