Rec: Hungarian Potato Soup Recipe
 

On Thu, 26 Feb 2009 10:08:46 -0600, FERRANTE
> wrote:

>Hungarian Potato Soup Recipe
>
>25 min | 10 min prep
>
>SERVES 4 -6
>
> * 2 tablespoons butter
> * 1/2 cup onion, chopped
> * 4 medium potatoes, diced
> * 1 cup water
> * 1 1/2 teaspoons salt
> * 1/4 cup flour
> * 2 teaspoons sweet Hungarian paprika
> * 2 1/2 cups milk
> * 1/2 cup sour cream
>
> 1. In the butter sauté the onion until translucent.
> 2. Add the potatoes, water, and salt.
> 3. Cover, bring to a boil and cook for 15 minute.
> 4. Cook until the potatoes are tender.
> 5. Blend the flour, paprika and sour cream until smooth.
> 6. Stir this mixture into the potato mixture.
> 7. Slowly add the milk, Stirring constantly.
> 8. Season to taste.

Thanks, kiddo! Sounds good. We are going to try it.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Rec: Hungarian Potato Soup Recipe
 

Damsel in dis Dress > wrote in
:

> On Thu, 26 Feb 2009 10:08:46 -0600, FERRANTE
> > wrote:
>
>>Hungarian Potato Soup Recipe
>>
>>25 min | 10 min prep
>>
>>SERVES 4 -6
>>
>> * 2 tablespoons butter
>> * 1/2 cup onion, chopped
>> * 4 medium potatoes, diced
>> * 1 cup water
>> * 1 1/2 teaspoons salt
>> * 1/4 cup flour
>> * 2 teaspoons sweet Hungarian paprika
>> * 2 1/2 cups milk
>> * 1/2 cup sour cream
>>
>> 1. In the butter sauté the onion until translucent.
>> 2. Add the potatoes, water, and salt.
>> 3. Cover, bring to a boil and cook for 15 minute.
>> 4. Cook until the potatoes are tender.
>> 5. Blend the flour, paprika and sour cream until smooth.
>> 6. Stir this mixture into the potato mixture.
>> 7. Slowly add the milk, Stirring constantly.
>> 8. Season to taste.
>
> Thanks, kiddo! Sounds good. We are going to try it.
>
> Carol
>

Yes that does sound good. But it would look too white for my liking...So
I would doctor it up with either brocolli and/or carrots, just for some
color. But that's me. And maybe a splash or 2 of liquid smoke and some
garlic.

--

The beet goes on -Alan

Rec: Hungarian Potato Soup Recipe
 

On Thu, 26 Feb 2009 15:38:02 GMT, hahabogus > wrote:

>Damsel in dis Dress > wrote in
:
>
>> On Thu, 26 Feb 2009 10:08:46 -0600, FERRANTE
>> > wrote:
>>
>>>Hungarian Potato Soup Recipe
>>>
>>>25 min | 10 min prep
>>>
>>>SERVES 4 -6
>>>
>>> * 2 tablespoons butter
>>> * 1/2 cup onion, chopped
>>> * 4 medium potatoes, diced
>>> * 1 cup water
>>> * 1 1/2 teaspoons salt
>>> * 1/4 cup flour
>>> * 2 teaspoons sweet Hungarian paprika
>>> * 2 1/2 cups milk
>>> * 1/2 cup sour cream
>>>
>>> 1. In the butter sauté the onion until translucent.
>>> 2. Add the potatoes, water, and salt.
>>> 3. Cover, bring to a boil and cook for 15 minute.
>>> 4. Cook until the potatoes are tender.
>>> 5. Blend the flour, paprika and sour cream until smooth.
>>> 6. Stir this mixture into the potato mixture.
>>> 7. Slowly add the milk, Stirring constantly.
>>> 8. Season to taste.
>>
>> Thanks, kiddo! Sounds good. We are going to try it.
>
>Yes that does sound good. But it would look too white for my liking...So
>I would doctor it up with either brocolli and/or carrots, just for some
>color. But that's me. And maybe a splash or 2 of liquid smoke and some
>garlic.

