Indian mushroom relish was SC - Ham

[Laura C. Minnick]

	Cairistiona wrote:
	My usual indoor smoking technique is one I took from Elizabeth
Cheong (Tiny 
	Delights) which she uses for fish.  Basically get one wok, pile
green tea in 
	the bottom, put a cake rack on top, then the meat or fish and a lid
of some 
	kind.  Put it on the lowest heat possible on the stove, and leave
for an 
	hour.  Don't forget to reseason the wok afterwards because the tea
sticks to 
	it, and you may also need to clean the ceiling if you do this
regularly.

Fascinating! I'd like to do some smoking but a) I live in a small apartment
sans garden or balcony and b) I'm allergic (or 'energetically intolerant'
for those who wish to quibble over medical terms) to cooked or smoked fish.
Can you / have you used this recipe for other items such as salami,
sausages, etc? If not, do you know of anything similar?

Al Vostro e al Servizio del Sogno
Lucretzia

++++++++++++++++++++++++++++++++++++++++++++++++++
Lady Lucrezia-Isabella di Freccia   |  mka Tina Nevin
Thamesreach Shire, The Isles, Drachenwald | London, UK
thorngrove at geocities.com | http://www.geocities.com/~thorngrove  
"There is no doubt that great leaders prefer hard drinkers to good
versifiers" - Aretino, 1536 
++++++++++++++++++++++++++++++++++++++++++++++++++



============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================