On Mon, 23 Oct 2006 12:47:49 GMT, "Vilco" > wrote:

>Damsel in dis Dress wrote:
>
>> I've posted this a million times before, but that's 'cause it's good!
>> It's my version of Campbell's Bean with Bacon. For that particular
>> flavor, you need liquid smoke. It'd be fine without it, I imagine.
>
>An idea about having smoke flavor without using liquid smoke: thursday I
>dined at a local restaurant and one of the courses was rice with cheese and
>diced apple, and it was wonderfully enriched by smoked taste. It came from a
>small amount of speck which had been toasted in a skillet to increase it's
>"smokedness". With toasted I mean it had been almost burnt, removed from
>fire just a minute before being overcooked. The smoked flavor was very
>perceptible in spite of the minimal quantity of speck.

What's speck, please?