Kim Apr 11 2010, 9:57 PM

Do you harvest them yourself?

teaisfun Apr 13 2010, 10:58 AM

I wish I did. We bought them from the mushroom guy at the Downtown Farmers Market. When I lived in Montana we would go out after the fires and pick a bunch of them. I would love to go out and pick some here.

Kim Feb 12 2010, 12:34 PM

Love smoked trout, and you’ve made me hungry for it twice this week. What’s your source? Do you catch it and smoke it yourself?

teaisfun Feb 12 2010, 2:23 PM

I wish I had caught them. All the trout I catch are on catch and release rivers. Anyway, store bought trout (Costco has good deals on farmed trout) that I smoke in the backyard. So good! I also smoked some jalapenos (then pickled them), whole chicken and chicken wings for SB Sunday. I have bacon curing right now that goes on the smoker this weekend with some more trout, pork chops and turkey breasts. Is it Saturday yet? I can’t wait.

Kim Aug 13 2009, 10:41 AM

Was it an all-day thing? Did you use a recipe that’s linked? So curious!

Kim Jul 28 2009, 8:09 AM

Oh that sounds good. On Portland Food and Drink, Food Dude posted a cucumber-mint-lemonade (that can be made into a martini too). I’ll bet your mint would be good in that!

teaisfun Jul 28 2009, 8:40 AM

i bet it would. i think i will have to put that on the menu for tomorrows dinner.

Kim Jun 25 2009, 5:00 PM

How does one make homemade lapsang souchong worcestire sauce? This sounds like a dinner I’d like to have tonight, especially because my vegetarian daughter is away!

teaisfun Jun 26 2009, 7:13 PM

Did you get the Saveur 100 edition? If you did and still have it, there is a really delicious worcestershire sauce recipe in it (if not, just google it and it will pop up). I took it a step further and added a 1/2 cup of dried lapsang souchong black tea to the mixture (although next time I would add 1 cup). I also did another batch with mixed dried mushrooms. They both turned out deliciously well. It is super easy to make and it take about three weeks to marinade. I think I am going to start experimenting further and maybe cook it down after it marinades to see if I can make a thicker version (like A-1 thick). Have a great night!