Simple Survey: Liquid Smoke?

Yay or Nay?

Mesquite or Hickory?

"Andy" <q> wrote in message ...
> Simple Survey: Liquid Smoke?
>
> Yay or Nay?
>
> Mesquite or Hickory?

Rarely.

But then again I have a smoker

Dimitri

On Wed, 30 Apr 2008 09:55:32 -0500, Andy wrote:

> Simple Survey: Liquid Smoke?
>
> Yay or Nay?
>
> Mesquite or Hickory?

LOL - MCINL

Not available here... Only seen it on-line and have yet to cave in and
order some...

--
Cheers
Chatty Cathy

Is that chip on your shoulder edible?

"Dimitri" > wrote in news:xO%Rj.12275$2g1.4673
@nlpi068.nbdc.sbc.com:

>
> "Andy" <q> wrote in message ...
>> Simple Survey: Liquid Smoke?
>>
>> Yay or Nay?
>>
>> Mesquite or Hickory?
>
> Rarely.
>
> But then again I have a smoker
>
> Dimitri

I too have a smoker, but find that the (I think it is a 4oz bottle)
liquid hickory smoke works well in some soups. A bottle lasts me maybe 2
yrs.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

Andy wrote:
> Simple Survey: Liquid Smoke?
>
> Yay or Nay?
>
> Mesquite or Hickory?

Liquid Smoke = Winstons and hack up a lunger.

Dimitri wrote:

>
>
> Rarely.
>
> But then again I have a smoker

Ditto

I use it for my beef jerky.

Michael L Kankiewicz > wrote in
.buffalo.edu:

>
> I use it for my beef jerky.
>

I make my beef jerky in a smoker allowing for selected wood smoke.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

On Wed, 30 Apr 2008 11:43:57 -0400, Michael L Kankiewicz
> wrote:

>
>I use it for my beef jerky.

Do you have a recipe you'd be kind enough to share? I was given a gun
and bought a dehydrator for 5 bucks, but haven't used either.

TIA

Lou

On Wed, 30 Apr 2008 09:55:32 -0500, Andy <q> wrote:

>Simple Survey: Liquid Smoke?
>
>Yay or Nay?
>
>Mesquite or Hickory?

I've used it and it's okay, but a lot of the smokiness disappears when
the dish cooks. I find it works better to use smoked paprika and some
bought bbq sauce to 'seed' my own...

On Apr 30, 10:40*am, Dave Smith > wrote:
> Dimitri wrote:
>
> > Rarely.
>
> > But then again I have a smoker
>
> Ditto

Tritto.

Andy wrote:
>
> Simple Survey: Liquid Smoke?
>
> Yay or Nay?
>
> Mesquite or Hickory?

Yes, and both. Rarely used, so bottles last pretty much forever, but
useful to have around. Never used for actual BBQ which is always done in
the real smoker.

I use it for a couple of things.

One is if I'm making a chowder, or a white bean soup,
but omitting the bacon / salt pork. Another is when making BBQ sauce
(most of the store-bought sauces already have enoungh of it already).

It's not the most versatile of flavorings -- it can really
stand out and overwhelm things.

Steve

Dimitri said...

>
> "Andy" <q> wrote in message ...
>> Simple Survey: Liquid Smoke?
>>
>> Yay or Nay?
>>
>> Mesquite or Hickory?
>
> Rarely.
>
> But then again I have a smoker
>
> Dimitri


Dimitri,

I had an indoor smoker contraption that was a PITA. Maybe got a dozen uses
before I tossed it into the trash.

I've debated converting the inner front yard (1,000 sq. ft.) into a
fieldstone floored BBQ pit/beer garten/hammocks/party area. Would save $$$
on lawn care.

Best,

Andy

Kajikit wrote:
> On Wed, 30 Apr 2008 09:55:32 -0500, Andy <q> wrote:
> >Simple Survey: Liquid Smoke?
>
> >Yay or Nay?
>
> >Mesquite or Hickory?
>
> I've used it and it's okay, but a lot of the smokiness disappears when
> the dish cooks. I find it works better to use smoked paprika and some
> bought bbq sauce to 'seed' my own...

A couple slices of ham/bacon in the dish works much better... a hunk
of smoked sausage, even a tube steak is better than that fake liquid.
I've used Penzeys smoked paprika but I found it too smokey, and even a
pinch turns everything red... it's okay as a garnish on eggs, but use
a light hand... I would never buy it again... with the four ounces I
bought I'd never need to.

On Apr 30, 10:55 am, Andy <q> wrote:
> Simple Survey: Liquid Smoke?
>
> Yay or Nay?
>
> Mesquite or Hickory?

Yay. Either. Use a reputable brand made by bubbling real smoke
through water and not through some nasty chemical means. RTFL.

Made this last night.

