Hey there and !

Hope you're all having a fantastic day! Lovely blue skies here in Tel Aviv, a day I'm wishing I could lay out in the sun and just enjoy it. I've got work, unfortunately, but that can be nice, too.

So, for today is as follows:

What is a combination of foods you've discovered that maybe isn't standard and might sound a little odd. You gotta love it, though.

I've got a thing for peanut butter and jelly sandwiches on toast with hot sauce.

@Surasanji I add blended green olives (paste) and a dark beer (like Guinness) to my Pasta Sauce. The beer counters the tart taste of the olives. Perfect way to add olive flavor to a sauce.

@freemo @Surasanji That sounds good. I haven’t used Guinness in that way. I usually just use white wine, green Spanish olives, butter, shallots, and garlic. If I want spicy I’ll put red pepper flakes in first with some olive oil.

Follow

@RolandDeschaine I still use a cooking wine too. I fing olive paste without the beer is way too tart, but sliced olives can work well without.

I tried black garlic last time in addition to the usual garlic.

@Surasanji

@freemo @Surasanji I have never seen black garlic. Is it naturally black or is it processed?

I’ll use that sauce when I make pasta with clams. I really enjoy the salty brine from the clams and olives. I’ll use a pino Gris or sav blanc because they are more citrus forward.

@RolandDeschaine It is fermented and roasted to make it black. It is very soft almost ike a paste right out of the skin.

@Surasanji

Sign in to participate in the conversation
Qoto Mastodon

QOTO: Question Others to Teach Ourselves
An inclusive, Academic Freedom, instance
All cultures welcome.
Hate speech and harassment strictly forbidden.