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Simple Smoked Salmon Today
Doing a couple pounds of smoked salmon today, for my wife to take to
an office party. Very simple: Brined yesterday in the fridge for 2 1/2 hours in 1 quart cold water, 1/3 cup Kosher salt, 1/4 cup brown sugar, and the juice of one lemon. They've been air-drying in the fridge overnight, to let the pellicle form. I'll put them on the K in awhile, over lump and a chunk or two of alder, with the temp at 200-225 F until the the fat begins to pool on top and the meat flakes easily. To be served with crackers, capers, and lemon wedges. -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "When you can't do something completely impractical and intrinsically useless *yourself*, you go get the Kibologists to do it for you." --J. Furr |
"Kevin S. Wilson" wrote: > > Doing a couple pounds of smoked salmon today, for my wife to take to > an office party. Very simple: > > Brined yesterday in the fridge for 2 1/2 hours in 1 quart cold water, > 1/3 cup Kosher salt, 1/4 cup brown sugar, and the juice of one lemon. > They've been air-drying in the fridge overnight, to let the pellicle > form. I'll put them on the K in awhile, over lump and a chunk or two > of alder, with the temp at 200-225 F until the the fat begins to pool > on top and the meat flakes easily. > > To be served with crackers, capers, and lemon wedges. I'm glad that you decided to cut back the calories. -CAL |
"Kevin S. Wilson" wrote: > > Doing a couple pounds of smoked salmon today, for my wife to take to > an office party. Very simple: > > Brined yesterday in the fridge for 2 1/2 hours in 1 quart cold water, > 1/3 cup Kosher salt, 1/4 cup brown sugar, and the juice of one lemon. > They've been air-drying in the fridge overnight, to let the pellicle > form. I'll put them on the K in awhile, over lump and a chunk or two > of alder, with the temp at 200-225 F until the the fat begins to pool > on top and the meat flakes easily. > > To be served with crackers, capers, and lemon wedges. I'm glad that you decided to cut back the calories. -CAL |
Kevin S. Wilson wrote:
> Doing a couple pounds of smoked salmon today, for my wife to take to > an office party. Very simple: > > Brined yesterday in the fridge for 2 1/2 hours in 1 quart cold water, > 1/3 cup Kosher salt, 1/4 cup brown sugar, and the juice of one lemon. > They've been air-drying in the fridge overnight, to let the pellicle > form. I'll put them on the K in awhile, over lump and a chunk or two > of alder, with the temp at 200-225 F until the the fat begins to pool > on top and the meat flakes easily. > > To be served with crackers, capers, and lemon wedges. Sounds excellent, Kevin! Smoked salmon is one of my favorites, although I'd opt for a fresh bagel instead of crackers. kili |
On Wed, 15 Dec 2004 18:06:41 GMT, "kilikini"
> wrote: >Kevin S. Wilson wrote: >> >> To be served with crackers, capers, and lemon wedges. > >Sounds excellent, Kevin! Smoked salmon is one of my favorites, although I'd >opt for a fresh bagel instead of crackers. Good idea. The salmon is for a tapas party, so even a half-bagel might be too much, and I'm not going to go to the trouble of slicing half-bagels into smaller pieces for finger food. I have to go to the store for the crackers and lemon. I'll look for mini-bagels. That would be a nice change from crackers. -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "When you can't do something completely impractical and intrinsically useless *yourself*, you go get the Kibologists to do it for you." --J. Furr |
"Kevin S. Wilson" > wrote in message ... > Doing a couple pounds of smoked salmon today, for my wife to take to > an office party. Very simple: And there was me thinking that you were being paid by your employer, to sit in front of a computer somewhere in Idaho, and post to afb and ark all day <g> > > Brined yesterday in the fridge for 2 1/2 hours in 1 quart cold water, > 1/3 cup Kosher salt, 1/4 cup brown sugar, and the juice of one lemon. > They've been air-drying in the fridge overnight, to let the pellicle > form. I'll put them on the K in awhile, over lump and a chunk or two > of alder, with the temp at 200-225 F until the the fat begins to pool > on top and the meat flakes easily. Personally, I thoroughly recommend a sprinkling of dried or fresh fennel seeds to both salmon and trout prior to smoking. There is something about fennel, smoke and fish that works wonders with my palate. > > To be served with crackers, capers, and lemon wedges. Oatcakes. Don't know how readily available they are in sunny ol' Idaho, but they are a perfect partner with smoked fish. You can always make an easy smoked fish pate with the scrag ends. Graeme |
