Text 40173, 91 rader
Skriven 2010-07-20 02:16:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Stephen Haffly
Ärende: Re: We're back
======================
 -=> On 07-18-10  21:28,  Stephen Haffly <=-
 -=> spoke to Dale Shipp about We're back <=-

 SH> I tried some smoked almonds with the basket we bought while there. 
 SH> Hot smoking is the key to getting them crunchy.  I set the smoker at
 SH> 275 F and used applewood chips. As an experiment, I did not soak the
 SH> chips before loading.

 SH> The almonds were tossed with a little peanut oil and sea salt before
 SH> smoking.  Afterward, they seemed a bit too oily, so I dried them with
 SH> paper towels and then added a bit more sea salt.  They spent about an
 SH> hour in the smoker.  They came out nicely roasted and did not have the
 SH> raw taste of the ones done at low heat.  However, probably because I
 SH> used a bit too much oil, they did not seem to have much of a smoke
 SH> flavor.  Next time, I will try smoking at a low temperature for a
 SH> while and then cranking the heat up to finish.

Gail found some recipes on the web that talk about sauteing them in
butter and spices, then salting and hot smoking.  The spices could be
anything you want.   We are going to try again soon.  I agree that hot
smoking should turn out better than the cool (not cold) smoking I did at
the same time I did the cheese.   We have another week before the two
week aging time on the cheese is up.  Then we'll see if that makes a
difference over eating it right out of the smoker.

 SH> They turned out quite nice.  I started with the remnants of the apple
 SH> chips used for the nuts and added some hickory chips.  Later, I added
 SH> some cherry chips from the tree parts we got at Ruth's parents' house.

Didn't you say that you have a chipper?  Is it easy to catch the flying
chips?

Did you smoke the nuts using water in the pan or dry?

 SH> They were a bit too green though, and didn't smoke quite as well as I
 SH> would have hoped.  Some more chips are drying some so that I can try
 SH> again.

I am letting the two branches you gave me dry out down in the basement.
Then I'll have to figure out how to turn them into chips and/or sawdust.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cajun Country Supper
 Categories: Cajun, Potato, Sausage
      Yield: 1 servings
 
      1 T  Vegetable oil
      1 lg Onion, chopped
      1 lg Green pepper, chopped
      1    Stalk celery, thinly
           -sliced
      1    Clove garlic, minced
    1/2    To 1 teaspoon Tabasco
           -pepper sauce
    1/4 t  Each dried oregano and
           -thyme leaves
      3 c  Idaho frozen hash brown
           -potatoes
    1/2 lb Kielbasa sausage (smoked
           -Polish sausage), cut into
           -chunks
    1/2 lb Frozen peeled shrimp (rinse
           -off any frost)
      1 cn (16 ounces) whole tomatoes
           -in juice, chopped, well
           -drained
      1 cn (8 ounces) tomato sauce
           -Chopped parsley
 
  In 3-quart microwave-safe casserole combine oil, onion, green pepper,
  celery, garlic, Tabasco sauce, oregano and thyme Cover loosely with
  plastic wrap; cook on High 6 to 8 minutes or until just tender,
  stirring once. Stir in potatoes, kielbasa, shrimp, chopped tomatoes
  and tomato sauce. Re-cover; cook on High 10 to 12 minutes or until
  shrimp is cooked, stirring once. Garnish with parsley.
  
  Makes 4 servings.
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994
 
MMMMM
 


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