[Sca-cooks] A curious discovery...

[Phil Troy / G. Tacitus Adamantius]

Also sprach Phlip:
>I decided, for a mid-afternoon snack, to make myself some cinnamon toast.
>Don't think the bread was to blame, but I was using a light rye rather than
>my usual whole grain with lotsa stuff in it. We're also out of butter (went
>to the store yesterday, but had car problems on the way, so didn't get
>there) so instead of using butter on my toast, I used olive oil, and
>sprinkled it with my usual half a packet of turbinado suge, and the usual
>cinnamon. For some reason, the topping on the toast tasted like honey- I
>mean, real, bees-and-hives sticky honey- cimmamon flavored, of course. Any
>body have a clue why?
>
>I think it's great- I really love the taste of honey, although I seldom use
>it because of its stickiness, and now I can have honey flavoered cinnamon
>toast without having to take a shower afterwards, but I'm wondering why the
>flavor struck me that way.

It might be your particular olive oil. Both honey and olive oil have 
a slight acid content...

Adamantius