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Food combos 12:10 - Nov 6 with 2096 views

I know there are the classics that supposedly go together like strawberries and cream (neither of which I'm keen on so hard to get that) but sitting with mushrooms and eggs on my plate, egg yolk and mushrooms are a match made in heaven.

What else should I be trying?

	No idea when I began here, was a very long time ago. Previously known as Spirit_of_81. Love cheese, hate the colour of it, this is why it requires some blue in it.
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Food combos on 16:33 - Nov 6 with 627 views

TampaBayBlue

Sausages and Marie Rose sauce.

Food combos on 17:56 - Nov 6 with 583 views

BlueBoots

Chunk of Stilton sandwiched between 2 Digestive Biscuits - like a Jammie Dodger for grown-ups...

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Food combos on 18:30 - Nov 6 with 558 views

factual_blue

Fruit cake and a nice piece of mature Cheddar/rich Stilton/crumbly Cheshire.

Even better with all three cheese.

	Ta neige, Acadie, fait des larmes au soleil
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Food combos on 18:51 - Nov 6 with 554 views

GeoffSentence

pink squares of cake with yellow squares of cake.

	Don't boil a kettle on a boat.
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Food combos on 20:46 - Nov 6 with 521 views

You_Bloo_Right

Food combos on 18:51 - Nov 6 by GeoffSentence
pink squares of cake with yellow squares of cake.

But have you tried that wrapped in marzipan?

Edit: The cake wrapped in marzipan, not you.

Hang on though ....

[Post edited 6 Nov 2021 20:47]

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Food combos on 22:18 - Nov 6 with 493 views

Lesta_Tractor

Food combos on 12:15 - Nov 6 by BanksterDebtSlave
Marmite and fried egg on toast.

Cheese and marmite toasties

	1:23:47, 38:26
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Food combos on 22:31 - Nov 6 with 478 views

Lesta_Tractor

Food combos on 13:08 - Nov 6 by Zx1988
Strawberries and Worcestershire Sauce. Thank me later.

Isn't that what the Stasi ate in Deutschland 83?

	1:23:47, 38:26
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Food combos on 23:19 - Nov 6 with 466 views

Coastalblue

Food combos on 22:18 - Nov 6 by Lesta_Tractor
Cheese and marmite toasties

I like a little thin spread of marmite on my toast and then grill the cheese, so cheese on toast but with a subtle marmite base.

	No idea when I began here, was a very long time ago. Previously known as Spirit_of_81. Love cheese, hate the colour of it, this is why it requires some blue in it.
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Food combos on 00:39 - Nov 7 with 444 views

ArnoldMoorhen

I had mushrooms and a fried egg this morning, and really enjoyed dipping the mushrooms into the yolk, too.

Beginner level:

Maple syrup on eggy bread, and a pinch of salt. Add a couple of slices of crispy bacon, and a little ketchup for contrast every now and then, and that is perfection. Sweet, salty, soft and crunchy.

And taking it up a notch, some absolute classic pairings:

Gooseberry and Mackerel. The sourness of the gooseberries works with the oiliness of mackerel.
Scallop and Cauliflower. Puree the cauliflower, shave some raw florets of Cauliflower water thin over the top. Very cheffy- works a charm.
Venison and Blackberries. The perfect Autumnal, earthy, pairing.
Pork with Marsala (Italian sweet fortified wine) and mushrooms in a cream sauce.

And the most amazing dish I've eaten in the past year, which you won't be able to do, but just illustrates how great chefs can create flavour combinations:

Kokotxa (tuna chin) braised in Veal stock. The muscles of the tuna chin become broken down and very much have the texture of braised ox cheek, which the veal sauce matches and it creates the illusion that you are eating an ox cheek, or other beef stew. But then, through that flavour the tuna starts to come onto your palate. Because it's a very meaty fish it isn't jarring, it just shifts from beef to fish. Like eating one of Willy Wonka's flavour changing gobstoppers!

Think of pies, classic pasta dishes and pizzas, and the classics that are put together: chicken and leek, chicken and mushrooms, beef and ale, beef (and pork) with tomato in bolognese, eggs and ham or other salted pork in a carbonate or a full English breakfast or a Quiche Lorraine.

If two or three things work together as a pizza topping then they should work as a combination with pasta or in a pie. Look at how good craft pizza places put some ingredients with a classic tomato sauce and others with a cream sauce: ask yourself why one might work better with those toppings than the other.

If you want to explore this further I'd recommend the Dorling Kindersley book "The Science of Cooking" by Dr Stuart Farrimond which explores why some flavours pair well together as well as lots of other interesting food science questions.

If you like that and really want to go further then Google J. Kenji Alt-Lopez. He has an amazing website and loads of videos, and a great book called "The Food Lab".

See also John Quilter on YouTube.

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