Cbdave

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Gday You deserve every single day…… congratulations

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G’day NOPE .....Not One Puff Ever. Wynnum Creek

Gday Joe Well there’s good news and bad news…. First the bad. Upset the good wife by making smoke in her kitchen. My bad. Left the tufu under wrap for a couple in the fridge for the smoke to mellow. Secound mistake. Leaving the tufu in plan sight blocking space in the fridge. We ate the boo cho with onion and carrots noodles a sesame seeds in oyster sauce. Chooks got the tufu. So will get paid back with some eggs. But it does work well with some simple things in the home. Recon if you like fish it would work with something like salmon. Didn’t dare to smoke inside. But I did line the smoker box with aluminium foil then only used tea leaves and rice this time ( the melted sugar makes a mess) Smoked the salmon for 15mins turned out a bit darker than I’d normally get but tasted great. Wife made no comment! I’ve used just some Aldi frozen Salmon. Defrosted pat dry and oil. If you want to take it to the next level brine the salmon. Cup of hot water 1 teaspoon cooking salt. Can add some aromatics. Tyme rosmary etc. Cool. Leave over the day in a cliplock bag with the air squeezed out in the fridge. Bring out rince pat dry oil and let it get up to room temp. You’ll find it will firm up the fish but don’t worry it will end up moist.

G’day NOPE .....Not One Puff Ever.

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G’day NOPE .....Not One Puff Ever. low tide

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Gday Not in Morten Bay it’s the reflection of grey sky on the water at low tide. Pretty bleak But this weekend is due to snow on the Snowy mountains in NSW. And in Victoria on the Victorian Alps. They say there is more snow in Australia than in Switzerland

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G’day NOPE .....Not One Puff Ever. Grey cold still beautiful

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G’day NOPE .....Not One Puff Ever. could it get more still?

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Gday Jo Back from my trip to the bush and time to smoke some tufu. My investigations found a Chinese method. Wrapped the tufu in a teatowel and put a cast pot on top to dry it out a bit. Got a bit out but smoke needs a dry surface to stick. Cut into pieces some salt pepper dry garlic and onion and put on a rack in the fridge for the afternoon. Then lined the wok in aluminium foil. Put tea leaves brown sugar and uncooked rice in the bottom and turned on the heat. As soon as you can smell smoke add the round rack and tufu and cap the wok with aluminium foil. About the 10 to 15 min turn off the heat and remove the tufu. Smells alright but I’ve wrapped in some wrap and consigned to the fridge to let the smoke to mellow and go into the tufu ( hopefully)

Gday with those tattoos…… What you do is say you’ve got a full chest tat of an eagle. Wings spread claws fully extended. You open your shirt and show the dot, and explain that it’s at 10,000 feet…..

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G’day NOPE .....Not One Puff Ever.

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