This month’s round of the food blogging event They go really well together (TGRWT) will be hosted by Rob over at The Curious Blogquat. We’ve now come to TGRWT #14 and the foods to pair this time are malt and soy sauce (soya sauce). Regarding the malt you are free to choose whatever form you like – you can use malt extract, powdered malt, grains or even beer if you like. As usual you can cook from an existing recipe or come up with your own. The deadline for submissions is February 1st and you can find more information on how to participate in the announcement post.
And do not forget to check out the roundup of the delicious cocoa and caraway recipes from TGRWT #13.
BTW: Tomorrow I’m heading of for the flavor pairing seminar “The Flemish Primitives” in Bruges, Belgium. I’m really excited about that and I promise I’ll return with an extensive report! From the homepage I see that Sang-Hoon Degeimbre has chosen Leffe (a Belgian beer) and who knows – maybe he’ll combine it with soy sauce 😉flavor pairing, molecular gastronomy, TGRWT