On Wed, 15 Dec 2004 18:59:38 -0000, "Graeme...in London"
> wrote: > >"Kevin S. Wilson" > wrote in message .. . >> Doing a couple pounds of smoked salmon today, for my wife to take to >> an office party. Very simple: > >And there was me thinking that you were being paid by your employer, to sit >in front of a computer somewhere in Idaho, and post to afb and ark all day ><g> I wish. I've been to work for exactly one day this week and the week past. The rest of the time I've been home with a throat infection. >> Brined yesterday in the fridge for 2 1/2 hours in 1 quart cold water, >> 1/3 cup Kosher salt, 1/4 cup brown sugar, and the juice of one lemon. >> They've been air-drying in the fridge overnight, to let the pellicle >> form. I'll put them on the K in awhile, over lump and a chunk or two >> of alder, with the temp at 200-225 F until the the fat begins to pool >> on top and the meat flakes easily. > >Personally, I thoroughly recommend a sprinkling of dried or fresh fennel >seeds to both salmon and trout prior to smoking. There is something about >fennel, smoke and fish that works wonders with my palate. It's a popular pairing, but fennel comes off too strong for my tastes. >> To be served with crackers, capers, and lemon wedges. > >Oatcakes. Don't know how readily available they are in sunny ol' Idaho, but >they are a perfect partner with smoked fish. I'll look for them at the Co-op or one of the specialty grocery stores. -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "When you can't do something completely impractical and intrinsically useless *yourself*, you go get the Kibologists to do it for you." --J. Furr |
"Graeme...in London" > wrote in message ... > Personally, I thoroughly recommend a sprinkling of dried or fresh fennel > seeds to both salmon and trout prior to smoking. There is something about > fennel, smoke and fish that works wonders with my palate. Neat idea, Graeme. I love fennel seeds too, but would never have thought to put them on smoked salmon. Jack Curry |
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There's a Italian pork dish I make occasionally that's fennel-based and
extremely simple, Graeme. Mix 1 TBS crushed fennel seeds 1 TBS Coarse sea salt 1 TBS Cracked black pepper Traditionally it's used as a rub on a pork roast, but I've done pork tenderloins (sparingly, it'll overpower) with it. Hmmm...maybe I'll try it on a Boston Butt. Jack Curry |
"kilikini" > wrote in message m... > Kevin S. Wilson wrote: >> Doing a couple pounds of smoked salmon today, for my wife to take to >> an office party. Very simple: >> >> Brined yesterday in the fridge for 2 1/2 hours in 1 quart cold water, >> 1/3 cup Kosher salt, 1/4 cup brown sugar, and the juice of one lemon. >> They've been air-drying in the fridge overnight, to let the pellicle >> form. I'll put them on the K in awhile, over lump and a chunk or two >> of alder, with the temp at 200-225 F until the the fat begins to pool >> on top and the meat flakes easily. >> >> To be served with crackers, capers, and lemon wedges. > > > Sounds excellent, Kevin! Smoked salmon is one of my favorites, although > I'd > opt for a fresh bagel instead of crackers. > > kili IMHO the bagel is for lox not smoked salmon. ' http://www.sausagemania.com/loxmania.html Dimitri |
"kilikini" > wrote:
> Kevin S. Wilson wrote: > > Doing a couple pounds of smoked salmon today, for my wife to take to > > an office party. Very simple: > > > > Brined yesterday in the fridge for 2 1/2 hours in 1 quart cold water, > > 1/3 cup Kosher salt, 1/4 cup brown sugar, and the juice of one lemon. > > They've been air-drying in the fridge overnight, to let the pellicle > > form. I'll put them on the K in awhile, over lump and a chunk or two > > of alder, with the temp at 200-225 F until the the fat begins to pool > > on top and the meat flakes easily. > > > > To be served with crackers, capers, and lemon wedges. > > Sounds excellent, Kevin! Smoked salmon is one of my favorites, although > I'd opt for a fresh bagel instead of crackers. > Gee. I miss Kevvie's occasional worthwhile, on-topic posts, but not HIM and his a.r.k cohores. By KFing them, I avoided over 60 posts today. And that's a good thing! °~D -- Nick. Christmas Day, the twenty-fifth Day of December, being established a Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas! Celebrate Bill of Rights Day, 12/15 http://www.saf.org/viewpr.asp?id=134 Thank a Veteran and Support Our Troops! You are not forgotten. Thanks. |
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At that temp. you're cooking the salmon, not smoking it.
