Text 15914, 83 rader
Skriven 2008-11-01 16:58:41 av Carol Shenkenberger (22274.cooks)
  Kommentar till text 15880 av Dale Shipp (1:261/1466.0)
Ärende: Re: Smoker
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 >  CS> Havent tried brining yet nor a pork shoulder (which I do in a

 > The pork shoulders that we cooked for the picnic here were about seven
 > pounds each.  We did four of them.  Came out very good (I think) and the
 > brine spices and smoke added nice flavor without overpowering the basic
 > pork flavor.

Thats what I'm looking for.  So far, we've been happy with store bought chips
and experiments.  I'll start MM'ing some of Don's better ones before long. 
The only thing I can promise is they probably arent 'traditional' smoker
types as we don't know much about 'traditional smoking'.  Should be
interesting for the rest of you to see what we've devised on our own!

We havent tried any of the wood made to chips from our local yard, but we use
the hickory deadfall for the fireplace as well as the oak and 'flowering
pear'.  Our neighbors Jim and Sadie love that we scavange their yard with
ours every 2-3 days and snag the deadfall away to our big trash can full of
sticks and such for the fireplace kindling.


 >  CS> Meantime here at the home, Charlotte's dressed up in one of my old
 >   CS> shipboard uniforms and handing out the trailing haloween candy.
 >    CS> having fun!
 > 
 > We had a very light Halloween this year.  Total of only 10 visitors,
 > including two grandkids.

We didnt get as many these past 2 years as we used to, but they changed the
local rules here and over 12 isnt allowed (which I think is way too young to
be told to stop, 15 is more the ticket there).

This year we had a mixed batch of USA candies, and Japanese sorts (some china
things too but they were just dried plums with sugar).  The kids thought it
was neat to get puffed rice treats from Japan in little pre-sealed packets. 
Found a load of them for cheap at the Asian Grocery.

On the Asian Grocery, the melanine scare has affected their business badly. 
They always had a high percentage of China foods there.  They've dropped in
customers even though most of us go there for the fresh local caught fish and
the fresh local grown veggies.  Went there yesterday and they had huge sales
for those willing to buy China things.  I stocked up quite a few goodies that
have never been near a cow much less have milk in them.

They were very happy to see me stroll up with one cart, then send Charlotte
out to get a second then get a *real* load.  Most who shop there, at best 1/2
fill their smaller carts (thin isles so the carts are small).  Poor checkout
lady isnt used to that!  She had to call her Mom to come over and start the
second checkout machine to handle the other folks (grin).

I even wanted to get another bag of shiitake but have a surplus here now
still.

For once i asked for some translation help with some of the greens and found
out I'd been getting an asian sort of mustard green and calling it a spinach
variation.  No, not Kangkoon (kang kong) which i know well, but something
else.  It doesnt look at all like American mustard greens but looks like
American spinach on a thick broccoli-like stalk. (not as thick as a broccoli
stem, but not far off the Asian broccoli which has leaves and no flowerette
head).  Flavor is spinach with a slight 'punch' and she grinned and said i'm
the only round-eye who gets it.  She grows it in her garden and it's a
prolific crop.  I asked about kangKoon and if she can start a patch of that
in spring and she said she used to do it but (with a friendly grin) most
round-eyes preferred the bigger leaves of the one I was getting which tastes
much like it but isnt a related plant.  All hope isnt lost though as her crop
is enough to supply her store and her Sister's and she will ask her sister to
put in some kangkoon in spring then trade greens back.  They only have so
much growing area and have to chose crops carefully to fit within the 'family
plots' (which seem to be about 5 miles from her store).  Virginia Beach is
still part farmland if you didnt know.

Anyways, got loads of goodies!  Today, I am in a cooking mood but havent
picked out just yet what to do.  Kinda eyeballing tapioca noodles mixed with
dried kelp noodles, cubed winter squashes, dashi-miso base, bits of the
greens, shiitake, and ???  Strips off the dried squid that looks like a steam 
roller ran over it? (You cut them with scizzors and rub garlic on them then
lightly oil and use as a crunch to a soup).

Humm, choices choices!

             xxcarol
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