Comments on: scientific pairings

By: Rob Cox

Rob Cox — Sat, 12 Jan 2008 00:21:43 +0000

Chocolate and caviar are based more on the principles of smell than of actual taste… Heston explains it better in one of his books.

By: Meg

Meg — Fri, 11 Jan 2008 21:40:05 +0000

That looks like a fun way to nerd out with food, and challenge your preconceptions of what’s good at the same time.

By: newscoma

newscoma — Wed, 09 Jan 2008 23:36:42 +0000

There are times that I come over here and want to literally weep at how wonderful this all looks.
I love caviar. (The best I ever had was in Copenhagen) and the thought of it on chocolate is absolutely divine.

By: Lauren

Lauren — Wed, 09 Jan 2008 20:39:21 +0000

Aged Cheddar and honey is the best. The older the cheese the better. If I remember correctly Jude preferred the caviar and white chocolate combo though. And Jude does have such distinctive taste.

By: Melissa

Melissa — Wed, 09 Jan 2008 16:22:22 +0000

i love how the chocolate and pink peppercorns look like little dominoes. chocolate and pepper is one of my favorite secret combos — i always add a little pepper to chocolate ganache, and people seem to realize something is a little different, but can never figure out what it is.

By: Rob Cox

Rob Cox — Wed, 09 Jan 2008 15:45:24 +0000

You should get the book Culinary Artistry. $25. 200+ pages of food combinations. Great for menu building and basic experimentation.

By: Robert

Robert — Wed, 09 Jan 2008 13:00:26 +0000

Chocolate fish eggs mentally evoke that same uneasy feeling of a kid being forced to eat spinach. Preconceptions die very hard………. I’m afraid Grandma would have said “Glad its your mouth”. She’s gone now, guess its time to start reading Curious Cook.

By: Mary Coleman

Mary Coleman — Wed, 09 Jan 2008 11:50:00 +0000

Fascinating, Claudia!