L'arrouse Gastronomique

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Anything that contains as little chemicals as possible.... <.<

That sounds great! I'm a rank amateur and the only cooking classes I've taken were for fun.

I love the spicy foods of New Orleans (have been a few times but not since Hurricane Katrina). I like their shrimp gumbo and the po'boy sandwiches and especially the jambalaya. I bought a couple cookbooks during a visit there and from them I learned how to make a decent jambalaya.

Jambalaya seems easy enough for any beginner cook..... I think it's mostly rice with some chicken broth to make it look a bit brown + sliced sausages? And i'm not sure, but peppers too.

I'm not a big fan of processed chemicals. Fresh food is the best. The chemicals give me indigestion and headaches.

Learning jambalaya is impressive to me. I like spicy foods too. Part of the reason I want to become a pro chef is because I know so many people who cook homemade food and throw almost anything onto something to get it spicy.


Now I like spices but you can't just use them indiscriminately. Too much and you go past the point where they're helping and they start cloying each other.

Filipino spaghetti is my favorite because it's sweet and has hot dog slices >.<...though one time my mom's friend made us Italian spaghetti with really good meatballs.

Golly goodness I'm hungry again. My aunt brought me salmon chowder from Alaska, but it's supposed to be my lunch for tomorrow. Hm...

nc