Text 28970, 71 rader
Skriven 2009-09-21 23:12:42 av Michael Loo (1:18/200)
     Kommentar till en text av Nancy Backus
Ärende: Smoking 194
===================
 -=> Nancy Backus said to Dale Shipp <=-

 DD> And smoked carp is pretty darned good.
 JW> It is much improved by smoking.
 GJ> Isn't everything, except tobacco?

I actually prefer my beefsteaks unsmoked, though brisket
is improved by smoking. And the juiciness of poultry is
often driven off by smoke, but that's mostly because people
tend to overdo the smoking in an effort to get the white
meat to the preferred sawdust stage.
 
 DS> That statement has merit, but I often wonder why?  Many non smokers
 DS> do not like the smell of tobacco smoke, but do like the smell and
 DS> taste of smoked food.
 NB> While I like the smell and taste of some smoked foods, I don't think I
 NB> would be all that happy with tobacco smoked food...

There are plenty of things whose smoke isn't palatable.
Most evergreens, tobacco as you say, rubber tires ...

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Taramasalata
 Categories: Starters, Appetizers, Greek, Fish
      Yield: 30 servings

    170 g  Salted Grey Mullet roe-=OR=-
           Smoked Cod's Roe *
      1    Lemon; juice
      1    Egg Yolk
    150 ml Olive oil
    450 ml Vegetable oil
    1/2 sm White loaf; crumb only
           -crumbed & moistened with
     60 ml Water
    1/2    Spanish onion; chopped
      2    Garlic cloves, chopped
           Pepper to taste

  * Note. Taramasalata means "tarama salad". Tarama is the Greek for a
  local speciality which is pressed salted grey mullet roe. This is now
  almost impossible to find, so a very acceptable substitute is smoked
  cod's roe. It doesn't taste the same, but makes a delicious starter
  anyway.

    Remove crust from white bread and crumb in the processor. (Don't
  wash it, you'll be using it shortly. Slake crumbs with water and
  leave for a while. When needed, press hard to remove any excess water.
    Remove the papery skin from the outside of the cod's roe. Cut the
  roe into large pieces and put it with the lemon juice, onion, garlic
  and egg yolk into the bowl of the processor. Switch on. When the roe
  is very well pureed and smooth, add the pressed breadcrumbs and
  continue processing while you measure out and mix the oils (or 2
  mins.).
    Gradually, as if making mayonnaise, add the oils to the processor,
  while the machine is running pushing down from time to time if
  needed. When 3/4 of the oil has been added, add pepper to taste and
  then add as much more oil as you feel it needs. Chill until needed.
    Serve cold as a dip with warm pitta breads.

  Recipe & MM IMH c/o Georges' Home BBS 2:323/4.4

  From: Ian Hoare               Date: 09-08-96  15:55

MMMMM


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 * Origin: Nocturnal State BBS - bbs.nsbbs.info (1:18/200)