The paprika will give it some color.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Rec: Hungarian Potato Soup Recipe
 

Hungarian Potato Soup Recipe

25 min | 10 min prep

SERVES 4 -6

* 2 tablespoons butter
* 1/2 cup onion, chopped
* 4 medium potatoes, diced
* 1 cup water
* 1 1/2 teaspoons salt
* 1/4 cup flour
* 2 teaspoons sweet Hungarian paprika
* 2 1/2 cups milk
* 1/2 cup sour cream

1. In the butter sauté the onion until translucent.
2. Add the potatoes, water, and salt.
3. Cover, bring to a boil and cook for 15 minute.
4. Cook until the potatoes are tender.
5. Blend the flour, paprika and sour cream until smooth.
6. Stir this mixture into the potato mixture.
7. Slowly add the milk, Stirring constantly.
8. Season to taste.

Rec: Hungarian Potato Soup Recipe
 

hahabogus wrote:

<snipped for space>
>
> Yes that does sound good. But it would look too white for my
> liking...So I would doctor it up with either brocolli and/or carrots,
> just for some color. But that's me. And maybe a splash or 2 of liquid
> smoke and some garlic.
>

Heh. Learn something new every day on this group. :)

I've seen quite a bit posted about liquid smoke (it's not available 'off
the shelf' here - I could order it on-line, but never gotten around to
it) but I don't recall anybody ever mentioning using it in potato soup
before...
--
Cheers
Chatty Cathy

Rec: Hungarian Potato Soup Recipe
 

On Thu, 26 Feb 2009 18:19:39 +0200, ChattyCathy
> wrote:

>hahabogus wrote:
>
><snipped for space>
>>
>> Yes that does sound good. But it would look too white for my
>> liking...So I would doctor it up with either brocolli and/or carrots,
>> just for some color. But that's me. And maybe a splash or 2 of liquid
>> smoke and some garlic.
>>
>
>Heh. Learn something new every day on this group. :)
>
>I've seen quite a bit posted about liquid smoke (it's not available 'off
>the shelf' here - I could order it on-line, but never gotten around to
>it) but I don't recall anybody ever mentioning using it in potato soup
>before...

That's because it's a stupid idea. He took a perfectly good recipe
and fooched it up.

Lou

Rec: Hungarian Potato Soup Recipe
 

Lou Decruss wrote:

> On Thu, 26 Feb 2009 18:19:39 +0200, ChattyCathy
> > wrote:
>
>>hahabogus wrote:
>>
>><snipped for space>
>>>
>>> Yes that does sound good. But it would look too white for my
>>> liking...So I would doctor it up with either brocolli and/or
>>> carrots, just for some color. But that's me. And maybe a splash or 2
>>> of liquid smoke and some garlic.
>>>
>>
>>Heh. Learn something new every day on this group. :)
>>
>>I've seen quite a bit posted about liquid smoke (it's not available
>>'off the shelf' here - I could order it on-line, but never gotten
>>around to it) but I don't recall anybody ever mentioning using it in
>>potato soup before...
>
> That's because it's a stupid idea. He took a perfectly good recipe
> and fooched it up.
>
> Lou

Nah, not necessarily, IMO. Hey, I like bacon and banana...
--
Cheers
Chatty Cathy

Rec: Hungarian Potato Soup Recipe
 

ChattyCathy > wrote in news:dZApl.32459$rb1.4195
@newsfe02.iad:

> Lou Decruss wrote:
>
>> On Thu, 26 Feb 2009 18:19:39 +0200, ChattyCathy
>> > wrote:
>>
>>>hahabogus wrote:
>>>
>>><snipped for space>
>>>>
>>>> Yes that does sound good. But it would look too white for my
>>>> liking...So I would doctor it up with either brocolli and/or
>>>> carrots, just for some color. But that's me. And maybe a splash or 2
>>>> of liquid smoke and some garlic.
>>>>
>>>
>>>Heh. Learn something new every day on this group. :)
>>>
>>>I've seen quite a bit posted about liquid smoke (it's not available
>>>'off the shelf' here - I could order it on-line, but never gotten
>>>around to it) but I don't recall anybody ever mentioning using it in
>>>potato soup before...
>>
>> That's because it's a stupid idea. He took a perfectly good recipe
>> and fooched it up.
>>
>> Lou
>
> Nah, not necessarily, IMO. Hey, I like bacon and banana...

the liquid smoke adds a bacony flavour and potato and bacon soup rocks.


