It’s just occurred to me that in our hobby it’s possible make flavor combos that look wrong, but could in fact be winners. When we cook we avoid certain flavor combos at all costs but sometimes we don’t mix ingredients because of their physical features, texture, moisture content etc. In the mixing world we have no physical restrictions, only flavor compatibility and personal taste.
For instance I’m currently working on a tripped out watermelon cake, simply because I can. I’m using flavors that wouldn’t work when cooking. Adding watermelon to cake batter and baking it is preposterous right Anyways I found a mix (in a cup of water) that tastes interesting and unusual and I’m going to mix any minute now, no idea how it’ll turn out.
Is anyone else mixing weirdo juice with any success? I’m curious hear from the rest of you about hideous flavor combos that turned heavenly.
Similar to adding a square or two of unsweetened dark chocolate and vinegar to chili. It makes more of a rich mouthfeel plus replaces the acid that’s lost in commercial canning. I’ll try adding some FA tuna to a cake recipe and see how it turns out
Never tried Skyline chili or their spaghetti sauce. I’m on the Left Coast, so unless they manage to get it past the Big Mud I probably won’t be trying it anytime soon. Pity, really, as it sounds interesting!