"Kevin S. Wilson" > wrote in message ... > Doing a couple pounds of smoked salmon today, for my wife to take to > an office party. Very simple: > > Brined yesterday in the fridge for 2 1/2 hours in 1 quart cold water, > 1/3 cup Kosher salt, 1/4 cup brown sugar, and the juice of one lemon. > They've been air-drying in the fridge overnight, to let the pellicle > form. I'll put them on the K in awhile, over lump and a chunk or two > of alder, with the temp at 200-225 F until the the fat begins to pool > on top and the meat flakes easily. > > To be served with crackers, capers, and lemon wedges. > > -- > Kevin S. Wilson > Tech Writer at a university somewhere in Idaho > "When you can't do something completely impractical and intrinsically > useless *yourself*, you go get the Kibologists to do it for you." --J. > Furr |
"Kent" > wrote in message news:zmkwd.245261$HA.216764@attbi_s01... > At that temp. you're cooking the salmon, not smoking it. > And yet again, Kent comes out with another beauty! You sure your not a comedian? Graeme |
"Kent" > wrote in message news:zmkwd.245261$HA.216764@attbi_s01... > At that temp. you're cooking the salmon, not smoking it. > And yet again, Kent comes out with another beauty! You sure your not a comedian? Graeme |
On Thu, 16 Dec 2004 18:21:19 GMT, "Kent" > wrote:
>At that temp. you're cooking the salmon, not smoking it. You know, Kent, I came >< this close to including a disclaimer at the bottom of my original post, something along the lines of "PS: Yes, I know the difference between cold-smoking and what I'm doing here. I don't care what you want to call what I'm doing, and I care even less to discuss it." But I didn't include the disclaimer, thinking, "Who would be dumb enough to trot out that tired, shopworn topic of conversation for the 18,756th time in this newsgroup?" -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "When you can't do something completely impractical and intrinsically useless *yourself*, you go get the Kibologists to do it for you." --J. Furr |
On Thu, 16 Dec 2004 18:21:19 GMT, "Kent" > wrote:
>At that temp. you're cooking the salmon, not smoking it. You know, Kent, I came >< this close to including a disclaimer at the bottom of my original post, something along the lines of "PS: Yes, I know the difference between cold-smoking and what I'm doing here. I don't care what you want to call what I'm doing, and I care even less to discuss it." But I didn't include the disclaimer, thinking, "Who would be dumb enough to trot out that tired, shopworn topic of conversation for the 18,756th time in this newsgroup?" -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "When you can't do something completely impractical and intrinsically useless *yourself*, you go get the Kibologists to do it for you." --J. Furr |
On Thu, 16 Dec 2004 18:43:35 -0000, "Graeme...in London"
> wrote: > >"Kent" > wrote in message >news:zmkwd.245261$HA.216764@attbi_s01... >> At that temp. you're cooking the salmon, not smoking it. > >And yet again, Kent comes out with another beauty! Graeme, you must be unaware of the difference between smoking and all other methods of preparing meat for consumption. There's smoking, and then there is cooking. Smoking is not a form of cooking. Kent just now said so. -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "When you can't do something completely impractical and intrinsically useless *yourself*, you go get the Kibologists to do it for you." --J. Furr |
On Thu, 16 Dec 2004 18:43:35 -0000, "Graeme...in London"
> wrote: > >"Kent" > wrote in message >news:zmkwd.245261$HA.216764@attbi_s01... >> At that temp. you're cooking the salmon, not smoking it. > >And yet again, Kent comes out with another beauty! Graeme, you must be unaware of the difference between smoking and all other methods of preparing meat for consumption. There's smoking, and then there is cooking. Smoking is not a form of cooking. Kent just now said so. -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "When you can't do something completely impractical and intrinsically useless *yourself*, you go get the Kibologists to do it for you." --J. Furr |
This part is not for you to read Kent, so skip to the next paragraph.