Seafood-Fennel Chowder

1 large onion, coarsely chopped
1 fennel bulb, trimmed, core cut out, coarsely chopped
3 tbsp. butter
2 tbsp. flour
2 potatoes, peeled and cubed
3 cups fish stock [see note]
3 cups milk
1/2 lb. raw shrimp, peeled and deveined
1/2 lb. salmon fillet, cut into bite-sized pieces
1/2 lb. firm white-fleshed fish, e.g. halibut, cut into bite-sized
pieces
1/2 lb. scallops (if large, cut into bite-sized pieces)
(whatever other seafood floats your boat or you have in your freezer/
fridge/pantry, e.g. clams)
1 tsp. seafood boil seasoning (e.g. Old Bay)
1/2 cup heavy cream
1 cup frozen or canned corn kernels (optional)
salt and pepper to taste
liquid smoke to taste (1/2 to 1 tsp.)

Soften onion and fennel in butter in soup pot over low heat, about 10
minutes. Add flour and potatoes and cook over medium heat until brown
bits appear, about 5 minutes. Add fish stock and milk, bring to boil,
and simmer 15 minutes or until potatoes soften. Add all seafood and
the seasoning (and optional corn kernels), raise the heat as
necessary, and let cook for another 5 minutes, until seafood is just
cooked through. Remove from heat, add cream and liquid smoke, and
season to taste. Garnish with fronds from the fennel bulb.

Serve with, say, freshly-made good 'n' chewy country bread and butter
and a salad with bitter and crunchy greens.

Note: Save juices from tuna, clams, salmon, etc. canned in water in a
freezer container and use this as part of your fish stock. Bottled
clam juice can be used too.

--
Silvar Beitel

I have. I didn't know there was a choice.

--
http://www.judithgreenwood.com
"Andy" <q> ha scritto nel messaggio
...
> Simple Survey: Liquid Smoke?
>
> Yay or Nay?
>
> Mesquite or Hickory?

On Apr 30, 10:55*am, Andy <q> wrote:
> Simple Survey: Liquid Smoke?
>
> Yay or Nay?
>
> Mesquite or Hickory?

Nay. If I want something to taste like smoke, I'll either smoke it,
add chipotle, or add bacon.

Cindy Hamilton

On Apr 30, 7:55 am, Andy <q> wrote:
> Simple Survey: Liquid Smoke?
>
> Yay or Nay?
>
> Mesquite or Hickory?

Had a bottle of Wright's Liquid Smoke around for those rare occasions
where a recipe called for it. It was a perfectly reasonable product.
Unfortunately said bottle fell from an upper shelf in my pantry door
and smithereened all over the floor. Would rather clean up a toxic
spill on the Interstate than mess with that stuff again...even after
I'd mopped up & scrubbed the whole area repeatedly, the wood smoke
stink lingered in the air for a couple of days... drove us both nuts
thinking there was a fire somewhere in the house.

Nancy T

Lou Decruss > wrote:

> On Wed, 30 Apr 2008 11:43:57 -0400, Michael L Kankiewicz
> > wrote:
>
>>
>>I use it for my beef jerky.
>
> Do you have a recipe you'd be kind enough to share? I was given a gun
> and bought a dehydrator for 5 bucks, but haven't used either.

You want a recipe for using a gun and then making jerkey? You're
asking for about 5 rungs of "Hunting and Cooking" on the
Evolutionary Ladder.

-sw

On Wed, 30 Apr 2008 09:55:32 -0500, Andy <q> wrote:

>Simple Survey: Liquid Smoke?
>
>Yay or Nay?
>
Yea! <in moderation, of course>

>Mesquite or Hickory?

Mesquite only because I've never seen hickory coals.


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On Wed, 30 Apr 2008 15:03:54 -0400, "kilikini"
> wrote:

>Andy wrote:
>> Simple Survey: Liquid Smoke?
>>
>> Yay or Nay?
>>
>> Mesquite or Hickory?
>
>I use Wright's Hickory liquid smoke on the rare occasion I use it.
>
>kili
>

AHHHH! Thanks for clarifying. I have a bottle of that too, can't
remember when I bought it. I use just a couple of drops at a time.

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On Wed, 30 Apr 2008 12:27:50 -0700 (PDT), Cindy Hamilton
> wrote:

>add chipotle

chipotle is way too over powering for me

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On Wed, 30 Apr 2008 19:32:00 GMT, "l, not -l" > wrote:

>Yay - hickory (Colgin brand is what I use); obviously not as good as smoke
>smoke, but a good alternative when the real thing isn't practical.

Liquid smoke *is* real smoke.... real concentrated smoke.

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sf said...

> On Wed, 30 Apr 2008 12:27:50 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>>add chipotle
>
> chipotle is way too over powering for me


I always forget to liquid smoke pork tenderloin but I'm a firm believer in
this recipe:

http://tinyurl.com/2lax56

Just halve the chipotle pepper powder!!! I roast it at 325° F. to doneness.
I don't do the brown sugar part any longer.

I'm in agreement, a little dab (liquid smoke) will do.

Best,

Andy
Gout
Diabetes
Gourmet
Conundrum

ntantiques wrote on Wed, 30 Apr 2008 18:36:27 -0700 (PDT):

> On Apr 30, 7:55 am, Andy <q> wrote:
>> Simple Survey: Liquid Smoke?
>>
>> Yay or Nay?
>>
>> Mesquite or Hickory?

