thanks, i love smoked salmon, Lee
"Theron" > wrote in message
...
>
> "Eddie" > wrote in message
> ...
>> On Wed, 19 Aug 2009 11:14:13 -0500, "Stormmee"
>> > wrote:
>>
>>>who invented this crap and why is it legal, we were recently in a buffet
>>>of
>>>decent quality and there was pulled chicken... DH says, ok its not
>>>drowning
>>>in sauce but is coated... when we got back to the table i bit into it and
>>>almost hurked right there, Lee
>>>
>> Lee, almost every recipe for Kalua pig calls for a little liquid
>> smoke. I did a pork butt bone-in two nights ago and added the usual,
>> Hawaiian salt, and a small amount of liquid smoke. I wrapped the butt
>> in banana leaves (I didn't have ti leaves) and cooked in the crock-pot
>> for 10 hours. It came out absolutely delicious, or so say the ones
>> who ate. (I cannot eat by mouth) My neighbor loved it because he said
>> it was not overwhelmed with the smoke flavor. I guess it's a matter
>> of how much one uses. I used only a tablespoon.
>> Eddie
>>
>>
> Whenever I make cured salmon, or gravlax,
> http://www.cookingforengineers.com/recipe/132/Gravlax I put on a few drops
> of liquid smoke, and I have cold smoked salmon in the home. It's great!
>
> Ed
>
>
>