Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Magrets smoked in an old wok with orange pekoe tea, rice, sugar etc for 5 or 6 minutes. Then seared as normal. Spätzle, Sauerkraut and my own chili oil made with smoked whole pepper "cacho de cabra" (Capsicum Annuum var. Lungum), known as Merkén in Chilean Patagonia.
These are Merkén peppers
Magrets smoked in an old wok with orange pekoe tea, rice, sugar etc for 5 or 6 minutes. Then seared as normal. Spätzle, Sauerkraut and my own chili oil made with smoked whole pepper "cacho de cabra" (Capsicum Annuum var. Lungum), known as Merkén in Chilean Patagonia.
These are Merken peppers
Magrets smoked in an old wok with orange pekoe tea, rice, sugar etc for 5 or 6 minutes. Then seared as normal. Spätzle, Sauerkraut and my own chili oil made with smoked whole pepper "cacho de cabra" (Capsicum Annuum var. Lungum), known as Merkén in Chilean Patagonia.
