I stumbled on a food blog that features odd food combinations. The Food in my Beard
Here are a few of this person's latest creations. He's been posting since 2008, so there's a whole bunch more.
Octopus Bao
Teriyaki Basil Mango Summer Rolls
Fried Clam Arepas with Tartar Slaw
Poke (raw fish) burritos
Burnt Honey and Basil Ice Cream
Carne Asada Udon Noodle Salad
Bahn Mi Tater Tots
Hawaiian Poke Burger
That's just a few of the most recent recipes. The pictures are fabulous and mouth-watering to look at.
The combinations sound odd but look really good.
What are your favorite food combinations that don't sound like they go together but taste great?
Thank you for sharing useful information with us. please keep sharing like this. You might like the following article also. How to Prepare Shahi Paneer Link https://www.guidebooktolife.com/shahi-paneer-food-for-the-royalty-commoners-alike
Can I expand this to drinks? Half beer, half grapefruit juice: Radler. The finest hot-summer-day drink ever! (Pilsner is probably the best beer to use, but I have tried it with a number of different beers.) 3/4 glass of wine, 1/4 glass of sparkling water: Frócs (pronounced, FRUTCH). The Hungarians drink this in the summer, and it really is good. They also have something like 20 different types of mineral water to use, so you can use a super bubbly water, or a very lightly bubbly water, or a really heavily mineral-tasting water, or a very neutral one. It's all yummy with the right wine. (Usually a white wine, but reds work as well.)
Chocolate and Bacon In bars You would think it would be terrible, but you would be wrong. And I liked the dark chocolate better than the milk; the contrasting tastes were more pronounced.
I've seen those Vosges bacon and chocolate bars in the store before. They look really good. The picture on the wrappers really sells it. I was tempted to try one even if I don't eat meat. They have some other flavors mixed with chocolate that look really good also, like blood orange caramel, smoke and stout, coconut and banana, matcha green tea and Guajillo & Chipotle Chili. (from their website)
Beef-based goulash with pasta and about a spoonful of plum powidl. Sounds weird, looks unsettling, tastes amazingly well. From "I should probably sit and try to improve the recipe" side of cooking projects, I have recently made chocolate chip cookies with popcorn and candied lemon[1]. Looks? Atrocious. Tastes? Great. [1] - I have no fucking idea how that is supposed to be translated, 'candied' seems to be the closest one. Basically it's a mostly dehydrated lemon with lots of sugar. I think it's made by literally drying lemon bits under a layer of sugar.
I'm interested in the chocolate chip cookie project. I really like the idea of popcorn in cookies. That's a great idea. How do you get the popcorn to stay crunchy or not get hard from getting mixed in the batter? I've had rice crispies in cookies before to add crunch. Those are yum! Candied lemon is stretching my imagination a bit. Is it the lemon peel or the whole lemon? I've eaten candied lemon rind before and dried whole lemon that was sort of pickled in brine. The whole dried lemon becomes more about the peel since the insides (which is mostly water) get dehydrated out. Are the lemons cut up or left whole? Since the rind dries faster than the pulp, I'm having difficulty imagining it.
I don't :P. Cookies just need to sit somewhere for a day or two and as they get drier, they regain some of the crunch. I was inspired by method of preparation behind pierniki that should be left to 'age' for a month or two to get the proper taste. It's a bit quirky, but many of our sweets seem to have been invented by sadists who want to strain your patience ;). Regarding the 'candied lemon', I'm actually going to talk to with my mother and grandmother about that, because it would seem that it's a derivative of one of many recipes that were made during the period of food-rationing and general post-Soviet (thanks, Russia) lack of resources. It's sweet and chewy, but it's not just a rind. It's almost like a hardened chewing gum in texture. I'll share the method once I'll get to it, but you could probably use any type of candied fruit, since it's likely a long process done to cope with lack of ingredients :/. In the meantime, if you happen to have some Polish foods store near your area you could ask them if they know what I'm talking about. As a side-note: since lemons, oranges, bananas etc back then were pretty much a luxurious good I think the method was initially applied to apples. Probably only around 1990 when that period ceased and borders started to open anyone used the method for other fruits.How do you get the popcorn to stay crunchy or not get hard from getting mixed in the batter?
I've looked on Amazon and on search and found nothing that resembled what you're describing. No chance of my finding a Polish store around here. I'll be interested to hear what you found out. From what you're describing, it sounds a lot like the whole lemon in a brine I described earlier. It had that same type of texture you're describing, both chewy but hardened. That was actually one of my favorite foods at one time.
No problem, I'll keep you in loop. On another note, I have recently began to look around some of the recipes from around that time and found some intriguing ones. I'll be making Blok Czekoladowy (best translation I can come up with would be Brick of Chocolate :D). The bits inside are biscuits, but you can add various types of fruit or anything else you like. It's made from ~35% fat milk powder, chocolate/cocoa powder, biscuits and whatever else you fancy in your chocolate. By no means something that I would call healthy, but I don't think that I have met anyone who did not want another slice.
|Burnt Honey and Basil Ice Cream That sounds so good, I'm going to try that.
Not too out of the ordinary, but something I think should be known to all: Bagels, lox, and shmear. 1. Get a sliced bagel, smear some cream cheese on it. 2. Slap sliced red onion onto the creamost cheese, then tomato. 3. (Optional) Lettuce 4. Drape nova or lox over your masterpiece. 5. Enjoy
This was one of my most favorite foods growing up. Since I don't eat cream cheese or salmon anymore, I miss it. I can substitute the cream cheese easily. I don't know of a good substitute for the wonderful taste and texture of lox. I've been thinking recently of trying some lox again.
Doubled. I distinctly remember visiting my mother's parents for Grandpa's Sunday Brunch with a platters abound for bagels, lox, and 'shmear'. Never fails to bring good memories seeing/eating it. :)This was one of my most favorite foods growing up.
This might be more odd. I'm not sure. I had oatmeal with hemp hearts mixed with pears in a cup for lunch. I didn't write it earlier because I didn't know if it qualified as odd. I had granola and chia seeds with coconut for breakfast. :) It was Nature's Path Chia Plus granola cereal. It's my favorite cereal at the moment. I had it as more of a treat than breakfast.
Anyone tried an egg, over-easy, on top of a slice of peanut butter toast? I just brought it up at a breakfast with my extended family, and the idea was unanimously thumbed down. This has been my go-to for years and I was expecting that it wasn't so unheard of. The ingredients cross paths on a breakfast plate often enough, I gotta imagine some other folks have discovered the merits of this "super toast".
Not that odd, but I've recently discovered that grapes and chicken with Korean-style carrot (think "kimchi made of carrot") make for a wonderful combination in a salad.
Here the salad I did recently: 300 gr kimchi carrot, 300 gr fried chicken, neatly chopped, 250 gr neutral-tasting cheese, cut into thin long slices (take strong-tasting one and you'll ruin the melody), about 100 gr grapes, pea-sized or big ones cut into small cubes (just enough to cover the top layer), about 100 gr neutral-tasting or sweet nuts (like peanuts or cashew), or same amount of thinlong rusks (they'll soften after a few hours in the mix) Fill the bowl, mix with mayonnaise. Recommended spices (can do without): powdered garlic, powdered paprika. Suggested spices: powdered cinnamon. Edible as is, preferable to let it stay in the freezer for a few hours. Lasts at least three days, often more (I never have enough to taste how long, exactly).