After my coffee roasting today, I decided I needed some jaw muscle and arm muscle workout…..why, I don’t know? Smoking some C&D “Espresso” in a Charatan’s Make “Executive”, “Extra Large”. I think, according to my research on the shank stamps, it was made in 1964. I loaded, what seems like, a half a tin of tobacco in it.😳😬🙂 And No, it’s not a mini-Zippo, and yes, I have a big melon head😬
I spent the day watching car races, IndyNXT, IndyCar and a NASCAR road race. I started with GH Balkan Mixture and coffee, GLP Kensington and Red Moscato wine followed, and I just started Dunhill Flake with a fresh glass of wine!
Sitting outside watching the rain while grillin some dinner. Started sketching out some trees here while having a blend of oak alley and luxury English in my rossie bent pot.
Cut the salmon in 4 equal pieces and place in a small hotel pan or baking dish. In a bowl, mix together mirin, water, sugar and salt, stir until dissolved. Add ginger and peppercorns to liquid. Pour brine on salmon and marinate for 1 hour. Pull salmon out of brine and place in a bamboo steamer. In a wok lined with foil add the rice, sugar and tea. Mix well and turn wok on medium heat. When mixture starts to smolder, place bamboo steamer on top. Seal the seam between the bamboo steamer and wok with wet cloths. Turn wok down to low and smoke for 15 minutes. Turn wok off and let smoke another 15 minutes. Salmon will be about medium rare and should be served warm.
Comments
Smoked Bourbon & Bacon old fashioned with some oak alley in my Friday Savinelli baby
Now THAT'S a pipe!
Don't put it on my on my list.
I don't have room in the house for that one...
That tiny pipe is a huge contrast from that last monster one you have! Sheesh.you go from one extreme to another 🤣
Happy 4th everyone...
Wow, cool sky man.
I would totally paint that.
If I could sketch as well as you, I'd frame that and hang it on the wall.
😂🤣 Good one.
Tea Smoked Salmon
1 pound salmon fillet, center cut, skin off
1/2 cup mirin
1/2 cup water
1 tablespoon sugar
1 tablespoon salt
1/4 cup ginger julienne
1 teaspoon toasted Szechwan peppercorns
SMOKING MIX
1 cup long grain rice
1 cup sugar
1 cup oolong tea or black lychee tea
1 piece aluminum foil
2 wet cloths
Cut the salmon in 4 equal pieces and place in a small hotel pan or baking dish. In a bowl, mix together mirin, water, sugar and salt, stir until dissolved. Add ginger and peppercorns to liquid. Pour brine on salmon and marinate for 1 hour. Pull salmon out of brine and place in a bamboo steamer. In a wok lined with foil add the rice, sugar and tea. Mix well and turn wok on medium heat. When mixture starts to smolder, place bamboo steamer on top. Seal the seam between the bamboo steamer and wok with wet cloths. Turn wok down to low and smoke for 15 minutes. Turn wok off and let smoke another 15 minutes. Salmon will be about medium rare and should be served warm.
I didn't say that as a joke. I really think it is good.
If I could get someone to cook that salmon for me for dinner, I would try it. It sounds interesting. I’m going to have to look up mirin.
https://www.bonappetit.com/story/what-is-mirin-how-to-substitute