An brown box arrived today!
Read the rest of this entry »

According to Google trends searches for chocolate peak every December (plus that special day in February), and I assume that consumption of chocolate follows the same pattern. For this month’s They go really well together event (TGRWT #13) Erik Fooladi over at Fooducation has chosen to pair chocolate with caraway. So if you plan to cook or bake with chocolate (or cocoa) in December – why not add some caraway and see how it turns out? It’s time to spice up your Christmas desserts! Surprise your guests and let us all know how it worked out.

If you can’t figure out what to make, try the chocolate sauerkraut cake I blogged about last year. It was quite successful and I figured out that one possible reason for the success was the fact that sauerkraut contains caraway which goes well with chocolate (and cognac).

More information about how to participate can be found in Erik’s announcement post of TGRWT #13.

In the end I was able to find fresh chanterelles and therefore ready for TGRWT #12 with a last minute preparation and blogpost (the round-up of TGRWT #12 has already been posted). The chanterelles were imported from Poland and quite expensive and I was eager to smell them and see if I could recognize the smell reminiscent of apricots (as a commenter pointed out to my announcement: even wikipedia states this fact). But to be honest I was quite disappointed – there were no traces of apricot aroma in my batch. But there was an earthy note. I tasted the chanterelles throughout the preparation, but at no point were they close to what I had tasted earlier and hoped for. But once I’d added some butter and pepper they where much better! Regarding the apricots I didn’t even try to find fresh ones and got the canned variety from the start. They were quite OK and I rinsed them with water a couple of times to wash away the syrup they came in. I imagined I would like to make a pie so I googled for chanterelle pies and quiches and found some inspiration there. And

Chanterelle pie with apricots
Read the rest of this entry »

I have recently come to know Miss Silvia. She’s from Italy, weighs a good 14 kg and even my wife welcomed her in our kitchen! As home brew espresso afficionados will know by know, I’ve become the proud owner of an espresso machine from Rancilio! She’s been around for a number of years, and is one of the most popular among prosumer espresso machines available before you take the step up to double boiler machines that allow simultaneous brewing and steaming. Every place that is (proud of) serving espresso uses these machines, but their price is well beyond most coffee lovers budget. The good news however is that even single boiler machines can produce excellent espresso!

The first time I offered the science of espresso any thought was when reading Jeffry Steingarten’s accounts of his espresso adventure (in “It must’ve been something I ate”) which brought him all the way to Italy and Illy and then back again to Manhatten where he set up 14 home espresso machines in his kitchen. This is also where I first was made aware of the fact that 7 g of coffee should be used for a single espresso (which is considerably more than the 5-6 grams found in the Nespresso capsules).

Since I decided to buy an espresso machine I have been devouring sites written by and for coffee enthusiasts: CoffeeGeek, Home Barista and Espresso! My Espresso! to mention a few. You’ll be surprised how much one can possibly write about espresso!
Read the rest of this entry »

There are a couple of recent academic papers that have been published the last 2 years which I haven’t mentioned in blog posts, but they really deserve attention. Here’s the list (with quotes from the abstracts):

Molecular gastronomy: a food fad or science supporting innovative cuisine? Cesar Vega, Job Ubbink (Trends Food Sci Technol 2008, 19(7), 372-382)

The concepts, history and approaches of molecular gastronomy are discussed with an emphasis on the relation to food science and technology. A distinction is made between molecular gastronomy and science-based cooking (…) We discuss how chefs are dealing with the available systematic knowledge on food and cooking, and how molecular gastronomy can facilitate the cumbersome, but much needed discussions among food scientists and chefs.

Molecular Gastronomy: A Food Fad or an Interface for Science-based Cooking? Erik van der Linden, David Julian McClements and Job Ubbink (Food Biophysics, 2008, 3(2), 246-254)

A review is given over the field of molecular gastronomy and its relation to science and cooking. We begin with a brief history of the field of molecular gastronomy, the definition of the term itself, and the current controversy surrounding this term. (…) On the one hand, it can facilitate the implementation of new ideas and recipes in restaurants. On the other hand, it challenges scientists to apply their fundamental scientific understanding to the complexities of cooking, and it challenges them to expand the scientific understanding of many chemical and physical mechanisms beyond the common mass-produced food products.

The life of an anise-flavored alcoholic beverage: Does its stability cloud or confirm theory? Elke Scholten, Erik van der Linden, Hervé This (Langmuir 2008, 24(5), 1701-1706).

The well-known alcoholic beverage Pastis becomes turbid when mixed with water due to the poor solubility of trans-anethol, the anise-flavored component of Pastis in the water solution formed. This destabilization appears as the formation of micrometer-sized droplets that only very slowly grow in size, thus expanding the life of the anise-flavored beverage. (…) experiments on Ostwald ripening show an increase in stability with increasing ethanol concentration, the results based on our interfacial tension measurements in combination with the same Ostwald ripening model show a decrease in stability with an increase in ethanol concentration.

