Thank you for your replies.
What is your ethnic background?
I am a European New Zealander.
Where do you live?
What did your mother feed you while growing up?
Roast lamb and veges, roast chicken and veges, roast pork and veges, roast beef and veges, chilli con carne, sausages, salad, pizza, macaroni and cheese, rice dishes.
What is your question?? You go from foods, to spices to, types of pans, and types of ovens, and back to flavor profiles and Bases???
My original question is about new flavours. I was merely demonstrating that I am also making an effort to learn stuff on my own - people advised me in earlier threads to look at cook books. I wanted to show that I was taking that advice on board and further help would not be wasted/ignored. I imagine that if people know that I am listening to their suggestions, they will be more likely to offer advice.
There must be something you enjoy eating at restaurants, what do you order?
Growing up we only really went to Indian restaurants. I ordered the same dish everytime - Rogan Josh. More recently I have tried Biriyani and chicken Tikka Masala. I like all three.
Can you identify which countries spaghetti or schnitzel comes from?
Spaghetti comes from Italy, schnitzel comes from Germany. I have not tried these things from Restaurants. Only growing up. My mother is an excessively cautious cook. She overcooks all meat - till it is dehydrated. She does not use salt, and only very small amounts of oil. She leaves out many ingredients. Our meat was literally dehydrated when it was served to us... I have only just begun to discover that food besides Indian (that I tried at restaurants) and chilli con carne (that came in a packet) tastes good. I am not exaggerating here. I grew up on food that was excessively over cooked and had no taste.
I also discovered at a young age, I like sheppards pie - after trying it at someones house.
I only recently tried a non-overcooked steak. It was amazing. I had never experienced a steak like that before. Growing up it would have been put in a frying pan without oil and cooked until it was crunchie.
So I really don't know what these cuisines taste like in reality.
What are you interested in making?
I am interested in discovering new tastes. That I can make cheaply. I cannot realistically tell you what I really like, I have hardly tried anything that is cooked properly to judge. At this time, I cannot afford to go to a restaurant and find out what tastes good. I recently left a job - as well as being a student. It is hard to find a job at Christmas time. I usually run out of food by the end of the week.
Well, if you keep putting ginger, garlic and chili in everything you make then everything is going to taste like ginger, garlic, and chili.
This is the only thing I know. Someone suggested (and I followed their advice), that I look at cook books and see what other ingredients are used in food and in what proportion. However, I don't know which ones are "must have ingredients", so for example, knowing that some foods have cloves, cinnimon, and brocolli in, doesn't mean that I can replace ginger, garlic, and chilli with cloves, cinnnimon, and brocolli.
The key thing to keep in mind is that I can only really afford to buy generic ingredients. As far as I can tell, garlic, ginger, and chilli are all generic ingredients.
Thank you for taking the time to reply to my questions. I will read through the links you provided.