- by
exposing it to
smoke from
burning or
smoldering material, most
often wood. Meat, fish, and
lapsang souchong tea are
often smoked. In Europe, alder...
-
Smoked salmon is a
preparation of salmon,
typically a
fillet that has been
cured and hot or cold
smoked. Due to its
moderately high price,
smoked salmon...
- "
Smoke!
Smoke!
Smoke! (That Cigarette)" is a
Western swing novelty song
written by
Merle Travis and Tex Williams, for
Williams and his
talking blues style...
-
barbecue is more
about the sauce,
often used with
smoked pork, lamb, chicken, beef and turkey. Beef ribs,
smoked sausage,
brisket are the
prevalent meats in...
- rygeost, and
smoked Cheddar.
Smoked Austrian cheese Smoked Lincolnshire Poacher Cheese Smoked Gruyère
cheese Smoked cheese in the
Netherlands Smoked Polish...
-
Smoked fish is fish that has been
cured by smoking.
Foods have been
smoked by
humans throughout history.
Originally this was done as a preservative. In...
- surface. A
variation on this
scheme is the use of
smoked paper in
early seismographs. The
effect of
smoked gl**** can be
incorporated into gl**** manufacture...
-
Smoked beer (German: Rauchbier) is a type of beer with a
distinctive smoke flavour imparted by
using malted barley dried over an open flame.
Drying malt...
- Montreal-style
smoked meat,
Montreal smoked meat or
simply smoked meat in
Quebec (French:
viande fumée or even bœuf mariné:
Literally “marinated beef”)...
-
ingredients and
smoked method of preparation.
Another possible explanation is that the
texture and
flavor is
halfway between smoked sausage and a regular...
