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--- open_sauces:arrival_and_descent [2013-12-06 15:46] – maja
+++ open_sauces:arrival_and_descent [2020-06-05 08:18] (current) – old revision restored (2013-12-12 13:16) nik
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 ==== Smoked potato skins ====
-A wonderful way to reduce waste from peeling (organic) potatoes for a wintery mash. Instead of throwing away potato peels, they can be turned into a delicious apetiser.
+//The first amuse-bouche at Smoke & Vapour playfully questions the boundaries between food and waste, celebrating the culture of cooking with leftovers. In this course, organic potato peel is fried and smoked as an alternative to crisps.//
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   * 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.
+//Pairing smoke and egg yolk produces an intense //umami// experience, complemented by the crunch of the tea-stained shell and smoothness of the mayonnaise.//
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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.
+//This recipe was composed through a series of incremental tryouts and accidental discoveries. The pairing of peppers and popping sugar is most surprising, while apple wood and sun-dried tomatoes combine to make an almost meaty depth and 'savouriness'.//
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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 guests we wanted to create an atmosphere of warmth and comfort, which baking (cakes especially) can bring about. A nut bread recipe from an old Women's Weekly magazine brought back memories of Sunday afternoons in late autumn, and we trusted it would convey some of these 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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 ==== Sparkling water with smoked ice cubes ====
-Smoked ice surprises most palates. It doesn't smell smoked, but as it melts it releases the subtle smoky aroma that is only recognised as it reaches the back of the tongue.
+//We liked the taste of smoked water, so the 'logical' next step was to try to freeze it. The ice doesn't smell smoked, but as it melts it releases the subtle smoky aroma which is only recognised as it reaches the back of the tongue.//
   * 1 litre sparkling water (or use a soda maker to carbonate plain water)
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 ==== Smoky mate ====
-A south American infusion to awaken bodies and minds, accentuated with smoke and agave syrup originating on the same continent.
+//The taste of mate is slightly smoky, as the leaves of yerba mate are smoke-dried. As it is a potent stimulant (for some it works better than coffee), we served mate as an aperitif accentuated with smoked wood and agave syrup originating from the same continent.//
   * 1/2 litre boiling water
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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]]