I have been tagged by an Australian, of all people, to participate in a food survey.

When it comes to such things, I usually tell people to get stuffed, but given that kitchen hand is a brand new father, I'll make an allowance.

What is your first memory of cooking on your own?

Hard to say. As the youngest child, as I've said before, I spent a lot of time getting in my mother's way in the kitchen.

I started helping in a serious way at about ten, making cakes and cookies. And that wasn't just licking the bowl.

Who had the most influence on your cooking?

At one time I would have said my mother, who was a great home cook, but now I would say Lyman.

If he took off with a 28-year-old blonde tomorrow I'd appreciate him for that. And clean the house in his absence. Believe me, she'll send him home.

Do you have an old photo as evidence of an early exposure to the culinary world?

There aren't fifty photos of me in the world. Cameras steal your soul.

'Mageirocophobia' - do you suffer from any cooking phobia?

Pressure cooking makes me nervous enough to make mistakes.

What are your most valued or used kitchen gadgets or what was the biggest letdown?

The biggest letdown was an apple peeler-curly potato maker from Idaho.

The West Bend double kitchen timer is the most useful gadget in the kitchen, apart, of course, from knives, measuring cups, spoons, etc.

Name some funny or weird food combinations or dishes you really like, at which others turn up their noses.

I like raw oysters. By the dozens.

What are three edibles or dishes you simply don't want to live without?

Butter, black pepper, salt. Coffee.

Your favorite ice cream?

Berry-flavored Italian ice.

You will definitely never eat:

Eyes or insects. I once ate the worm from a bottle of mescal. Not again.

Your own signature dish:

In our family, hot water cornbread.

For myself, sauteed chicken livers with wine, herbs and onions.

So there you go.

UPDATE: I'll tag Kate, Peg Britton, and Craig Johnson.