***What Are You Smoking, December 2024?***
- Thread starter JimInks
- Start date
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Listing this a tad early: several years old Dunhill Elizabethan in a straight smooth, dark brown patent era 1952 Dunhill Bruyere ODA apple 806 B124 with a black vulcanite tapered stem. Ice water and bergs is my drink. Tomato the Brave is snoozin' on my feet. Maybe I'll surprise him, and wash them some day. 
Here's the first look at Jimchi Trout. Couldn't wait for the proper bloom, but this will give you the idea. As I worked on the components, it was clear that my idea was going to be an appetizer. I'll follow up with recipes over the next couple of days - but I can tell you it was very, very good! Had two of them for dinner today. I'm not a food photographer, so I did what I could with what I had. Neither am I good at presentation, but this is okay. Here's the snap with some info below the picture.
Three layers - home canned trout with mayo on top. Kimchi 2nd layer, consisting of white or very light colored vegetables (cabbage hearts, rutabaga, daikon raddish, sui-choi stalks, 2 cloves of garlic, and a few other odds and ends.) These were salted with Celtic sea salt, infused with honey, fish sauce, and sesame oil. 1 tbsp of dried parsley (the Great Canadian Tobacco stretcher), and a touch of Korean cayenne. I kept it fairly mild as the chopped tobacco leaves, in the foreground just to the right of the Macademia nuts is meant to be eaten, as are the blossoms, with the trout and Jimchi. The slightly bitter herb flavour of the tobacco goes really well with the Jimchi and the trout - win win here. Ditto the nuts. I used steamed beansprouts as a palate cleanser, but didn't include them on the plate, just in a small container to the side. Worked.
The bottom laryer consisted of two commercial corn cakes, spread on the inside with a toucn of coconut oil with a hint of honey - dual purpose to keep the bottom layer crisp (the vegetable layer will soften the cakes if the appetizer is not eaten soon) - the jimchi layer must be a little moist to hang together. And the coconut oil (which is solid like butter below 78 F ) adds a nice subtle flavour to the mix. A touch of honey was also added in between the two corn crackers. There is no reason rye or rice crisps wouldn't work in the same recipe, but I preferred the corn. I ate the big tobacco leaves as well after finishing the dish and got the idea of making a rice stuffed dolmado type of concoction for next culinary project. I'll put the recipes up for the Jimchi Trout over the next few days - busy as everybody else is right now. Had to scramble to get this together.
So regards to all and especially to Jimi! who is not only a tobacco guru, but a culinary inspiration as well, hence this idea. Learned a lot here from all of you in this forum. Be back in a day or two.
Regards,
Gord
Three layers - home canned trout with mayo on top. Kimchi 2nd layer, consisting of white or very light colored vegetables (cabbage hearts, rutabaga, daikon raddish, sui-choi stalks, 2 cloves of garlic, and a few other odds and ends.) These were salted with Celtic sea salt, infused with honey, fish sauce, and sesame oil. 1 tbsp of dried parsley (the Great Canadian Tobacco stretcher), and a touch of Korean cayenne. I kept it fairly mild as the chopped tobacco leaves, in the foreground just to the right of the Macademia nuts is meant to be eaten, as are the blossoms, with the trout and Jimchi. The slightly bitter herb flavour of the tobacco goes really well with the Jimchi and the trout - win win here. Ditto the nuts. I used steamed beansprouts as a palate cleanser, but didn't include them on the plate, just in a small container to the side. Worked.
The bottom laryer consisted of two commercial corn cakes, spread on the inside with a toucn of coconut oil with a hint of honey - dual purpose to keep the bottom layer crisp (the vegetable layer will soften the cakes if the appetizer is not eaten soon) - the jimchi layer must be a little moist to hang together. And the coconut oil (which is solid like butter below 78 F ) adds a nice subtle flavour to the mix. A touch of honey was also added in between the two corn crackers. There is no reason rye or rice crisps wouldn't work in the same recipe, but I preferred the corn. I ate the big tobacco leaves as well after finishing the dish and got the idea of making a rice stuffed dolmado type of concoction for next culinary project. I'll put the recipes up for the Jimchi Trout over the next few days - busy as everybody else is right now. Had to scramble to get this together.