> Had a bottle of Wright's Liquid Smoke around for those rare
> occasions where a recipe called for it. It was a perfectly
> reasonable product. Unfortunately said bottle fell from an
> upper shelf in my pantry door and smithereened all over the
> floor. Would rather clean up a toxic spill on the Interstate
> than mess with that stuff again...even after I'd mopped up &
> scrubbed the whole area repeatedly, the wood smoke stink
> lingered in the air for a couple of days... drove us both nuts
> thinking there was a fire somewhere in the house.

I don't use the stuff much and, tho' the added flavor can be
good, I wonder if anyone has investigated the safety of "Liquid
Smoke"? Real smoke has its problems.
--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Apr 30, 9:55*am, Andy <q> wrote:
> Simple Survey: Liquid Smoke?
>
> Yay or Nay?

Nay. It tastes all sour and weird.
>
> Mesquite or Hickory?

--Bryan

On Thu, 01 May 2008 12:03:47 GMT, "James Silverton"
> wrote:

>
>I don't use the stuff much and, tho' the added flavor can be
>good, I wonder if anyone has investigated the safety of "Liquid
>Smoke"? Real smoke has its problems.

The subject has been talked literally to death more than once here in
rfc.

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On Thu, 1 May 2008 05:31:14 -0700 (PDT), Bobo Bonobo®
> wrote:

>On Apr 30, 9:55*am, Andy <q> wrote:
>> Simple Survey: Liquid Smoke?
>>
>> Yay or Nay?
>
>Nay. It tastes all sour and weird.

In that case, either the brand is wrong or you're using too much.
Wright's is the brand of liquid smoke to use. It's the same concept
as worchestershi if you use any brand other than Lea & Perrins,
don't complain about how bad it tastes to me.


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sf wrote on Thu, 01 May 2008 06:51:51 -0700:

>> I don't use the stuff much and, tho' the added flavor can be
>> good, I wonder if anyone has investigated the safety of
>> "Liquid Smoke"? Real smoke has its problems.

> The subject has been talked literally to death more than once
> here in rfc.

I don't remember the discussion; when was it?
--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Thu, 01 May 2008 15:09:00 GMT, "James Silverton"
> wrote:

> sf wrote on Thu, 01 May 2008 06:51:51 -0700:
>
>>> I don't use the stuff much and, tho' the added flavor can be
>>> good, I wonder if anyone has investigated the safety of
>>> "Liquid Smoke"? Real smoke has its problems.
>
>> The subject has been talked literally to death more than once
>> here in rfc.
>
>I don't remember the discussion; when was it?

You'll have to google for it. Sorry.

--
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On Thu, 01 May 2008 06:51:51 -0700, sf <.> wrote:

>On Thu, 01 May 2008 12:03:47 GMT, "James Silverton"
> wrote:
>
>>
>>I don't use the stuff much and, tho' the added flavor can be
>>good, I wonder if anyone has investigated the safety of "Liquid
>>Smoke"? Real smoke has its problems.
>
>The subject has been talked literally to death more than once here in
>rfc.

well, it looks like we're talking about it again.

or we could change the subject to something completely new and
different:

'beans in chili: threat or menace?'

your pal,
blake

On Wed, 30 Apr 2008 19:34:21 GMT, "l, not -l" > wrote:

>
>On 30-Apr-2008, Lou Decruss > wrote:
>
>> On Wed, 30 Apr 2008 11:43:57 -0400, Michael L Kankiewicz
>> > wrote:
>>
>> >
>> >I use it for my beef jerky.
>>
>> Do you have a recipe you'd be kind enough to share? I was given a gun
>> and bought a dehydrator for 5 bucks, but haven't used either.
>>
>> TIA
>>
>> Lou
>
>Here's a link to the one I mentioned in another post, from Alton Brown:
>http://www.foodnetwork.com/food/reci..._31151,00.html

Thanks I,not-I, Sorry I'm so late replying. I night away turned into
5. I guess I missed your other post. Have you ever done it with
ground beef? I had some made from ground from the person who gave me
the gun. It was quite impressive. But they used spice mixes and I
know I can make it cheaper than a buck a pound for the spices. Maybe
I'll bite the bullet and get a flank and some ground and play a bit.

Lou

On Wed, 30 Apr 2008 22:22:33 -0500, Sqwertz >
wrote:

>Lou Decruss > wrote:
>
>> On Wed, 30 Apr 2008 11:43:57 -0400, Michael L Kankiewicz
>> > wrote:
>>
>>>
>>>I use it for my beef jerky.
>>
>> Do you have a recipe you'd be kind enough to share? I was given a gun
>> and bought a dehydrator for 5 bucks, but haven't used either.
>
>You want a recipe for using a gun and then making jerkey? You're
>asking for about 5 rungs of "Hunting and Cooking" on the
>Evolutionary Ladder.
>
>-sw

Funny. I think you know the gun I'm referring to. The gun I was
given was replaced by the gift givers with a cannon.

http://www.sportsmansguide.com/net/cb/cb.aspx?a=353459

Lou