Re: I mostly learned to cook from:

I learned from parents, reading recipes, going to Scout camp, etc. I wish I was better at chopping vegetables, but that's a practice thing.

As for the non-North American folks, please post links to your favorite chefs! I'd like to see that.

While Bobby Flay is on the list, what about Steven Reichlen? Great grilling recipes from all over the world, plus the infamous Beer Can Chicken recipe!

tubaandy

Comment on Re: I mostly learned to cook from:

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Re^2: I mostly learned to cook from: by dug (Chaplain) on Jun 21, 2007 at 14:43 UTC
My wife lived in New Orleans for nine years, and introduced me to beer can chicken. She maintains that Zatarain's liquid crab boil is the proper seasoning for the operation, but we've done fair approximations with old bay or just the dry seasonings we have on hand on the spice rack. What a fine way to cook a bird! For those of us who aren't set up to cook sous vide at home (yeah, right) it's a great way to keep the meat juicy and the skin crispy without having to stay right on top of the cooking process. -- Douglas Hunter	[reply]

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Re^2: I mostly learned to cook from:
by dug (Chaplain) on Jun 21, 2007 at 14:43 UTC

My wife lived in New Orleans for nine years, and introduced me to beer can chicken. She maintains that Zatarain's liquid crab boil is the proper seasoning for the operation, but we've done fair approximations with old bay or just the dry seasonings we have on hand on the spice rack.

What a fine way to cook a bird! For those of us who aren't set up to cook sous vide at home (yeah, right) it's a great way to keep the meat juicy and the skin crispy without having to stay right on top of the cooking process.

[reply]