Re: [CH] Aji Amarillo/PB/Almost Hot Luck
Linda Reynolds (lr21@cornell.edu)
Wed, 25 Jul 2001 16:01:33 -0400
Matt and other smokers:
How does one go about smoking cheese? What temp would you use as not
to melt it into a complete blob? I love smoked cheese as well as
meats and have been toying with the idea. See, y'all on this list
motivate me to pursue these other adventures. I believe my father in
law has a smoker up in the barn that he doesn't use.
Chile note: Garden doing well, dry here but as mentioned, will
stress the chiles. I guess there are a number of different Thai
chiles as last year, the ones I grew said "Thai" on the stick and
they are very small, upright growing chiles only about a 1/2 inch
long. The year, I got "Thai Hot" thinking I was getting the same
thing but these look more like a Super Chile. Ah well, I am sure I
will like them.
Linda
> You can buy $1.50 blocks of
>cheddar cheese that when smoked will taste every bit as good as a
>blocks that cost 4 or more dollars.
>
>Matt