Comments on: Navigation https://www.saltshaker.net/20060904/navigation Casting a little flavor (and a few aspersions) on the world of food, drink, and life Fri, 07 Oct 2016 23:04:19 +0000 hourly 1 https://wordpress.org/?v=7.1 By: dan https://www.saltshaker.net/20060904/navigation#comment-1534 Tue, 05 Sep 2006 14:32:11 +0000 https://www.saltshaker.net/20060904/navigation#comment-1534 Calabrese, correct, that was just a typo. But I have the flyer from the restaurant, and they advertise “pizzas al horno de leña quebracha”, so I’ll pass the buck to them if they got their genders wrong. Either way, both corrected. Oh, and it’s “gringo”, not “greengo”… 😉

]]> By: schussheim https://www.saltshaker.net/20060904/navigation#comment-1532 Tue, 05 Sep 2006 13:27:24 +0000 https://www.saltshaker.net/20060904/navigation#comment-1532 Hey, greengo! It is “quebracho” and “calabrese”.
You can find quebracho colorado (best then quebracho blanco) at a grocery-fruits,vegetables-coal-wood store under the bridge of Juan B. Justo avenue and Paraguay street.

]]> By: Paz https://www.saltshaker.net/20060904/navigation#comment-1529 Tue, 05 Sep 2006 11:26:47 +0000 https://www.saltshaker.net/20060904/navigation#comment-1529 Nice looking pizza.

Paz

]]> By: asadoarg https://www.saltshaker.net/20060904/navigation#comment-1527 Mon, 04 Sep 2006 22:23:29 +0000 https://www.saltshaker.net/20060904/navigation#comment-1527 I think I found a place that sells quebracho blanco. Doesn’t say on the bag but sure looks like it. However, I think much of what you’ll find in many lump charcoal brands is the same. Hard to tell because they never label the various wood content.

I have a bag of quebracho colorado. Took a pic of one here.

http://www.flickr.com/photos/asadoarg/234222115/

Resinous indeed! I wonder if the brand that offers this wood must dry cure it somehow because it doesn’t have a sticky texture at all. Maybe that is just how the wood is though or well seasoned. Never encountered a “fresh” piece. The resin, if you look at the right side of the pic, looks like a sugar that has been torched for a couple minutes. I popped one on the fire once and black tarry resin bubbled out of the middle. It is definitely a wood for outdoor use or within a well ventilated indoor area. My little test brought on a light smoky haze in the quincho and for a day or two I thought I was living in a virginia ham smokehouse. But I think another challenge is in order, maybe if the wind is good.

There is something different about the smokiness. Very rich and heavy smoke smell. To me it is like multiplying the smokiness of oak a few times with a touch of hickory. The reason why I say oak is that it really reminds of an oak fueled fireplace. For how resinous it is I’m surprised it doesn’t have deep acidic sour notes, it is there, but not overbearing. I don’t think it would be a good base wood for long term smoking but maybe I’ll give it a try some day as smoke chips whenever I get around to having a smoker built.

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