Molecular gastronomy is cool, even when it's insane. One such example of its insanity is evident in the hypothesis that if two foods have an aromatic compound in common, they should taste good together. Like coffee and chocolate, strawberries and mint, or blue cheese and pineapple.
(I know, blue cheese and pineapple. Crazy, huh?) This hypothesis is
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2. I would have gone with your original instinct (not sweet) and done some kind of fish dressed with the bananas + parsley.
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Fish? With banana? Really? I am dubious.
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Jess, thanks for your entry I am glad you still emailed me! The picture of the cream puff man made me laugh. Hope to see you at the next TGRWT.
Thanks again,
Tara (Should You Eat That?)
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I'm no good at marketing. Seriously though, the bars turned out pretty well, though they look kinda blotchy.
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Seriously? Like, my favorite thing ever?
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It's instant, so it's not like Beth and I are the next Julia Child. (Though we might be...)
Still, it's tasty-licious. With whole milk.
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