--

The beet goes on -Alan

Rec: Hungarian Potato Soup Recipe
 

hahabogus wrote:


>
> the liquid smoke adds a bacony flavour and potato and bacon soup
> rocks.

Bacon and <anything> soup rocks, IMO <g>
--
Cheers
Chatty Cathy

Rec: Hungarian Potato Soup Recipe
 

"hahabogus" ha scritto nel messaggio >>>><snipped for space>
>>>>>
>>>>> Yes that does sound good. But it would look too white for my
>>>>> liking...So I would doctor it up with either brocolli and/or
>>>>> carrots, just for some color. But that's me. And maybe a splash or 2
>>>>> of liquid smoke and some garlic.
>>>>>
>>> That's because it's a stupid idea. He took a perfectly good recipe>>>
>>> and fooched it up.
>>>
>>> Lou

> the liquid smoke adds a bacony flavour and potato and bacon soup rocks.

Yes it does, but this is NOT potato bacon soup. Why does anyone want to
screw around with a recipe so that it ends up just like one they already
have?

Rec: Hungarian Potato Soup Recipe
 

Giusi wrote:

> Why does anyone want
> to screw around with a recipe so that it ends up just like one they
> already have?

Just to annoy you, maybe?
--
Cheers
Chatty Cathy

Rec: Hungarian Potato Soup Recipe
 

ChattyCathy wrote:

> Giusi wrote:
>
> > Why does anyone want
> > to screw around with a recipe so that it ends up just like one they
> > already have?
>
> Just to annoy you, maybe?


Lol...

Interestingly, I am just getting ready to make some potato - veg soup with
BACON...

;-)


--
Best
Greg

Rec: Hungarian Potato Soup Recipe
 

On Thu, 26 Feb 2009 10:08:46 -0600, FERRANTE
> wrote:

>Hungarian Potato Soup Recipe

Thanks. I've saved it.

Lou

Rec: Hungarian Potato Soup Recipe
 

On Thu, 26 Feb 2009 19:36:27 +0100, "Giusi" >
wrote:

>"hahabogus" ha scritto nel messaggio >>>><snipped for space>
>>>>>>
>>>>>> Yes that does sound good. But it would look too white for my
>>>>>> liking...So I would doctor it up with either brocolli and/or
>>>>>> carrots, just for some color. But that's me. And maybe a splash or 2
>>>>>> of liquid smoke and some garlic.
>>>>>>
>>>> That's because it's a stupid idea. He took a perfectly good recipe>>>
>>>> and fooched it up.
>>>>
>>>> Lou
>
>> the liquid smoke adds a bacony flavour and potato and bacon soup rocks.
>
>Yes it does, but this is NOT potato bacon soup. Why does anyone want to
>screw around with a recipe so that it ends up just like one they already
>have?

Well stated. I liked it because it was different. Nancy Dooley
posted a wonderful one with bacon that's been passed on to many of my
friends because it's so good. We don't need no stinkin liquid smoke!

Lou

Rec: Hungarian Potato Soup Recipe
 

ChattyCathy wrote:

> I've seen quite a bit posted about liquid smoke (it's not available 'off
> the shelf' here - I could order it on-line, but never gotten around to
> it)

You can MAKE liquid smoke. Just bubble smoke through water until the water
tastes smoky. Alton Brown makes liquid smoke by simply putting a shallow pan
of water into a smoker and stirring it from time to time.

Bob

Rec: Hungarian Potato Soup Recipe
 

Bob Terwilliger wrote:

> ChattyCathy wrote:
>
>> I've seen quite a bit posted about liquid smoke (it's not available
>> 'off the shelf' here - I could order it on-line, but never gotten
>> around to it)
>
> You can MAKE liquid smoke.

So I see from your post. But I have to ask myself if I would want/need
to do so. We do enough grilling (over charcoal and/or wood) to get
(genuine) smoky tasting food on a regular basis.

> Just bubble smoke through water until the
> water tastes smoky. Alton Brown makes liquid smoke by simply putting a
> shallow pan of water into a smoker and stirring it from time to time.

Heh. I had no idea it could be as simple as that; always thought it was
a bit more complicated.

