Comments on: Through the Smoke a Delicious Rainbow http://corksoutdoors.com/blog/through-the-smoke-a-delicious-rainbow/ The Leading Multimedia Wildlife Conservation Magazine Sun, 06 May 2012 05:11:19 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Cork http://corksoutdoors.com/blog/through-the-smoke-a-delicious-rainbow/comment-page-1/#comment-66 Cork Thu, 14 Jan 2010 03:45:01 +0000 http://corksoutdoors.com/blog/?p=175#comment-66 You're making me hungry, SR! I miss the mullet I caught with a throw net in Florida, when I spent an intermediary moment in West Miami, between Southeast Asia and California, as a very young teen. ....Citrus looks like a wood I've got to explore, especially since we have so many groves here in California. Do I have to remove the bark, or any special doctoring of the wood, other than soaking in water for a few hours or a day? Thanks! Cheers, Cork You’re making me hungry, SR! I miss the mullet I caught with a throw net in Florida, when I spent an intermediary moment in West Miami, between Southeast Asia and California, as a very young teen.

….Citrus looks like a wood I’ve got to explore, especially since we have so many groves here in California. Do I have to remove the bark, or any special doctoring of the wood, other than soaking in water for a few hours or a day?

Thanks!

Cheers,
Cork

]]> By: Suwannee Refugee http://corksoutdoors.com/blog/through-the-smoke-a-delicious-rainbow/comment-page-1/#comment-65 Suwannee Refugee Thu, 14 Jan 2010 03:33:19 +0000 http://corksoutdoors.com/blog/?p=175#comment-65 Here in the South, we smoke our mullet with buttonwood, oak, or, my favorite, citrus. Cutting buttonwood is a tad illegal, so cut at your own risk. Citrus leaves mullet (one of the few fish with enough natural oil in it) with a lighter fresher flavor. Here in the South, we smoke our mullet with buttonwood, oak, or, my favorite, citrus. Cutting buttonwood is a tad illegal, so cut at your own risk. Citrus leaves mullet (one of the few fish with enough natural oil in it) with a lighter fresher flavor.

]]> By: T. Michael Riddle http://corksoutdoors.com/blog/through-the-smoke-a-delicious-rainbow/comment-page-1/#comment-62 T. Michael Riddle Tue, 12 Jan 2010 13:45:32 +0000 http://corksoutdoors.com/blog/?p=175#comment-62 Another great post Cork, I have not read Cook's book but will get around to it when I finish the Bamboo Chest which had me hooked from the opening of Beginning's. Thanks for the shout and it will be good to see you this Thursday! Another great post Cork,
I have not read Cook’s book but will get around to it when I finish the Bamboo Chest which had me hooked from the opening of Beginning’s.

Thanks for the shout and it will be good to see you this Thursday!

]]> By: Cork http://corksoutdoors.com/blog/through-the-smoke-a-delicious-rainbow/comment-page-1/#comment-61 Cork Sun, 10 Jan 2010 19:15:23 +0000 http://corksoutdoors.com/blog/?p=175#comment-61 Thank you for the kind words, Everyone! Fletch -- As soon as I sell get the advance on my next book, we're on our way to my old haunts and more the greatest outdoors state of the Union! Zoltan -- Yes, we use the cures and smoke more for flavour than preservation, not like our ancestors did for necessity. For long preservation, more salt is used. Love to talk with you about the recipes for Hungarian smoked meats...perhap with some fresh wild boar? Got some of those German and Hungarian recipes in this new collection of meat smoking books sent me from the Marianski Family that I look forward to cooking with. Cheers, Cork Thank you for the kind words, Everyone!

Fletch –
As soon as I sell get the advance on my next book, we’re on our way to my old haunts and more the greatest outdoors state of the Union!

Zoltan –
Yes, we use the cures and smoke more for flavour than preservation, not like our ancestors did for necessity. For long preservation, more salt is used.

Love to talk with you about the recipes for Hungarian smoked meats…perhap with some fresh wild boar? Got some of those German and Hungarian recipes in this new collection of meat smoking books sent me from the Marianski Family that I look forward to cooking with.

Cheers,
Cork

]]> By: Zoltan Szabo http://corksoutdoors.com/blog/through-the-smoke-a-delicious-rainbow/comment-page-1/#comment-60 Zoltan Szabo Sun, 10 Jan 2010 18:05:05 +0000 http://corksoutdoors.com/blog/?p=175#comment-60 Hi Cork, Mouth watering description of the smoked trout! In my old country/HU/ to this day sausages and variaty of meats are smoked, not for presarvation but for flavour. Dry curing is mostly done to ham, in the Black Forest style using Potasium Clorid. Good writing, Zoltan Hi Cork,

Mouth watering description of the smoked trout! In my old country/HU/ to this day sausages and variaty of meats are smoked, not for presarvation but for flavour.
Dry curing is mostly done to ham, in the Black Forest style using Potasium Clorid.

Good writing,
Zoltan

]]> By: Fletcher http://corksoutdoors.com/blog/through-the-smoke-a-delicious-rainbow/comment-page-1/#comment-59 Fletcher Sun, 10 Jan 2010 15:56:14 +0000 http://corksoutdoors.com/blog/?p=175#comment-59 Cork, that smoked fish looks gorgeous!! Let's book an Alaska trip. If that fish is close to as good as the Drambuie BBQ bear you cooked years ago, I'm ready! Drooling and dreaming of a fishing expedition, Fletch Cork,
that smoked fish looks gorgeous!!
Let’s book an Alaska trip.

If that fish is close to as good as the Drambuie BBQ bear you cooked years ago, I’m ready!
Drooling and dreaming of a fishing expedition,
Fletch

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