Which one international or regional cuisine are you next interested in learning...
how to cook?
I realize many of us are interested in many cuisines, but if you had to pick one... Say if I were going to treat you to classes, and you had to make a decision.
What intrigues you about the one you've cited?
I've had a desire to learn something about Spanish/Spanish regional cuisine(s). I'm curious about it/them, because I know there's got to be more to the subject than tapas, jamon, Manchega and olives, but that's all I ever seem to hear about in the general media.
I am starting to delve into Singaporean and Malaysian which are both fairly remote and exotic options where I live. From what I can tell, they seem to take the best of Southeast Asian and Chinese cuisines and turn them into a spicy, flavorful amalgam, which I could see easily turning into comfort food for me.
I'm good with the basics of Thai, Indian, Japanese (well, just sushi, really,) Chinese, Mexican (and I'm talking moles,) Eastern US (real*) bbq pork parts, and a few others I'm forgetting, BUT, what I really wanna get into is BBQ brisket - The Texas stuff.
By real, I just mean wood smoke, not implying that eastern bbq is the only real bbq
Have you seen One the Road Again? Really lovely. The seafood, the wine!
Ghanaian cuisine. I just found a Ghanaian restaurant listing close to me, going to check it out and get cookin'! Oto, Fufu, Red-Red...
I've enjoyed seeing your answers and then going on the Web to read about some of these cuisines. So I just wanted to thank those of you who have responded.
It's a fascinating thing, to think about one food item and then consider all the different things that various cultures can do with that one item.
Living in the Houston area most of my life I have always been familiar with Mexican cooking. Lately with the large Vietnamese population in the city I have become a huge fan of Vietnamese. I would really like to learn how to prepare more of the dishes at home.
For me it's definitely Indian. I think the cuisine is magical and I love experiencing so many different flavors in one meal. It all ingrigues me -cooking with all the different spices and using different cooking techniques with them, roasting and grinding or frying and leaving them whole in the dish. The heat and the sweetness of different chutney's and pickles and the cooling from riata and how each of these flavors interact with the meal. All the different types of breads, roti, chapati, puri and poppadoms. Basmati. There is no rice more beautiful or fragrant than Basmati. The sweetness and floral flavors of drinks like Shabat made with Rooh Afza and Kheer made with rosewater.
I'm happiest when I'm cooking a big Indian meal to share with friends and family introducing them to these wonderful flavors.