Of course, there was some debate in UK/Europe as to whether it's 'safe'
to use as a food additive....

http://www.rdg.ac.uk/foodlaw/news/eu-07044.htm

--
Cheers
Chatty Cathy

Rec: Hungarian Potato Soup Recipe
 

Gregory Morrow wrote:
>
> ChattyCathy wrote:
>
>> Giusi wrote:
>>
>> > Why does anyone want
>> > to screw around with a recipe so that it ends up just like one they
>> > already have?
>>
>> Just to annoy you, maybe?
>
> Lol...
>
> Interestingly, I am just getting ready to make some potato - veg soup
> with BACON...
>
> ;-)

Hehehe. Bet you enjoyed it?

What amuses (and sometimes amazes) me is how some folks seem to give a
fig about other folks 'screwing around' with recipes. IMHO, if somebody
wants to do that, it's no skin off my nose. As long as they enjoy the
end result, I see no harm done (again, IMHO).

I have a (sort of) rule for myself tho'. First time I try out a recipe I
fancy on my family, I (usually) make it 'as written'. If the whole
family likes it like that, I'll stick to it next time round - if there
is a next time <g>. However, if we sort of enjoyed it, but felt it
needed some tweaking - that's when I start to experiment. Works for me.

--
Cheers
Chatty Cathy

Liquid Smoke
 

ChattyCathy wrote:

>> You can MAKE liquid smoke.
>
> So I see from your post. But I have to ask myself if I would want/need
> to do so. We do enough grilling (over charcoal and/or wood) to get
> (genuine) smoky tasting food on a regular basis.

I confess that I don't have any liquid smoke in the house, nor have I had it
for quite some time. But it's an easy way to impart a smoky flavor to food
quickly and in weather conditions which might preclude using the grill. It's
also possible to use liquid smoke to add a smoky flavor to things which you
don't want to heat for one reason or another, e.g., you could add it to
ceviche.

A little bit goes a LONG way, though.

Bob

Liquid Smoke
 

Christine wrote:

> Christine, who is planning to "store" her smoker at Bob's temporarily,
> when she moves back to the bay area: if Lin didn't tell you, ask her.

Lin told me. It's absolutely not a problem.

Bob

Liquid Smoke
 

Christine wrote:

>>> Christine, who is planning to "store" her smoker at Bob's temporarily,
>>> when she moves back to the bay area: if Lin didn't tell you, ask her.
>>
>> Lin told me. It's absolutely not a problem.
>
> So, it will be used? I will plan to use it, when I can...til I can get
> my own house.... I figure that if it can be used while it is
> "stored", then that is the best option...LOL.
>
> You got Ruhlman's book on Charcuterie?

Yes, I have _Charcuterie_, and I'd be delighted to keep your smoker in
regular service! The book tells me I need to buy a sausage stuffer other
than the attachment on my KitchenAid if I want to make frankfurters the
right way. *sigh* One thing leads to another...

Bob

Liquid Smoke
 

Bob Terwilliger said...

> ChattyCathy wrote:
>
>>> You can MAKE liquid smoke.
>>
>> So I see from your post. But I have to ask myself if I would want/need
>> to do so. We do enough grilling (over charcoal and/or wood) to get
>> (genuine) smoky tasting food on a regular basis.
>
> I confess that I don't have any liquid smoke in the house, nor have I
> had it for quite some time. But it's an easy way to impart a smoky
> flavor to food quickly and in weather conditions which might preclude
> using the grill. It's also possible to use liquid smoke to add a smoky
> flavor to things which you don't want to heat for one reason or another,
> e.g., you could add it to ceviche.
>
> A little bit goes a LONG way, though.
>
> Bob


Bob,

It's the meaning of Stevie Ray Vaughn's "Life by the drop," I'm guessing.
;)

http://www.youtube.com/watch?v=H7ZPMScX9-k

Yeah, very strong stuff. It's liquid burnt wood after all.

Best.

