Top Ten wood-infused foods
The idea for today's Top Ten Tuesday list comes, once again, from Dining@Large reader Alexander D. Mitchell IV. Just the idea, mind you, not the list itself.
So if you don't like it, please don't blame him. I'll take the fall this week.
Easy to say, since I think this list isn't likely to generate controversy like last week's. Then again, I didn't expect a light little riff on beets, arugula and health care would set so many people off. So who knows?
Maybe a radical anti-logging group like Earth First! will get after me for this one.
Top Ten wood-infused foods
No. 1: Wood-fired pizza
No. 2: Hickory-smoked ribs
No. 3: Smoked salmon
No. 4: Smoked salt
No. 5: Wedding cakes
Strange but true: If you want to make a wedding cake -- I've had two spectacular failures and one success -- you'll have to get over the weirdness of wood in cake. After producing two leaning towers of cake, I learned that you need to impale the confection with long, thin dowels similar to chopsticks. They support the cake by holding up the next layer, which sits on cardboard cake circle. (All the structural stuff gets hidden by icing.) Otherwise, the cake looks like that tower in Pisa, without the old-world charm.No. 6: Cedar-planked salmon
No. 7: Oaky wines
No. 8: Oaked beers
No. 9: Prosciutto and melon
It's nothing without the toothpick
No. 10: Peanut butter-birdseed pine cones
Try hanging that outside for the birds without the cone
Wedding cake by Sugar Bakers in Catonsville. Sun photo by Barbara Haddock Taylor








Comments
Speaking of oaked beers, the Loose Cannon from an oak barrell at this weekend's Real Ale and BBQ festival at Heavy Seas brewery was absolutely fantastic.
Posted by: Mitch | March 30, 2010 7:24 AM
I use plastic straws, not wood dowels, in wedding cakes. Just as strong, faster, cleaner, and cheaper.
Posted by: Donna Beth Joy Shapiro | March 30, 2010 7:33 AM
If beer counts as food, then smoked porter would be on my list. The Alaskan brewery in Juneau makes the best I've had; unfortunately, it's a bit hard to find (read: impossible) on this coast. Stone brewery from San Diego makes one that is also pretty good and, thankfully, available locally.
Posted by: Tim | March 30, 2010 9:23 AM
Smoked turkey...
There is a place in PA that Owl recommended, its called Godshalls and their boneless smoked turkey breasts are quite good.
Posted by: PCB Rob | March 30, 2010 10:23 AM
How can you have Oak wine, and Oak Beer but not mention Whiskey (Scotch, Bourbon, Irish, & Tennessee)? They are all aged in various types of Oak, and like wine get significant flavor from the Oak.
Posted by: operainBaltimore | March 30, 2010 10:48 AM
FYI you can buy lovely smoked sea salt (and other smoked spices at Neopol Savory Smokery in Belvedere Square. Although they do sell out quite often.
Posted by: baltimoregal | March 30, 2010 10:56 AM
It occurs to me that last week I was so happily fressing a smoked meat sandwich at Schwartz's Hebrew Delicatessen in Montreal www.schwartzsdeli.com that I never stopped to ask if they use wood. One taste and you'll immediately understand why Schwartz's is included on Montreal maps as if it were a monument or a museum. I would not/could not maintain a 98% vegetarian lifestyle if I lived there (captcha is on point with on blitz). Somewhat hilariously, there's a Hebrew gravestone business directly across the street.
Posted by: Donna Beth Joy Shapiro | March 30, 2010 11:06 AM
Club sandwich.
You know, the toothpick with the warning flag?
Posted by: sean | March 30, 2010 11:26 AM
That wedding cake is beautiful! Is that from a local bakery? If so, please post the information. Thank you!
Good point. It's Sugar Bakers in Catonsville. I'll add that to the photo credit above. LV
Posted by: BaltBabs | March 30, 2010 11:34 AM
I was excited but scared at the thought of a wood smoked wedding cake, disappointed that it was just the dowells. Anyone have ideas on how to make a cake with background smoked flavor? Maybe Neopol would smoke the flour?
