One time on Usenet, Damsel in dis Dress > said:
> 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?

http://en.wikipedia.org/wiki/Speck

:-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~