Sunday, May 18, 2008

I'm smoking everything in sight today

Updates once its done, but I'm currently smoking some Fauchon Peach Vinegar, Maple Syrup, Light Brown Sugar and Cabana Cachaca as well as some Chinese 5 Spice pork chops for dinner. I have no idea what I'm going to get, or how succesful any of this will be, but half the fun is in trying right?

On a different note, I'm bacon obsessed. Really. The best bacon in Portland Oregon is the praline bacon served at the Screeen Door on East Burnside. I want to use my bacon bourbon in a cocktail that is an homage to the praline bacon at Screen Door. My thoughts are to either use a smoked brown sugar simple syrup infused with pecans, or to smoke maple syrup and infuse pecans. I think that the restaurant uses brown sugar, but sometimes flavors don't quite move as easily from food to cocktails. Anyway, the idea behind the brown sugar and maple syrup being smoked is obvious.

As for the peach vinegar, I thought it might make an interesting component for a drink. I have not spent any more time developing that idea.

As for the cachaca, orginally I just wanted to do a smoked rum and coke. But then I realized that I prefer Mexican coke, with cane sugar, so I thought cachaca would be an interesting addition, and the smoke might add an interesting note. I hope I don't evaporate it all ( a real possibility I think).


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When itDiablo III Gold comes to mango apple cider vinegar, I was thinking it may help to make a fascinating part to get a ingest. I never expendedBillig Diablo 3 Gold much more occasion creating that notion. said...

smoked about 2 cups of light brown sugar, the smoking took all the moisture out of the sugar and it caked up. I ended up taking the smoked sugar and doing a 2-1 simple syrup. Its currently getting a pecan infusion and I'll strain that off tomorrow. I'm looking at this as an ingredient for my homage to the Screen Door's Praline Bacon.