Perceptions - was, Re: [Sca-cooks] Tonight on the FoodNetwork- Biblical Foods

[Carper, Rachel]

My late uncle was a commercial fisherman up in Washington state and he'd
keep a piece of hard smoked salmon in his glove box. Man that stuff was
good. He got it from the Indian Reservation and I have never found  hard
smoked salmon anywhere. Do  you hard or soft smoke yours? 

And where are you located? 

Elewyiss

-----Original Message-----
From: sca-cooks-bounces at ansteorra.org
[mailto:sca-cooks-bounces at ansteorra.org] On Behalf Of Susan Fox-Davis
Sent: Wednesday, March 31, 2004 9:00 PM
To: Cooks within the SCA
Subject: Re: Perceptions - was, Re: [Sca-cooks] Tonight on the
FoodNetwork- Biblical Foods


That was truly AWESOME smoked salmon though.  Nobody could escape the
knowledge that it was personally smoked by YOU and Da Boyz which of
course made it extra good.  I made Jared wait in pain and distress in
order to be able to get some of the smoked salmon before taking him to
the hospital that morning with the injured knees.

He's home by the way.  Maybe we should smoke some more salmon.

Selene

On 3/31/04 3:10 PM, "aeduin" <aeduin at verizon.net> wrote:

> At the recent Black Oak Lodge in Caid, we served smoked salmon at 
> breakfast and grilled salmon with an apple mustard glaze for dinner.  
> Both went over very well and in total over 55 pounds of salmon was 
> eaten by 110 or so people in addition to all the other food.
> 
> aeduin
>

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