Today is a first for me on two counts, I am staying home this morning because of some dodgy soft dutch cheese gastrointestinal whoopsies.... and I have something on my 'burner' for the first time ever.
My burner has been artisan crafted, out of reused materials and I am sure it will be the envy of the whole town. Er.... no.
It's a stainless steel frying pan but it will do the job.
The burnable in question comes from Taha via our very own generous M. Arif:
"Pinoy Incense"
I took it very slow upon his recommendation, setting the ceramic hob to 1 and then sprinkling a very shallow layer in the pan. With nothing coming out I then increased the setting up by one every few minutes.
At three the previously sour-bitter aroma began to release aromatic sweetness. Note that the grains were not smoking at this point, just heated. The aroma was woody, touch kinaminous and satisfying until it was seemingly exausted. I maintained this level for ten minutes before boosting it up to quatro.
At four a different scent emerged from the wood, a heady sweet spiced vanilla custardy profile. I could not help but think that a side of turbot would be fantastic if smoked over this. I really would like to compare this to the oil it was used to produce.
At this point I regretted having to do this in the kitchen, the perfect place would have been in the closet which made me think of Tom Cruise for some reason.
As soon as smoke started to emerge I shut off the heat, not wanting to lose the lovely
Sweet top notes. Two thumbs up for this one!
As soon as my wallet is healthy I will be buying a burner, certainly.
Edit: I am going to prepare cold food for the rest of today, I want to enjoy the lovely aroma for as long as possible.