The grapes planted yesterday of course look no different. I haven't planted any new seeds. I did some weeding, but nothing to brag about.
I have been reading a couple pages at a time from "The Grape Grower" and i think i get it.
I like how the author gets you to start from the beginning without treating you like a dolt.
There have been lots of other things to do, like laundry. Its been a few days since we had bright sun and a nice breeze, i like to line-dry so i will hold off on washing towels for a nice day. Today is a good day to dry.
I am planning on smoking some fish. The last time i did, it was salmon. It came out delicious!
But i don't have salmon in the budget right now, so i am going to try and see if Tilapia takes smoking well. I'm not normally a big fan of fresh water fish, they have a muddy taste sometimes that i can't get past. I spent most of my childhood up to my neck in frog ponds, so that muddy taste reminds me too much of such things in a not-so-good way. But Tilapia is pretty mild, close to tasteless if you don't season it carefully, i think smoking it will bring out what flavor it does have.
I have to double-check on brining it first. With salmon i used a classic salt/sugar/water brine:
1/2 Cup Sugar
1/2 Salt (no iodine)
1 quart of water
I soaked the salmon overnight (8 hours) in that, but it was 1" thick with skin on. The tilapia is thinner and skinless and salmon is oily. I did notice when i steamed the tilapia the other day in the bamboo steamer on a bed of pak choi leaves, it tasted very much like fresh trout. SO if i treat it like trout, i might get it right?
I found a nice chart here:
Showing the brine time by weight of individual pieces.
Most of the flavor in the result is not going to be of fish, its going to be the smoke, but i don't want to end up with a fillet-shaped shingle.
But this is an experiment, so i think i'll just soak them in the above brine for 2 hours and smoke them for a total of 4 hours.
My smoker is a Little Chief front loader and it is sort of a warm smoker, not a true cold smoker- though in the dead of winter it can be. It heats to about 180 at the most and large roasts have to be finished off in the oven (i use my gas grill and cast-iron dutch oven). Its mostly a tool to apply the smoke flavor, not a cooker/smoker. But it does work as a one-step for fish and jerky.