I made red curry duck last night and the old lightbulb went off. What about a sesame-ginger-lemongrass snuff? Thoughts?

Schmalzler style using sesame oil?

@crullers A modified schmalzer/madras hybrid, I think. I wouldn’t use anything stout or heavy, likely a light flue cured as the base with a bit of Oriental leaf, toasted/fried in sesame oil after a thorough casing in ginger/galangal and lemongrass infusion…likely sake amped up with some pure grain alcohol. No fish sauce (although I’m tempted). Maybe just a tiny bit of fire cured to mimic the smells of the Bangkok street food vendors’ stands/carts/trucks as they grill Gai Yang over hardwood. Maybe a hint of cilantro? A bit of kaffir lime leaf? Definitely palm sugar. Thanks!

OMG… I can definitely see that… Not only does it sound like it would be good in your nose, but wouldn’t it be a terrific accompaniment to a grand meal!!!

Sounds interesting when I lived in Hawaii people used those by the handful in just about every dish