I can’t abide cigarette smoke (although pot is far far worse on my scale of unpleasant scents), yet I generally like the smell of pipe smoke and a very small selection of cigars. In general, I find smoky hazy places uncomfortable and unpleasant.
I mention this in passing because Burns Bog is on fire and a pall of smoke haze and a gentle rain of ash is settling over the lower mainland. It has irritated the asthma of several people I know, and has been quite irritating to those colleagues of mine who live in the vicinity of the bog.
Still, when I went out at lunch yesterday I couldn’t help thinking the aroma, while cloying, was not unpleasant. Indeed, there was certain sweetness in it, and I found myself smacking my lips a little and thinking food thoughts.
It wasn’t until last night that it struck me – of course! Single malt! The sweet peaty aroma reminded me of scotch.
Figures. Most people find the smoke from the fire annoying, and here I am finding something pleasant about it.
Into the culinary realm, I like many smoked foods, from pretty much everything available at the JN&Z Deli, to my dad’s smoked salmon, locally available apple wood smoked cheddar, and I’ve even made tea smoked chicken. On my list of things to build, buy, or find is a smoker I can use in my back yard.
Maybe I can sneak some peat and test it out on a batch of sausages.
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