Blanketing opinions that I'll probably regret soon.

Thursday, February 17, 2005

Wood as Flavor Enhancer

Is the pure taste of raw wood good? I wouldn't pick up an oak limb and start gnawing on it but you're certainly getting that taste when you drink wine, whiskey, brandy or for that matter, most brown, distilled spirits. The thing is, it tastes good, obviously. Why wouldn't this flavor work in any other type of food? Ok, we do have smoked fish, meats, etc, but I'm not talking about the smoke-induced flavor but the actual taste of the wood that has seeped into some food product or other. They could sell oak flavor in jars or perhaps a kind of spreadable wood that we could put on toast, like marmite. Now we're talking. Does something like this exist and I just don't know about it?
Comments:
On the contrary, LB... you WOULD pick up a piece of wood and start gnawing on it.
 
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