A culinary craze this holiday season is pine sugar. Meant to give a waft of tannenbaum as you bite into whatever it's riding, I can't see ever using this stuff. The SNL skit of , "It's a floorwash! It's a dessert topping!" comes to mind. Care for a dash of Pine-Sol on your pudding?
Not that I can criticize the inventor. Cooks are always looking to make something new. I've made some doozies, like chocolate-covered bacon in 1999. One of those 2 great tastes that taste great together? Not really. It seemed like a good idea at the time but my boss and co-workers quickly corrected that. I hear people actually eat it now. The maple-covered bacon was a hit, though.
I'm not huge on tree flavors, maple aside.
But these are the daring ideas that change cookery. It isn't easy to find new combos after all this time of human eating.
Me, I'm sticking with mincemeat. And yes, Stevil, I'm making mincemeat. It won't be entirely a White Trash Christmas. ; )
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