Everything about food, from matching food and wine to recipes, techniques and trends.
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Jenise
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by Jenise » Wed Jul 02, 2014 1:47 pm
Being readied for the smoker: one 12 pound king salmon, one 5 lb sockeye. Can't wait!
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Jo Ann Henderson
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by Jo Ann Henderson » Wed Jul 02, 2014 3:04 pm
Oh, drool!
"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon
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Bill Spohn
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He put the 'bar' in 'barrister'
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by Bill Spohn » Wed Jul 02, 2014 3:16 pm
Jenise wrote: Can't wait!
Me neither!!
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Jenise
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by Jenise » Wed Jul 02, 2014 3:27 pm
Bill Spohn wrote:Jenise wrote: Can't wait!
Me neither!!
Only reason it's not two kings is that even my extra large smoker doesn't have room for that much fish. But it's a king and a sockeye because if we're going to have to clean up the smoker (afterward) anyway, we're not going to run it less than full!
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Shaji M
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Wine guru
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by Shaji M » Sat Jul 05, 2014 10:39 am
Yum!!! Will you be using cedar Jenise?
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Jenise
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by Jenise » Sat Jul 05, 2014 10:48 pm
Shaji, no, we used a combination of apple and alder woods.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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