big bro, liquid smoke is one of the few things that you and i disagree on.
i really don't like liquid smoke. i'm sure i've had a few dishes where it was added, but it was in such a small amount that it was nearly undetectable against other bigger flavours.
last night i was thrilled to see what the sports dept. was offering at the catering tables: frenched, herbed pork chops baked with anjou pears, and a side of breadcrumb topped farfalle "mac" and cheese.
the pork chop and pears was delicious, but i tossed the mac n cheese. i love a good baked mac n cheese, and was interested in trying one made with bowtie pasta, fresh peas, and asparagus.
but all it tasted like was liquid smoke.
what was the chef thinking? he nailed the chops, even using just the right amount of rosemary so as not to overwhelm the delicate sweetness of the pears and pork.
but a creamy, cheesey, fauncy mac n cheese made with farfalle and fresh spring veggies that tasted of nothing but liquid smoke.
you can keep your fakey campfire stuff. if i want smoke, i'll set something on fire and cook on or near it.
hey, what happens if the factory that makes liquid smoke catches on fire?