my ideal fuel mix would include oak and chestnut and birch as charcoal in separate bags
oak and fruitwoods as sticks
ash and or dry birch as accelerant as required, feather sticks are us
conifer cooking is nice but not to most folks tastes so i will reserve that for a few choice dishes
(this might well be illegal and immoral in 2021 but arctic hare hot smoked/toasted for a few hours on green scots pine is delightful, a bit retsina, but ace)
not on this menu
ps conifer hot smoked meat keeps rather well as "fresh" pack rations
Ever been to Finland, up north? They use actual pine tar as an ingredient. Seals the bottoms of boats, vulcanises rubber, kills pathogens, goes great on ice cream. *That* is a bit retsina.
nah not been there, pine tar or sprinkles and flake? all three would be surprising, other pine type themed stuff yep both by the native cooks from the north to the med or cos that was the fuel i had
thinking of pine and pud there is a "special" one that gets tapped for sap on the adriatic, that is pretty good on ice cream
no idea what species it is(victoriancoloniala matureii perhaps) in the local park that has ace proto amber as in boiled sweets with a delicate but rather antiseptic theme, that one has potential
when cooking for a crowd less "unusual" is a good core theme
the swedish liquorice combos are rather good
a northern bambi might be a fun dish and would suit pine or birch and strange dark sauces
Nick
Joined: 02 Nov 2004 Posts: 34498 Location: Hereford
Posted: Sun Apr 04, 21 5:02 pm Post subject:
Tar. Not flakes or essence or eau de.
Tar. Thick, black, sticky liquid. Like you put on boat and roofs.
They dribble it over stuff. Madness. (It’s *delicious*)
You can buy sprinkles and flakes and powder, too.
Nick
Joined: 02 Nov 2004 Posts: 34498 Location: Hereford
ta
View Latest Posts