-=> On 04-08-21  16:06,  Jim Weller <=-
 -=> spoke to Dale Shipp about Smoker <=-

 JW> My stepson Ray and I used to cold smoke fish a lot, back when he
 JW> lived here and we both went fishing often.

 JW> And back home when I was a kid some of my neighbours had smoke
 JW> houses to cold smoke hams, bacon slabs and even whole sides of pork,
 JW> maybe four or more at a time.

On one of our coach tours some years back, we stopped at an "Old country
store", I believe in New Hampshire or Vermont.  They sold a lot of
smoked good that were done on site.  The heat/smoke source was probably
20 meters from the food to be smoked, with a tube channeling the smoke
uphill from the former to the later.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lamb Curry Chez Kracht
 Categories: Echo picnic, Main, Curry, Lamb, Crockpot
      Yield: 8 servings
 
      2 lb Lamb, in 3/4" pieces
           **We Used Beef
           **Also 1 tb ground cardamon
      3 tb Cumin
    1/2 tb Cloves
      1 tb Coriander powder
      4    Cloves garlic, minced fine
      2 tb Ginger
           **OR 1 tb ginger paste
      1 ts Cinnamon
      1 tb Celery salt
           **used ground fenngreek
           -water
      2 tb Tomato paste (if available)
           **Used 1/2 c tomato sauce
      2 lg Onions
      2 tb Butter or neutral oil
      2 tb Paprika or tt
      1 ts Hot chile powder or tt
           ** HOT Indian chili pepper
           **1/2 teaspoon chili pepper
      1 tb Cumin or tt
           -s, p
 
  All measurements are approximate and to taste
  
  Combine lamb and next 7 ingredients. Marinate overnight.
  
  (USED 5 quart Crockpot)
  Simmered 3 hours, added wilted onions, cooked another 2 hours
  
  NEXT TIME DO ON TOP OF STOVE - Probably
  
  Add water to moisten and bring to the boil. Reduce
  heat and simmer until meat is almost tender, maybe
  1 1/2 hr. Add tomato paste and taste for seasoning.
  Add celery salt as needed. Remember, though, that
  the celery salt is a substitute for the unavailable
  fenugreek powder.
  
  I couldn't find any fenugreek, so I
  used celery salt, which lends a similar flavor but tends
  to make things a bit salty. You mix it all up until it
  smells right. Fridgerate it overnight. I would have added
  a tablespoon of cardamom powder if I had found it.
  
  Chop onions and saute in butter; when wilted, add
  to the stew. Add paprika and hot chile powder to
  taste. Kick it up with more cumin, salt, and pepper.
  if needed. Remove cover and continue cooking until
  sauce is of the desired consistency or until people
  start to fuss about lunch, which is about 15 min
  sooner.
  
  Source: Kracht family restaurant, cook: moi, date: 03 Aug 08
  
  From: Michael Loo                     Date: 08-07-08
  Cooking
 
MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:28:36, 09 Apr 2021
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