[Hoobaaaaa! The CALClone is baaaack. What fun we gonna have now. By popular request, I deplonked Kent and the amusement value is well worth it.] So....Kent? At precisely *what* temp does "smoking" become "cooking?" We really need a number, ole buddy, a dividing line. You know, a FailSafe. A Go/NoGo. So we'll know what to tell our friends and families when we serve up that salmon or whatever. Smoked? Or Cooked? Wouldn't want to mislead anybody. "This Salmon was smoked," we'll say. "It never went above XX degrees." Or is it XXX degrees? And suppose, just for a minute that the temp inside the cooker went *over* the XX or XXX degree temp for just a minute or two. Would that change the smoked/cooked definition? Truth in advertising and all, eh? What if the temp creeped up a little over Go/NoGo and you didn't see it happen? Would that count? How would we know? There must be a change, a test we could perform, right? Enlighten us, KentH. Jack Curry -Curious minds want to know- |
This part is not for you to read Kent, so skip to the next paragraph.
[Hoobaaaaa! The CALClone is baaaack. What fun we gonna have now. By popular request, I deplonked Kent and the amusement value is well worth it.] So....Kent? At precisely *what* temp does "smoking" become "cooking?" We really need a number, ole buddy, a dividing line. You know, a FailSafe. A Go/NoGo. So we'll know what to tell our friends and families when we serve up that salmon or whatever. Smoked? Or Cooked? Wouldn't want to mislead anybody. "This Salmon was smoked," we'll say. "It never went above XX degrees." Or is it XXX degrees? And suppose, just for a minute that the temp inside the cooker went *over* the XX or XXX degree temp for just a minute or two. Would that change the smoked/cooked definition? Truth in advertising and all, eh? What if the temp creeped up a little over Go/NoGo and you didn't see it happen? Would that count? How would we know? There must be a change, a test we could perform, right? Enlighten us, KentH. Jack Curry -Curious minds want to know- |
To all on one of Kevie's rare non vitreolic non-trolling or non-flaming
posts*. Let's all thank him for focusing the mission of this NG. Smoking is not a form of cooking. The cooking follows the smoking everywhere in the world except on this NG. Fish is a bit more confusing. Cold smoked salmon and other fish are cured and then smoked, and then eaten. BTW it's important to freeze the salmon in advance to protect against parasitic infection when you do this. This is also true of Gravlax, which is simply cured and eaten, without smoking. The difference between Gravlax and Cold Smoked Salmon is only in flavor. When you cure the salmon, or fish, as in this case, and put it in an oven or grill or whatever at 200+ degrees you are cooking, regardless of what you put on the fire to flavor the final product. *Kevie has posted 3,050 NG messages in several newsgroups since January 1, 2004. 95+ percent of these are either trolling or flaming. "Kevin S. Wilson" > wrote in message ... > On Thu, 16 Dec 2004 18:43:35 -0000, "Graeme...in London" > > wrote: > >> >>"Kent" > wrote in message >>news:zmkwd.245261$HA.216764@attbi_s01... >>> At that temp. you're cooking the salmon, not smoking it. >> >>And yet again, Kent comes out with another beauty! > > Graeme, you must be unaware of the difference between smoking and all > other methods of preparing meat for consumption. There's smoking, and > then there is cooking. > > Smoking is not a form of cooking. Kent just now said so. > > -- > Kevin S. Wilson > Tech Writer at a university somewhere in Idaho > "When you can't do something completely impractical and intrinsically > useless *yourself*, you go get the Kibologists to do it for you." --J. > Furr |
Very Good:
However, you are still cooking. "Kevin S. Wilson" > wrote in message ... > On Thu, 16 Dec 2004 18:21:19 GMT, "Kent" > wrote: > >>At that temp. you're cooking the salmon, not smoking it. > > You know, Kent, I came >< this close to including a disclaimer at the > bottom of my original post, something along the lines of "PS: Yes, I > know the difference between cold-smoking and what I'm doing here. I > don't care what you want to call what I'm doing, and I care even less > to discuss it." > > But I didn't include the disclaimer, thinking, "Who would be dumb > enough to trot out that tired, shopworn topic of conversation for the > 18,756th time in this newsgroup?" > > -- > Kevin S. Wilson > Tech Writer at a university somewhere in Idaho > "When you can't do something completely impractical and intrinsically > useless *yourself*, you go get the Kibologists to do it for you." --J. > Furr |
On Thu, 16 Dec 2004 22:33:03 GMT, "Kent" > wrote:
