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Originally Posted by beppe
I feel honored and pleased. Now, if you do not like tomatoes, dear Ea, that dish, might be quite off your line of sight. I do not like aubergine per se. I find them viscid and tasteless except for the vague bitterness. But arranged with other stuff they bring something. They act as smoother, a binding element.
Tomatoes, I like them in any way one can think of them. And there are many, but really a lot. So I cannot help you there.
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Perhaps I should rethink it in this case...
Quote:
Originally Posted by beppe
Elderflower, sanbuco. Interesting. I was a vinegar maniac, but Wife cannot stand it so I do not use it any more. I had apple, red, but home made (alive), white commercial but it was used for canning and not for seasoning or cooking, and balsamic, that I don't like except over steak some time. Or over fresh strawberries. Funny but it is good. Just .a drop. Adult Daughter she keeps oriental stuff also.
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Hmmm... but vinegar is pure contrast. The tiny spot that brings out all other taste.* Okay, I was a strange child who liked sour and bitter taste even when I was 4-5, but still.... My elderflower vinegar is good because it's mild, sweet and flowery and is great with anything except that which needs a strong sour taste (but then you can use lemon juice - that's much fresher than vinegar.
*Example: I use a few drops of sherry vinegar in creamed mushrooms. It's perfect with the cream and the mushroom taste. Without it, it would be much more bland - but only a few drops.