Andy

Liquid Smoke
 

In article >,
"Bob Terwilliger" > wrote:

> ChattyCathy wrote:
>
> >> You can MAKE liquid smoke.
> >
> > So I see from your post. But I have to ask myself if I would want/need
> > to do so. We do enough grilling (over charcoal and/or wood) to get
> > (genuine) smoky tasting food on a regular basis.
>
> I confess that I don't have any liquid smoke in the house, nor have I had it
> for quite some time. But it's an easy way to impart a smoky flavor to food
> quickly and in weather conditions which might preclude using the grill. It's
> also possible to use liquid smoke to add a smoky flavor to things which you
> don't want to heat for one reason or another, e.g., you could add it to
> ceviche.
>
> A little bit goes a LONG way, though.
>
> Bob

I did finally stock a couple of flavors of it in the spice cabinet. I
don't use it often but it has it's uses.

I use it drop-wise! Kinda like dark sesame oil. <g>
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Rec: Hungarian Potato Soup Recipe
 

On Thu, 26 Feb 2009 17:55:16 -0600, Lou Decruss
> wrote:

>On Thu, 26 Feb 2009 10:08:46 -0600, FERRANTE
> wrote:
>
>>Hungarian Potato Soup Recipe
>
>Thanks. I've saved it.
>
>Lou

I checked out a few other Hungarian Soup recipes and some call for
caraway seed. How would you describe its flavor and do you think it
would be beneficial to add it or no?

Mark

Liquid Smoke
 

On Fri, 27 Feb 2009 05:26:15 -0700, Christine Dabney
> wrote:

>On Fri, 27 Feb 2009 04:18:17 -0800, "Bob Terwilliger"
> wrote:
>
>

>
>I sure found that out, when I made Kahlua Pig!!!
>
>When I went looking for it at the grocery store, it was on sale. I
>got two bottles. Needless to say, I am stocked for the indefinite
>future!!
>
>Christine, who is planning to "store" her smoker at Bob's temporarily,
>when she moves back to the bay area: if Lin didn't tell you, ask her.
>;)

In my Kalua Pig recipe cooked in a crock pot- 1 tablespoon liquid
smoke, 1 tablespoon salt and one 6 pound pork butt. Makes it taste
smoky, alright. At that rate, I would think 2 bottles will last into
the next century:)

aloha,
Cea

Rec: Hungarian Potato Soup Recipe
 

ChattyCathy wrote:

> Gregory Morrow wrote:
> >
> > ChattyCathy wrote:
> >
> >> Giusi wrote:
> >>
> >> > Why does anyone want
> >> > to screw around with a recipe so that it ends up just like one they
> >> > already have?
> >>
> >> Just to annoy you, maybe?
> >
> > Lol...
> >
> > Interestingly, I am just getting ready to make some potato - veg soup
> > with BACON...
> >
> > ;-)
>
> Hehehe. Bet you enjoyed it?


Yes...!!!


> What amuses (and sometimes amazes) me is how some folks seem to give a
> fig about other folks 'screwing around' with recipes. IMHO, if somebody
> wants to do that, it's no skin off my nose. As long as they enjoy the
> end result, I see no harm done (again, IMHO).
>
> I have a (sort of) rule for myself tho'. First time I try out a recipe I
> fancy on my family, I (usually) make it 'as written'. If the whole
> family likes it like that, I'll stick to it next time round - if there
> is a next time <g>. However, if we sort of enjoyed it, but felt it
> needed some tweaking - that's when I start to experiment. Works for me.
>


A most excellent attitude...

:-)


--
Best
Greg

Liquid Smoke
 

On Fri, 27 Feb 2009 13:32:33 -0600, Omelet >
wrote:

>I did finally stock a couple of flavors of it in the spice cabinet. I
>don't use it often but it has it's uses.

Liquid smoke is a staple in my cupboard.... it comes in different
flavors? Which one do you like best? I've only bought one brand and
one flavor. I don't remember any choices on the shelf.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Liquid Smoke
 

In article >,
sf > wrote:

> On Fri, 27 Feb 2009 13:32:33 -0600, Omelet >
> wrote:
>
> >I did finally stock a couple of flavors of it in the spice cabinet. I
> >don't use it often but it has it's uses.
>
> Liquid smoke is a staple in my cupboard.... it comes in different
> flavors? Which one do you like best? I've only bought one brand and
> one flavor. I don't remember any choices on the shelf.

Mesquite and Hickory. There was a third one (don't recall the flavor)
but I just got those two as I know I like them both for different
applications.

