Attention What are you having for dinner?

[FPNY]

I kinda think of it as an extract of cooking wood. Hickory probably being the most used. Some kind of burning wood and steam method to give you a liquid smoke extract in a bottle. Its a shortcut to getting a smokey flavor in foods without actual smoking.

I have a bottle of Stubbs Hickory at the moment.

very very potent..as they say, a little dab will do ya

 

[Vannie]

very very potent..as they say, a little dab will do ya

Yup. Very true.

 

[me203]

I never used liquid smoke, but I remember it because it was used for some hamburger sausage recipe my grandmother had.

In recent years, I've wondered if liquid smoke could make the vegetarian split pea soups that I make more like the ham based split pea soups. But it's one of those things I never have gotten around to trying. Too cheap and too lazy to buy liquid smoke. And I'm not sure I'm interested anymore in emulating ham based split pea soup.

 

[me203]

Rice and beans.

 

[NotHardUp1]

And I'm not sure I'm interested anymore in emulating ham based split pea soup.

It might help to remember that smoke is not used only to flavor meats.

Vegetables, mushrooms, cheeses, breads and eggs may all be grilled or smoked to take on that wood smell.

So, adding liquid smoke to a vegetable soup may remind you of the flavor or smoked ham, but it's more the flavor of the smoke that was used to cure ham.

 

[Vannie]

I never used liquid smoke, but I remember it because it was used for some hamburger sausage recipe my grandmother had.

In recent years, I've wondered if liquid smoke could make the vegetarian split pea soups that I make more like the ham based split pea soups. But it's one of those things I never have gotten around to trying. Too cheap and too lazy to buy liquid smoke. And I'm not sure I'm interested anymore in emulating ham based split pea soup.

I never used liquid smoke, but I remember it because it was used for some hamburger sausage recipe my grandmother had.

In recent years, I've wondered if liquid smoke could make the vegetarian split pea soups that I make more like the ham based split pea soups. But it's one of those things I never have gotten around to trying. Too cheap and too lazy to buy liquid smoke. And I'm not sure I'm interested anymore in emulating ham based split pea soup.

A good jar of Ham base will last forever and can flavor so many things. Also bacon on sale can be as low as $2.99 a pound and you can pull off a few strips when making soup and render the fat and get some great flavor.

Unless your one of those vegetarians then forget it. I know what it's like to cook on a budget.

 

[Vannie]

Pete and repeat were in a boat.

 

[FPNY]

Pete and repeat were in a boat.

Pete fell off?

 

[Vannie]

Pete fell off?

I'm on a phone and I keep quoting double or replying double.

 

[The Loner]

Roast chicken

 

[Vannie]

 

[Essex Boy]

 

[PalacePaul]

I wish I was having the Italian guy I met today

 

[Latimer]

Short Story: “Food of the Gods,” by Simon R. Green

The British sci-fi author Simon R. Green shares a dark delicacy with a twist you won't see coming.

earlybirdbooks.com

 

[rareboy]

I wish I was having the Italian guy I met today

I also love to eat Italian.

 

[Latimer]

STANLEY ELLIN: THE SPECIALTY OF THE HOUSE - Scraps from the loft

Stanley Ellin's short story, 'The Specialty of the House', about a New York restaurant with a special gourmet menu, was published in Ellery Queen's Mystery Magazine in 1948

scrapsfromtheloft.com

 

[gsdx]

If I tell you and he suddenly disappears from public view, I'll be the prime suspect.

But I bet he's mighty tasty.

 

[LoveMyPeppermill]

Shouldn't you be asking Christian and Reischfleger that question?

 

[gsdx]

^ Perhaps, if I had asked a question.

 

[NotHardUp1]

^ Perhaps, if I had asked a question.

I think he meant Vannie in the OP.