Smokers, hot/cold, infused tobacco?

I remeber watching a show with Anthony Boudian (sp) in it where they ate at a place in Napa called the laundry room maybe. The chef there made him marlboro infused dessert. Not sure how he did it but I know it was done. Anthony seemed to like it. I think the chef put it through a expresso machine or something like that.

[LooseCard]

As much as I love cigars, and to smoke meat, I would never even try to do this.

The flavor of the cigar is changed when burning. You certainly cannot say that licking the cigar and smoking the cigar, provides identical tastes..?

The best is to find a cigar that compliments the smoked food that you are having. The flavors are dependant on the meat you use, along with the wood that you choose to smoke with. It also has to balance against the sauces and/or the rubs that are used.



I'd just hate to ruin good 'smoked meat' on bad flavors........

[replicant_argent]

Originally Posted by LooseCard

As much as I love cigars, and to smoke meat, I would never even try to do this.

The flavor of the cigar is changed when burning. You certainly cannot say that licking the cigar and smoking the cigar, provides identical tastes..?

The best is to find a cigar that compliments the smoked food that you are having. The flavors are dependant on the meat you use, along with the wood that you choose to smoke with. It also has to balance against the sauces and/or the rubs that are used.



I'd just hate to ruin good 'smoked meat' on bad flavors........

The same could be said for using wood chips, or many other items used to flavor food.... successfully. I fully understand the epicurean principles with pairing and contrasting food. Since pairing a cigar with food is quite possible, the opportunity of finding a new technique to flavor a dish shouldn't be ignored simply because trial of one or many methods haven't obtained the desired result.

Originally Posted by replicant_argent

Since pairing a cigar with food is quite possible, the opportunity of finding a new technique to flavor a dish shouldn't be ignored simply because trial of one or many methods haven't obtained the desired result.

I agree with you entirely. But it seems only the top end chefs that dabble a bit with molecular gastronomy like Keller and Achatz are experimenting with this, but they aren't smoking, they're just infusing the flavor.

Has food been smoked using tobacco before? I'm sure it has. I just don't know of any recipes or anything like that. My chef instructors at culinary school also had not heard of it, but two of them seemed to think it'd be a good idea worth exploring. I think it would be fun to experiment with using wet tobacco instead of wood chips, for either hot or cold smoking.