The brand is "Colgin". It was recommended by Squertz and he appears to
have good taste as a general rule. ;-) He was right on this one. It's
decent and is very strong so a little goes a looooong way!
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Liquid Smoke
 

On Fri, 27 Feb 2009 04:18:17 -0800, Bob Terwilliger wrote:

> ChattyCathy wrote:
>
>>> You can MAKE liquid smoke.
>>
>> So I see from your post. But I have to ask myself if I would want/need
>> to do so. We do enough grilling (over charcoal and/or wood) to get
>> (genuine) smoky tasting food on a regular basis.
>
> I confess that I don't have any liquid smoke in the house, nor have I
> had it for quite some time. But it's an easy way to impart a smoky
> flavor to food quickly and in weather conditions which might preclude
> using the grill. It's also possible to use liquid smoke to add a smoky
> flavor to things which you don't want to heat for one reason or another,
> e.g., you could add it to ceviche.
>
> A little bit goes a LONG way, though.

On Fri, 27 Feb 2009 04:18:17 -0800, Bob Terwilliger wrote:

> ChattyCathy wrote:
>
>>> You can MAKE liquid smoke.
>>
>> So I see from your post. But I have to ask myself if I would want/need
>> to do so. We do enough grilling (over charcoal and/or wood) to get
>> (genuine) smoky tasting food on a regular basis.
>
> I confess that I don't have any liquid smoke in the house, nor have I
> had it for quite some time. But it's an easy way to impart a smoky
> flavor to food quickly and in weather conditions which might preclude
> using the grill. It's also possible to use liquid smoke to add a smoky
> flavor to things which you don't want to heat for one reason or another,
> e.g., you could add it to ceviche.
>
> A little bit goes a LONG way, though.

What are the specific ingredients of liquid smoke? Are they listed on the
bottle?

Liquid Smoke
 

On Fri, 27 Feb 2009 20:59:50 -0600, Omelet >
wrote:

>In article >,
> sf > wrote:
>
>> On Fri, 27 Feb 2009 13:32:33 -0600, Omelet >
>> wrote:
>>
>> >I did finally stock a couple of flavors of it in the spice cabinet. I
>> >don't use it often but it has it's uses.
>>
>> Liquid smoke is a staple in my cupboard.... it comes in different
>> flavors? Which one do you like best? I've only bought one brand and
>> one flavor. I don't remember any choices on the shelf.
>
>Mesquite and Hickory. There was a third one (don't recall the flavor)
>but I just got those two as I know I like them both for different
>applications.
>
>The brand is "Colgin". It was recommended by Squertz and he appears to
>have good taste as a general rule. ;-) He was right on this one. It's
>decent and is very strong so a little goes a looooong way!

I don't remember seeing that brand. The only one I've seen is
Wright's Hickory.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Liquid Smoke
 

Omelet wrote:
> In article >,
> sf > wrote:
>
>> On Fri, 27 Feb 2009 13:32:33 -0600, Omelet >
>> wrote:
>>
>>> I did finally stock a couple of flavors of it in the spice cabinet. I
>>> don't use it often but it has it's uses.
>> Liquid smoke is a staple in my cupboard.... it comes in different
>> flavors? Which one do you like best? I've only bought one brand and
>> one flavor. I don't remember any choices on the shelf.
>
> Mesquite and Hickory. There was a third one (don't recall the flavor)
> but I just got those two as I know I like them both for different
> applications.
>
> The brand is "Colgin". It was recommended by Squertz and he appears to
> have good taste as a general rule. ;-) He was right on this one. It's
> decent and is very strong so a little goes a looooong way!


I bought a quart bottle of liquid smoke last time I ordered sausage
making supplies (that was about 5 years ago.) I've barely made a dent
in it.

Next time I make salami, I'm going to add some LS to the water I use to
soak the casings. Not sure if that'll be enough to flavor the sausage
or not, but I don't want much smoke. (the salami, 2/3 pork and 1/3
beef, will be hanged for a month or two to ripen, or until it's dried
down to about 70% or 75% of its green weight.)

