you have to be 16 to smoke in france.
you have to be 16 to smoke in france.
what age do you have to be to smoke in france?
16
bullet::::- "smoke" (novel), an 1867 novel by ivan turgenev









































bullet::::- "smoke" (miscione novel), a 2004 novel by lisa miscione









































section::::arts and entertainment.:music.









































section::::arts and entertainment.:music.:groups.









































bullet::::- smoke (american band), a 1990s band based in atlanta, georgia









































bullet::::- the smoke, a pop band from york from the 1960s and 1970s









































section::::arts and entertainment.:music.:albums.









































bullet::::- "smoke" (paul kelly album) (1999)









































bullet::::- "smoke" (white williams album) (2007)









































bullet::::- "smoke" (izzy stradlin album) (2009)









































bullet::::- "smoke" (lisa lois album) (2009)









































section::::arts and entertainment.:music.:songs.









































bullet::::- "smoke" (eskimo joe song) (2004)









































bullet::::- "smoke" (natalie imbruglia song) (1998)









































bullet::::- "smoke" (a thousand horses song) (2015)
smoke (disambiguation)
the application of liquid smoke to food has grown to encompass a wide variety of methods employing thousands of commercial formulations worldwide. by far the widest use of liquid smoke is for the purpose of replacing direct smoking of food with onsite-generated smoke from wood. to impart the desired functional effects of smoke, liquid smoke preparations must be applied topically. in addition to flavor, reaction color, anti-microbial, and texture effects are the functionalities that can only be obtained by topical addition followed by thermal processing. dipping products in diluted solutions or soaking them in brines containing liquid smoke followed by heating was done long before the modern industrial era using wright's liquid smoke and pyroligneous acid precursors. allen patented a method of regenerating smoke using air atomization. it remains the leading technology for using condensed smoke products to treat processed meat, cheese, fish, and other foods in batch smokehouses. as the meat-processing industry has consolidated, continuous processes have evolved and direct applications of solutions of liquid smoke via showering or drenching systems installed on continuous lines have grown to be the largest type of application method. in north america there are more than thirty-five processed-meat plants utilizing bulk tanks to receive tankers of liquid smoke for topical application as an alternative to direct wood smoking. also noteworthy is the method of topical application by impregnation of fibrous, laminated, and plastic casings. meat products are subsequently stuffed into these casings and thermally processed. the use of natural condensed smoke preparations internally in food is another important means of imparting smoke flavor. it is used when other technical functions of smoke are not imperative to be expressed in a finished food. this can be done directly by adding into blenders with meat or other foods or injecting whole muscle meat. incorporation into sauces such as barbeque or dry seasonings and compounding with other flavors are other important ways in which the flavors are used. further utility of aqueous smoke solutions is gained by the use of more complex food-grade processing such as extraction into oil, spray drying using maltodextrin carriers, or plating onto foods and food ingredients such as malt flour, yeast, or salt.
liquid smoke