We’ve had a tough week here on the coast of Maine with a lot of damage caused by high winds and tides. But your essay about cold smoked trout today is a beautiful and timely escape. Thank you Will and Truffle (your self-appointed helper).
I too adore the cold, winter months, the smell of a (bon)fire, cooking and eating smoked trout, although I’ve never smoked one, but I will endeavour to do so in the future, hate wearing anything cumbersome outside, (even in the snow), and will definitely commit to making bread more often, now I’ve read your lovely piece today.
I've held a particular affinity for smoking foods - especially cold smoking - since my culinary school days. Cold smoked fish intrigued me...the process and the flavor. After reading your piece, I'm wondering how cold smoking might be applied in the plant-based kitchen... Hot smoking works well with protein-rich plant-based foods like tofu, tempeh, and vegan cheeses. But cold smoking...hmm???
That's tremendous...and it sounds like a lot of fun! One of the trends in the plant-based world is using thinly sliced carrots as a replacement for smoked salmon. I've always disliked the offerings I've tried...but perhaps there's something there to work with... Also, working off Wil Reidie's idea with beetroot - something thinly sliced and cold-smoked?
Beetroot was the first thing I thought of yes, and I’ve had carrot in various guises before as plant based. I’ll see if I can come up with something...
I'm not sure if this is where you'd like questions asked, but...
Do you make your own sausage? I ask because I have a couple of hogs ready for the slaughter and am considering making my own sausage rather than having the butcher do it so that I can control all of the ingredients. Would love a proper push in the right direction if so.
We’ve had a tough week here on the coast of Maine with a lot of damage caused by high winds and tides. But your essay about cold smoked trout today is a beautiful and timely escape. Thank you Will and Truffle (your self-appointed helper).
I hope that all is well with you there. Better weather will surely be with us all soon.
As always, your meticulous technique vies for attention with your stunning prose.
We've missed you, as well.
Thank you for your very kind words.
The sensory images in this stunning piece transported me to your world. Well done.
Hear hear!
Thank you.
Happy that my words worked for you. Thank you for reading.
I love it when what I write makes a connection. Thank you for your support.
What a pleasure. ‘It is best when smoking, that things are left well alone’: amen
Like most things in the kitchen, it’s best not to fiddle too much.
I’ve loved reading this Will, thank you!
I too adore the cold, winter months, the smell of a (bon)fire, cooking and eating smoked trout, although I’ve never smoked one, but I will endeavour to do so in the future, hate wearing anything cumbersome outside, (even in the snow), and will definitely commit to making bread more often, now I’ve read your lovely piece today.
Thank you again Will!
With kindest regards
Susan
You are very very welcome.
Such beautiful prose, always a joy to read, thank you!
Thank you Maria.
Lovely as always, despite my not able to eat fish I enjoyed its journey Will.
I shall endeavour to write a story about smoking root vegetables for you.
I have a small smoker that I have neglected to use for some time now - thank you for the inspo!
Do let me know what you smoke please...
I've held a particular affinity for smoking foods - especially cold smoking - since my culinary school days. Cold smoked fish intrigued me...the process and the flavor. After reading your piece, I'm wondering how cold smoking might be applied in the plant-based kitchen... Hot smoking works well with protein-rich plant-based foods like tofu, tempeh, and vegan cheeses. But cold smoking...hmm???
Yes I agree. I’ll play around and share the results.
That's tremendous...and it sounds like a lot of fun! One of the trends in the plant-based world is using thinly sliced carrots as a replacement for smoked salmon. I've always disliked the offerings I've tried...but perhaps there's something there to work with... Also, working off Wil Reidie's idea with beetroot - something thinly sliced and cold-smoked?
Beetroot was the first thing I thought of yes, and I’ve had carrot in various guises before as plant based. I’ll see if I can come up with something...
I'm not sure if this is where you'd like questions asked, but...
Do you make your own sausage? I ask because I have a couple of hogs ready for the slaughter and am considering making my own sausage rather than having the butcher do it so that I can control all of the ingredients. Would love a proper push in the right direction if so.
Hello, excellent. Let me come back to you sometime tomorrow.
Your writing is lovely and evocative. Many thanks to you, Will, for sharing your journeys. Delightful as always to see Truffle.
Kind words. Thank you.
Beautifully written, a feast for the imagination! I am now considering upcycling our Christmas tree. 😆
A very fine idea.
Delicious!!
Now that I like