date:Mar 01, 2013
ollowing their every move, Baksic and two other chefs carefully wrapped the bass filets in tobacco and banana leaves, with a sprinkling of garlic and honey to draw out the smoky flavor.
As the mild white fish baked for about a half hour, they demonstrated how stirring tobacco sauces into butter can create a sharp spread for bread and crackers, and used a torch to dry out liquid-infused tobacco salt that can be employed in just about any dish.
It's like how you can put chili on a sweet or a sou