peanut butter and bacon...YUM
I love balsamic reduction on fruit, ices cream...but that isn't as odd as it used to be...
As I read through some of these, i can see how they would be appealing. A lot of them are just combinations that create a flavor profile, that can be likened to more common combinations.
As for the first post, regarding grape jelly and sausage, when ever I am making bbq'ed meatballs of something, I always use grape jelly to finish. learned it off an old Chef buddy/mentor, and it is awesome!
Also, finishing cocktail sauce with Johny Walker, best cocktail sauce ever!
I love balsamic reduction on fruit, ices cream...but that isn't as odd as it used to be...
As I read through some of these, i can see how they would be appealing. A lot of them are just combinations that create a flavor profile, that can be likened to more common combinations.
As for the first post, regarding grape jelly and sausage, when ever I am making bbq'ed meatballs of something, I always use grape jelly to finish. learned it off an old Chef buddy/mentor, and it is awesome!
Also, finishing cocktail sauce with Johny Walker, best cocktail sauce ever!