1001 fantastic flavor combinations

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.

coffee and tea is a pretty good combo and popular here in hk. the call it a ying yang

That's how I discovered it - it was mentioned offhand in some article or blog post about eating in Hong Kong, and I thought, coffee and tea? in the same mug? Gave it a shot and it's been a staple ever since.

Also good when you're about to run low on coffee and want to stretch out what you've got.

Ginger peanut brittle - the nice thing about that would be the texture contrast, if you're using crystallized ginger.

I think I'm going to blanch the ginger as usual (30 minute simmer) but not pre-crystallize it before putting it in the pot with the peanuts. This is for a theoretical future batch, btw, not going to happen anytime in the next couple of weeks.

I keep having to check if my combos were already mentioned.

106 goat cheese and grits

And every meat eater owes it to themselves once in their lives, maybe once every month, to have

107 truffles and marrow

coffee and tea

Just made this with a pu-erh instead of the usual green or black tea, and damn, that is awesome.

coconut + more coconut

109 bread and butter

110. Honey, walnuts, raisins

111. Apples + caramelized onions

112. lemon & capers

113. pringles and dahl

dahl?

Dhal is lentil curry. It is, indeed, a great combination.

114. Fried plantain and Marmite.

http://fastcache.gawkerassets.com/assets/images/7/2003/04/sophiedahl-thumb.jpeg

Ok, I just did a shit-ton of googling and learned some things about the world. Is the pringles and dhal thing a real thing or were you guys just punning on Sophie Dahl and Pringle knitwear.

All I really know is I'm going to buy my wife an argyle sweater.

http://www.peripheries.org/wp-content/uploads/2008/12/pringles.jpg + http://cdn.taste.com.au/images/recipes/wfr/2005/08/14107.jpg = http://www.thisislondon.co.uk/news/article-3048015-sophie-picks-up-a-pringle.do

No, this is a coinkidink of some magnitude I think!

i'm eating peanuts and drinking coffee and they both make each other better.

huh, that's kind of cool

115. Yam and coconut

pineapple and chilli

116. Sage and browned butter

117. Kafir lime and fish sauce

118. Scallops and Thai basil

119. Vanilla and lamb.

120. Peaches and molassas

121. Peaches and herb.

122. tomatoes and kalamata olives

123. beets and horseradish

124. spinach and garlic

125. lemon and ginger and honey and cayenne (especially in an infusion, my favorite cold remedy)

126. granny smith apples and sharp cheddar cheese

127. dark chocolate and dried tart cherries (my new obsession)

128. Pear, blue cheese, honey

129. Quince, cranberry, cassis, + ginger

faaancy

:)

and delicious! It's the flavors of the relish I made for thanksgiving

130. Cinnamon & Coconut

131. Mint & Cherry