I am no sommelier, however I understand that while drinking or tasting wines a suitable matching food-stuff (be it a cheese, herb, etc) should be paired to fully engage the drink. Is there a similar ...
"What goes with X?" is a common question. It could be a starting point for coming up with a new recipe for an ingredient you have on hand, or a way to come up with a variation on an existing recipe. ...
I have a lot of bananas, but I don't particularly like bananas. I would like to try using them, but I want to use them in a more savory application. I'm not looking to make a dessert or bread with ...
Why do fatty foods tend to go with acids? Mayonnaise and hollandaise contain lemon juice, and fatty fish tends to be served with lemon. Barbecue pork and pork belly are sometimes served with a ...
I'm making a bacon based chili with smoked pulled pork (orange juice marinade by injection, smoked dried pusilla/ancho/guajillo rub) where I reserve all the liquid at the end of the process, roux it ...
I experiment a lot with food combinations, and I know enough about their chemistry to avoid the particularly terrible ones. However, I know too little about flavor extracts to apply the same logic. ...
I have an excellent recipe for satay chicken, which I usually accompany with coconut rice. Last time, I also attempted a kind of Asian coleslaw of white cabbage, chilli, carrot and lime juice, but it ...