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Greetings From Frozen North Dakota

KingDuckford

By KingDuckford
in Welcome Our New Members!

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KingDuckford

KingDuckford

Posted
Posted

I'm a semi serious home cook, preferring simple dishes in the old Nordic style I've been around.  A lot of quick, minamalist food fried in butter, lard, beef fat, and of course a little olive oil, and a lot of this also coming from working in construction many years and wanting something good, but quick after a long day.  A do enjoy a little oven work, foundant being an absolute favorite, roast chicken parts like how my grandmother did it, and making a good stew here and there. 

 

I have Celiac disease, and cannot have anything with gluten, which has made trying new recipes a nightmare, and gradually made the horizon far shorter.  It has helped corral me into my simple dish habits, and has discouraged me to some extent over the years.  I finally figured that reaching out is probably the better way forward, rather than simply falling back on what I already know.

 

I've also gotten into deep frying as of late, which has been an interesting challenge in its own right.  After encountering a few challenges, I finally figured it was the right time to join a forum and start getting back into learning. 

 

Thanks for letting me in!

  • Like 7
blue_dolphin

blue_dolphin

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Welcome!  If you’ve been hanging around here for any length of time, you know there are a number of eG members who either have a celiac diagnosis or cook for family members who do so it’s a good place to ask questions. 

Smithy

Smithy

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Welcome! As noted, there are a lot of folks here who cook to accommodate celiac disease. I am lucky enough not to be one, but I'm sure you'll get good guidance. I also probably won't be of much help in the frying department, although I've been learning about how to do it better. 🙂

 

If you have questions about how the forums work, or where (or whether) to post something, THAT I can help you with, as can any other host. Feel free to ask by PM, or in the Moderation and Policy Discussion forum. I look forward to seeing where your food journey takes you!

  • Like 1

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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Jon S

Jon S

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Welcome! Looking forward to your discoveries and insights. This is a topic I'm hoping to learn more about as well. :)

 

KingDuckford

KingDuckford

Posted
  • Topic Starter
Posted
42 minutes ago, Kim Shook said:

Welcome to eG, @KingDuckford!  I think you'll find lots of information and lots of fun and good people here.  Can you tell us a little about where you are from/have lived?  I always find that interesting.  Like others, I'm looking forward to your contributions.

Always lived here.  I like quiet rural life.  Still settled on the land the family originally settled on in the 1880's. 

  • Thanks 1
Kim Shook

Kim Shook

Posted
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14 hours ago, KingDuckford said:

Always lived here.  I like quiet rural life.  Still settled on the land the family originally settled on in the 1880's. 

Wow!  Being on the land settled by your own family gives you a truly unique perspective on food and the gathering/preparing of it.  Can't wait to hear/see more. 

Kim

Kim's Cookbook

What Fresh Hell is This?

kayb

kayb

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Hello, @KingDuckford! Fellow celiac here. If you find a good gluten free yeast bread, I’d surely appreciate a share! I’ve pretty well managed cookies, crackers and pie crusts. I even made acceptable biscuits. But yeast bread evades me.

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

KingDuckford

KingDuckford

Posted
  • Topic Starter
Posted
9 hours ago, Paul Bacino said:

Cool..    U do live in the USA Tundra  :0)

 

Post some dinner pic's and welcome

 

Doc B

Currently redoing my basement cook station setup, will start to take some pictures when I get to some projects. 

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