Self proclaimed.... glutton?

Hi guys!!! 

I'm so glad to have found this forum! I actually just did a google search regarding a menu I'm trying to get together and found a three year old thread about a similar menu with some great suggestions!

I started working in restaurants at 14 as a bus boy, and did a lot of prep in the kitchen. It was always just a job. I was in middle school, but now I wish I'd spent more time in the kitchen, going in early and leaving late to learn as much as I could about everything. It was jointly owned by an Italian family and a Greek family. Great little local place. Then I started waiting tables at another place in Atlanta. The owner had worked for (who is probably) the best chefs in Atlanta for a number of years and I got great training there. 

Anyway, I was never a line cook or anything, but know my way around the kitchen, mostly thanks to Mom and constantly entertaining for up to 100 people at home. I love to cook, and have traveled all over the world, mostly eating my way through countries. No formal training, but I do a lot of study on my own. 

I currently live in Taiwan, in an apartment with two gas burners and no oven or dishwasher, which is pretty standard for here. I've managed to make great food with a limited kitchen and especially limited ingredients here. There's a lot I can't get, but would love to chat with folks and get some new ideas. 

Working on a big menu for some friends who are moving away in a few weeks, so I'm hoping to get some input on that as well. 

Thanks!

Thanks!!!

I started a thread about it yesterday, and hoping to get some feedback. I have some ideas, but it's largely going to be determined by what kind of produce and other stuff I can find at the grocery stores around here. 

My kitchen here is certainly a challenge. At home in America I had 6 burners, double ovens, two toaster ovens, tons of work space, a DISHWASHER, and all the tools and equipment to go with it. 

My equipment here is glorified camping gear. I'd gladly go back to what my kitchen in Belfast was like... it seems spacious and professional now. 

In any case, I've been here a while now, and am still getting used to the restrictions I have because of my kitchen, limited ingredients, and my budget. Anything can be gotten for a price, but I'm not willing to pay $12 for a pound of baby spinach yet, especially when I'd need three or four boxes for that salad I wanted to make. 

As a result, I mostly live vicariously through cooking or foodie shows I download, and making the best food out of the ingredients that I have. It is interesting what kind of semi- American/Italian/French food you can make when you really tweak Asian ingredients. 

Thanks for the welcome, and I am looking very forward to any advice or tips people have with my Thanksgiving Italian dinner in Asia.