Bob

Liquid Smoke
 

In article >,
sf > wrote:

> On Fri, 27 Feb 2009 20:59:50 -0600, Omelet >
> wrote:
>
> >In article >,
> > sf > wrote:
> >
> >> On Fri, 27 Feb 2009 13:32:33 -0600, Omelet >
> >> wrote:
> >>
> >> >I did finally stock a couple of flavors of it in the spice cabinet. I
> >> >don't use it often but it has it's uses.
> >>
> >> Liquid smoke is a staple in my cupboard.... it comes in different
> >> flavors? Which one do you like best? I've only bought one brand and
> >> one flavor. I don't remember any choices on the shelf.
> >
> >Mesquite and Hickory. There was a third one (don't recall the flavor)
> >but I just got those two as I know I like them both for different
> >applications.
> >
> >The brand is "Colgin". It was recommended by Squertz and he appears to
> >have good taste as a general rule. ;-) He was right on this one. It's
> >decent and is very strong so a little goes a looooong way!
>
> I don't remember seeing that brand. The only one I've seen is
> Wright's Hickory.

Iirc, Colgin has a website.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Liquid Smoke
 

In article >,
zxcvbob > wrote:

> Omelet wrote:
> > In article >,
> > sf > wrote:
> >
> >> On Fri, 27 Feb 2009 13:32:33 -0600, Omelet >
> >> wrote:
> >>
> >>> I did finally stock a couple of flavors of it in the spice cabinet. I
> >>> don't use it often but it has it's uses.
> >> Liquid smoke is a staple in my cupboard.... it comes in different
> >> flavors? Which one do you like best? I've only bought one brand and
> >> one flavor. I don't remember any choices on the shelf.
> >
> > Mesquite and Hickory. There was a third one (don't recall the flavor)
> > but I just got those two as I know I like them both for different
> > applications.
> >
> > The brand is "Colgin". It was recommended by Squertz and he appears to
> > have good taste as a general rule. ;-) He was right on this one. It's
> > decent and is very strong so a little goes a looooong way!
>
>
> I bought a quart bottle of liquid smoke last time I ordered sausage
> making supplies (that was about 5 years ago.) I've barely made a dent
> in it.
>
> Next time I make salami, I'm going to add some LS to the water I use to
> soak the casings. Not sure if that'll be enough to flavor the sausage
> or not, but I don't want much smoke. (the salami, 2/3 pork and 1/3
> beef, will be hanged for a month or two to ripen, or until it's dried
> down to about 70% or 75% of its green weight.)
>
> Bob

Thanks for that Idea Bob! I'm going to try that now. I also prefer
stuff only "light" on the smoke.

I have some sheep casings I want to try making breakfast links with. I
originally bought them to make hot dogs, but nixed that idea when I
found out I'd need to purchase a stuffer.

More trouble than it's worth as I don't want them that often anyway.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Rec: Hungarian Potato Soup Recipe
 

On Fri, 27 Feb 2009 15:30:12 -0600, FERRANTE wrote:

> On Thu, 26 Feb 2009 17:55:16 -0600, Lou Decruss >
> wrote:
>
>>On Thu, 26 Feb 2009 10:08:46 -0600, FERRANTE
> wrote:
>>
>>>Hungarian Potato Soup Recipe
>>
>>Thanks. I've saved it.
>>
>>Lou
>
> I checked out a few other Hungarian Soup recipes and some call for
> caraway seed. How would you describe its flavor and do you think it
> would be beneficial to add it or no?
>
> Mark

It is kummel, or at least very close family, it is like cumin, djinten,
anis.
Yes, something like that add its specific Hungarian flavour. If it is
mentioned in the recipe, you should not omit it.
You could use a few drops of Pernod or Pastis too. Anis drinks from France.
--
Groet, salut, Wim.

Liquid Smoke
 

Brocollinni Incognito > wrote:

> What are the specific ingredients of liquid smoke? Are they
> listed on the bottle?

Usually hickory smoke and water.

Steve

Liquid Smoke
 

Brocollinni Incognito > wrote:

>On Sat, 28 Feb 2009 22:56:22 +0000, Steve Pope wrote:

>> Brocollinni Incognito > wrote:

>>> What are the specific ingredients of liquid smoke? Are they listed on
>>> the bottle?

>> Usually hickory smoke and water.

>Thanks for the info Steve. I was wondering what items were used in it's
>manufacture. Those two ingredients seem innocuous enough.

Those are the only two ingredients.

