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--- open_sauces:arrival_and_descent [2013-12-09 11:40] – [Smoked potato skins] alkan
+++ open_sauces:arrival_and_descent [2020-06-04 23:30] – old revision restored (2013-12-12 10:10) 114.119.160.32
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 ==== 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 apetiser.
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-<html><a href="http://www.flickr.com/photos/foam/11192934556/" title="131122-191741 by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5482/11192934556_69bbe8a45e_n.jpg" width="320" height="213" alt="131122-191741"></a></html>
+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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 ==== Peppers in granular dust ====
-With this recipe, even vegetable-phobic children will lick their fingers. The sweetness of the pepper combined with hearty smoke and crunch of the nuts pair well with the popping sugar. A dish that made everyone smile.
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+This recipe was composed through a series of incremental try-outs and accidental discoveries. The pairing of peppers and popping sugar was most surprising of all, while apple wood and sun dried tomatoes combine to create an almost meaty depth and 'savouriness'.
 //Dukkah dust//
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 ==== Nutty crackers and steamed orange syrup ====
-A taste of tradition and comfort: home cooked crackers and the old-time favourite combination of carrot and orange.
+To welcome the guests we wanted to create an atmosphere of warmth and comfort, that baking (cakes) can bring about. A nut bread recipe from a Women's Weekly brought back memories of Sunday afternoons in late autumn and we trusted it would pass some of those memories to our guests. It is served with a carrot-orange syrup, a traditional flavour pairing that needs no molecular analysis to be confirmed...
 //Steamed carrot and orange syrup//
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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]]