[Sca-cooks] A curious discovery...

[Alex Clark]

At 02:36 PM 5/16/2004 -0400, Phlip wrote:
>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.

The most I can come up with for explanation is that olive oil is fruity 
(like some honeys), while turbinado sugar has a raw-molasses flavor that's 
sort of similar to honey. Apparently each one resembles a different set of 
flavor characteristics of honey, and when added together they resemble most 
or all of the flavor characteristics of honey.

It is also possible to produce the phrase "do it" from random noises. ;-)

--
Alex Clark/Henry of Maldon