Georgina from Hobart, Tasmania wrote:
“I’m wanting to make a vegetarian version of pea and ham soup and goulash. Can you please tell me what I would use to create the smokey flavour of hock/bacon? Thanks a million.”
In USA they have something called “liquid smoke” made from hickory extract. No idea of how chemically based it is, and whether you would want to use it or could even find it in Tassie.
My preferred choice for natural smokey flavour is to use either the sweet or the hot Spanish Smoked Paprika. Gourmet stores stock the real thing which comes in little metal cans. Delightful stuff!
My third suggestion is finding some real Mexican Chipotle chiles (pictured above)from a gourmet spice store. They are smoked Jalapenos, with a wonderful earthy smoked flavour.
Those are my three suggestions, other than burning the split peas 😉
*(I remember this poem from high school).
Preludes, by T.S Eliot
The winter’s evening settles down
With smells of steaks in passageways.
The burnt-out ends of smoky days.
And now a gusty shower wraps
The grimy scraps
Of withered leaves across your feet
And newpapers from vacant lots;
The showers beat
On empty blinds and chimney-pots,
And at the corner of the street
A lonely cab-horse steams and stamps.
And then the lighting of the lamps.