Flavour combo cheat thread

Some of your favourite pairings?


Green onion and sesame

Parsnip and honey

Konbu and anchovy

Fresh garlic & ginger

Brown butter and sage

Kombu and bonito flakes

Garlic, thyme, shallots and butter

Maple syrup and dashi.
Oil cured olives and dried cherries.
Coffee and cardamom.

Porcini and butter & garlic
Tarragon and chicken
Fish sauce & lime & brown sugar
Rye and pickle juice
Chili and ginger
Feta and watermelon
Tomatoes and sherry vinegar

tomatoes and garlic
onions and garlic
lime and salt

Sriracha and lime
Nutella and bananas
brie and apricot jam

Whisky and bitter beer

Red curry and coconut
Lavander and white chocolate
Butter and more butter
Salt and pepper
Honey and balsamic

panda said:

Whisky and bitter beer

Click to expand...

is there any other kind of beer?

Godslayer said:

Butter and more butter

Click to expand...

This is my favorite

Swiss chard and anything rich

Carrot and ginger

Garlic and ginger is another great one

Aka miso and ginger

Lemon and parsley

Daikon and coriander (ummm I mean like cilantro leaves)

Shoyu and butter (have it on veg tonight! You'll thank me)

Bacon and anchovy

@spoiledbroth from your first post: Korean cuisine much?

the right amount of rice vinegar and any indian/curry flavors (makes it a bit non-trad, more western-curry like though)
almond flour (in pastry) with baked fruit
wakame and red curry
orange flesh instead of tomatoes in some masala-based dishes (that can go great or wrong! idea is from some bengal recipe...)
mustard (both seeds and powder), chili, coconut milk, curry leaf and pineapple (bengaloid again...)
curry leaf with coconut milk and some heat and sweetness in general
not sure about this one yet: mirin in chocolatey dishes
just the right amount (a butter knife tip is a good guide) of bhut jolokia powder in already spicy, rich dishes (don't use as the main heat source, it will just taste harsh).
cassia rind and pandan (think sri lankan curry)
saffron and rosewater/pandan (think biryani)
roasted fresh turmeric and ginger (think Khao Soi)
roast peanuts and sour-hot flavours (think som tam)

And two that, for some reason, can turn out great or horrible quickly:

Tempeh and paprika-oriented flavors
Orange zest and shiitake

Egg bacon
Gin tonic
Fish lemon
Garlic oil
Truffle egg
Tomato pasta
Orange time honey

lox and cream cheese
grapefruit and white anchovy
picked beets and red onions
mustard and charcutterie
smoke and pork
wok hei and veg
Chinese vinegar and dumplings
peanut butter and banana

duck & kale
lime & butternut squash
jalapeno vinegar & chicken soup
capers & anything

SWEETS
fresh mint & pineapple
basil & strawberries
balsamic syrup & strawberries
salty licorice & rasberries
chili & rasberries
cloudberry and Laplands cottage cheese
rhubarb & basil

SAVORY
rosemary & bacon
rosemary & lime
rosemary & conjac
oregano & lime
sour cream & arugula
white wine & fennel
+1 for the egg & truffle (best breakfast ever )

Sake and Spanish chorizo
ghee and olive oil
tomatoes and anchovies

rice and beans

salt and pepper
peaches and cream
2pac and biggie smalls

For some reason: boiled onion/garlic/tomato and lentils (as is found in quite a few indian dhal recipes)
Ajwain and chickpea doughs (Chila? Check. Samosa? Check. Tikka Marinade? Check....). Probably thyme would work with chickpeas too, never tried...
Tamarind and sugar (Pad Thai. Sambhar.)
Mango and coconut (Thai sweet sticky rice)
Chickpeas and Cilantro/Parsley(Falafel)
Molasses and ginger
Asparagus and lemon
Caramelized sugar (as in, literally fry and deglaze with the), brandy in fruit fillings

Savory:
Toasted fennel seed, tomato, lime

Tarragon, sweet chili

Mango, fennel

Green olive, orange

Sweet:

Cardamom, pineapple

Banana, pecans

Dulche de leche, banana, chocolate

Lime, coconut

cheflivengood said:

salt and pepper
peaches and cream
2pac and biggie smalls

Click to expand...

LOL

Chili pepper, citris ponzu raw oysters

Onion and star anise.
Pork and cabbage.
Duck and pinot noir.

Parsnip & green papaya
Stilton & banana
Tomato & miso

Tomato and Aleppo pepper
Blueberries and chèvre and black pepper (in a salad)
Prosciutto and pear

Truffle oil on anything.





I kid. But seriously:

Black garlic + tarragon +butter on peeled asparagus.

Severely burnt onion (read slowly caramelized to state of black), water and lemon verbena. This was an accident turned succesful expirement.

Cardamom + palm sugar + coconut milk for a sweet garnish on a savory dish ( like soup) or for dessert.

Theres more, just not enough time

ecchef said:

Parsnip & green papaya
Stilton & banana
Tomato & miso

Click to expand...

Man I find that tomato and miso combo to be so weird it reminds me of Campbell's tomato soup :s