Steve

Liquid Smoke
 

In article >,
Brocollinni Incognito > wrote:

> On Fri, 27 Feb 2009 04:18:17 -0800, Bob Terwilliger wrote:
>
> > ChattyCathy wrote:
> >
> >>> You can MAKE liquid smoke.
> >>
> >> So I see from your post. But I have to ask myself if I would want/need
> >> to do so. We do enough grilling (over charcoal and/or wood) to get
> >> (genuine) smoky tasting food on a regular basis.
> >
> > I confess that I don't have any liquid smoke in the house, nor have I
> > had it for quite some time. But it's an easy way to impart a smoky
> > flavor to food quickly and in weather conditions which might preclude
> > using the grill. It's also possible to use liquid smoke to add a smoky
> > flavor to things which you don't want to heat for one reason or another,
> > e.g., you could add it to ceviche.
> >
> > A little bit goes a LONG way, though.
>
> On Fri, 27 Feb 2009 04:18:17 -0800, Bob Terwilliger wrote:
>
> > ChattyCathy wrote:
> >
> >>> You can MAKE liquid smoke.
> >>
> >> So I see from your post. But I have to ask myself if I would want/need
> >> to do so. We do enough grilling (over charcoal and/or wood) to get
> >> (genuine) smoky tasting food on a regular basis.
> >
> > I confess that I don't have any liquid smoke in the house, nor have I
> > had it for quite some time. But it's an easy way to impart a smoky
> > flavor to food quickly and in weather conditions which might preclude
> > using the grill. It's also possible to use liquid smoke to add a smoky
> > flavor to things which you don't want to heat for one reason or another,
> > e.g., you could add it to ceviche.
> >
> > A little bit goes a LONG way, though.
>
> What are the specific ingredients of liquid smoke? Are they listed on the
> bottle?

Yes. But do visit the website:

http://www.colgin.com/public/lsfaq.aspx

Ingredients on the bottle:

Water, Natural Hickory smoke flavor, vinegar, Molasses, Caramel
coloring, Salt.

From what I understand of the process, they bubble wood smoke thru water
to extract the flavor.

My other flavor that I buy is Mesquite.

There is a third flavor of Colgin locally but I can't recall what it was
at the moment. There may be more on their website.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Liquid Smoke
 

On Sat, 28 Feb 2009 22:56:22 +0000, Steve Pope wrote:

> Brocollinni Incognito > wrote:
>
>> What are the specific ingredients of liquid smoke? Are they listed on
>> the bottle?
>
> Usually hickory smoke and water.
>
> Steve

Thanks for the info Steve. I was wondering what items were used in it's
manufacture. Those two ingredients seem innocuous enough.

Liquid Smoke
 

On Sat, 28 Feb 2009 20:39:55 -0600, Omelet >
wrote:

>My other flavor that I buy is Mesquite.

Back in the day when it was first hyped, advertising was all about
heat (hot/clean burning etc) - not flavor. I still can't say anything
*tastes* like mesquite.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Liquid Smoke
 

In article >,
sf > wrote:

> On Sat, 28 Feb 2009 20:39:55 -0600, Omelet >
> wrote:
>
> >My other flavor that I buy is Mesquite.
>
> Back in the day when it was first hyped, advertising was all about
> heat (hot/clean burning etc) - not flavor. I still can't say anything
> *tastes* like mesquite.

This actually does a pretty good job. :-)

Would you like me to mail you some along with Mesquite chips to compare?
The wild onions are finally thinking about setting, so I'll be mailing
those probably by the end of March anyway, along with another vinegar
culture. <g>
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Liquid Smoke
 

On Sun, 01 Mar 2009 02:02:30 -0600, Omelet >
wrote:

>In article >,
> sf > wrote:
>
>> On Sat, 28 Feb 2009 20:39:55 -0600, Omelet >
>> wrote:
>>
>> >My other flavor that I buy is Mesquite.
>>
>> Back in the day when it was first hyped, advertising was all about
>> heat (hot/clean burning etc) - not flavor. I still can't say anything
>> *tastes* like mesquite.
>
>This actually does a pretty good job. :-)
>
>Would you like me to mail you some along with Mesquite chips to compare?
>The wild onions are finally thinking about setting, so I'll be mailing
>those probably by the end of March anyway, along with another vinegar
>culture. <g>

You're a real peach, sweetie pie. :)


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West