date:Mar 01, 2013
A team of Croatian chefs whipped up a pungent meal Thursday, infusing the flavor of the tobacco leaf synonymous with Cuba into baked stone bass filets, bread and butter, a rich demi-glace sauce, even ice cream.
The result was a tangy heat that one taster likened to ancho chili powder, and a powerful finish with all the nicotine kick of a chubby Montecristo cigar.
Wow, buzz city! said Gary Heathcott, a public relations worker from Little Rock, Arkansas, who also writes for Smoke magazine. The f