| Author |
Message |
    
davidbuckley
Citizen
Username: Davidbuckley
Post Number: 554
Registered: 5-2001
| | Posted on Tuesday, April 25, 2006 - 11:03 am: | 
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Anyone know where to buy this around here?
A friend made mashed sweet potatos with a little bit in it and it was SOOOO good.
Many thanks, cook well and be well, all.
David |
dave23
Citizen
Username: Dave23
Post Number: 1684
Registered: 5-2001
| | Posted on Tuesday, April 25, 2006 - 11:13 am: |
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I think I saw it in Crane's, on a low shelf right in front of the sandwich counter. |
summerbabe
Citizen
Username: Summerbabe
Post Number: 71
Registered: 7-2005
| | Posted on Tuesday, April 25, 2006 - 11:21 am: |
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I, too, spied it on the lower shelf under the delicious homemade potato chips at Crane's as well. They also carry it in the spice section at Whole Foods.
I've been obsessed with smoked paprika for about three years now and am convinced it is the key ingredient in both my paella and my devilled eggs. There's just something about that smokey flavor that gives everything more depth. |
Alleygater
Citizen
Username: Alleygater
Post Number: 1780
Registered: 10-2004
| | Posted on Tuesday, April 25, 2006 - 1:52 pm: |
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This is not local but... We got a huge variety of smoked herbs and spices at the spice shop in the Reading Terminal Market. Spice Terminal - Phone (215) 592-8555 open Monday - Saturday 8:30am - 5:30pm. We got smoked paprika, smoked chile powder, smoked pepper, smoked salt and they have many more smoked products to choose from. If you are ever there, keep your eyes out.
Now does anyone know where to get roasted dried garlic around here? |
gretchen
Citizen
Username: Gretchen
Post Number: 208
Registered: 8-2001
| | Posted on Tuesday, April 25, 2006 - 3:57 pm: |
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I order my spices from Penzeys. Check it out online at www.penzeys.com |
Lou
Citizen
Username: Flf
Post Number: 127
Registered: 8-2005
| | Posted on Wednesday, April 26, 2006 - 12:22 pm: |
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What is the advantage of smoked spices? (Specially smoked salt and smoked pepper).
And how do they smoke it? Do you know if it's actually smoked-smoked or is it just an artificial flavor added so it tastes of what the public associates with "smoked taste"? |
Alleygater
Citizen
Username: Alleygater
Post Number: 1787
Registered: 10-2004
| | Posted on Thursday, April 27, 2006 - 2:45 pm: |
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If you like the flavor of smokey stuff then you like it. If you don't you don't.
I have no idea how one makes artificial smoke. I know (from watching Good Eats on the Food Network) how to make real liquid smoke. |
davidbuckley
Citizen
Username: Davidbuckley
Post Number: 564
Registered: 5-2001
| | Posted on Thursday, April 27, 2006 - 4:43 pm: |
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I like it, generally.
Alley, how do you do it?
Many thanks and smoke well, all (just not tobacky...;-D)
David |
kmk
Supporter
Username: Kmk
Post Number: 1204
Registered: 5-2001
| | Posted on Thursday, April 27, 2006 - 6:19 pm: |
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I bought some today (along with my croissants) and I can't wait to whip up something with it! |
Alleygater
Citizen
Username: Alleygater
Post Number: 1792
Registered: 10-2004
| | Posted on Friday, April 28, 2006 - 2:12 pm: |
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David,
It was in this episode of Good Eats (I believe) Good Eats
Episode EA0901 Urban Preservation II: The Jerky
AIR TIME:
May 02, 2006 7:00 PM ET/PT
But the basic gist of it was, he made a fire with some wood. Covered the fire with a metal bundnt cake pan. The hot smoke hit the top of the cool metal pan which condensed into a liquid. The liquid rolled down the sides of the pan into another pan he had placed below it. I know that this explanation isn't easy to follow but if you ever see the show Good Eats, the host Alton always shows you how to do things with everyday objects you have in your house. Which is why his technique uses an upside down bundt cake pan and other pans and is hard to explain in words. Watch the show and I'm sure it will be much easier to understand. Alternately you can just buy liquid smoke. It's the same thing. |
davidbuckley
Citizen
Username: Davidbuckley
Post Number: 568
Registered: 5-2001
| | Posted on Friday, April 28, 2006 - 5:17 pm: |
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Gracias, Alley
Eat well, all and thank God (and Steve) for Cranes...anything that keeps me out of Whole Stain is A-OK in my book...! |
Scott
Citizen
Username: Selnychef
Post Number: 81
Registered: 10-2002
| | Posted on Wednesday, May 3, 2006 - 9:25 pm: |
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Roasted Cod with Smoked Paprika and Basil Cream Sauce |
Lou
Citizen
Username: Flf
Post Number: 147
Registered: 8-2005
| | Posted on Monday, May 8, 2006 - 12:51 pm: |
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Thanks for the explanation guys. I am curious about the smoked paprika and would love to try it.
Scott - that sounds delicious. Is that using fresh cod or salted? |
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