Well.....I have had two or three things at restaurants that I really loved but have been told are too hard to learn at home, and haven't had the time to search for them.....

1) calamari not fried !
2) sweetbreads
3) baked escargot

We've started to experiment with sous vide and some of the more ambitious bits of molecular gastronomy - see if you can lay hands on Under Pressure and the http://www.amazon.com/Alinea-Grant-Achatz/dp/1580089283/ref=sr_1_1?ie=UTF8&s=books&qid=1244682467&sr=1-1 Alinea] cookbook . Those are dangerously fun, but require some equipment.

The other fun thing on our list: charcuterie. We ate a ton of incredible preserved meats while in Spain & Portugal last month, and of course made some uncurd sausages after a recent pig hunt. Useful references: Charcuterie, River Cottage Cookbook, River Cottage Meat Book, and old standards like Joy and Gourmet cookbooks.

I'm a bit of a experimental cook like you and the other night I found the best macaroni cheese, I've always found macaroni cheese on its own very delicious yet quite bland if you get what I mean. I had half a jar of tomato pasta sauce in the fridge so used it on the base of the dish I bake my mac'n'cheese in, Then I made up my usual cheese sauce with big helpings of a couple of different cheddar cheeses, lots of cream and then a small splash of white wine which I think goes really well with the flavour of the cheese and gives it a more "adult" taste. This sauce is then mixed in wit the the macaroni and then spooned carefully onto the top of tomato sauce in the dish. Here come the final yummy touch, My crust! I've been working on this for a while but have now got it perfect, It has a main base of breadcrumbs mixed with grated cheese, very finely diced white onion and red pepper. This is then sprinkled all over the top to cover all the pasta and then the whole dish is baked for around 20 minutes. When you then serve it up the bottom have of the macaroni and cheese has turned a redish pink from the tomato sauce and gained a delicious rich flavour yet the top half is still very cheesy and has that crust attached to it which isn't crispy yet not soft, perfect. It has really changed that dish for me, An 'ible will come soon when I next make it!

Although this isn't really in the category of cooking per se`, there are a wide variety of salads out there that are simply marvelous - for example.....would you have thought of the following, to use up that can of SPAM that has been sitting in the pantry for eons?

Ginger Spam salad

The filling in apple pie.

I had three bananas that had turned from brown to black. The yellow stage was long gone. So I made banana cake! I thought I would make use of the lemons that had gone mouldy in the fruit basket so I then mixed up a lemon/chocolate icing. The apples were looking a little sad too. I was visited by the cooking muse and I boiled the apples in ginger beer and got something with a sweet taste and a ginger bite.

"Curry", the India/Pakistan/Bangladesh type of spiced-food. You've got a lot of different things to play with. L

Well, there are always the odder type foods (odd for us in the USA) like
Gallina de Palo (tree chicken)
or Texas Rattlesnake
or if you like Scottish food there are Dookers.
If you like barbecues, you could try some Borewors
Maybe you could try some Kishke
and for your beverage.....some Cynar

Well, I have a couple of things you could consider cooking and/or baking.

In my professional chef-ing experience, trying your hand at ethnic foods is always a lot of fun. Spaghetti is great and all, but when was the last time you made a lasagna, you know? Or even ravioli? I'm Greek via my father's side, so I grew up with a lot of Greek food and they're relatively easy to cook. For example, Pastitio is a lasagna-shepherd's pie hybrid that has some nifty ingredients like orange zest, cinnamon and three kinds of cheese!

And in regards to the suggestion of sushi: I met a guy who has spent almost 30 years perfecting the art of sushi. He spent like ten years alone just making the rice. And I even believe there was a tv show about people like him or some celebrity cook talking to people like him. To the Japanese, sushi isn't just something you whip up; it's a lifestyle choice. :D

Here's a couple things I've made that people love:
1) Pop-overs (Alton had a show about them and they really are quite tasty)
2) Potstickers/Ravioli (two totally different foods, but experimenting with fillings is always fun)
3) Spanakopita (it's Greek and they're delicious... spinach and feta cheese puff thingys)
4) Ratatouille (I think I spelled it right; it's on TV right now, so it inspired me ;] )

And sometimes, if I have a few extra minutes in between unloading boxes, I'll throw some things together in a marinade and just let some chicken breasts soak in it overnight. Experimentation is the key to success. At least, in my kitchen, that's what happens.

Finally, I despise Booby Flay. Oops. I mean Bobby Flay. He's such a tool. And Fieri is a horrible Frankenstein-esque mix of Bobby Flay and Emeril. WE DON'T NEED A BAD BOY OF THE CULINARY WORLD! Take off the damn sweatbands and loosen up on the bleach and hair gel there, buddy.

I need a cookie to calm down, now. But yeah, do a little research and see what sparks your interest. Good luck and godspeed, young Padawan.

This is NOT spam, just a little plug for one of my Favorite places to go for varied recipes, and it costs nothing to join..... Epicurious dot Com I get a lot of my French style recipes from there. They even have a place to stash recipes from their site in one place (like a favorites column) and you can put them in categories or look them up by ingredients, etc.

I would fancy the dinner-plate sized Crème brûlée with the creative flavors of a true maker actually I just like looking at them when they're on fire

Today's chef is Hiroyuki Sakai!!!!
The challeger is Jessssssyratfink!!!!

Your secret ingredient iiiiiiiiisssssssssss aaabbbbaaaalllloooooooooonnneee!!!

Ooh Ooh Ooh! How to make a delicious hot apple cinnamin stuff that you can order at apple bees!

Most excellent apron, and truly thoughtful partner to get it for you! The few times I've made scalloped potatoes, the butter has always separated out (that's my perennial problem with anything roux :-( ), and the cheese tends to go all lumpy. If you do solve your mom's recipe, I'll be very much looking forward to your I'ble!

That apron means business!

DON'T TOUCH THE GRILL!!! That's my domain, I have a kabillion grilling ibles to make once I've moved... Jake's right a good pasta wouldn't be bad. Maybe white sauce that doesn't taste like runny siht?

Know any good recipes for Belgium Waffles? I've been googling and thus far can't find much. So far the Belgium waffle maker has gone mostly unused. Thus, how to make Belgium waffles.