Keith of Montreal

Thanks for the welcome, all.

I'm from Montreal, originally from Verdun in particular, half english, half french.

We had a massive cultural explosion with Expo 67, the whole world was here, and some of it stayed. There are benefits to multiculturalism.

Lamb should never be overcooked. I have a friend originally from Ethiopia, and he insists on long stewing. But then again, the way he does it, the meat falls off the bone.

English grandads Sunday dinner was overboiled carrots, turnips, and potatoes, and the peas had to be cooked until grey. The beef roast was in the oven until dry and carbonized. Traditional English from the 19th century. The Christmas turkey was so dry that it made a sucking noise when you poured gravy over it. -)

Then I moved out, and lived in various 'ethnic' neighbourhoods, learned many different cuisines and methods of prep.

Used to have a copy of Rytek Kutas, that's where I learned the elements of sausage making.

As I write, have my bucket of sauerkraut going, a staple. I've taken some ideas from Korean kimchi, added garlic, ginger, and dried finger peppers as well as some turnip slices.

Thanks, sorry to bend your ears, best.     kwd...

Thanks for the notes and check ins.

Now to make plans for the first of the month. Money is a bit tight, but I'll look around for a good cut.

Brine it with black pepper and garlic. Wait patiently a bit, then cut and string for Joes smokehouse.

Hint - boil  a bit of water, turn off the heat, and then put in your crushed fresh garlic. It stops the enzymes but keeps the aroma. Allow to cool covered before adding to your meat.

Best.     kwd...