Your Food Thread

[Noor]

Kerrygold butter does taste very nice.

 

[juttjaw]

mmmm, that sounds pretty tasty too! i don't think i've seen anything done on tv with smoked fruit before.

oh yes! often eat them that way - the pepper acts as a foil to bring out the strawbs' natural sweetness. mostly i like my fruits fresh, but cooked can be great. i've tried poaching (very gently) strawberries in a sparkling rose wine before with a scattering of rosemary - worked for me.



oh yesss

I've been thinking on the smoked fruit for a while... I just don't see how it would work. Especially strawberries... Smoke flavor is imparted through some sort of heat. Even in an ice bowl, strawberries would have a hard time collecting the smoke. Unless you wanted smoked strawberry jam. Maybe I'm wrong. But heat and sugar tend to cause a break down of fibers. Maybe with a pear or apple the deed could be done. But the soft delicate flesh of a strawberry?? I'm skeptical.

But what do I know?? It could be the most wonderful thing on earth!! The science seems off to me. I hope I'm proven wrong.

 

[Collar_N_Cuffs]

I've been thinking on the smoked fruit for a while... I just don't see how it would work. Especially strawberries... Smoke flavor is imparted through some sort of heat. Even in an ice bowl, strawberries would have a hard time collecting the smoke. Unless you wanted smoked strawberry jam. Maybe I'm wrong. But heat and sugar tend to cause a break down of fibers. Maybe with a pear or apple the deed could be done. But the soft delicate flesh of a strawberry?? I'm skeptical.

But what do I know?? It could be the most wonderful thing on earth!! The science seems off to me. I hope I'm proven wrong.

I have smoked cheese without melting it. Cheddar cheese, grated on the large side of the box grater and mixed with other tasty stuff and then smoked. I didn't even put it on ice, just had it in there 10 to 15 minutes and it didn't melt, but picked up plenty of smoke. I had a setup with the fire box on the side.

 

[juttjaw]

I have smoked cheese without melting it. Cheddar cheese, grated on the large side of the box grater and mixed with other tasty stuff and then smoked. I didn't even put it on ice, just had it in there 10 to 15 minutes and it didn't melt, but picked up plenty of smoke. I had a setup with the fire box on the side.

Very true. I guess I didn't even think of cold smoking. Thank you for the reminder! That would be an excellent way to smoke fruit.

But smoked strawberries??? I'd certainly try them.

 

[Collar_N_Cuffs]

Very true. I guess I didn't even think of cold smoking. Thank you for the reminder! That would be an excellent way to smoke fruit.

But smoked strawberries??? I'd certainly try them.

Pears sound really good too. And plums. I'm thinking duck and plums...

 

[thør]

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/14938308_1229087950470176_2221992447776922598_n.jpg?oh=1d5b2ae64d54a65c4256c69358bd5c48&oe=58CB4349

A thick slice of homemade meatloaf topped with BBQ sauce, hand fried onion strings, and jalapeño cheese on a fresh baked bun.

 

[Ishmael]

This would probably work with venison or Moose.

Elk Wellington

Ishmael

 

[Collar_N_Cuffs]

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/14938308_1229087950470176_2221992447776922598_n.jpg?oh=1d5b2ae64d54a65c4256c69358bd5c48&oe=58CB4349

A thick slice of homemade meatloaf topped with BBQ sauce, hand fried onion strings, and jalapeño cheese on a fresh baked bun.

I love meatloaf grilled to a crust.
Putting that in a sandwich would be awesome.

 

[thør]

I love meatloaf grilled to a crust.
Putting that in a sandwich would be awesome.

From Kriners, a local comfort food diner.

 

[butters]

I've been thinking on the smoked fruit for a while... I just don't see how it would work. Especially strawberries... Smoke flavor is imparted through some sort of heat. Even in an ice bowl, strawberries would have a hard time collecting the smoke. Unless you wanted smoked strawberry jam. Maybe I'm wrong. But heat and sugar tend to cause a break down of fibers. Maybe with a pear or apple the deed could be done. But the soft delicate flesh of a strawberry?? I'm skeptical.

But what do I know?? It could be the most wonderful thing on earth!! The science seems off to me. I hope I'm proven wrong.

I have smoked cheese without melting it. Cheddar cheese, grated on the large side of the box grater and mixed with other tasty stuff and then smoked. I didn't even put it on ice, just had it in there 10 to 15 minutes and it didn't melt, but picked up plenty of smoke. I had a setup with the fire box on the side.

been watching a lot of brit cookery programmes lately - like great british menu, for instance - and they do a lot of smoking. just never seen them do fruit. they put the produce in a container, cover it with film and a small hose blows smoke into the container - the smoke coming from a separate unit. since they've not used fruit, maybe there's areason for it but my mouth says it wants to taste smoked strawberries with fish. no idea why!

