Cookaholics Bulletin Board

So, right now two my overriding interests seem to be low and slow. Sous Vide and Smoking. Though with the cheese thing going on, my smoking is being put on the back burner. Okay, bad pun. Still, I'm sourcing stuff for the future. Guava wood to let season, looking for any fruit woods that can be harvested locally, probably orange wood since they grow oranges to the north of me. All that said, the contrarian was delighted to run into this cookbook at Amazon.

Sear, Sauce, and Serve: Mastering High-Heat, High-Flavor Cooking by Tony Rosenfeld found here at Amazon

Have any of you read it or know more about the author? If my wife's Kindle shows up before Christmas, the Kindle edition is $9 delivered in the Philippines, which suits my wallet fine. But is he worth the download time?

Steve

Guava wood?

Uhmm, yeah, wood from a tree that guava grows on. Not a legume, ya know. Guava wood actually shows up fairly often on wood guides for smokers. The one guy that I know who has used it didn't like it. But he doesn't like orange either. I'll wander down to the local forestry center in a few days and see what else the local tree experts might recommend. Stuff to stay away from is pine and the like. One smoker I know uses grape vines and often uses woody herbs as well.

Ah yes, woody herbs . . .

Love the woody herbs...

Ah yes, those halcyon days of my youth, living in the woods and becoming one with the herb. Okay, dried herbs, particularly ones with woody stems such as rosemary and so forth lend themselves, as does dried basil, which is a common addition. Good gosh, even Amy smokes ... with a gun, of course.

one of the FN chefs adds (wanna say Symon, but cant remember for sure) adds them to the coals (I think) when grilling