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Things I made today
chocdoc
Posts: 461
Rather busy morning. Had a holiday lunch to attend with the gang I work with at the Salvation Army Hospital to Home program at 1:30, then was working at 4, so I was really trying to cram it all in.
DSCN2303 by ChocDoc1, on Flickr
Started with some Indian Candy - salmon smoked using the brine recipe I learned at the knee of Minnie, who was a Cowichan Indian who worked with my grand parents in the guiding business they had in Cowichan Bay on Vancouver Island, and lived with my grand mother after she was widowed. Funny how I don't think of my granny as one person, rather as granny and Minnie - because they were always together.
DSCN2307 by ChocDoc1, on Flickr
While the egg was busy taking care of my smoking I made some caramel corn - this is in partial payment for the wiggle rod and grate lifter made for me by a friends husband. He does lovely metal work, and has made me numerous stainless steel items - mostly for chocolate work. Will work for chocolate!
DSCN2309 by ChocDoc1, on Flickr
Made him a few nut bars as well.
DSCN2312 by ChocDoc1, on Flickr
Smoked this hock as well, brined for 3 days. I see soup in my future!
DSCN2303 by ChocDoc1, on Flickr
Started with some Indian Candy - salmon smoked using the brine recipe I learned at the knee of Minnie, who was a Cowichan Indian who worked with my grand parents in the guiding business they had in Cowichan Bay on Vancouver Island, and lived with my grand mother after she was widowed. Funny how I don't think of my granny as one person, rather as granny and Minnie - because they were always together.
DSCN2307 by ChocDoc1, on Flickr
While the egg was busy taking care of my smoking I made some caramel corn - this is in partial payment for the wiggle rod and grate lifter made for me by a friends husband. He does lovely metal work, and has made me numerous stainless steel items - mostly for chocolate work. Will work for chocolate!
DSCN2309 by ChocDoc1, on Flickr
Made him a few nut bars as well.
DSCN2312 by ChocDoc1, on Flickr
Smoked this hock as well, brined for 3 days. I see soup in my future!
Comments
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BUSY,BUSY! It ALL looks AWESOME!
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I was kind of thinking it was a Hoss like morning!
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Kerry, nice looking cooks there. I tried hot smoked salmon for the first time recently with a soy based brine recipe from a friend, came out real nice. Kind of like it better than the cold smoked lox type. Would love to try Minnie's recipe as well, can we swap? btw, I'm still waiting for the partial payment for the wiggle rod I made you at NiEGGara II :P :silly:
Garycanuckland -
Recipe on it's way. Let me know when you are around Burlington - I'll have wiggle rod 'pay' waiting!
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Minnie, your grandparents as guides, the steel working friend...another rich chapter brought out of a simple food photo...
You have some novels waiting to be set pen to paper, Kerry!
Sure enjoy your time travels. Thanks, Kari -
Everything looks great.
I bet that hock is going to make some fine soup.
Merry Christmas
Shane -
chocdoc, indeed you have been busy. Everything looks delicious! I'd work for chocolate anytime.
Would you be kind enough to share Minnie's smoked salmon brine recipe and technique? One of my favorite salmon places is the Salmon House on the Hill in West Vancouver. They use green alderwood for smoke. -
Thanks Kerry. Emailed you my friend's recipe, would love to hear your feedback.
Garycanuckland -
It's a very basic brine - nothing fancy - but I suspect there wasn't a whole lot of fancy stuff available on Vancouver Island in the early part of the century when Minnie was smoking a lot of fish. But it sure makes a tasty fish.
So it's
4 cups water, 1 kg
½ cup coarse non iodized salt, 120 grams (I use kosher)
½ cup brown sugar, 100 grams
⅓ cup molasses, 120 grams
Brine for 10 hours, smoke with three pans of hickory.
Egg - Smoke at 225º F dome until internal temp 140 F - couple of hours. Took 1.5 hours Decemer 2010. Used large apple chunks. -
Thanks Gary - got it. I'll give it a try.
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