Posted by: Nick | March 30, 2010 12:36 PM
My last birthday cake had a smoky flavor. It's getting smokier every year.
Posted by: Laughs Rain | March 30, 2010 1:43 PM
Donna,
As a civil engineer I have to question your claim that hollow plastic straws are "just as strong" as wood dowels. While the tensile strength might be close the bending, shear and compression strength are a fraction of a wood dowel.
Posted by: Elite Elephant Lover | March 30, 2010 2:05 PM
The straws don't have to be as strong as wood dowels, just strong enough to do the job.
Posted by: Hal Laurent | March 30, 2010 2:20 PM
I must be overlooking it, because no way the "I-love-bacon" blog accumulated this many comments without someone mentioning the applewood-smoked obvious!
Posted by: KristinB | March 30, 2010 3:05 PM
Hal, I agree. However, her post says the straws are "just as strong" not that they are strong enough to do the job.
Posted by: Elite Elephant Lover | March 30, 2010 3:35 PM
Real s'mores over a camp fire.
[or a hot dog]
Oak chardonnay.
Posted by: bra1nchild | March 30, 2010 3:49 PM
Bra1nchild just reminded me. Back a few centuries ago, when I was a kid at summer camp, we'd hook a marshmallow on a twig and hold it over a camp fire til it was charred on the outside, gooey on the inside. Then we'd get more marshmallows and keep going til the fire burnt out.
Posted by: Michael A. Gray | March 30, 2010 3:56 PM
Barbecued anything if done properly.
I make some rocking grilled eggplant pizzas with cherry wood chips. Also roasted eggs and potatoes over oak chips work well, too. ( mind the eggs.. there's a fine 2 minute window between done and "exploded")
Posted by: Meekrat | March 30, 2010 4:17 PM
EEL, you may be right about the strength of the straws, but just try sucking the extra frosting off a wooden dowel.
Posted by: hmpstd | March 30, 2010 5:20 PM
EEL, I suppose technically you are correct, but I've done wedding cakes stacked six high using straws. Bedside all the other reasons I cited for using straws, it's always way more difficult to cut the dowels exactly the same size. The last thing you want is tilting layers.
Posted by: Donna Beth Joy Shapiro | March 30, 2010 6:39 PM
Black walnut cake--
served at a strategy luncheon of Teabaggers in a downtown Washington restaurant. They cause a commotion when they ask for separate checks. Then a couple of Obama's people come in and perceive that they are waiting what seems an inordinate amount of time to get seated, even though they have told the hostess that all of their party is present. Words are exchanged. A fight breaks out after somebody lightly touches the server and the police are called. Some skinheads working in the kitchen come running in wielding frying pans. Everybody ends up needing health care. QED.
Posted by: Cleatus | April 1, 2010 11:27 AM
Cleatus my man where u been.
Posted by: Laura Lee | April 1, 2010 1:41 PM
I was unavoidably detained, LL.
Glad to see you here.
(And lest anyone accuse me of racism: in my last post, the words "Obama's people" could be any color, as could the teabaggers, the skin heads, or the server. It's an equal opportunity fantasy.)
Posted by: Cleatus | April 1, 2010 2:02 PM
Welcome back, Cleatus--you have been missed.
Posted by: Dahlink | April 1, 2010 2:32 PM
Dahlink. What's the emoticon for a big hug?
Posted by: Cleatus | April 1, 2010 3:04 PM
((( ))))
Posted by: Dahlink | April 1, 2010 4:05 PM
Yeah! First RiE, and now Cleatus!! Now if we can only get a few others to come back!
Posted by: Trixie | April 1, 2010 4:43 PM
(((Sandbox)))
(group hug--even OMG)
Let topic drift reign.
Posted by: Cleatus | April 1, 2010 5:41 PM
B>)
Posted by: Owl Meat Gravy | April 1, 2010 6:02 PM
Awww!
Speaking of topic drift ... my Captcha is estonian which. Which what who?
Posted by: Dahlink | April 1, 2010 7:28 PM