22438 Thu Dec 26 19:03:52 -0800 2002 7 1 San Francisco Bay Area 0 83100 a recipe i'm making calls for "liquid smoke" where do i buy this? Thu Dec 26 19:03:52 -0800 2002 0 chowow 1 83101 Safeway last I checked. It's vile stuff though. Might do better to just use a pinch of Worcestershire. Thu Dec 26 19:14:49 -0800 2002 83100 0 Windy 2 83103 I sometimes use a little smoked paprika (Pimenton) when I want a smoky flavor and there is no real smoke to be had. Also when I want a "bacony" flavor in vegetarian dishes, like pea soup. Thu Dec 26 19:45:13 -0800 2002 83101 0 J-Toe 2 83118 add a chipolte pepper or an ancho pepper (roast it on a hot dry pan and then soak it in water for 15 minutes) for smoky flavor and a little kick. that liquid smokde stuff is junk. Thu Dec 26 23:40:17 -0800 2002 83101 0 ankimo 1 83110 Any grocery store has it. Look in the Worcestshire section. It is vile--we call it "Cancer In A Bottle". Thu Dec 26 21:46:27 -0800 2002 83100 0 jenniferfishwilson 2 83149 Heck, it certain does a serious number on bacteria. Here's some interesting info from the link below: "We all know that smoking food products adds flavor and color to them. But liquid smoke, which is generated from hardwood sawdust, also has antioxidative and antimicrobial properties as well. It's possible to add liquid smoke to meat products to improve their safety and shelf life." "Liquid smoke's functionality in meats is mostly the result of acetic, propionic and other organic acids that lower pH and destroy the walls of bacteria cells. The phenolic compounds in the smoke are well-known bacteriocides. In one of the university studies, researchers added liquid smoke to pathogenic bacteria in petri dishes, which inhibited microbial growth. The smoke also works well against Salmonella, Listeria and different spoilage organisms." "Because liquid smoke also functions as an antioxidant, it prevents warmed-over flavor (WOF) in products. WOF, common in cooked meat that is not consumed immediately, is caused by lipid oxidation reactions. Sensory and analytical studies indicated that the smoke eliminated WOF in ground beef patties." A dollop a day might keep the oncologist away ;-) Link: http://www.liquidsmoke.net/page901823.htm Fri Dec 27 16:06:17 -0800 2002 83110 0 Nestorius 1 83145 If you purchase Liquid Smoke - and you can get it in almost any Supermarket...make sure that it's "natural"...no preservative stuff.... Seems like most people here hate it...but I (and most Kama' ainas I believe) use it to make Kalua Pig. I also use it to make my own version of Teriyaki Sauce.... Hey I've even seen it used in many recipes...even Alan Wong!!! Fri Dec 27 15:35:13 -0800 2002 83100 0 KirkK 1 83170 what is the recipe, anyway? Just as the others have said: 1. it's vile 2. you can use pimenton or chipotle to great effect in any recipe - try Spanish Table in Berkeley, they have several different brands 3. would anyone really glean all their information about how good liquid smoke is for you from the Liquid Smoke makers?! Liz Sat Dec 28 14:00:02 -0800 2002 83100 0 Liz