Cookaholics Bulletin Board

Well, I finally caved and bought this.

I'm thinking about doing lamb "two ways" for Easter...a rack and leg, both done sous vide, but then smoking the leg with my new toy. (Both would also be seared apres sous vide.)

I'm also looking forward to smoking some mozzarella for a recipe I have for blue corn chiles rellenos.

If you could add a smoky flavor to anything, what would it be, and what kind of smoke?

Amy

PORK and HICKORY (oh wait, I do that already).

Hmmm...I really like smoked almonds in turkey salad but don't have a convenient way of doing it (I always forget to throw the almonds on the smoker).

Sorry, I don't have any exciting ideas. The snow seems to have fogged my brain.

Tea smoked duck.
Trout.
Sharp cheddar cheese.

Great ideas Becky! Thanks.

Amy

Salt! (exclamation point added to bring number of characters up to the minimum)

Hickory smoked salt, here I come!

Thanks Jean,

Amy

What if you smoked the salt and then did a fish baked in it??? Or clams, scallops, shrimp, oysters and then make a chowder. I am putting "dinner invitation from Amy" on my bucket list.

Mary

Great idea Mary...I'm so all over that.

Amy

P.S. Just come to Colorado when you're in States this summer...you always have an invitation.

Oh wouldn't I love that...
I am going to be there for almost 5 weeks and almost every little bit of time is spoken for. We will be in AZ and Las Vegas for the western leg of our trip as there is nothing like the desert in the summer.
Don't pack your smoke gun though, I will be there one day.

Mary