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George A

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  1. Thank you for the welcome, ElsieD.
  2. Good to hear from you Darienne, I'm not a pro in the kitchen either but always trying to learn. Your cooking categories sound very interesting - lots of spices I'll bet (which I like). Maybe you found out already but a Kamado is a (usually) ceramic outdoor cooker, the Big Green Egg being the most well known. They are fueled by charcoal and have air-tight vents at the bottom and top so that temperatures can be held for low and slow cooking (eg. 4-5 hrs at 225 F for pork ribs). Hard to do on a regular BBQ. My wife and I have been in Ptbo for 8 years, having lived in Toronto 40 years. Don't miss TO at all! Cheers.
  3. I've been browsing this site for the past few days looking for info on a new way of cooking and noticed that there are a bunch of friendly people here, so decided to join! I'll turn 70 next year but have always been able to fend for myself in the kitchen, going back to pre-teen years when a bowl of porridge before heading out to deliver newspapers on a cold winter morning was "standard operating procedure". In the past couple of years I've added a few new cooking methods; Kamado, pressure cooking, sous vide, slow cooking and now, steam convection cooking. From what I've seen so far, this site will be a great resource for learning and sharing and I look forward to participating in a positive way. Thank you to all. George
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