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Excited to be here

post #1 of 6
Thread Starter 

Hello to all

I am very excited to have found this website.

 

My name is Gary and I love to cook and (as my size shows) to eat.

My wife Kathy and I used to own a small catering business but once the kids got thru college we finally hung it up so we could get some rest. We now teach an advanced cooking class for our local 4H kids in Fallbrook Ca where we live.

 

I am about to retire. For the last 20 years I have been desigining security systems for commercial and Department of Defense customers and military bases.   

 

I have spent a lot of time over on SmokedMeat Forums where I have over 5500 posts. I love to smoke meats and cheeses and have gotten into Charcuterie in the last year. I have made several types of sausage and am getting the knack of curing and smoking bacon.

 

After spending a couple of hours looking around I realize that I may never fully digest the infomation shared on this forum.

I am looking forward to being part of this great group of people.

 

post #2 of 6

Gary, love the name you chose- Scarbelly!

 

I think you're going to like this community at least as well as SmokedMeat. We have a large number of of meat-lovers here. Our founder, Nicko is making his own bacon now. Steve Raichlen is coming tomorrow for a four-day visit, so you might want to sharpen your pencil and put together some questions.

 

How were you launched into cookery? Are there things in the food world that you'd like to learn more about? (I think that list might be quite small with your background!)

 

Please let us know if you have questions about the site. I've got over 10,000 posts here myself, but any moderator can steer you right.

Welcome!

Mezzaluna

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post #3 of 6

Scarbelly,

 

Welcome to Cheftalk, and I look forward to all the handy tips and information you have acquired in your years of cooking....always something new under the sun.

 

Petals.

 

ps.  tips on making a good smokedmeat ? I'll bring the rye and dill !

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #4 of 6
Thread Starter 

Thanks for the welcome - I will look around and get my feet wet

 

Quote:
Originally Posted by Mezzaluna View Post

Gary, love the name you chose- Scarbelly!

 

 

When my wife and I were honeymooning in New Orleans, I had a blood vessel burst in my stomach and had to have emergency surgery. That scar still remains hence the name
post #5 of 6
Thread Starter 



 

Quote:
Originally Posted by petalsandcoco View Post

Scarbelly,

 

Welcome to Cheftalk, and I look forward to all the handy tips and information you have acquired in your years of cooking....always something new under the sun.

 

Petals.

 

ps.  tips on making a good smokedmeat ? I'll bring the rye and dill !



Nothing easier than making some pastrami in a smoker. I buy the already seasoned corned beef and soak it for several hours to get the salt out and season it with some Old Bay and a few other spices and smoke it for a few hours. Cool in the fridge overnite and slice the next day. Very easy.

 

post #6 of 6

Since I had just seen "Pirates of the Caribbean", my mind turned in the direction of "pirates". character0007.gif Glad the problem was attended to quickly.

 

Arrrrrrrrr! Welcome aboard!

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