1001 fantastic flavor combinations

oh. it's essential to dolmades imo. or salad. xpost

i dunno fennel and onion, yes. but fennel w/ 2 other really strong herbs is way out there to me!
but to each his own.

70. dark chocolate and orange

70. tomatoes and black pepper

i can't even touch a tomato without pepper. in fact, we never had black pepper in our house growing up, and i HATED tomatoes (raw). then i left home and discovered the joy that is these two flavours together.

70.71. ^

70. dark chocolate and orange

Bring it!

71. tomatoes and eggplants

72. marmite and cheese

People in my family give me grief about putting pepper as well as salt on my tomato sandwiches, but it makes perfect sense to me.

ugh that should be 73.

imo tomatoes are literally inedible without pepper, at the very least

green skittle and purple skittle

i used to never put pepper on anything. don't know why! but i love tomatoes, even w/o pepper

pepper and tomatoes together is like a cornerstone of italian food, hence there should be laws preventing any kind of dissent towards it

but it's cool if you have tomatoes w/o pepper, just don't shove it down our throats 'k

i like to just eat them. i wouldn't shove plain tomatoes down anyone's throat though.

a light coating of olive oil would aid the passage, yeah

75. olive oil and tomatoes

76. fried field mushrooms and garlic

i just cannot get into mushrooms. they smell so amazing when they're frying but they taste like dirt. a bit like lamb's fry, really.

when i were a nipper i loathed both mushrooms and tomatoes but YEA HALLELUJAH glory is made manifest nowadays - and have chanterelles before you say definitively that you hate mushrooms

anyway you're like the pickiest eater ever :P

i am the pickiest eater ever, this is true. it's one of the great burdens i bear :( :(

77. Grapefruit & salt

78. lamb and cumin

79. chickpeas and cumin

80. blue cheese and steak

chickpeas and chorizo and tomatoes..

mussels and booze

chocolate, chilli

butter, black pepper

that's #84

sorry!

85. lamb and anchovies

86. coffee + cream + sugar

87. peppers and sharp provolone cheese

^^^and rare steak and flat-leaf salad in a baguette

is that 88?

89? beetroot + goats cheese

90. pork and apples

91. parmesean and rosemary

92. yogurt & cucumber

Corollary: sour cream and cucumber

93. ginger & honey

94. durian & chocolate syrup

roast meat, gravy, yorkshires and coleman's english

manchego + spanish chorizo + piquillo pepper

Thank you! I will be doing an appetizer of pickled peppadews stuffed with cold smoked chorizo and manchego soon. Not sure if I want to grind in the manchego with the chorizo or just broil on top. But I will find out.

97. beets and bleu cheese
98. mint & cilantro (as in Vietnamese spring rools)

Looking to rock a cherry/cardamom ice cream. Thoughts? It seems like it would work and have checked online -- there are recipes for cherry/cardamom scones, cookies and muffins. Anybody messed with this combo before?

99. cheddar + sriracha

100. okra and tomatoes
101. cheddar and ramps

If you like this thread but wish it were more expensive, The Flavor Bible isn't bad. There may be a thread about it, I don't know. It would really benefit from a second edition, and it didn't have any of the molecular gastronomy stuff people were hoping it would have - actual scientific breakdowns of "butter tastes good with X, Y contains some of the same flavor compounds as butter, therefore Y should taste good with X" type stuff, that would have been cool. Instead it's basically ... this thread. Bigger. They polled chefs etc and asked them what flavors they like together, and compiled the results. I don't pull it out as often as I expected to, but whenever I do, I find something that gets me thinking - maybe worth a flip through at the library, in any case.

102. pineapple and Campari

103. genever and Aperol
104. huckleberries and gin

I could do a bunch without leaving the bar.

105. coffee and tea

I've been making batches of peanut brittle and crystallized ginger to sell at a craft fair this weekend, and now I'm wondering if ginger-peanut brittle would be good. I predict yes.