We work to maximize every action in the kitchen. Usually we fire up the smoker with a specific ingredient in mind. Then we look around and see what else is available. We smoke foods we haven't smoked before. We smoke staples we know we like to use to add a smoky flavor to recipes. We fill up the smoker and take advantage of the time and space. Then we tinker with the results.
Yesterday we smoked: wakame, nutmeg, radish kimchi, soy sauce and Korean rice cakes. The nutmeg and wakame were new to our smoking repertoire. The smoked rice cakes were something we had explored before and wanted to revisit. Smoked soy sauce is an incredible ingredient that we have been promoting for years. And the smoked kimchi is for our class today. What is most exciting is being able to share these ideas and ingredients with other enthusiasts and seeing where they take them.
January 20, 2005