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

[aeduin]

This was soft smoked with oak.

I'm in Darachshire in Caid, mundanely Thousand Oaks, CA

At 05:59 PM 3/31/2004, you wrote:

>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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