Cookaholics Bulletin Board

A mouth full of marbles?

My husband created the SONOMA Smoked Olive Oil, it's not made with liquid smoke. It's naturally wood-smoked EVOO. The process is very unique with a patent pending. It allows us to naturally smoke our CALIFORNIA oils without exposure to heat, air or light - thus preserving the quality & integrity of our gold medal oils. The awards, major Chef endorsements & magazine write-ups sum it up better than I can. Chef Tyler Florence from THE FOOD NETWORK calls it "genius". Many endorsements have yet to be posted on our site like Chef Ming Tsai or Chef Hugh Acheson or HEALTH magazine, who calls it "the new pantry essential". Sorry to sound like an informercial, but we're a proud mom & pop company; http://www.thesmokedolive.com ..... and I love the stuff!!

Sonoma,
Thanks for the info. I can't wait to try it!

Sonoma, no reason to apologize providing a great product! My comment was mostly humorous, though the technology for capturing wood smoke in a liquid could be applied to an oil, I suppose. I am NOT saying you are doing this. And I am very glad to hear you are proud of your product and happy to rise to its defense. Whatever technology you are using to provide the smoky note to your olive oil, I'm all for it. I'm not where I can try it now, but when the opportunity avails itself, I promise I will happily give your product a try. I am all for folks that are dedicated to not just making money, but doing by providing excellence in the process. My hat is off to you.

And speaking of smoking the unusual, I will try smoking raw eggs, something they are doing down in New Zealand. Apparently cold smoking eggs for a fairly long time provides an interesting flavor note when you get around to using them. My next cold smoke bacon session will see a half dozen raw eggs in their shell added to the smoker.

Steve,
I have been buying cold smoked garlic here in the winter for the past couple years and it is fantastic. You might want to put that on your list!

Mary

Now that you mention it, when I smoked a pork belly for a brother-in-law's one day visit, I put four heads of garlic on the smoker. Since it was spur of the moment, I didn't quite get it right, I did it like we roast garlic in the oven. Left in their covers with the tops cut off. Smoked in hickory for two or three hours. Came out pretty nice, but next time I will simply remove their papery covering, put in a pan and let them go. We are making a smoked garlic paste out of the ones we did the other night. My wife loves the paste for cooking, since it is roasted (or in this case roasted and smoked) it can be added later in the game without worry and incorporates easily.

I hope you all appreciate my restraint in not mentioning the difficulty of getting olive oil to stay in those little papers! It just runs right out and won't roll worth s***! If it makes you happy........

Don't get the vapors,
Just soak the papers,
doobie doobie doo~

That would be one reason for hookahs . . .