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Interestingly, the ahi was much more difficult to slice than the salmon. The knife seemed to grab making very thin slices difficult. .
The salmon and ahi in the smoker
The salmon
The ahi
And more homemade sourdough bagels, everything, onion, garlic, and zatar
I regularly do cheese. I however use dust rather than pellets and I smoke my cheeses for four to five hours. I find that gives plenty of flavor. I’m doing on a weber kettle. Never have had a problem
I personally love tahini, but if you don’t , you might try amba sauce. It’s an Israeli mango sauce. Very tasty and matches the flavor profile shawarma well.
Ran out of beer (how does that happen?), so carved a throne for the chicken out of a pineapple. From there treated it like beer can chicken. Then I glazed it with a pineapple teriyaki sauce I whipped up.
Usually I don’t either, but for a good long while yeast simply was no available. So I had to make it with something, so...sourdough.
And Shabbat shalom you you too.
Thanks. Like most recipes it is based on a lot of other people’s work. A major influence was Maggie glazer’s book, A Blessing of Bread.
I am assuming you have sourdough starter. So...
The night before you want to bake take
2-4 T. Of active sourdough starter
1/3 C. warm water
1C. flour
Mix well...