Mark Posted November 26, 2006 Share Posted November 26, 2006 [quote user="Cassis"]Ah, but if you read back you'll find that wine is related to wine sugar levels to chocolate to calories. So not off topic. [:P][/quote]Curses. And double curses - wine shouldn't be fattening. What tastes nice but is good for you - anything? Link to comment Share on other sites More sharing options...
Cassis Posted November 26, 2006 Share Posted November 26, 2006 A bivouac coated in those chemicals they use to flavour smoky bacon crisps. Tastes good, indigestible so no calories, plus useful if it rains. Link to comment Share on other sites More sharing options...
Dick Smith Posted November 26, 2006 Share Posted November 26, 2006 They call it liquid smoke." Colgin Natural Liquid Smoke is anall-natural product with no additives or preservatives. It ismanufactured using a safe, water-based process, in which unwantedbyproducts are removed. Colgin Natural Liquid Smoke contains nomeasurable caloric content (0 calories!) per 4.5g serving. A littleliquid smoke goes a long way in livening up taste, so start off withabout one teaspoon per serving in your favorite recipe and then addmore from there to taste."Yummy. Barf... Link to comment Share on other sites More sharing options...
Cassis Posted November 26, 2006 Share Posted November 26, 2006 Manufactured from what, exactly? [blink] Link to comment Share on other sites More sharing options...
Dick Smith Posted November 26, 2006 Share Posted November 26, 2006 It didn't say. I'll try to find out and give you the grisly details. Link to comment Share on other sites More sharing options...
Cassis Posted November 26, 2006 Share Posted November 26, 2006 I've found it:Colgin Liquid Smoke is not a chemical or synthetic flavor - butgenuine wood smoke "liquefied." The wood is placed in large retorts (1)where intense heat is applied, causing the wood to smolder (not burn).(2) THIS IS THE OLD TIME tedious method of barbecuing, which Colgin Liquid Smoke makes unnecessary. Haveyou ever seen meat smoked in the old-fashioned way, in a smoke house?If so, you saw drops of dark brown liquid forming on the meat. That wassmoke that had condensed into liquid form, just as moisture in the aircondenses on the windshield of your car and “fogs it up.” Thiscondensed or “liquid” smoke is the best food flavoring. ColginNatural Liquid Smoke is produced by burning fresh cut hickory,mesquite, apple, and pecan wood chips at extremely high temperaturesand moisture levels. There’s nothing “synthetic” about it – it’s notmade from chemicals. It is made by placing high grade smoking woods insealed retorts (1), where intense heat makes the wood smolder (notburn) (2), releasing the gases seen in ordinary smoke. Thesegases are quickly chilled in condensers (3), which liquefies the smoke;it is then forced through seven refining vats (5 - 11) and a largefilter (12), to remove impurities. Finally, the liquid is received intolarge oak barrels (14) which will age the liquid smoke for mellowness. Whilethe equipment is modern, computer-controlled and state-of-the-art, theprocess is the same as when S.E. Colgin first patented it in the earlypart of the 20th Century. Colgin NaturalLiquid Smoke is an all natural product with no additives orpreservatives. It will enhance the flavor of meat, poultry, fish,vegetables, sauces, gravies . . . anything that would taste better witha real smoke flavor and aroma. Must be okay, it says it's not synthetic or made from chemicals and has no additives or preservatives. Hang on, I just need to sprinkle a little more curare on the chicken. Link to comment Share on other sites More sharing options...
Dick Smith Posted November 26, 2006 Share Posted November 26, 2006 Hang on, that is a description of tar, isn't it? That nasty stuff in the cigarettes we all stopped smoking because we wanted to live to see our pensions?This worries me a bit: (my emphasis)Aqueous liquid smoke produces a brown layer on the wall of thepolythene receptacle in which it has been contained. The constituentsof this brown layer have been extracted using dichloromethane and werestudied by means of gas chromatography/mass spectrometry (GC/MS) andFourier transform infrared spectroscopy (FTIR). Some changes in theliquid smoke were deduced through comparisons of data from the brownlayer with the previously obtained liquid smoke data. Due tointeractions between polythene molecules and compounds of the liquidsmoke, some of these latter compounds migrate into the wall of thereceptacle and are retained there. The extent of these migrationsdepends on the size of the hydrocarbon part of each compound. However,far from being harmful, this migration is useful, since compoundsirrelevant from the point of view of flavour, and harmful to health arethe main compounds affected by the retention on the polythene wall.Some of the adsorbed compounds have not previously been reported to bepresent in liquid smoke. Link to comment Share on other sites More sharing options...
Meg Posted November 26, 2006 Share Posted November 26, 2006 Dick your alight!!! Link to comment Share on other sites More sharing options...
Dick Smith Posted November 26, 2006 Share Posted November 26, 2006 Merely smouldering. Link to comment Share on other sites More sharing options...
Cassis Posted November 26, 2006 Share Posted November 26, 2006 The manufacturers claim that as long as you use Liquid Smoke over a long enough period, you eventually become immune to any adverse side effects. Just pull through the surgery and you'll be fine. Link to comment Share on other sites More sharing options...
Dick Smith Posted November 26, 2006 Share Posted November 26, 2006 Kippered, as it were? They are taking us for quidnuncs. Link to comment Share on other sites More sharing options...
Cassis Posted November 26, 2006 Share Posted November 26, 2006 What date is it? Link to comment Share on other sites More sharing options...
Dick Smith Posted November 26, 2006 Share Posted November 26, 2006 Sorry, but everybody has to move on sometime. Link to comment Share on other sites More sharing options...
Cassis Posted November 26, 2006 Share Posted November 26, 2006 I moved on to another thread to sort out a task I had not expected to meet until tomorrow. "I don't feel well". Maybe I need more calories. Link to comment Share on other sites More sharing options...
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