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A book of First Class stamps is prozac an antagonist for dopamine receptors du Culinary tome The Modernist Cuisine features "Romaine lettuce infused sous vide with liquid hickory smoke" in a burger recipe. David Chang, founder of Momofuku, makes "smoked eggs" by soaking hardboiled and peeled eggs overnight in a water bath containing a dash of liquid smoke. And Byron Parsons, from South African liquid smoke company Smoked Potjie, shares some creative uses for liquid smoke he's come across: "A blogger used some in an onion marmalade, a caterer made a smoky cardamom ice cream, and a fellow exhibitor at a show used it to make cocktails."