[Sca-cooks] Smoked Meats in Northern Europe
Sandragood at aol.com
Sat Oct 7 12:58:36 PDT 2006
In a message dated 10/7/2006 12:44:35 P.M. Central Daylight Time,
countgunthar at hotmail.com writes:
As for pecan, did you know you can just use soaked pecan shells for
smoking and it comes out wonderful?
Again not having my books in front of me...
There is an Arabic recipe in Medieval Arab Cookery for a smoked flatbread
that is smoked over burning nut shells. I can't recall exactly what nut was
used at the moment. I also want to say that you placed a drop of oil in the
shell, I'll have to go back and look.
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