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Old 09-11-2006, 02:22 PM   #1
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Ingredient Combinations That Just Dont Work for Your Palate

I am curious, what flavors and ingredients dont seem to work together for you in the same dish... i understand most of us arent too fond of trout ice cream, but in general, what recipes have you seen or dishes you have tasted that didnt seem to work for you...

i also welcome any input on refuting anyone's theories... what i mean to say, if someone says "cream with chili peppers", i would like to see where other people have used these successfully...

for me, these two i have seen recently and they just dont cut it:

1) tomato sauce (marinara/pomodoro) with an added squeeze of lemon juice to be served with spaghetti (Giada De Laurentiis - Everyday Italian)... yes there were other ingredients in the sauce, but i just couldnt process tomato and lemon together

2) Sea Bass with wild mushrooms in white wine sauce.... the strong earthiness of the mushrooms overpowered the delicate taste of the fish... just didnt work, who knows, maybe some white button mushrooms may have since their taste is quite bland in comparison....

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Old 09-11-2006, 02:47 PM   #2
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I don't much like chicken and tomato together it just doesn't do it for me, edible but I don't relish it, but what I HATE is tuna and tomato. For example tonno e pomedoro pasta. Yuk. I ate some recently "to be polite" when we were out, but I really remembered why I had started dismissing this combination. weirdly though I make a snack with sardines and tomato I love, so its tuna specific.
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Old 09-11-2006, 02:50 PM   #3
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Fois Gras creme brulee just doesn't make it for me. Pineapple in coleslaw just leaves me cold.

Of course I love chipotle tobasco mixed into chunky peanut butter with blackberrry jam on a sammi!

Oh, Lulu I agree fish and tomato just sounds wrong.
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Old 09-11-2006, 02:53 PM   #4
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Quote:
Originally Posted by lulu
I don't much like chicken and tomato together it just doesn't do it for me, edible but I don't relish it, but what I HATE is tuna and tomato. For example tonno e pomedoro pasta. Yuk. I ate some recently "to be polite" when we were out, but I really remembered why I had started dismissing this combination. weirdly though I make a snack with sardines and tomato I love, so its tuna specific.
yes, the tonno and pomodoro is well known, and i must say i prefer tuna in pasta "in bianco", that is, in some kind of olive oil and broth base without the added tomato... i have made a "Spaghetti al Tonno, Limone e Rucola" which simply uses the tuna, olive oil, a spritz of lemon juice and peel, and some fresh arugula/rocket wilted only by the heat of the tossed pasta and is awesome...
and the sardines i have seen packed in "Escabeche Tomatado", a tomato-vinegary canned preservation of spanish origin...
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Old 09-11-2006, 02:54 PM   #5
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white sauce with any kind of red meat. The flavor of the sauce is too delicate to stand up to the meat texture.

Okra or something slimy (anchovies) in a soup. I know some people love gumbos but for me it does not work.
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Old 09-11-2006, 02:59 PM   #6
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Quote:
Originally Posted by Yakuta
white sauce with any kind of red meat. The flavor of the sauce is too delicate to stand up to the meat texture.
hi yakuta,
one instance where i have see this work well, where the white sauce is strong enough to complement the meat is with a blue cheese white sauce... the blue cheese is strong enough that it doesnt disappear... otherwise, i think you are quite correct
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Old 09-11-2006, 04:17 PM   #7
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Cloves (ground or whole) in anything but sweet baked goods or hot drinks.

I just can't stomach them when they turn up in savory dishes.
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Old 09-11-2006, 09:16 PM   #8
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Quote:
Originally Posted by Seven S
1) tomato sauce (marinara/pomodoro) with an added squeeze of lemon juice to be served with spaghetti (Giada De Laurentiis - Everyday Italian)... yes there were other ingredients in the sauce, but i just couldnt process tomato and lemon together

2) Sea Bass with wild mushrooms in white wine sauce.... the strong earthiness of the mushrooms overpowered the delicate taste of the fish... just didnt work, who knows, maybe some white button mushrooms may have since their taste is quite bland in comparison....
I wonder if the lemon juice is supposed to act like salt? I know that if you give a dish a squeeze of lemon, you don't need as much salt.

Where I work, we do a mushroom-crusted sea bass. We grind up dried mushrooms, bread the sea bass, sear it, then bake it for service. I can't remember what the sauce is. I haven't tried it, personally, so I don't know what it's like.

Quote:
Originally Posted by lulu
I don't much like chicken and tomato together it just doesn't do it for me, edible but I don't relish it, but what I HATE is tuna and tomato. For example tonno e pomedoro pasta. Yuk. I ate some recently "to be polite" when we were out, but I really remembered why I had started dismissing this combination. weirdly though I make a snack with sardines and tomato I love, so its tuna specific.
Chicken Cacciatore was a mainstay in my diet when I was single, and I love Chicken Parmesan. I can't comment on the Tuna and Tomato, never tried that combo.

Quote:
Originally Posted by Harborwitch
Fois Gras creme brulee just doesn't make it for me. Pineapple in coleslaw just leaves me cold.

Of course I love chipotle tobasco mixed into chunky peanut butter with blackberrry jam on a sammi!

Oh, Lulu I agree fish and tomato just sounds wrong.
Zuppa de Pesce? Manhatten Clam Chowder? Cocktail Shrimp?

Quote:
Originally Posted by Yakuta
white sauce with any kind of red meat. The flavor of the sauce is too delicate to stand up to the meat texture.

Okra or something slimy (anchovies) in a soup. I know some people love gumbos but for me it does not work.
I haven't made it in years, but Chicken-Fried Steak w/ country gravy is delicious! I agree with you on the Okra. I can't stand the stuff.

Quote:
Originally Posted by Seven S
hi yakuta,
one instance where i have see this work well, where the white sauce is strong enough to complement the meat is with a blue cheese white sauce... the blue cheese is strong enough that it doesnt disappear... otherwise, i think you are quite correct
I would have to agree with the intent of this statement. Bleu Cheese is strong enough to stand up to the strength and texture of meat. Unfortunately, I can't stand it.
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Old 09-11-2006, 09:28 PM   #9
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Pineapple in cole slaw and cloves in anything savory? I am with you gals all the way on these!!!! I don't like raisins in cole slaw either. YUK!!!
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Old 09-11-2006, 09:35 PM   #10
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None of the above bother me except the pineapple in cole slaw. yuk! I don't have a sweet tooth for syruppy fruity stuff. Ham I like smokey and savory with a dijon glaze..No pineapple slices or raisin sauce for me. I don't care for my pork with apples either. Frankly I'm not partial to sweet cooked mushy fruit. I like it natural, chilled crisp bright. Don't muck it up for me, thanks.

on the other hand...okra, anchovies, fish with tomato, liver, kidneys...I love it! Pasta Putanesca...tomato, pancetta, anchovies, olives, basil, parsley, chili flakes...one of the best pasta sauces around...heaven!
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