Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
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Michi
I dislike attempts to rewrite history
I agree. I make pulled pork in an instant pot and use about 1/4 teaspoon. However, if there is no liquid to disperse it, not sure how it would work. I have some rubs that have slight smoke flavor that would probably work.
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Maybe it’s a preference thing. I have a smoker and smoke meats frequently in the summer. I don’t even like certain woods and types of smokers. For me it’s hardwood lump or actual wood chunks, I don’t like pellets or chips as much. The liquid smoke is just wrong to me. It works very lightly in sauces heavy with vinegar, sugar etc, but not directly on meat. Personally I’d rather taste the meat without that smoke liquid tang, taste like creosote to me, like cold meat on a hot smoke or dirty white smoke on a bbq. No offense to others who use it, purely my taste and opinion.
DitmasPork
Senior Member
Roasted Pork Loin seasoned with Killer Hogs—garnished with Sanshō, Crunchy Garlic Chili Oil, Shichimi Togarashi, Pan Sauce, Salt from Île de Ré
Thanks. This time I’d did Morton’s kosher, next time I’ll do Maldon’s smoked.
Smoked salt is great. You may want to try a smoked paprika too, it should be in every cooks cabinet imo. Adds a very nice sweet smokey flavor, adds great color too. It would help you fake a smoke ring likely too it’s color is so vibrant.
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Since you’re in Sing, you might be able to find Australian red gum salt, which is even better than Maldon’s. https://holygrailsteak.com/products/olssons-australian-red-gum-smoked-salt-90g-stoneware-jar
You could also just head to Burnt Ends and drink with the chefs until they spill their secrets.
Korean chickn 치킨 lettuce wrap with sweet gochujang sauce
Quick Friday night dinner after a long week
The savages got to it before I could compose a plate
Kamon Denty Cleaver on deck for prep
This knife always puts a smile on my face
Don’t tell Ben…don’t want to further inflate his ego or other body parts!!
Quick Friday night dinner after a long week
The savages got to it before I could compose a plate
Kamon Denty Cleaver on deck for prep
This knife always puts a smile on my face
Don’t tell Ben…don’t want to further inflate his ego or other body parts!!
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sumis
Senior Member
liquid smoke has its place in, as noted, very small quantities.
a tip:
i have homemade smoked hay infused rapeseed oil that works great.
just fire up some hay and then strain the oil thru it.
gives a balanced still potent smoke flavour. doesn't taste or smell too concentrated or sharp. but it can sure vary between batches if you don't go scientific about it – which i (i.e. my better half who spends time in the stable) don't.
.
a tip:
i have homemade smoked hay infused rapeseed oil that works great.
just fire up some hay and then strain the oil thru it.
gives a balanced still potent smoke flavour. doesn't taste or smell too concentrated or sharp. but it can sure vary between batches if you don't go scientific about it – which i (i.e. my better half who spends time in the stable) don't.
.
I will do that next round! This round just came off oven rest:
I will probably mix up an awaze sauce with extra lemon to act in the paprika role.
Michi
I dislike attempts to rewrite history
Picanha, tomato with haloumi, roasted brussels sprouts and capsicum with balsamic vinegar glaze, schiacciata.
Simple fruit salad for desert. Navel orange, Granny Smith apple, yellow watermelon, grapes, blueberries, raspberries, and mint.
Simple fruit salad for desert. Navel orange, Granny Smith apple, yellow watermelon, grapes, blueberries, raspberries, and mint.
jjlotti
Well-Known Member
Pavlov's pup in full effect hur 
!!!!
!!!!
jjlotti
Well-Known Member
His and hers....
When you do fire up your smoker, it's so easy to make your own smoked salt by just throwing a tray of salt in beside what you're cooking.
Bengal fish curry with cauliflower, Machi Tarkari.
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Just as @camochili we had fish with cauliflower, too!
Cod with cauliflower-trio (cauliflower, puree, and leaves) and carrot.
Knife used: Wakui V2 180 courtesy of ARM
Cod with cauliflower-trio (cauliflower, puree, and leaves) and carrot.
Knife used: Wakui V2 180 courtesy of ARM
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great minds think alike...Just as @camochili we had fish with cauliflower, too!
Cod with cauliflower-trio (cauliflower, puree, and leaves) and carrot.
Knife used: Wakui V2 180 courtesy of ARM
- Joined
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This. Or „2 Deppen, 1 Gedanke“.great minds think alike...
i prefer the english wording.This. Or „2 Deppen, 1 Gedanke“.
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Yeah, I was going to say that I don’t know you and therefore shouldn’t use the Gernan wording…i prefer the english wording.
i prefer the english wording.This. Or „2 Deppen, 1 Gedanke“.
No worries. No bad feelings.
Made some natchos
Cheesy Colcannon
Toyama 210 nakiri annihilated all the defenseless veggies
Toyama 210 nakiri annihilated all the defenseless veggies
Drunken saturday midnight pan fried spaghetti with olive oil, garlic, porcini, anchovy chili crisp, white wine, chicken stock, and parmigiano reggiano. Side of parm crusted sour dough. 
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DitmasPork
Senior Member
His and Hers Plates ¶ His (omnivore): Pakistan Chicken Seekh Kebab + Brussels Sprouts with Ras el Hanout, Garlic + Basmati ¶ Hers (vegetarian): Egg White Frittata with Turmeric, Scallion, Capsicum + Brussels Sprouts with Ras el Hanout, Garlic + Pakistani Samosa ¶
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OMG, a guy cannot leave home for a few days...the stuff you put out here is amazing!
pizza evening here, slow ferment, 80% hydration, approx 24 hours....pics to follow
pizza evening here, slow ferment, 80% hydration, approx 24 hours....pics to follow
