StillSmart

Interesting,
Using an egg in a bread recipe...
Robert.

"Just the one" Mrs Wembly

Ah, well see, in my bakery days (despatching the fresh loaves first thing in the morning, then the rest of the shift in the stores), "Bert" would start the first batches of dough about midnight (all the biggest sellers etc), then when I got in at 5, he'd mix the batch for the bakers et al.

It would always be "milk bread", as that was the nicest "white" recipe he knew. Dunno about eggs though, but there are so many possible dough recipes to try......

Phantom wrote: I'd kill for a good smoked mackerel.......

Easydrinker started the thread of with fish P...now it's your chance to have a go. Couple of mackeral from the fishmongers... do me a couple as I like them also.

That artisan bread recipe link from Chill is double lush

So good I've ordered the book AND a Danish dough whisk !

Phantom,
Hot smoking Mackerel couldn't be much easier than it is:
Take a pot,old enameled casserole,bread bin or SS stock pot,or something like that,with a lid.
Handful of hardwood sawdust on the base,a layer of Ally/tin foil with your (gutted) fish laying on it,a rack too if you are going upmarket.
Fire underneath:if your good lady doesn't want the smoke indoors from the gas cooker,then a camp stove and few bricks to raise the smoker works.
Moderate heat for 20 ish minutes.
The sawdust will not have burnt out.
You may have to play with the timings according to the heat source.
Under-cooked,go again,overcooked make a pate?
Again,couldn't be easier,-blitz it with a similar weight of cottage cheese,a little lemon juice and some parsley and pepper to taste.
While hot,the skin,(if you don't like it) will scrape off easily,and with little effort and a blunt knife,the fish will fall into four boneless fillets,two upper and two lower.
And a fish bone like Top Cat used to produce in the old cartoons.
You owe it to yourself to give it a go.

I did five last week for a house guest that regularly has SM for breakfast,as it is considered to help with Thyroid problems.
He loved it,until he tried the cold smoked trout!

OK,climbing down from the cookery pulpit.

Robert.

@EasyD: I suppose the mackerel have a high level of iodine in them, perhaps due to easting seaweed, if they do. And that is why its good for the thyroid. I don't eat the fish around here and would not know a mackerel if I caught one.

So I have dragged this thread over here to give this forum a boost.
Let's see what happens........

Robert.

It a good start to a new section Robert.

Hot slow smoked chicken. Smoked in cherry. Yum.

i do cold and hot smoking ,i make my own bacon and then cold smoke also do aldi extra mature cheddar and smoke.my smoker is a double barrel bbq/smoker ,cold smoking i have http://www.smokedust.co.uk/catalog02/product_info.php/cPath/25/products_id/96

smoker is http://www.amazon.co.uk/Azuma-Chimney-Charcoal-Barbecue-Outdoor/dp/B00J9G084E/ref=sr_1_7?ie=UTF8&qid=1427802956&sr=8-7&keywords=bbq%2Fsmoker

hot smoking ive done is home made pastrami hot smoked @100c for 8 hours .it was stunning

Thanks for the first link Popcorn, will be ordering some of the dust and chips.

I know how folk love to recycle nowadays so here is a picture of Smoky Jo's old filing cabinet....technically its a cold smoker

Gadge

Brilliant... where's the ribs 2nd or 3rd draw...
That is thinking outside the box...well done.

Nice pic inspector gadget.
A friend tried to get me to use one for my cold smoker,but I looked at all the unknown paint on, and in it,and considered it flavouring my food,and opted for a new unpainted,bare metal dustbin.


Robert.