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Culinary use of tobacco?

post #1 of 9
7/18/09 at 2:13pm
Thread Starter 
So, I'm sure we're all well aware that tobacco, at least as a flavor profile, is present in a variety of wines (Malbec, for example). However, as an actual ingredient, physical tobacco leaf itself, does it have a place in food?

I'm curious about this.

Discuss.
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post #2 of 9
7/18/09 at 2:18pm
Not that I'm aware of, but I'm open to hearing about this too.

Slightly different, but I liked what Keller did for Bourdain during that French Laundry episode of Cook's Tour: infusing his foie gras / custard dish with tobacco.
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post #3 of 9
7/18/09 at 7:09pm
Achatz does, or at least did, a dish with tobacco cream, blackberry, and mint.
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post #4 of 9
7/19/09 at 9:55am
Cigar Zin.
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post #5 of 9
7/19/09 at 1:00pm
Tobacco doesn't, but cannabis seeds do
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post #6 of 9
7/19/09 at 1:12pm
Quote:
Originally Posted by kwilkinson View Post
Achatz does, or at least did, a dish with tobacco cream, blackberry, and mint.

yes he does it with that famous chocolate dish.
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post #7 of 9
7/19/09 at 3:55pm
Isn't tobacco leaf poisonous?
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post #8 of 9
7/20/09 at 9:32am
'Trip to Havana' at El Celler de Can Roca outside Barcelona. Excellent, excellent dessert.

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post #9 of 9
7/20/09 at 1:16pm
Try chewing tobacco and swallowing.
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