My Grandmother and Mother were very good cooks.
Granny was from New Iberia, and basically passed along everything she knew to my mother. Mom then passed that down to my older brother and to me.
My brother sort of ran with it all and was a Chef for many years in the Kemah/Seabrook area. (We started a restaurant together that lasted for a couple of years - some of you know about this). There weren't too many techniques that I can think of, but there is one I learned from my brother regarding making gumbo.
Over the years my brother made many a gumbo. Normally after getting a roux the way you like it, you add the trinity to it and cook that down. Then add your liquids etc, etc. Well he taught me to make the roux first, put it to the side and cook the veggies down, then liquids then add your roux to that. And that is the way I have always done it. I think he started doing that because just ruining a roux is easier (at a restaurant) than having to start over with everything.
Anyway, that's one that I can think of.
Dad made the best homemade popcorn in the history of popcorn. (The combination of the right amount of popcorn salt, butter and the oil heated to the perfect temp.) Paired with Budweiser in a can with salt on the rim. I've tried to make it as good, but it's just not.
I love these stories.