>To all on one of Kevie's rare non vitreolic non-trolling or non-flaming >posts*. Let's all thank him for focusing the mission of this NG. I asked you before to define the "mission of this NG." You ignored the question. I'll ask again. What exactly is the "mission" of this NG? >Smoking is not a form of cooking. Left in for people to chuckle over years from now. > >*Kevie has posted 3,050 NG messages in several newsgroups since January 1, >2004. 95+ percent of these are either trolling or flaming. Kent, no one here is stupid enough to believe that you read 2,897 posts of mine, which you would have had to have done to accurately characterize 95% of my posts. You didn't read them, so why are you pretending that you did? PS: Stalk much, Google-boy? -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "When you can't do something completely impractical and intrinsically useless *yourself*, you go get the Kibologists to do it for you." --J. Furr |
On Thu, 16 Dec 2004 22:33:03 GMT, "Kent" > wrote:
>To all on one of Kevie's rare non vitreolic non-trolling or non-flaming >posts*. Let's all thank him for focusing the mission of this NG. I asked you before to define the "mission of this NG." You ignored the question. I'll ask again. What exactly is the "mission" of this NG? >Smoking is not a form of cooking. Left in for people to chuckle over years from now. > >*Kevie has posted 3,050 NG messages in several newsgroups since January 1, >2004. 95+ percent of these are either trolling or flaming. Kent, no one here is stupid enough to believe that you read 2,897 posts of mine, which you would have had to have done to accurately characterize 95% of my posts. You didn't read them, so why are you pretending that you did? PS: Stalk much, Google-boy? -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "When you can't do something completely impractical and intrinsically useless *yourself*, you go get the Kibologists to do it for you." --J. Furr |
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"Kevin S. Wilson" > wrote in message ... > On Thu, 16 Dec 2004 18:21:19 GMT, "Kent" > wrote: > > >At that temp. you're cooking the salmon, not smoking it. > > You know, Kent, I came >< this close Are you using a template for the above structure, looks familiar... > > But I didn't include the disclaimer, thinking, "Who would be dumb > enough to trot out that tired, shopworn topic of conversation for the > 18,756th time in this newsgroup?" Well hell, you are senor semantic/ speel flamer. Who are you to be talking Prof. -CAL |
"Kent" > wrote in message news:Jfowd.205893$V41.57804@attbi_s52... > Very Good: > However, you are still cooking. Well he is hungry...he can't help it. |
"Kevin S. Wilson" > wrote in message ... > On Thu, 16 Dec 2004 22:33:03 GMT, "Kent" > wrote: > > >To all on one of Kevie's rare non vitreolic non-trolling or non-flaming > >posts*. Let's all thank him for focusing the mission of this NG. > > I asked you before to define the "mission of this NG." You ignored the > question. I'll ask again. What exactly is the "mission" of this NG? Dual purpose mission. 1) To satisfy Kevie's insecurity 2) To talk bbq > > PS: Stalk much, Google-boy? Once again Pot calling the kettle black -CLA (opps mispeeled it) |
The Mission of this NG is unmoderated open dialogue about "barbecue". The
term "Barbecue" can mean almost anything as defined by the poster. This includes gas grills, electric grills, charcoal grills, smokers, and so forth. It doesn't even have to be outdoor grilling. The occasional post about "for newbies" offends. We can say anything we want. We should try to post about "barbecue", but as this group is not moderated, there is no mandatatory control about this. Regarding your posts: If you search your posts on google, and put 100 on the same page, and start to read even the first line you will quickly come to the conclusion I just posted. "Kevin S. Wilson" > wrote in message ... > On Thu, 16 Dec 2004 22:33:03 GMT, "Kent" > wrote: > >>To all on one of Kevie's rare non vitreolic non-trolling or non-flaming >>posts*. Let's all thank him for focusing the mission of this NG. > > I asked you before to define the "mission of this NG." You ignored the > question. I'll ask again. What exactly is the "mission" of this NG? > >>Smoking is not a form of cooking. > > Left in for people to chuckle over years from now. >> >>*Kevie has posted 3,050 NG messages in several newsgroups since January 1, >>2004. 95+ percent of these are either trolling or flaming. > > Kent, no one here is stupid enough to believe that you read 2,897 > posts of mine, which you would have had to have done to accurately > characterize 95% of my posts. > > You didn't read them, so why are you pretending that you did? > > PS: Stalk much, Google-boy? > -- > Kevin S. Wilson > Tech Writer at a university somewhere in Idaho > "When you can't do something completely impractical and intrinsically > useless *yourself*, you go get the Kibologists to do it for you." --J. > Furr |
He lives for that. Your research will make him proud!
