Category flavor pairing

A pinch of salt for your coffee, Sir?

A small sprinkle of salt will suppress bitterness – and in some cases it can benefit the overall coffee flavor. I’ve tried it with an espresso and somehow it works, but it’s difficult to describe the flavor. I prefer my…

TFP2010: Gadgets (part 5)

Crycotuv – a combined vacuum chamber and super fast freezer with internal spray nozzle. If I were to name a topic for this year’s Flemish Primitives event I guess gadgets would be it. I’ve already covered the high pressure processing…

The Flemish Primitives 2010 (part 1)

Again I was lucky that all the practical details worked out so I could attend this year’s Flemish Primitives in Brugge. For some one who’s not attended, it’s not so easy to grasp the concept and ideas behind The Flemish…

TGRWT #20: Pumpkin and cooked chicken

This month’s round of TGRWT is hosted by John Sconzo over at Docsconz, and the foods to pair this time are pumpkin and cooked chicken.* As always you can find instructions on how to participate in the announcement post. If…

TGRWT record

Just a short note to let you know that there were 30 submissions to the last round of They Go Really Well Together (TGRWT #18) which featured plum and blue cheese. Aidan Brooks summed it all up in a round-up…

TGRWT #19: Tomato and black tea

This month’s round of TGRWT is hosted by Pablo over at Medellitin, and the foods to pair this time are tomato and black tea. As always you can find instructions on how to participate in the announcement post. If you…

TGRWT #18: Plum and blue cheese

Finally it’s time for a new round of TGRWT. It’s the 18th round and the host this time is Aidan Brooks, a trainee chef who works in Spain. In his blog he’s touched upon flavor pairing several times and also…

French book on flavor pairing of food and wine

The Canadian sommerlier Franí§ois Chartier (he has an extensive website featuring several blogs, including a section named Sommellerie moléculaire) is out with a new book on food and wine pairing. It’s not just another (superfluous) book on the subject. As…

TGFWT #17: Frozen rosy apple foam

As I mentioned in the previous post I put the leftover rose froam from TGRWT #16 in the freezer and was surprised by the result. Inspired by this I thought I would extend this and substitute apple juice for water…