Hell_Bent_Cheez  

Oh, i found that bone remember, the "quite robusto but very dry with quite a hint of cinnamon vanilla." one?

*nod*

Well it appears that when left to ferment in potting soil for five years, the bone takes on a more, oakey, spicy finish.

I would reccomend it with maybe an oriental fish or chicken dish. I suggest clearing your pallette before savoring such a magnificent specimen