Smoked celery salt…holy smokes this is awesome

[Calvin45]

Not much to look at but just figured I'd share.

I smoked a ton of celery leaves (with hickory, not in cigar form ) today. Crushed into powder with crushed up pickling salt, a little MSG (yes, msg - it's been much maligned, it's not half as bad for you as it's been made out to be, most people who claim it makes them sick are mistaken! See post in "humour" to learn more), a little habanero chilli powder and a fair bit of this local greenhouses 13 hot pepper powder blend. It freaking rules.

Will make soup better

Would be a delicious rimmer for Caesars/Bloody Mary type drinks.

@FEENIX My fellow food nut..:figured you'd like this

@59FLH here ya go.

Had to use a fine sifter to get the fibres out…even the leaves of the celery plant are full of strings!

 

[Calvin45]

@asd9055 my fellow beverage and spice enthusiast you might find this interesting as well

 

[asd9055]

I'll take a Bloody Mary! I have some real good Russian vodka to go with it. We can have smoke a Cuban afterwards!


Some people are truly allergic to MSG.

 

[Calvin45]

I'll take a Bloody Mary! I have some real good Russian vodka to go with it. We can have smoke a Cuban afterwards!


Some people are truly allergic to MSG.

Oh I know that, you can be allergic to anything! But the whole "Chinese restaurant syndrome" invented in the 70s and 80s is hogwash. As I said in the other post, it's almost certainly got nothing to do with msg when someone goes to an all you can eat buffet, eats 4 plates of deep fried food and white carbs drowned in soy sauce and salt, and then doesn't feel so good after. They use msg all the time in Southeast Asia and there's no general threat to public health posed by it. It's a scapegoat more than anything, and where it works it works so good!

 

[asd9055]

Back in the 80s I worked in a Mexican restaurant in Denver and we used it in the sauces. My wife is sensitive to it. So we just avoid it.

 

[Calvin45]

Back in the 80s I worked in a Mexican restaurant in Denver and we used it in the sauces. My wife is sensitive to it. So we just avoid it.

Ahhhh that explains the jalapeño beverage now! And for sure i do understand people are sensitive to it (along with all kinds of other things…my 5 year old is allergic to strawberries of all things which sucks because a) strawberries are delicious and b) half of all kids snacks seem to have strawberry in therm!)

What did you do at the restaurant? Any "signature dishes" you've perfected?

 

[asd9055]

Ahhhh that explains the jalapeño beverage now! And for sure i do understand people are sensitive to it (along with all kinds of other things…my 5 year old is allergic to strawberries of all things which sucks because a) strawberries are delicious and b) half of all kids snacks seem to have strawberry in therm!)

What did you do at the restaurant? Any "signature dishes" you've perfected?

I did every jobs except a dishwasher! Worked to pay for college. All this "recipes" are gone now, tried to resurrect Denver Green chili! Maybe someday! In Texas now, More in TexMex.

 

[FEENIX]

Not much to look at but just figured I'd share.

I smoked a ton of celery leaves (with hickory, not in cigar form ) today. Crushed into powder with crushed up pickling salt, a little MSG (yes, msg - it's been much maligned, it's not half as bad for you as it's been made out to be, most people who claim it makes them sick are mistaken! See post in "humour" to learn more), a little habanero chilli powder and a fair bit of this local greenhouses 13 hot pepper powder blend. It freaking rules.

Will make soup better

Would be a delicious rimmer for Caesars/Bloody Mary type drinks.

@FEENIX My fellow food nut..:figured you'd like this

@59FLH here ya go.

Had to use a fine sifter to get the fibres out…even the leaves of the celery plant are full of strings!

Yes Sir, I am a sucker for spices. Thanks for sharing.

 

[asd9055]

Yes Sir, I am a sucker for spices. Thanks for sharing.

I think firearms are @FEENIX 's second passion. The art of cuisine is his first. I am just happy he shares pictures of his creations to give us a "kick" in doing something as well

 

[59FLH]

As Feenix stated, thanks.

 

[asd9055]

I am just waiting your his next creation to inspire me, just one request, no tripe

 

[59FLH]

Agreed, no tripe, it's nasty, you might as well cook the butt hole.

 

[asd9055]

Agreed, no tripe, it's nasty, you might as well cook the butt hole.

I would t go that far! Millions love it! Just not me

 

[Calvin45]

My second experiment of the day is in the smoker now. Tripe free.

Spicy dill pickle venison jerky. Very spicy. Scorpion pepper sauce level spicy.