I’ve wanted to smoke my own food for a while, but lacked anywhere to build a smokehouse. Then I found a portable smoker, designed for fishermen who want to cook their catch on the river bank. LAst week I had a go at smoking salmon.

Seasoned and ready fillets

I took two fillets and halved them, then rolled them in a little sea salt. They’re laid out on the smoker’s grill tray in this shot.

Smoking "dust" in the bottom of the tray

The tray goes into the smoking box, but first the floor of the box is coated with smoking dust- basically sawdust by the look of it. With the fish in the box the lid slides on and closes tight.

It's all powered by meths

The tub is then heated over a pot of methylated spirits. With the lid sealed the hot smoke from the wood dust cooks and coats the fish. I left it for as long as it took for all the meths to burn out, between fifteen and twenty minutes.

After smoking

At first I thought I’d burnt the fish. However, that’s just the smokey coating.

Succulent and tasty

Inside they were cooked through and succulent. The flavour’s mostly in the coating, and it’s very different to more traditionally slow smoked salmon. But very nice.

Later this week I’m going to experiment with smoking chicken.

I got my smoker from Clas Ohlson. If you don’t have access to their fine establishment you can get similar food smokers from Amazon.

Hot and sour prawn soup

Hot and sour prawn soup, originally uploaded by spinneyhead.

Rather nice. The main flavour is the lime that went in last. I also have enough for a few meals. Cool.

To Tim’s house for mooshi?

Tim’s been sending me food related links all week. I think he’s planning a dinner party. Most recently he’s sent me this piece about mooshi- meat sushi- which looks….. interesting. Some of it reminds me of the Bacon Explosion, albeit on a smaller scale.

The problem is, I think he wants to cook the main course in the washing machine.

Be careful when asking for the non-dairy creamer

Natural Harvest: A collection of semen based recipes.


I will not be making anything from this recipe book. The rest of casa Spinneyhead can rest easy.

Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties. Like fine wine and cheeses, the taste of semen is complex and dynamic. Semen is inexpensive to produce and is commonly available in many, if not most, homes and restaurants. Despite all of these positive qualities, semen remains neglected as a food. This book hopes to change that. Once you overcome any initial hesitation, you will be surprised to learn how wonderful semen is in the kitchen. Semen is an exciting ingredient that can give every dish you make an interesting twist. If you are a passionate cook and are not afraid to experiment with new ingredients – you will love this cook book!

via Greg Laden’s blog