Hmmm, someone likes mustard ...
I used to only eat oatmeal sweet, but I tried it once with soy sauce, garlic and onion powder, sesame seeds, nuts and/or pumpkin seeds and it's actually pretty good. I still prefer oatmeal sweet because that's what I'm used to but now I have it with soy sauce twice a week or so to mix thing up.
I used to only eat oatmeal sweet, but I tried it once with soy sauce, garlic and onion powder, sesame seeds, nuts and/or pumpkin seeds and it's actually pretty good. I still prefer oatmeal sweet because that's what I'm used to but now I have it with soy sauce twice a week or so to mix thing up.
@Dukedog said in #4:
> @CSAIJAGRUTH
>
> Well i had look that up but it does sound good!!
Because it is Indian
> @CSAIJAGRUTH
>
> Well i had look that up but it does sound good!!
Because it is Indian
chewing/ swallowing
mango and chips with some sauce (for the chips not the mango).
BUT THE ICONIC ONE:
SALT AND STRAWBERRIES
BUT THE ICONIC ONE:
SALT AND STRAWBERRIES
@Dukedog said in #1:
> So i just had a bowl of butter pecan ice cream with blueberries on top. It was really good.
>
> You guys ever experiment with food sometimes and it just turns out tasty?
>
> What's a combo that goes good?
If you want to have fun you need to understand the chemistry behind it.
petitechefs.com/chemistry-flavor-food-molecules-taste-perception-flavor-compounds-2/
www.scienceofcooking.com/taste_molecules.htm
I learned a way of approaching cooking from François Chartier's tool for creating perfect harmonies between wines and dishes through the aromatic science of molecular harmonies.
What works for pairing food and wine also works for pairing ingredients.
You can also read On Food and Cooking: On Food and Cooking by Harold McGee.
> So i just had a bowl of butter pecan ice cream with blueberries on top. It was really good.
>
> You guys ever experiment with food sometimes and it just turns out tasty?
>
> What's a combo that goes good?
If you want to have fun you need to understand the chemistry behind it.
petitechefs.com/chemistry-flavor-food-molecules-taste-perception-flavor-compounds-2/
www.scienceofcooking.com/taste_molecules.htm
I learned a way of approaching cooking from François Chartier's tool for creating perfect harmonies between wines and dishes through the aromatic science of molecular harmonies.
What works for pairing food and wine also works for pairing ingredients.
You can also read On Food and Cooking: On Food and Cooking by Harold McGee.
@bfchessguy said in #39:
> If you want to have fun you need to understand the chemistry behind it.
>
> petitechefs.com/chemistry-flavor-food-molecules-taste-perception-flavor-compounds-2/
>
> www.scienceofcooking.com/taste_molecules.htm
>
> I learned a way of approaching cooking from François Chartier's tool for creating perfect harmonies between wines and dishes through the aromatic science of molecular harmonies.
>
> What works for pairing food and wine also works for pairing ingredients.
OMG Chemistry!!
> If you want to have fun you need to understand the chemistry behind it.
>
> petitechefs.com/chemistry-flavor-food-molecules-taste-perception-flavor-compounds-2/
>
> www.scienceofcooking.com/taste_molecules.htm
>
> I learned a way of approaching cooking from François Chartier's tool for creating perfect harmonies between wines and dishes through the aromatic science of molecular harmonies.
>
> What works for pairing food and wine also works for pairing ingredients.
OMG Chemistry!!
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