FoodBanter.com - View Single Post - I decided to make andouille sausage this weekend.

sf[_9_]

On Thu, 7 Jul 2011 04:45:28 +0000 (UTC), (Steve
Pope) wrote:

> In article >,
> sf > wrote:
> >On Wed, 6 Jul 2011 16:51:55 -0700 (PDT), ImStillMags
> > wrote:
> >
> >> On Jul 6, 1:25*pm, sf > wrote:
> >> >
> >> > I was just thinking that maybe I could make up the meat mix and skip
> >> > the smoking part since I don't have a smoker anyway. *It would
> >> > probably work just as well in Jambalaya etc.
> >>
> >>
> >> Trust me, it would be good but would not taste the same....because of
> >> the smoke flavoring....
> >
> >I'm thinking that a couple drops of Liquid Smoke would work...
>
> I remember getting grilled (so to speak) here for making a similar
> suggestion, the complaint being that liquid smoke contains the "creosote"
> components of smoke rather than the desired components.

I like liquid smoke for imparting a smoky flavor to food cooked in the
oven, but a little goes a long way. I can make a bottle last years
because I use it by the drop not the teaspoon.
>
> There's probably something to this. Oakland barbecue places
> have long been accused of putting too much liquid smoke in
> their sauce. I happened to go out to the Stork Club last
> Saturday night, which is on lower Telegraph and the air in the
> entire neighborhood smelled of liquid smoke. Not the sort of
> smoky smell you expect from wood barbecue ovens, but definite
> liquid smoke. Obviously everyone cooking their barbecue,
> in restaurants, privately or at parties, was contributing to
> a district-wide emission of liquid smoke.
>
It's definitely over used. I blanch at the amount called for in some
recipes and as much as I like it, I feel the same way about L&P too.

--

Today's mighty oak is just yesterday's nut that held its ground.