My cooking knowledge is based on growing up in a house where we rarely ate prepackaged, processed foods. While it was primarily a function of cost-savings at the time, I was able to live the experience of "farm to table," and learn all about food prep, cooking, and preserving from a young age. I am lucky to have a Mother who is well known in the area for being an amazing cook with uncanny culinary intuition, and I credit her with much of the knowledge that my current endeavors in the kitchen have their foundations in.
Since my first episode of Alton Brown's "Good Eats," I have been fascinated with the hows and whys of cooking as much as I am with the final product of my efforts. I will read as much about the ingredients themselves, the origins of a recipe, the "chemistry" of the cooking, etc. as I can. It satisfies my more scientific-oriented brain, as well as my enjoyment of history ad culture.
My newest interest is bread baking, and learning the traditional, old-fashioned regional recipes and baking techniques used for a variety of different types of bread.
I will never claim to be an expert in any area of cooking, but I am always happy to help people in any way that I can. The only problems I can see from joining this site is all of the lovely ideas for recipes that I have come across already! This is going to lead to a whole lot of exercise for my stove and oven!