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--- open_sauces:arrival_and_descent [2013-12-09 11:40] – [Smoked potato skins] alkan
+++ open_sauces:arrival_and_descent [2013-12-12 09:56] – [Smoked quail eggs with herbal mayonnaise] maja
@@ Line 5: / Line 5: @@
 ==== Smoked potato skins ====
-A wonderful way to reduce waste of peeling (organic) potatoes for a wintery mash. Instead of throwing away potato peels, they can be turned into a delicious appetiser.
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+The first amuse-bouche at Smoke & Vapour playfully questions the edge between food and waste, celebrating the culture of cooking with leftovers. In this course, organic potato peel is fried and smoked to become an alternative to crisps.
   * 2 white potatoes
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   * smoking chips (oak and maple)
-Peel potatoes into long strips with a potato peeler, then let them lie on a paper towel for a few minutes to absorb moisture. Smoke the strips in the stove smoker for a maximum of 10 minutes. Alternatively, use the smoking gun for 3 minutes. Lay them on the paper towel again. Heat frying oil in a deep fryer or frying pan. Fry the strips a few at a time till crisp and golden brown. Place them back onto the paper towel and sprinkle with salt. If you don't want to serve them right a way, wait till the peel cools and set aside in an airtight container until needed, but no longer than a few days.
+Peel potatoes into long strips with a potato peeler, then let them lie on a paper towel for a few minutes to absorb moisture. Smoke the peel in the stove smoker for a maximum of 10 minutes. Alternatively, use the smoking gun for 3 minutes. Lay them on the paper towel again. Heat frying oil in a deep fryer or frying pan. Fry the peels a few at a time till crisp and golden brown. Place them back onto the paper towel and sprinkle with salt. If you don't want to serve them right a way, wait till the peel cools and set aside in an airtight container until needed, but no longer than a few days.
 ==== Smoked quail eggs with herbal mayonnaise ====
-Another waste reducing recipe: eating eggs with shell. It isn't just surprisingly tasty and crunchy, but the shells contain a good amount of digestible calcium, excellent for bone density in cold wintery months.
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+Pairing smoke and egg-yolk produces an intense umami experience, complemented by the crunch of the tea-stained shell and smoothness of the mayonnaise.
   * 18 quail eggs
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   * mesquite wood chips
-Wet the mate with cold water, strain. Add ginger and pour boiling water over the herbs. Infuse for 5–6 minutes. When it cools to about 50°C add agave syrup and lemon to taste. Smoke the tea with mesquite chips using the smoking gun and reserve in the fridge. You can sparkle the tea if so desired //(Talk to Kate Rich about their DIY sparkler next time!)//
+Wet the mate with cold water, strain. Add ginger and pour boiling water over the herbs. Infuse for 5–6 minutes. When it cools to about 50°C add agave syrup and lemon to taste. Smoke the tea with mesquite chips using the smoking gun and reserve in the fridge. You can sparkle the tea if so desired.
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 Next: [[Solitary Immersion]]