Text 29156, 76 rader
Skriven 2009-09-26 23:05:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: smoking
===================
 -=> On 09-25-09  23:45,  Jim Weller <=-
 -=> spoke to Dale Shipp about smoking <=-

 DS> Letting fresh food sit out in room temperature for more that
 DS> two hours worries us a little.  But the fan idea is worth
 DS> trying.

 JW> Once the fish is brined, it isn't fresh any more, it's cured. Back
 JW> on the farm brined pork sat in a barrel in the cellar half a year
 JW> (granted that was a stronger brine).

I hadn't thought of it that way.
 
 DS> A short while back, you posted a recipe for smoked cheese on a grill
 DS> in which the cheese was put onto a cedar plank that had been soaked. 
 DS> I'm wondering how that could work -- especially given the results of my
 DS> experiment.  It would seem that either the grill would not produce
 DS> enough smoke, or else would be too hot.   Have you tried such a
 DS> method? 

 JW> I haven't tried it yet, but I intend to. Probably late in the year
 JW> when it's colder outside.  Gotta get a cedar plank first.

Interestingly enough, earlier this week we saw some cedar planks for
sale in our grocery store.  They were in a display just next to the fish
counter.  You got two planks about 6-8 inches by perhaps 24 or 30
inches.  Marked down in price from $6.99 to $4.99.  I was not tempted.
However, I wonder why cedar?  And how careful do you need to be to make
sure the wood is not treated with some chemical (such as the way
pressure treated wood for exterior use is treated with chemicals that
would definitely make it not food grade).

 JW> The best cold smoker going is a smoke house with a high ceiling.

Sacerdote might get away with doing that someday.  I'm sure that the
local architectual commitee would frown on such a thing.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: San Antonio Spinach Salad
 Categories: Starter, Mexican, Vegetable, Salads
      Yield: 4 Servings
 
      4 c  Packed torn spinach leaves
      1    Can (15 oz) black beans,
           Rinsed and drained
      1    Red bell pepper into stirps
    1/2 c  Thin sliced red onion, rings
      1 c  Sliced mushrooms
    1/4 c  Canadian bacon, strips
    1/2 c  Pace Picante Sauce
    1/4 c  Bottled Italian dressing
    1/4 ts Ground cumin
           Hard-cooked eggs, cut into
           Wedges or sliced (optional)
 
  Combine vegetables, beans and bacon in large bowl.  Combine Pace
  Picante Sauce, dressing and cumin in small bowl; mix well.  Pour Pace
  Picante Sauce mixture over vegetables; toss lightly to coat with
  dressing. Chill. Toss again and garnish with eggs, if desired. Serve
  with additional Pace Picante Sauce.  Makes about 7 1/2 cups of salad.
  
  From:  Keeping Pace, Club Members Recipe Exchange, Summer, 1994 Typed
  for you by Loren Martin,Cyberealm BBS Watertown NY 315-786-1120
  
  From: Ian Hoare                       Date: 04-26-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:11:48, 26 Sep 2009
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