Tri-2-cook has announced the foods to pair in the twelfth round of “They go really well together” (or TGRWT for short): apricot and chanterelle. More information on how to participate can be found in the announcement post. If the ingredients…
It’s time for the TGRWT #11 round-up. I apologize for the small break since TGRWT #10, but now we’re definitely back. Many exciting recipes this time – and great photos too! Not all were a great success judging by the…
I received the following contribution for TGRWT #11 from Alessio Fangano, and since he doesn’t have a blog I post his contribution here in extenso. Enjoy! Photo: Alessio Fangano Ginger-Glass bowl of banana mousse with cloves biscuits and lemongrass jelly…
I’m a big fan of using bananas in savory dishes, so for TGRWT #11 I decided to make: Pork tenderloin with banana & clove sauce 450 g pork tenderloin 2 bananas, sliced 10-15 cloves (less if you use ground cloves)…
Brazilian chiles in oil (very nice with Moqueca!) Oils and fats are long molecules which are mainly non-polar and hence the opposite of water which is a polar molecule. Ethanol which has both a polar and a non-polar end falls…
There’s a new weekly cooking show you shouldn’t miss. It’s about cooking and science, or “Kamikaze cookery” to be more precise. And there’s a good dash of humor as well which doesn’t hurt. The first episode out is on how…
It’s a pleasure for me to announce a new round of “They go really well together” or TGRWT for short. For those not familiar with the concept of flavor pairing: the idea is that if two foods have one or…
Now this is yet another book I’m looking forward to this fall – I’ve got quite a list now!. Shirley O’Corriher, best known for her book CookWise (not to mention her video “Shirley O. Corriher’s Kitchen Secrets Revealed” and TV…
Bernard Lahousse, director of CREAX foods, creator of the Foodpairing website (which I’ve blogged about previously) and blogger behind Food for design invites to an international food pairing seminar in Belgium on January 5th, 2009. The concept of the event…
Ever thought about how pretzels and salt sticks get their nice brown color? The products of the Maillard reaction provide tastes, smells and colors that are much desired and lend their charachteristics to a variety of foods. In this post…
