How to Deep-Fry Tobacco



From our Estate Manager Adam Davidson:

"Some of my fondest memories at my grandparents' house involve the sounds of my grandmother hard at work in the kitchen, tediously banging pots and whisking bowls, and the inevitable smell which would make its way up the stairs, under the door, and to my nostrils, and off I'd be like a flash. Half-running/half-tumbling down the stairs, I only hoped that I could tip-toe close enough to the counter to reach just one morsel. 'You'll spoil you're appetite, Adam. Wait until after dinner, and then I'll let you have one.' I was only about 9 at the time, but my curiosity around her famous deep-fried tobacco flakes was probably a little too much for her to handle, me being the young whipper-snapper that I was. Luckily, I came across the recipe when I was digging around in an old desk drawer, and I decided to share it with the office. Little did I know how big of a hit it would be."

When Adam first told us about deep-fried tobacco flakes, admittedly we were a little weirded out, but his enthusiasm for what he deemed "the All-American snack" ultimately piqued our interest. Bringing in a batch of his own to try and a copy of the recipe (the original having been written in fountain pen on a tea cozy), we set out to make this treat ourselves. Soliciting the help of Cornell & Diehl head blender Jeremy Reeves, we tweaked Grandma Davidson's recipe just a little bit, and we're excited to share with you what we cooked up! Check out the video above if you're hungry!


Comments

    • Colin Smith on April 1, 2016
    • That's wrong on so many levels :P

    • Jeffrey in NC on April 1, 2016
    • I think it should be put in a pipe.

    • Sykes on April 1, 2016
    • @Jeffrey: not one of my pipes...

    • Jeffrey in NC on April 2, 2016
    • @Sykes, everything is better when fried.

    • Sly on April 2, 2016
    • This is so fishy !

    • Chris Jeffrey on April 2, 2016
    • What did this smell like?

    • Sykes on April 2, 2016
    • @Chris: remarkably unlike tobacco, which was sort of surprising. It just smelled like deep fried food.

    • Todd on April 3, 2016
    • Now that is a good one! I think now I will start using latakia in my fajita marinade.

    • Adam O'Neill on April 4, 2016
    • @Colin Smith Yet so right :D

    • Adam O'Neill on April 4, 2016
    • @Todd Haha.

    • Claude on April 7, 2016
    • I'm hungry.

    • Adam O'Neill on April 7, 2016
    • @Claude Makes me want latkes.

    • Bryan Webber on April 29, 2016
    • Lol awesome

    • Adam O'Neill on May 3, 2016
    • @Bryan Webber :D

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