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

Heh! My Mom used to use Liquid Smoke, but I've never bought it. I
don't know why not. As for the speck, I only knew about it because
someone started a thread looking for a speck substitute a day or so
ago. I wouldn't want anyone to get the idea that I knew what I was
talking about... ;-)

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