So regards to all and especially to Jimi! who is not only a tobacco guru, but a culinary inspiration as well, hence this idea. Learned a lot here from all of you in this forum. Be back in a day or two.
Regards,
Gord
Saturday afternoon and evening I attended our Chicago Pipe Collectors Club Christmas/Holiday party at Arlington Pipe and Cigar Lounge. The place was packed.
I smoked Samovar (surprise, surprise) in my Alex Florov pipe, as I gabbed with Alex and his wife Vera. We are old pipe buddies, and I hadn't seen him since the Chicago Show.
After a wonderful catered dinner, I smoked more Samovar in my Comoy's Blue Riband 157 Poker.
A very good time was had by all.
I smoked Samovar (surprise, surprise) in my Alex Florov pipe, as I gabbed with Alex and his wife Vera. We are old pipe buddies, and I hadn't seen him since the Chicago Show.
After a wonderful catered dinner, I smoked more Samovar in my Comoy's Blue Riband 157 Poker.
A very good time was had by all.
Haunted Bookshop Cake in a Pete SPD 2011 69. 
Michael,
A Very Happy Birthday
Wishing you many more
And thank you for the humour and laughs over the years
Just finished smoking year 2015 Mac Baren Virginia #1 in a straight black 1925 Dunhill patent shell Canadian 33 with a tapered black vulcanite stem.
Now smoking Sutliff Cringle Flake (Holiday Edition 2024) in a straight smooth brown post-WWII Derby Natural Grain billiard (Sasieni) with a tapered black vulcanite stem.
Happy birthday, @cosmicfolklore !
Happy birthday, @cosmicfolklore !
Spent the afternoon and evening at the annual Christmas party a bunch of my ex-drunk biker friends put together. Quite a few cigar smokers present, but I was the only pipe smoker.
A pocketful of Ryback and a porta-tin of Black Irish X/Brown Twist (sliced) provided me a few smokes in the Sportsman 87.
Photo cropped because it’s an “anonymous” crowd
A pocketful of Ryback and a porta-tin of Black Irish X/Brown Twist (sliced) provided me a few smokes in the Sportsman 87.
Photo cropped because it’s an “anonymous” crowd
Finishing off a jar of OJK in a Gasparini Zebra. Trying to rid the Autumn Evening Maple. New note to me Aros in a filtered pipe. 
Lane Buttered Rum in an Il Duca Barone DDD.
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Now smoking year 2014 Edgeworth Ready Rubbed Match in a very much appreciated 1979 brown, slight bend grain etched flat front Stanwell Rego 969-48 (09) with a black vulcanite saddle stem. Fed all the cats, and am reading.
Smoking now a blend which I'm not sure what it is, given to me in a sample bag named (with a marker) "Summit Crown". I couldn't find info about it. In a GL (George Leoussis) pipe, he gifted me this sample. Drinking coffee and starting one of the last Sundays of this year.
Enjoy good people!
Enjoy good people!
Loaded this up last night, then got sleepy before getting it 1/4 smoked. Now the DGT of this C&D Liw Country Carolina Christmas in a Peterson Christmas 606 is helping me get through the hour of the wolf.
Last smoke of the day is year 2020 Angler's Dream in a 2018 natural smooth medium bend Peterson 03 apple silver spigot military mount with a tapered black acrylic fish tail stem. Reading and feeding Daisy the Feral Princess and Tomato the Brave, too.
- Excellent work, @gord. I read your post out to Mrs. Badger just now, and she was mightily impressed. She cautions, however, on the wisdom of ingesting too much raw tobacco leaf (however much that might be) by consulting with a nutritionist/herbalist...unless you already did?
HU Makhuwa in a BC Big Bowl #1553. 