We SMOKE it!

Suddenly, SMOKE is back in my culinary life.   "No, no, no I don't smoke it no more" is not the topic.  Smoke as in FOOD.

1. SMOKED SALT.  A year ago's trip to Oregon found us taking home Seufert Winery's Salish Alder Smoked Sea Salt.  Wow.  Just a few sprinkles goes a long way for smoky flavor.  Great on a steak or anything you want to taste grilled.  Even Roasted Broccoli.

2. SMOKED TEA.   Lampsang Souchong.  A favorite since High School, and common then in Greenwich Village, suddenly unavailable with the rush to herb teas and all manner of other  "non-traditional" teas.  Again, rediscovered in Oregon, this is a pine smoked tea during the drying process and it acquires a strong smoked character.  Almost a new beverage completely. A full strength, indelicate, non-apologenic, in your face beverage that is very satisfying.  It would knock over the Queen at 4pm.  Just give it the full 5 minute brew time.

Found Twinings Lampsang Souchong Tea Bags at Kalyustan in Flatiron Manhattan in Little India #2.  I don't think you'll find one box anywhere on Staten Island.  Porto Rico on Bleeker St. I am sure has it loose too.


3. SMOKED SCOTCH  Laphroiag (pronounced La-froyg) 10 year old.  Isle of Ismay Single Malt Scotch.  Wrote about this from the Great White Shark trip last October.  The Peat Moss imparts a nice smoky, peat flavor.  Hard for me to go back to VSOP Cognac after this.  A special treat.

I have a t-shirt that says: If you must smoke, SMOKE SALMON.

4. SMOKED SALMON.  TUSTAMENA SMOKE HOUSE  Order direct from Alaska.  Smoked Salmon is not to be explained here if you don't know it.  It must be a guided tour.  Self Guided exploration: Salmon Pastrami.  Try a Quarter Pound if you find it.  Best Source:  Garden of Eden, NYC.  Four markets in Manhattan and Brooklyn.

Enjoy,
JA

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