Brie? It's no snack cheese, boy. You ever have a turkey and brie sandwich, with some red onion, arugala, and spinach, and a bit or cranberry chutney and mayo, or Branston pickle? That's a sandwich to weep over.
Going to incur a little more wrath upon myself and say that brie in most cases doesn't do much for me. However, the best sandwich I have ever had thus far was a grilled English back bacon and brie panini (which they have everywhere in England).
You probably haven't had the right brie. Gotta give you mad props for telling me about back bacon and brie paninis, though. I'm going to try that soon.
Wow, that's insanely much easier than I ever expected. I suppose you slice the bacon after the week in the fridge? There's a butcher close by where I can get the exact meat needed.
Not the same, it's the same deal with liquid smoke, yes, it's better than nothing, but nothing compared to the real deal. (that's just a guess though, I've never smoke cured something)
Not the same, it's the same deal with liquid smoke, yes, it's better than nothing, but nothing compared to the real deal. (that's just a guess though, I've never smoke cured something)
Well, some smoked salts just have artificial smoke flavoring added. Naturally hardwood smoked salt actually has smoke volatiles condensed on its surface. Hypothetically, it should add the same flavor, but without the cooking of hot smoking.
Hm. Actually, the lack of heat treatment will probably affect how thoroughly the smoke flavor permeates the meat.
Not the same, it's the same deal with liquid smoke, yes, it's better than nothing, but nothing compared to the real deal. (that's just a guess though, I've never smoke cured something)
Well, some smoked salts just have artificial smoke flavoring added. Naturally hardwood smoked salt actually has smoke volatiles condensed on its surface. Hypothetically, it should add the same flavor, but without the cooking of hot smoking.
Hm. Actually, the lack of heat treatment will probably affect how thoroughly the smoke flavor permeates the meat.
Also, if you have a carbon steel (NOT nonstick, that's very important) wok and a way to ventilate your kitchen (a hood or a big window and a fan), you can build a wok smoker to get a proper eight-hour hardwood hot smoke on your brisket, ribs, or pork belly.
Guys! Guys! I'm making Fajita-Hamburger-Pepperoni pizza right now! I know it's not as fancy as what you guys make, but it's exciting because I'm experimenting.
Best pizza condiment ever: Rosemary-infused olive oil.
Surely, you're all going, "He's crazy! That cannot be!" But it IS. Make sure its a high quality extra virgin olive oil, so you can taste all of the complex flavors that the olive oil has alongside of the rosemary oil.
Best pizza condiment ever: Rosemary-infused olive oil.
Surely, you're all going, "He's crazy! That cannot be!" But it IS. Make sure its a high quality extra virgin olive oil, so you can taste all of the complex flavors that the olive oil has alongside of the rosemary oil.
rosemary= grossest spice ever. It tastes like soap and flowers. Pizza should get garlic parm cheese red pepper flakes or Franks red hot and oregano.
Comments
Yeah I'm snooty what of it.
I am so doing this this weekend. I want make legit Canadian bacon which involves using leaner pork loin rather than fatty pork belly.
When I have a house, I'm going to have a huge goddamn smoker in the back yard.
I should've realized a long time ago that bacon really is just salt and brown sugar-rubbed pork belly. I don't know why I never thought to do this.
No access to a smoker.
Solution: cure with smoked salt.
Thoughts?
Hm. Actually, the lack of heat treatment will probably affect how thoroughly the smoke flavor permeates the meat.
Clearly, the only thing to do is test this out.
Also, if you have a carbon steel (NOT nonstick, that's very important) wok and a way to ventilate your kitchen (a hood or a big window and a fan), you can build a wok smoker to get a proper eight-hour hardwood hot smoke on your brisket, ribs, or pork belly.
Surely, you're all going, "He's crazy! That cannot be!" But it IS. Make sure its a high quality extra virgin olive oil, so you can taste all of the complex flavors that the olive oil has alongside of the rosemary oil.
2) Pour oil on pizza.
3) ????
4) PROFIT!!!!
Add sriracha to pizza simultaneously for spicy rosemary-olive oil asplosion.