Dan Kent wrote: > *Kevie has posted 3,050 NG messages in several newsgroups since January 1, > 2004. 95+ percent of these are either trolling or flaming. > |
On Fri, 17 Dec 2004 00:51:18 GMT, "Kent" > wrote:
>The Mission of this NG is unmoderated open dialogue about "barbecue". The >term "Barbecue" can mean almost anything as defined by the poster. This >includes gas grills, electric grills, charcoal grills, smokers, and so >forth. It doesn't even have to be outdoor grilling. The occasional post >about "for newbies" offends. We can say anything we want. We should try to >post about "barbecue", but as this group is not moderated, there is no >mandatatory control about this. Thanks for clearing that up. Now try another word, because this NG doesn't have a "mission." Since "mission" implies a concerted effort toward a defined goal, I suspect that no NG has a "mission." You're taking Usenet far to seriously if you think otherwise. >Regarding your posts: >If you search your posts on google, Why would anyone want to do that? Why did you? > and put 100 on the same page, and start >to read even the first line you will quickly come to the conclusion I just >posted. That's a long-winded way of saying "I pulled that 95% figure out of my ass." What was it again that you're trying to prove? -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "When you can't do something completely impractical and intrinsically useless *yourself*, you go get the Kibologists to do it for you." --J. Furr |
On Fri, 17 Dec 2004 00:51:18 GMT, "Kent" > wrote:
>The Mission of this NG is unmoderated open dialogue about "barbecue". The >term "Barbecue" can mean almost anything as defined by the poster. This >includes gas grills, electric grills, charcoal grills, smokers, and so >forth. It doesn't even have to be outdoor grilling. The occasional post >about "for newbies" offends. We can say anything we want. We should try to >post about "barbecue", but as this group is not moderated, there is no >mandatatory control about this. Thanks for clearing that up. Now try another word, because this NG doesn't have a "mission." Since "mission" implies a concerted effort toward a defined goal, I suspect that no NG has a "mission." You're taking Usenet far to seriously if you think otherwise. >Regarding your posts: >If you search your posts on google, Why would anyone want to do that? Why did you? > and put 100 on the same page, and start >to read even the first line you will quickly come to the conclusion I just >posted. That's a long-winded way of saying "I pulled that 95% figure out of my ass." What was it again that you're trying to prove? -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "When you can't do something completely impractical and intrinsically useless *yourself*, you go get the Kibologists to do it for you." --J. Furr |
On Fri, 17 Dec 2004 00:12:00 GMT, "cl" > wrote:
> >"Kevin S. Wilson" > wrote in message .. . >> On Thu, 16 Dec 2004 18:21:19 GMT, "Kent" > wrote: >> >> >At that temp. you're cooking the salmon, not smoking it. >> >> You know, Kent, I came >< this close > >Are you using a template for the above structure, looks familiar... We've already established that pattern-matching isn't your strong suit, Pro. Otherwise, you wouldn't have been repeatedly trolled into doing unnecessary homework to "prove" the falsity of "errors" purposely posted to trick you into doing unnecessary homework (cf. "Request for Consideration"). >> >> But I didn't include the disclaimer, thinking, "Who would be dumb >> enough to trot out that tired, shopworn topic of conversation for the >> 18,756th time in this newsgroup?" > >Well hell, you are senor semantic/ speel flamer. Who are you to be talking >Prof. Ducking the question doesn't make it go away, Pro. What in the blue-eyed froggy world would make you think I'm a professor? Is this yet another example of you getting your facts wrong? -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "When you can't do something completely impractical and intrinsically useless *yourself*, you go get the Kibologists to do it for you." --J. Furr |
On Fri, 17 Dec 2004 00:12:00 GMT, "cl" > wrote:
