August 2, 2010
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I smoked the (unsalted, unroasted, organic) pistachios for 30 minutes over oak, and seasoned them with a generous pinch of smoked salt. This was probably too much smoke, but the result was good.

In the meantime, I also managed another half gallon of dark veal stock from yesterday’s bones. Still need to turn some of this into espangole and then into demi-glace.