 

[Collar_N_Cuffs]

been watching a lot of brit cookery programmes lately - like great british menu, for instance - and they do a lot of smoking. just never seen them do fruit. they put the produce in a container, cover it with film and a small hose blows smoke into the container - the smoke coming from a separate unit. since they've not used fruit, maybe there's areason for it but my mouth says it wants to taste smoked strawberries with fish. no idea why!

Piping smoke in is a great idea, as done under glass as well. And I can see smoked strawberries with fish! Sharper notes from the smoke seem like they would go well. Citrus with fish, yeah. Garlic with fish, yeah. Why not smoked fruit?

 

[butters]

Pears sound really good too. And plums. I'm thinking duck and plums...

Piping smoke in is a great idea, as done under glass as well. And I can see smoked strawberries with fish! Sharper notes from the smoke seem like they would go well. Citrus with fish, yeah. Garlic with fish, yeah. Why not smoked fruit?

not specifically seen strawberries yet, but this link has smoked peaches, nuts, cheese, grape tomatoes and more. gonna carry on looking, and maybe smoked raspberries would be even better (unsure look)


http://www.finecooking.com/articles/10-things-you-didnt-know-you-could-smoke.aspx

 

[butters]

Woods range from assertive hickory to delicate apple. Cherry is pronounced and pecan lends a fragrant nuttiness. Mesquite can be either delicately sweet or overwhelmingly assertive, depending on how (and how much) it's used. It's not hard to find alder (popular in the Northwest) or corncob (possibly best known in the Northeast). Or try flavored hardwoods — wine casks, maybe, or bourbon-soaked oak.

You don't even need to smoke with wood at all. Try tea or seaweed, or rice, nut shells and aromatics, such as spices, herbs and citrus peel.

And where meat is probably the most traditional of smoked foods, flavoring options are almost endless, from nuts, fruit, yogurt and cheeses. Imagine having a cocktail with smoked ice.

fuckin' A, as H and 12 would say

http://www.latimes.com/food/la-fo-hot-cold-smoking-20150523-story.html

 

[Collar_N_Cuffs]

Smoked ice!
Want!

 

[thør]

Smoked ice!
Want!

I don't think it would penetrate into the cubes, much. The permeability of ice is pretty low.

You do know how liquid smoke is made? You can just mix it with some water and freeze it.

 

[Collar_N_Cuffs]

I don't think it would penetrate into the cubes, much. The permeability of ice is pretty low.

You do know how liquid smoke is made? You can just mix it with some water and freeze it.

You are probably right about the permeability of smoke into ice. Smoked salt on the rim of a drink might be better.

As to liquid smoke, I do know how it's made. I looked it up some time ago when I could never get a satisfactory smoke taste from it. I thought it was concocted somehow until I looked it up. But it just always tastes too acrid. I am never happy with the smoke flavour if I use liquid smoke so I avoid it.

 

[Emerson40]

A few years ago, while visiting Calgary, I enjoyed a delicious Spicy Caesar that a friend prepared, using ice cubes made from homemade beef broth that he had made from beef bones that he had smoked.

They were quite delicious and I remember thinking it would be great to have a tray or two of those in the freezer, not just for 'beefing' up cocktails, but to add to sauces, stir-fries, and other dishes.

Unfortunately, I have not got around to doing this yet.

 

[Collar_N_Cuffs]

A few years ago, while visiting Calgary, I enjoyed a delicious Spicy Caesar that a friend prepared, using ice cubes made from homemade beef broth that he had made from beef bones that he had smoked.

They were quite delicious and I remember thinking it would be great to have a tray or two of those in the freezer, not just for 'beefing' up cocktails, but to add to sauces, stir-fries, and other dishes.

Unfortunately, I have not got around to doing this yet.

I love this idea. I keep a set of ice cube trays that I use solely for stocks and left over pan juices, so not a great stretch for me. Saving bones and then tossing them in the next time I smoke something, that's a definite yes. Thanks!

 

[thør]

You are probably right about the permeability of smoke into ice. Smoked salt on the rim of a drink might be better.

Hawaiian smoked salt is best! AND, you should personally pick it up in the islands.

Although, there's some smoked salt from Sitka that's pretty good.

https://static1.squarespace.com/static/55fc6935e4b04c74c5080789/55ff23f1e4b016bd35436859/563ab3c1e4b015da4e159005/1447267947889/V-alder.jpg?format=1000w

 

[Collar_N_Cuffs]

No doubt I prefer the former and will end up with the latter

 

[Saint Peter]

I like my salt to be pink and Himalayan.

 

[yossi]

I like my salt to be pink and Himalayan.

Sprinkled on top of warm chocolate chip cookies. Perfection.

 

[Saint Peter]

Sprinkled on top of warm chocolate chip cookies. Perfection.

I do not believe in chocolate chip cookies.

 

[yossi]

What a horrid disbelief.

 

[Saint Peter]

water and spinach

raw spinach

Once a month I will splurge and put some pink Himalayan salt on the spinach and really party down.