„They go really well together“ / a food paring blog-contest from Khymos

Sage (pineapple)

One popular and important blog for molecular kitchen has been promoting the combination of ingredients and taste for some time now. With Khymos, Martin Lerch has been investigating with depth the possibilities in the kitchen and in our mouths.

With the row of blog actions called “They go really well together” (TGRWT) bloggers are invited to explore the possibilities and similarities in aroma profiles from different ingredients and the next topic is sage and roasted peanuts.

As Lerch puts it:

The similarity is not based on the concentrations of the aroma components, but rather the odor impact of the components to the overall aroma (and in case you wondered: impact does vary with concentration, but it varies even more with the detection threshold). In other words, what this food pairing does is to point at two foods (which often may seem quite different) and say that these actually have something in common. And because of that it could be worthwhile to try and use them together when cooking.

For the 21st round of TGRWT, Greg over at Humbling attemts at creativity, will be the host. Please go to his announcement post for more details on how to participate. The deadline is June 1, so there is plenty of time for some creative cooking the next couple of weeks! If you’re not yet familiar withTGRWT you may want to have a look at some of the previous TGRWT rounds. These have become quite a blogging event throughout the electronic world.

If you are interested, here are the basic rules and procedure.

Participation in TGRWT # 21 / Food Paring: Sage and Roasted Peanuts

  1. Prepare a dish that combines sage and roasted peanuts. You can either use an existing recipe (if there is any) or come up with your own.
  2. Take a picture of the dish and write an entry in your blog by June 1st, 2010 with TGRWT #21 in the title. Readers will be particularly interested in how the flavor pairing worked out, so make an attempt at describing the taste and aroma and whether you liked it or not.
  3. A round-up will be posted here (with pictures) in early June. Please send an e-mail to gkern86@gmail.com with the following details: Your name, URL of your blog, URL of the TGRWT #21 post, and a picture for your entry in the round-up. If you dont have a blog but would still like to participate, e-mail me your name, location, recipe, photo of completed recipe, and a brief description of how it worked out and I will include it in the final round-up.

Just to clarify, all entries should be written and e-mailed to gkern86@gmail.com no later than June 1, 2010.

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