Flavor combination magic
For me it's papaya and lime, bacon and mushrooms. These are combinations that are so much more than the sum of their parts that they're inextricably linked. What are yours?
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Food Poems
Some hae meat and canna eat
And some wad eat that want it,
But we hae meat and we can eat
And sae the Lord b thankit.
Robert Burns
How do you describe taste of mussels?
I eat mussels equally in England and New Zealand (far-flung family) and I've been trying to figure out the common ground between the small, intensely coloured and flavored ones from the north and the huge, soft, pale green-lipped southerners. Sweetness, softness combined with a bit of chew, and the merest hint of ocean. Actually, I think LunaPierCook's probably said it all.
Flavor combination magic
Judith klinger - fennel and rum? is that fennel bulb, flower, seed??
Beverages: Are you a Caf or Decaf?
I can only drink coffee before noon without suffering - rooibos tea is the answer. Let it brew for at least 4 minutes (or more) and you'll never notice the lack of caffeine.. loads of health benifits, antioxidants etc. but it taste great.
Flavor combination magic
almond butter and dill pickle I would never have thought of - can't wait to try
What's your favorite midnight snack?
Cold roast potatoes - if I'm lucky enough to have some in the fridge. Otherwise I second the cornflakes and milk option.
Better the next day
Jules, your cold roast chicken and mayo baguette is even better than my Christmas leftovers. Totally sublime!
Better the next day
Definitely leftover Christmas dinner (would that be Thanksgiving dinner in the US?). Bubble and squeak made with leftover roast spuds, veg and (essential) bread sauce, served with cold turkey and chestnut stuffing - knocks spots off the original hot meal. Cheers from your greatest UK fan!
Question of the Day: What do you eat at the ballpark?
Thanks, BaHa. I look forward to my first ballgame - but will probably pass on the Crackerjack!
Responses to Comments by zee
Food Poems
Karen Resta
What is the name of the poet who is Morton Seif's daughter, and where can I find her work?
P.S. You rule the food blogs!
AGTV: Eggs Benedict Arnold
That was really great! The title caught my attention because when I was younger, I didn't like eggs at all and we had Eggs Benedict every Christmas morning. My dad would leave the egg off mine and call it, "Eggs Benedict Arnold".
Food Poems
Just came across a very nice food poem. From the book Where the Sidewalk Ends by Shel Silverstein:
A piece of sky
Broke off and fell
Through the crack in the ceiling
Right into my soup,
KERPLOP!
I really must state
That I usually hate
Lentil soup, but I ate
Every drop!
Delicious delicious
(A bit like plaster),
But so delicious, goodness sake -
I could have eaten a lentil-soup lake,
It's amazing the difference
A bit of sky can make.
Food Poems
Pablo Neruda's Elementary Odes is filled with food images. My favorite phrase is:
The sedulous cabbage
arranges its petticoats
Funny you should mention carrots and poetry, Eliz.
Carrots
Have merits.
(Carried on a picket sign outside McDonald's in a rural area with no good restaurants, farmers' markets or food critcs.)
I know a poem about carrots that was written by the daughter of the poet Morton Seif. I think the name of it is Battuto.
carrot tops are silly things
freed of bugs they flick and spring
ticklish leaved spiky sworded
feathery light green juice extorted
gullets gape neverending
hungry-mouthed not pretending
carrot celery onion steam
for churlish destind tummy's dream
Goes to show that poets are not made with DNA.
....................................................
Pat Conroy's book "The Prince of Tides" is also filled with descriptions of food that border on and hit the poetic. The descriptions of food run through the book - the language sings.
Flavor combination magic
Green tea and ginger (had these flavors together in a creme brulee once and it was fantastic)
White or dark chocolate and raspberries
Coconut and peanut (like in Thai food)
Espresso and vanilla
Agree with:
tomato, basil, and mozzarella....Caprese salad! :)
apples and brie cheese
Hillary
Chew on That
Flavor combination magic
Avocado + ripe mango (best with red onions, tomatoes and roasted pasilla chile)
Dill Pickles + onions and tomatoes (as in, Italian sub, chili burger, NY deli food, etc.)
Paris + warm baguette, cold butter and wine (serrano ham optional)
Greens + beans, field peas or lentils
Agree with...
Brie/Camembert + pears or apples
PB + honey
How do you describe taste of mussels?
I adore mussels! My hubby and I cook them in a homemade white wine/marinara sauce.
If I were to describe the taste/flavor of mussels I'd refer to them as very meaty and yet delicate in texture [not chewy like a clam and not squishy like an oyster]. They don't taste fishy and they are rather rich [higher in fat content than most mollusks]. They are also excellent just steamed with a bit of salt, white wine and served with fresh lemon to squeeze.
How do you describe taste of mussels?
I agree that there is a mushroom quality to mussels, also they shouldn't taste fishy, though they do sometimes have a pleasant "sea" taste. Farmed mussels don't taste as good as wild, but they look great. And it's true, how you cook 'em influences the flavor. Wine sauce, garlic, tomato, etc. It's very hard to describe mussel flavor.
Flavor combination magic
Peanut butter and honey
Chocolate and mint
Chocolate and caramel
feta and olives
strawberries and whipped cream
Flavor combination magic
Mmmm I'm all about the sharp cheddar and tomatoes. Also the watermelon and feta and mint, but I'd add a little red onion to that.
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