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--- open_sauces:smoke_vapour_recipes [2013-12-06 09:45] – [Nutty crackers and steamed orange syrup] alkan
+++ open_sauces:smoke_vapour_recipes [2013-12-06 15:59] – [Paan leaves] maja
@@ Line 109: / Line 109: @@
   * 1 litre sparkling water (or use a soda maker to carbonate plain water)
   * 1 litre still water
-  * Cherry wood chips
+  * cherry wood chips
-Pour the sparkling or filtered tap water into a bottle. Insert the tube from the smoking gun into the bottle (try to seal it completely so not much smoke goes out). Smoke the water with cherry wood chips for about a minute. Close the water bottle with an airtight lid. Shake well, several times over the next 30 minutes. Pour the water into ice cube moulds and freeze overnight. The smoky taste is quite light and only becomes apparent as the ice cubes start melting.
+Pour the sparkling or filtered tap water into a bottle. Insert the tube of the smoking gun into the bottle (try to seal it completely so not much smoke goes out). Smoke the water with cherry wood chips for about a minute. Close the water bottle with an airtight lid. Shake well, several times over the next 30 minutes. Pour the water into ice cube moulds and freeze overnight. The smoky taste is quite light and only becomes apparent as the ice cubes start melting.
-==== Smoky Mate ====
+==== Smoky mate ====
-  * 1/2 l boiling water
+  * 1/2 litre boiling water
-  * 2 teaspoons yerba mate (cold smoke dried)
+  * 2 teaspoons yerba mate (cold, smoke-dried)
   * splash of lemon (to taste)
   * a few slices of ginger (to taste)
-  * agave syrup (we used one smoked over volcanic rocks in Oaxaca)
+  * agave syrup (we used some that was smoked over volcanic rocks in Oaxaca)
   * 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 down a to about 50C 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 //(Talk to Kate Rich about their DIY sparkler next time!)//
 ===== Solitary immersion =====
-//After half an hour of chatting and tasting, the head chef welcomes the guests and invites them to savour the evening and allow the hosts to take them through four 'movements'. One by one the guests are lead by the waiters into the solitary space. When seated, they receive a herbal water palate cleanser and are left to enjoy the dim lighting and incense smoke. Once everyone has taken their place, the lights go out, so that there are only twelve candles left. The guests receive a small warm round pebble in their hands and are encouraged to close their eyes. After a minute or two, three large cobble stones are brought to the room in rugged metal containers. Boiling water infused with essential oils is poured over the hot stones, filling the air with fragrant vapour and gentle sound of bubbling and hissing. The guests are left alone to sink deeper into the meditative atmosphere. After a few minutes, the first dish is served. Three rice cubes spiced with plant matter from the forest and the sea, Soft textures and tastes are punctuated with a salty zest of lemony raw samphire, all washed down with the fresh shadow grown gyokuro tea stalks. Next a warm broth is placed into the guests' hands. The hint of smoked mussels and beer lingers in clear warm water served in freshly baked bowls. All the while the sounds of water turning into steam emanate from tiny speakers spread on the ground and from a hurdy-gurdy plucked live somewhere far away...//
+//After half an hour of chatting and tasting, the head chef welcomes the guests and invites them to savour the evening and allow the hosts to guide them through the four 'movements'. One by one the guests are led by the waiters into the solitary space. When seated, they receive a herbal water palate cleanser and are left to enjoy the dim lighting and incense smoke. Once everyone has taken their places, the lights go out; the solitary space is dimly illuminated with twelve candles. The guests receive a small warm round pebble in their hands and are encouraged to close their eyes. After a few minutes, three large cobblestones are brought into the room in rugged metal containers. Boiling water infused with essential oils is poured over the hot stones, filling the air with fragrant vapour and the gentle sound of bubbling and hissing. The guests are left alone to sink deeper into the meditative atmosphere. After a few minutes, the first dish is served. Three rice cubes spiced with plant matter from the forest and the sea, Soft textures and tastes are punctuated with a salty zest of lemony raw samphire, all washed down with the fresh shadow grown gyokuro tea stalks. Next a warm broth is placed into the guests' hands. The hint of smoked mussels and beer lingers in clear warm water served in freshly baked bowls. All the while the sounds of water turning into steam emanate from tiny speakers spread on the ground and from a hurdy-gurdy plucked live somewhere far away...//
 <html><a href="http://www.flickr.com/photos/foam/11192847204/" title="131122-193655 by _foam, on Flickr"><img src="https://farm4.staticflickr.com/3732/11192847204_db92e488ae_n.jpg" width="320" height="213" alt="131122-193655"></a></html>
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+  * [[smoke_vapour | Home page]]
-[[smoke_vapour]], [[smoke_vapour_menu]], [[smoke_vapour_inspirations]]
+  * [[smoke_vapour_menu | Smoke & Vapour menu]]
+  * [[smoke_vapour_recipes|Recipe collection]]
+  * [[smoke_vapour_notes| Work in progress]]
+  * [[smoke_vapour_inspirations| Inspired by...]]
+  * [[smoke_vapour_sound|Sound and technical setup]]