Mouth-watering, it adds depth to the traditional Sunday afternoon roast and can carry a conversation with both British Ales and French Clarets. Sunday Roast is also a friend of thick-cut steaks grilled on an open flame and I habitually sprinkle some of this snuff on my pre-scored meat as seasoning. A California Cabernet, a porterhouse steak and a pinch of “Sunday Roast” make any evening a resounding success.
All four of the Epicurean snuffs are disgusting. I admire innovation and applaud risk-takers. Yet these are just plain awful. It makes no sense how a great snuff maker such as 6 Photo would put these on the shelf and even think of manufacturing them. Did they not try them? I'm trying to picture the meeting where the boss gave the thumbs-up; let's do it. Did he have a gun to his head? Was he smashed? Was he bamboozled with lies and denied his senses? There is nothing pleasurable about these snuffs. You're left feeling the confusion of the violated; why would someone do this to me? And I say that as a lover of garlic and meat. These are rank, foul and disgusting. However, on a positive note, the base flour looks the usual 6 Photo quality.