Thoughts and images of my culinary adventures.
Behold the Cold Smoker 5000XR (the “XR” stands for extended release — I was working on a patent case at the time involving an extended release formulation): The food-hanging box is made of redwood lumber. The TTR (thermal transfer reservoir) is made of Trex plastic lumber — I wanted to…
There are two kinds of smokers: hot and cold. Hot smoke is for cooking food — think barbeque. Cold smoke is a way to add smoke to food without cooking it. Think smoked cheese, or smoked salmon. Not the flaky, cooked salmon, but the pink, silky, translucent salmon. Properly cured…
Salami is the apex. Making salami has cost me years of botched experiments and thousands of dollars. But when I finally sliced into the first success, it was a revelation. Wow, I had never had anything like it — homemade salami somehow blows away even the good stuff you can…