American Citizen living in rural Ontario (cattle, hog, chicken, apple country). Live with my wife just south of the Bruce Peninsula and Georgian Bay. I was raised in a wildly mixed ethnic community in 'Down River' (Detroit). Got a taste for diverse and ethnic food from my school friends. My life. and food, experience has been VIVA ETHNIC DIFFERENCES! I don't bake, but my wife is an excellent baker (pies are WORLD CLASS)
My favorite things to cook
Spicy Cajun & Soul, Southern and Italian (love mixed pastas). Hot peppers,garlic and I'm there.
My favorite family cooking traditions
My grandmother was the best cook I have ever known. Traditional American farm country goodness. She NEVER spared the bacon fat, butter; or lard in her pie crusts. Perhaps not the healthiest of diets, but nearly worth dying for.
My cooking triumphs
Personally prepared 9 course meal for 14 people, Au Fresco, on my balcony, overlooking a lake. Flaming Apricot-Peach brie, curried shrimp with hot sauce, Ceasar Salad, Baked Planked Whiteish, BBQ T-bone steak w. twice baked potato and french green beans, Pasta with 3 shellfish, tomato, beef sauce with HUGE broiled lobster tail on top, ice cream on bakery puffs drizzled with hot caramel, coffee and kahlua with steamed cream, fruit and nut cheese tray with hot choclate dip, abundant white and red wine, sorbets between each course (I forget a few of the courses). Dinner began at 6:00 PM and ended at 2:00 AM.
My cooking tragedies
Tooooo numerous to mention!