I like to cook. I like almost everything about it. Deciding what to make, selecting the flavors that go together, chopping and simmering, reducing and blending, it's all good. I recently discovered cold smoked meat. Here is the deal...

• "Cold smoking" Smokehouse temperatures for cold smoking should be maintained below 100 °F (38 °C). In this temperature range, foods take on a rich, smokey flavor, develop a deep mahogany color, and tend to retain a relatively moist texture. They are not cooked as a result of the smoking process, however.

I have cold smoked rib steak set for a dinner party tonight. I'm unnaturally excited. Have a good weekend!!