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Yeah, and some cream of tartar as well, to invert the sucrose a bit, I guess? Nope, Sweden. That looks like something that would be interesting and fun. But can't go on vacation at that time unfortunately.

Thanks Paul, scrolled right past it to the comment section yesterday. That make sense. Would you alter the amount of water as well? I'm sure it'll come out good no matter what. As a classic recipe contains quite some more sugar - the whole reason you made all of this.

I've done it with a tube smoker, very nice

见手青 (jiàn shǒu qīng), Lanmaoa asiatica, are members of the Bolete family and native to south-west China. I am unaware of any reliable English name. No surprise; they rarely make it out of the Yunnan area. They are prized edibles but some people report mild hallucinatory experiences on eating them. Slightly more describe a mild high like being a bit happily tipsy. This lasts up to two hours. Scientists have so far been unable to identify which if any substance in the species is responsible. Most people report nothing at all but a nice dish of ‘shrooms. The mushrooms are noted for turning blue when bruised but that disappears when they are cooked. Usually sliced and often paired with bamboo shoots and fatty pork. The stems remain slightly crunchy and the caps meltingly soft. Even after the 30 minutes cook recommended by some Yunnan people to dispel any hallucinatory effects. I like. Who are these little green men dancing over there?

For chicken, use thighs and drumsticks and prepare them like you would for tandoori - salt them lightly for 30mins - 1 hour, brush that off, then make a few deep slashes into to the meat to let the marinade penetrate nicely

What is bacony? I looked it up but I still have no idea. Meanwhile after three hours I reduced the smoker temperature to 77C -- as low as the temperature goes. Probe temperature is measuring 94.6C.

Anyone try curing and smoking bacon yet? Planning to?

*horp*

I posted this in another topic back in 2013 but it surely also belongs here. Courtesy of Sir Micky D's local branch. The promise: The reality I must point out for the record, m'lord that I didn't go to sample it - a colleague did and sent me the image.

Philip Craig was the creator of the JW Jackson mysteries on Martha's Vineyard. JW is a retired Boston policeman living on his Dad's fishing camp on the island; he earns enough to get by by doing odd jobs. and fishing. He's extraordinarily fond of bluefish. There are 22 mystery books and one book of recipes, Delish! There are recipes for Smoked Bluefish, Smoked Bluefish Pâté, and Smoked Bluefish Salad. Smoked Bluefish Pâté uses bluefish, whipped cream cheese, 1/2 tblsp onion (or chives), plus teaspoon each of horseradish and lemon juice. Dash of Worcestershire if desired. And if you like bluefish and mysteries, read the series!

I wrote a brief, maybe usable passage on how to use brix at the bottom of this article. That will probably be most helpful if you're using software to calculate your recipe. If you aren't, a shortcut that should work: 1) calculate the amount of sugar in the fruit that the recipe was written for [eg; 100g fruit at 15°B = 15g.] 2) calculate the amount of sugar in the fruit you've measured [100g at 18°B = 18g]. 3) calculate the difference, and us this adjust the sugars in the recipe.

After an hour and forty minutes the probe temperature was close to 80C. I lowered the smoker temperature to 82C and turned the tray. Also on the subject I connected the GE to Wi-Fi. I had not planned to do so, but I realized if I didn't one of my neighbors easily could.

Kimchi dog: Aldi brat on a scallion pancake with sriracha mayo, kimchi and arugula I was planning to make the egg sandwich on a scallion pancake aka the Double Awesome from Double Awesome Chinese Food. While listening to the local news, I heard that today is National Hot Dog Day, then I turned the page in the cookbook to find this kimchi dog. The rest was breakfast!

🤯

The pork belly is in the smoker, seasoned only with salt and pepper. I plan to finish the meat with a sweet Japanese style sauce when it is almost done. Dinner may be close to midnight, but what else is new? The wood is Kona Sweetwood Blend. Some pit people say use just one wood for a year. Others say choice of wood is the first ingredient. Then some people smoke skin side up, others smoke skin side down. I decided on skin side down. Most say score the skin, others say very bad. I did not score the skin on mine. Temperature is another can of worms. I am smoking at 110C. My hope is to slice the pork belly, so I plan to pull from the smoker at about 90C, as measured with the BBQOVN probe. Did I mention it is hot?

@JoNorvelleWalker take your time w the heat. I have w my IDS. IVe found cleaning the door // interior w rubbing alcoihol works very well . using a paper towel or three . no residual commercial aromas . the grates and drip pan : in the sink in the usual manner or dishwasher if you do that. when cooler , Ill try some TJ's fresh salmon , one way or another.

You are not in the US are you? https://www.retailconfectioners.org/page/2025Caramels

Was there glucose in the recipe?

On goose recipes, I found the following from Alwan-E-Nemat (Translation: "Colors of the Table"): A Journey Through Jahangir's Kitchen by Salsa Yusuf Hussain. Please see attached recipe pages along with cover of the book. This is "time travel" cookbook from Persian scholar Salma-ji. From the introductions of her book, she translated the Persian (Farsi) manuscript and modernize the recipes via down scale, etc. Because the real recipes were in banquet-portion for guests of the Fourth Mughal Emperor Jahangir (23 July 1547 – 28 October 1627). Maybe one of these days, I'll brave and make it. I practically have almost every single ingredient in spice collection except the goose!

I read in one book that smoking fish makes your smoker smell like fish. Some advocate for having two smokers, one for fish and one for everything else. That would solve @gfweb's dilemma! I have not been careful about clearing smoke before opening the door of the GE, and since I've been using it a good bit the smoke smell in the apartment is noticeable. Smoke detector still silent, and CO detector reads zero. Last night I shredded half the remaining smoked bluefish and made seafood paella. Not bad. If anything the dish was under salted. In addition to the fish I used a can of smoked mussels which had salt as an ingredient. Tasting some of the shredded fish alone I was delighted that it was not too salty. I may try making some sort of smoked bluefish dip if I can find a recipe. Today is a day off from work, and I planned to smoke a pork belly. But the heat and humidity is awful. Heat advisory in effect tomorrow.

Sorry for the delay in posting our July 4th pizza. Dough pushed out to create a rim. Thin layer of olive oil applied to base, blotted up. Garlic powder. Added 3/4 pint blueberries. Covered blueberries with thin slices of Bayley Hazen Blue Cheese. Added mozzarella and shredded Parmigiano Reggiano Cheeses. Baked for 7 minutes at 550ºF. Added some fresh rosemary from the garden. Quite juicy!

It's a cool and rainy day in Tucson (we went from 103 yesterday to 70 today). Good baking day! Blueberry sour cream pie.

A couple of old favourites revisited. Portokalopita... And an individual strawberry and vanilla cheesecake...

Okay. I used salt in the rub. Most of the rub fell off with condensation. I'll taste the jus though. Got it. Will need to make some bread soon! Not sure what's going in the herb crust yet.

I do want to try that egg white crust, for sure.