We have something similar called liquid smoke here in the U.S. It is more like an extract, very concentrated, but not an oil. A little goes a long way! I love the idea of adding some to butter to make a compound butter!
So, I had a bunch of thoughts going through my head as I was reading this piece — really great, as usual, by the way. :) But I won’t bore you with all my random thoughts. I’ll just share that I tried smoked olive oil in Puglia for the first time this summer, and it was so good! At the same time, I don’t think I’d want to use it too often.
Thank you and thanks for reading. Yes, it can be overpowering, I agree. Toned down in the butter was good, but I couldn’t dip a whole baguette into smoked oil.
Oh I can see that. I almost bought it but then, as you say, I couldn’t see myself dipping bread in it or putting it on bruschetta that often. I might get it next time and put some in the butter :)
We have something similar called liquid smoke here in the U.S. It is more like an extract, very concentrated, but not an oil. A little goes a long way! I love the idea of adding some to butter to make a compound butter!
So easy also.
I'd be a regular in your restaurant. And Im not even vegetarian. The creativity that went into planning the menu is amazing.
Thank you, that’s very kind.
Yes, Aussies do that! Smoko, Arvo (afternoon), Avo (avocado), servo (service/petrol station) Devo ( devastated)...etc.
Haha. Well, The Chats sand the song correctly then.
Ahaha. A Breton pal had Very Cross Thoughts about beurre doux as opposed to beurre salé, your photo made me laugh. V much enjoyed this!
Glad to bring back memories.
So, I had a bunch of thoughts going through my head as I was reading this piece — really great, as usual, by the way. :) But I won’t bore you with all my random thoughts. I’ll just share that I tried smoked olive oil in Puglia for the first time this summer, and it was so good! At the same time, I don’t think I’d want to use it too often.
Thank you and thanks for reading. Yes, it can be overpowering, I agree. Toned down in the butter was good, but I couldn’t dip a whole baguette into smoked oil.
Oh I can see that. I almost bought it but then, as you say, I couldn’t see myself dipping bread in it or putting it on bruschetta that often. I might get it next time and put some in the butter :)
Yea, or even let it down in some more oil.
I used to teach off East Street Market, and remember the Walworth Rd- Baldwins was / is and institution
Yes, even just as a browsing spot. Brilliant shop.