> >"Kevin S. Wilson" > wrote in message .. . >> On Thu, 16 Dec 2004 18:21:19 GMT, "Kent" > wrote: >> >> >At that temp. you're cooking the salmon, not smoking it. >> >> You know, Kent, I came >< this close > >Are you using a template for the above structure, looks familiar... We've already established that pattern-matching isn't your strong suit, Pro. Otherwise, you wouldn't have been repeatedly trolled into doing unnecessary homework to "prove" the falsity of "errors" purposely posted to trick you into doing unnecessary homework (cf. "Request for Consideration"). >> >> But I didn't include the disclaimer, thinking, "Who would be dumb >> enough to trot out that tired, shopworn topic of conversation for the >> 18,756th time in this newsgroup?" > >Well hell, you are senor semantic/ speel flamer. Who are you to be talking >Prof. Ducking the question doesn't make it go away, Pro. What in the blue-eyed froggy world would make you think I'm a professor? Is this yet another example of you getting your facts wrong? -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "When you can't do something completely impractical and intrinsically useless *yourself*, you go get the Kibologists to do it for you." --J. Furr |
On Fri, 17 Dec 2004 00:56:27 GMT, Dan Krueger
> wrote: >He lives for that. Your research will make him proud! And just when I thought it wasn't possible that anyone would be so gullible as to believe that Kent read 2,897 posts from me, which would be a necessary condition for characterizing 95% of my posts, as follows: > >> *Kevie has posted 3,050 NG messages in several newsgroups since January 1, >> 2004. 95+ percent of these are either trolling or flaming. Yo, Dank Reuger! Did you know that the word "gullible" doesn't occur in any one English-language dictionary? -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "When you can't do something completely impractical and intrinsically useless *yourself*, you go get the Kibologists to do it for you." --J. Furr |
On Fri, 17 Dec 2004 00:56:27 GMT, Dan Krueger
> wrote: >He lives for that. Your research will make him proud! And just when I thought it wasn't possible that anyone would be so gullible as to believe that Kent read 2,897 posts from me, which would be a necessary condition for characterizing 95% of my posts, as follows: > >> *Kevie has posted 3,050 NG messages in several newsgroups since January 1, >> 2004. 95+ percent of these are either trolling or flaming. Yo, Dank Reuger! Did you know that the word "gullible" doesn't occur in any one English-language dictionary? -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "When you can't do something completely impractical and intrinsically useless *yourself*, you go get the Kibologists to do it for you." --J. Furr |
This took me about 18 seconds to find, Kent. Now puleeze go argue with this
website, since it certainly contradicts your totally stupid statement. Jack Curry -Surprise! Kent remains a numbnuts- http://www.free-definition.com/Smoking-(food).html Smoking (food) Definition, Meaning, Explanation ??????: ?? ---------------------------------------------------------------------------- ---- Smoking is the process of curing, cooking, or seasoning food by exposing it for long periods of time to the smoke from a (usually wood) fire. "Hot smoking" is typically a several-hours-long process that can be used to fully cook raw meats or fish, while "cold smoking" is an hours- or days-long process that is generally used to preserve or flavour foods (usually meats or fish, but sometimes cheeses, vegetables, fruits, and even beer). The fuel used for smoking may contain flavoring adjuncts. For example, Chinese tea-smoking uses a mixture of uncooked rice, raw sugar, and tea, heated at the base of a wok, to slowly smoke and flavor meat and other foods. In Europe, the traditional wood burnt to smoke fish and meat is alder, but oak is more often used now, and beech to a smaller extent. In North America, hickory and mesquite wood, in addition to oak and alder, and also sometimes wood from fruit trees such as cherry and plum, are commonly used for smoking. Historically, farms in the western world included a special small building termed the smokehouse where meats could be smoked and stored. This was generally well-separated from other buildings both because of the fire danger and because of the smoke emanations. See also: Food preservation, curing |
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