Hi Rick,

I just jumped over here to start a cooking thread and to my dismay, you beat me to the punch (though mine had to do with grilling and smoking and I'll probably still start it.)

Admittedly, I haven't read through all 3 pages, I made it through most of the first though. I completely agree with learning to use spices. They can make or break ANY dish. Experiment with them and note what spices work well together and what foods they work best on.

I'm also a follower of Alton Brown and Rachael Ray. Paula Deen has some good (and simple) recipes as well, though I have a hard time dealing with her "southern-ness" - which is sad since I'm originally from the south. If you want to get into grilling, Bobby Flay's "Boy Meets Grill" is a must watch and read.

Finally, the best piece of advice I can offer is this.. Start out with one or two things you like and learn how to cook them well, with consistent results. From there, add to your menu and before too long, you'll be publishing your own cookbook and we'll be watching you on Food Network.. I can see it now.. "Wining and Dining with Walterick"

Heck, I'll throw in a turkey recipe for you to try...

Braised Dark Meat Turkey over Egg Noodles

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 4 hours
Yield: 8 to 10 servings
User Rating: (My kids and I love this dish)


4 to 5 pounds turkey wings and drumsticks (white meat can be used as well, but will add less flavor to the dish)
Salt and pepper
1/4 cup vegetable oil
1 large onion, cut into 1/2-inch dice
4 carrots, peeled, halved lengthwise, and cut into 1/2-inch dice
4 stalks celery, bottoms and tips removed, halved lengthwise, and cut into 1/2-inch dice
6 ounces tomato paste
1 cup low-sodium chicken broth
1/4 cup cider vinegar
12 ounces ale or good lager beer
6 to 8 cloves garlic, peeled and smashed
1 cup pitted oil-cured olives
2 large sprigs fresh rosemary
Cooked egg noodles, for serving

Generously salt and pepper the turkey.
Heat 2 tablespoons oil in a large heavy pot or Dutch oven over high heat. Add the turkey wings and drumsticks and brown as evenly as possible all over. Do this in batches if necessary.

Once browned, remove the turkey from the pot. Reduce the heat to medium-high and then add the onions, carrots, and celery and cook until tender. Add the tomato paste and cook, stirring, until it is mixed in. Then add all the remaining ingredients, except the olives and rosemary, and stir until everything is incorporated. Bring this liquid to a simmer, then add the turkey back to the pot, along with the olives and rosemary, and bring to a simmer. Cook about 3 to 3 1/2 hours over a low flame at a low simmer until the turkey meat falls off the bone easily with just a little nudge from a fork. Remove rosemary sprigs and serve over hot egg noodles.

Note: During cooking, occasionally check to see if the turkey is getting too browned or dried where not submerged under the braising liquid. If so, stir into the liquid and continue cooking.