This borders on a food post, but I have to do it. My venerable addition of Joy of Cooking, in addition to having recipes for whale, squirrel, raccoon, and other meats not commonly found at my local butcher's, has a discussion about seasonings in which appears the following phrase: "the highly treasured 'ozmazome' - as the gourmet calls it - which results from rich broths." The quote is incomplete here, because it's rather long, but it deals with flavors accentuated by heat (e.g. roasting of coffee).

So - I googled, and got nothin' of use. So - what's an ozmazome? I wanna make some.

Now - completely abandoning the word part of this post, and going directly for the food aspect: bridget96 doesn't care for brown chocolate? Does this mean you'd rather eat the insipid white stuff? I understand that because it doesn't have cacao in it, it's not actually legal in the US to call it chocolate.

For me, it's bittersweet chocolate (the higher the cacao content the better), and lots of it, or nothing. [/end chocolate fiend soapboxing]