We did not do anything beyond creating the pistachio smoke today. It immediately prompted further thoughts to pursue. The charred whole pistachios produced a dark roasted pistachio flavor which, while not aesthetically beautiful, makes up for it tenfold in taste. We will pursue several infusions with this element. Also, we will begin pulverizing the nuts before smoke generation to increase the surface area of burnable material as well as the speed at which smoke may be produced. While we will end up smoking pistachios with pistachios, I believe pistachio smoked fish and vegetables will also be amazing. I then return to the dish I started with which has now taken shape. Both the fish and the nuts will be smoked with pistachio. In this case, red snapper. We may then pair the smoked snapper with tender smoked pistachios and serve it with the celery-celery root puree and batons of celery.
As an aside foie gras and monkfish liver would not be too bad pistachio smoked. Since we have explored this nut which others should we crack next?