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Tobacco Cookies (cigar as edible ingredient)?

h
HillJ May 22, 2013 08:35 PM

I can't say that I've ever experienced tobacco as a food ingredient. These tobacco cookies really puzzled me. The use of cigar water and the cigar leaves as optional...when the recipe without it seems just fine.

Has anyone ever included cigar tobacco in any recipe? What's the appeal?
http://www.seriouseats.com/recipes/20...

  1. r
    roro808 May 24, 2013 01:50 AM

    Don't they make weed cookies? So, what's the difference if you like cigar, you may like cigar cookies as well.

    1. q
      Querencia May 23, 2013 02:01 PM

      Never thought of it and don't care for the idea but this thread inspired me to google "tobacco as food" and, guess what, tobacco leaves are high in plant proteins. Yuck.

      1. hotoynoodle May 23, 2013 05:59 AM

        zomg, those do not look appealing AT ALL.

        there are some indeed who savor the flavor of cigars. we still have a few cigar-smoking clubs here in boston. dunno if they'd want coconut interfering? lol,

        i do like that blog A LOT though.

        1 Reply
        1. re: hotoynoodle
          HillJ May 23, 2013 06:02 AM

          Yeah I'm a fan of SEats as well. Which is why I came across the recipe in the first place. I've tried dozens of their recipe rec's but I doubt this one is getting made in my oven.

        2. porker May 23, 2013 05:42 AM

          Apart from the looks (I agree with Duchess; they're not very pretty), they're kinda along the lines of hash brownines or chocolate hemp cookies I was fond of in the early 80's...

          9 Replies
          1. re: porker
            HillJ May 23, 2013 05:45 AM

            Now I hadn't thought of the ingredient in this way (hash or hemp) at all. I can't imagine soaking the cigar in water or milk to "infuse" a cookie or drink...

            I wonder if this idea will show up in the retail market...hmm...cigar shops?

            1. re: HillJ
              MGZ May 23, 2013 05:47 AM

              Can't talk about weed as an ingredient, remember?

              There's an old thread about tobacco as an ingredient, but I can't seem to find it. I'll keep lookin' . . . .

              Edit - Here it is: http://chowhound.chow.com/topics/773845 Hell, Hill, you posted on it.

              1. re: MGZ
                HillJ May 23, 2013 05:54 AM

                Thanks for pulling that up, MGZ. I'm still puzzled by the ingredient. My husband Hill contributed to those threads. I haven't tried any tobacco recipes. That's all Hill and his buddies.

                Cigar/tobacco "talk" isn't off the table on CH (last I read).

                1. re: HillJ
                  MGZ May 23, 2013 05:57 AM

                  Yeah, I haven't tried to work with it since the time I mentioned in the other thread. I'd prefer to try and work with other "herbs" (I realize we disagree), but it is kinda fascinating though.

                  1. re: MGZ
                    HillJ May 23, 2013 06:11 AM

                    The subject is kinda fascinating but I don't enjoy cigars (my man is a "social" cigar smoker) in any situation (I'm more the please take it outside kinda gal) where cigars are enjoyed. Because the smell of a burning cigar doesn't appeal to me I suppose putting it in food just rings odd to my very limited appreciation.

                    Now, reading the link you pulled up on infused ice cream...

                2. re: MGZ
                  porker May 23, 2013 07:51 AM

                  Well, my intent wasn't to discuss it - I just thought it parallel in some ways.
                  We'll see if it gets wiped...

                  The thread also had me thinking about zhangcha or tea-smoked duck: would an officianado want a tobacco-smoked duck?

                  Or perhaps a steak cooked in tobacco (rather than hay)?

                  Not appealing to me, but who knows?

                  1. re: porker
                    MGZ May 23, 2013 07:58 AM

                    It's a clear parrallel. No doubt about it. I was kinda makin' fun of some now extinct threads because I see some irony in the whole thing. In those, Hill had some solid notions, albeit, contrary thoughts to mine.

                    I do also see your analogy to tea smoking. That's why in the older thread, I mentioned the idea of pipe tobacco.

                    1. re: MGZ
                      porker May 23, 2013 08:05 AM

                      Or I guess smoking of any type: tobacco smoked shoulder, brisket, salmon.....

                      I dunno, I'm thinking it'd taste like the head liner of my uncle's 1992 buick skylark. It was beige when he bought it, but turned yellow with 20 years worth of chainsmoking.

                      1. re: MGZ
                        HillJ May 23, 2013 08:16 AM

                        At this stage of my game, healthy lungs and longevity win out over certain experimentation. But, deciding for others and preaching the health gospel doesn't always work for me either so I struggle for balance.

              2. Musie May 23, 2013 05:09 AM

                Those cookies do not look very nice. It would maybe be something I'd try out of curiosity, but I wouldn't expect a great outcome.

                There is a recipe however using cigars that I've been meaning to try. A tequila hot chocolate, the milk is essentially smoked with cigar smoke.

                http://www.fourhourworkweek.com/blog/...

                4 Replies
                1. re: Musie
                  HillJ May 23, 2013 05:42 AM

                  How to create cigar milk? In this recipe the cheap cigar is fine...the article I read emphasized using a "good" cigar. Well color me puzzled beyond words. I can't imagine using cigar (smoke or leaves) in a beneficial-food way. But I'll not doubt be reading more about this.

                  1. re: Musie
                    HillJ May 23, 2013 06:14 AM

                    Musie, don't you just love this clean up instruction from your link:

                    Later, to de-stench your stockpot, just clean it out and leave a bowl of white wine vinegar mixed with peppermint oil inside, covered, for 1–2 hours.

                    1. re: HillJ
                      Musie May 23, 2013 06:32 AM

                      Heh, I missed that. That would probably be good to do after boiling up lobster too.

                      Perhaps the cookies suggest a better quality cigar as they say you can use the cigar in the cookie, as opposed to just the smoke. I wonder though if the quality of the cigar would effect the flavour outcome of the milk.

                      1. re: Musie
                        HillJ May 23, 2013 06:55 AM

                        Some "jobs" I do outside because of the aroma during prep stage . Roasting coffee beans, crab boil...this would qualify!

                        I'm sure you're right about the intention of a better quality cigar but (not that I know much about one cigar over another) I can't imagine how a cheaper cigar would be tasty (especially when the price of cigars appears to make a diff. in the taste) smoke or used in a cookie/ice cream. But that's my inexperience showing..

                        To a cigar smoker, this my be another way to enjoyment.

                  2. DuchessNukem May 23, 2013 12:09 AM

                    Gimmickry, is all I can guess. What's left around us to try as a new flavor?

                    And JMHO, but those cookies are butt-ugly and unappetizing; worsened by the idea of the tobacco flavor. Yeuuff. I know posters have pointed out bad food photography but that's cookie abuse. They look like scroungy meth-and-nicotine-addict cookies clinging to the bars of Cookie Jail.

                    1. j
                      Joebob May 22, 2013 11:58 PM

                      What a jaw-dropping question, in the light of what we now know about nicotine. Addiction would seem to be the "appeal". Perhaps the recipe should instead come from www.notsoseriouseats!

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