Quote:
Originally posted by fluffho
Civet was once widely used in meat flavorings, cheese, and other foods. Like skatole, its role is to help blend a mix of flavors or fragrances together. But today a cheaper synthetic version, civetone, has replaced the real thing in most products except high-end perfumes.
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i've heard about that before. but what i wanna know is how did they know to add it to the food? was someone sitting around cooking a meal and when he tasted it thought " mmmmmmm thats good! all it needs is some cats arse and it'll be perfect"? how did he know that a bit of cats arse would make it taste just right? more importantly how did he know what cats arse taste like in the first place?