On Mon, 23 Oct 2006 16:02:02 GMT, unge (Little
Malice) wrote:

>One time on Usenet, Damsel in dis Dress > said:
>> On Mon, 23 Oct 2006 12:47:49 GMT, "Vilco" > wrote:
>>
>> >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

Ah, gotcha. I usually add ham shank or hock to this and other bean
soups. The liquid smoke is what gives it that Campbell's flavor. LOL!