Jade's Recipe Exchange.

[ThatOwlWoman]

Dang! The smoked dressing turned out perfectly!

Score!

Awesome! So how exactly did you put it in the smoker? Obviously *in* something.... did you spread it out over a flat sheet? Have it in a bowl and stir now and then? The smoker didn't dry it out?

[domer76]

You smoke cheese? I've had that before -- it's amazing -- but it never occurred to me that you could make it yourself. Details, por favor?

Easy. One can do it in their BBQ grill if they wanted.

You cold smoke cheese. Smoke tubes, mine is an Amaze-something, are filled with the appropriate smoking pellets and ignited. I cut a block of cheese in 4 or 5 smaller blocks. The smoke tube is placed at one end, the cheese at the other. I smoke for 2-3 hours and then seal the cheese in a vacuum sealer or tightly wrapped wax paper in a zip lock.

Let them age for 3-4 weeks and you have gourmet smoked cheese from even the cheapest blocks. This time I did sharp cheddar and pepper jack.

[domer76]

Awesome! So how exactly did you put it in the smoker? Obviously *in* something.... did you spread it out over a flat sheet? Have it in a bowl and stir now and then? The smoker didn't dry it out?

In a pan that has open holes. Williams Sonoma has a lot. Like a veggie pan.

Do the regular dressing recipe and smoke at 180 for 2 hours.

I smoke almonds and walnuts in the same manner. Just use a spice mix first, then smoke, then toast at 300 for 20-30 minutes

[domer76]

Making ice cream tonight.

One batch of vanilla. One batch of maple walnut.

Tomorrow, butterfinger crunch and maybe mint chocolate chip.

[ThatOwlWoman]

Easy. One can do it in their BBQ grill if they wanted.

You cold smoke cheese. Smoke tubes, mine is an Amaze-something, are filled with the appropriate smoking pellets and ignited. I cut a block of cheese in 4 or 5 smaller blocks. The smoke tube is placed at one end, the cheese at the other. I smoke for 2-3 hours and then seal the cheese in a vacuum sealer or tightly wrapped wax paper in a zip lock.

Let them age for 3-4 weeks and you have gourmet smoked cheese from even the cheapest blocks. This time I did sharp cheddar and pepper jack.

That sounds great. Never heard of the smoke tube; will look it up. Thanks!

[ThatOwlWoman]

Making ice cream tonight.

One batch of vanilla. One batch of maple walnut.

Tomorrow, butterfinger crunch and maybe mint chocolate chip.

Where did you say you live again? lol

[Life is Golden]

Where did you say you live again? lol

Boise, Idaho.

[domer76]

Boise, Idaho.

Sperling Comfort Index/Crime Rate

Boise - 7.3/16.3
Orlando - 6.7/44.1
Jacksonville - 7.2/33.9
New Orleans - 6.6/73.8
Houston - 6.7/50.4
Charlotte - 7.5/64.5
Miami - 6.4/48.8
Dallas - 7.1/37.0
Atlanta - 7.6/50.9
Memphis - 7.0/85.7
Little Rock - 7.0/72.1
Raleigh - 7.5/20.3
Montgomery - 7.3/33.9

[Life is Golden]

Sperling Comfort Index/Crime Rate

Boise - 7.3/16.3
Orlando - 6.7/44.1
Jacksonville - 7.2/33.9
New Orleans - 6.6/73.8
Houston - 6.7/50.4
Charlotte - 7.5/64.5
Miami - 6.4/48.8
Dallas - 7.1/37.0
Atlanta - 7.6/50.9
Memphis - 7.0/85.7
Little Rock - 7.0/72.1
Raleigh - 7.5/20.3
Montgomery - 7.3/33.9

Want to do a demographic comparison of some of those places?



I didn't theen so, lucy.

[domer76]

Want to do a demographic comparison of some of those places?



I didn't theen so, lucy.

Be my guest, bitch.

[ThatOwlWoman]

Hey now, let's play nice in here you guys.

[domer76]

Hey now, let's play nice in here you guys.

The tards that are obsessed with me can’t help themselves.

[ThatOwlWoman]

Easy. One can do it in their BBQ grill if they wanted.

You cold smoke cheese. Smoke tubes, mine is an Amaze-something, are filled with the appropriate smoking pellets and ignited. I cut a block of cheese in 4 or 5 smaller blocks. The smoke tube is placed at one end, the cheese at the other. I smoke for 2-3 hours and then seal the cheese in a vacuum sealer or tightly wrapped wax paper in a zip lock.

Let them age for 3-4 weeks and you have gourmet smoked cheese from even the cheapest blocks. This time I did sharp cheddar and pepper jack.

Just wanted to tell you that I put that smoker tube/pellets on my Santa list this year. Since I talked up the deliciousness of having smoked thingies even in the winter, got a feeling that Santa will be generous. ;~)

[Judy Johnstone]

Nathan's hot dogs and Kroger sauerkraut,for our gourmet dinner.

[ThatOwlWoman]

In a pan that has open holes. Williams Sonoma has a lot. Like a veggie pan.

Do the regular dressing recipe and smoke at 180 for 2 hours.

I smoke almonds and walnuts in the same manner. Just use a spice mix first, then smoke, then toast at 300 for 20-30 minutes

Mr. Owl got me the smoker tube for Yule... love it so far. The first time I put out some raw salmon filets, plus a pork tenderloin that I had marinated in teriyaki, garlic, pepper. Then finished them (on separate days) in the oven. Superb! Thanks so much for this recommendation.