Thanks Ian, that will be interesting,
if your informant(s) know anything about Turkey Oak, Quercus cerris, as well that would be brill !
A little ditty :-
>my head also hurts.
beams over a dash of whisky and adds a glass of green ginger wine, that should help, well I find it does
>wait until Monday
dont bust a gut on my account I am just playing with the idea, plenty of time yet till xmas or the new year to buy my chum* a real proper professional job
While we wait in great anticipation for the start of the new week ( what, Ian, you dont slave all weekend as well? Tut, LOL) let me tell a little story, it is on smoked things but not meat, is that ok for this forum ?? Are we sitting comfortably ,,,
Some years ago I brewed some beer with smoked malt, it was a Baverian** malt, it produced an evil brew, I dont mean that in a macho sense,, most of it went down the drain :-!( I have never drunk neat liquid smoke but I imagine it might be similar ! it was harsh bitter agressive and persistant. It was the only smoked malt available at the time. A while later my supplier was able to obtain some peat smoked malt ( I think it came from the same supplies as those used by Ard Beg or Laphroaig, time confuses my memory, or praps it is the whisky !) That was superb, a gentle sweet aroma. It did not last long, the supply dried up
The moral of the tale - must remember to ask my scots mates to bring some peat with them next time they visit
* he who introduced me to bacon cures and this forum
** not far from Germany, lol.