Formal descriptions for formulation, Hervé This (Int J Pharm 2007, 344(1-2), 4-8)

Two formalisms used to describe the physical microstructure and the organization of formulated products are given. The first, called “complex disperse systems formalism” (CDS formalism) is useful for the description of the physical nature of disperse matter. The second, called “non periodical organizational space formalism” (NPOS formalism) has the same operators as the CDS formalism, but different elements; it is useful to describe the arrangement of any objects in space. Both formalisms can be viewed as the same, applied to different orders of magnitude for spatial size.

Lavoisier and meat stock Hervé This, Robert Meric, Anne Cazor (Compt Rend Chim 2006, 9(11-12), 1510-1515).

Antoine-Laurent de Lavoisier published his results on meat stock’ preparations in 1783. Measuring density, he stated that food principles’ were better extracted using a large quantity of water. This result was checked.

The food pairing seminar is named “The Flemish Primitives” after the 15th and 16th century artists who were combining talent with new techniques.

I’ve blogged about the upcoming food pairing seminar in Belgium on January 5th previously, but there are a couple of important additions to the programme: Albert Adrià (El Bulli, Spain) and Ben Roche (Moto, USA) will also participate. Given the extensive list of other chefs and notabilities within the realms of molecular gastronomy and science inspired cooking that will be present, this is definitely the place to be on January 5th. Registering is online, and the early bid registration fee is €245 (rises to €295 from November 16th). More information is available from the website (also in html format).

Tri-2-cook has announced the foods to pair in the twelfth round of “They go really well together” (or TGRWT for short): apricot and chanterelle. More information on how to participate can be found in the announcement post. If the ingredients are out of season where you live, remember that you can use ingredients that are dried, canned or preserved. The heating and/or air exposure can of course alter the flavor composition, but it’s still worth giving it a try.

Regarding the chemistry behind this flavor pairing I’ve found the following. Based on quantitative measurements Greger and Schieberle identified 18 compounds with odor activity values (OAVs) greater than 1 in apricot (Prunus armeniaca). I have not been able to locate any studies of chanterelle (Cantharellus cibarius) with OAV values, but there are a couple of articles which list volatile compounds. Comparing these lists with the OAV data for apricots there is not much overlap. The only compounds which had an OAV > 1 in apricots and were also found in chanterelle are 1-octen-3-one (OAV in apricot = 55) and hexanal (OAV in apricot = 15) shown in the figure below.

It’s interesting to note that OAV studies often come with certain surprises regarding flavor compounds. As Greger and Schieberle point out in their abstract:

certain lactones, often associated with an apricot aroma note, such as gamma-undecalactone, gamma-nonalactone, and delta-decalactone, showed very low OAVs (<5) (...) Omission experiments indicated that previously unknown constituents of apricots, such as (E,Z)-2,6-nonadienal or (Z)-1,5-octadien-3-one, are key contributors to the apricot aroma.

Some compounds that are present at higher concentrations are less important because they have a high odor threshold, whereas other compounds which are present in minute quantities play important roles because we can detect them at very low concentrations. Once again this shows how important it is to use OAV values when looking for flavor pairings!

It’s time for the TGRWT #11 round-up. I apologize for the small break since TGRWT #10, but now we’re definitely back. Many exciting recipes this time – and great photos too! Not all were a great success judging by the comments though. But several give their concoctions a thumbs up and a “will definitely cook again” verdict.

As we have seen earlier, the challenge of these pairings is getting the balance right. Several have felt the numbening effect of cloves. This is due to eugenol, the main component of clove oil, which acts as a local anasthetic (and surprisingly celery also has sufficient levels of eugenol to cause numbening in some individuals!).

If you missed the deadline and are still working on a blog post – please let me know and I’ll update this post. And if you’re ready for a new challenge be sure to check out what we’re up to in TGRWT #12 which has already been announced!

Pork-banana-clove
by Tri-2-cook
Verdict: I liked the banana and clove as a flavor pairing and thought it worked really well with the pork (…) I was happy with the result and I’ll definitely do it again.

Banana and cloves Pisang Goreng
by Mededelingen van Land en Tuinbouw
Verdict: Yummy! A bite of the soft bananas with a little lump of clove brings out a very rich taste. The aftermath, when the flavour comes back through the nose, is wonderful.

Banana Mousse and Clove Caviar
by A Chef’s Journal

Banana Clove Truffles
by Hungry soul kitchen
Verdict: These were overly sweet (…) white chocolate, banana, and clove go well together, just don’t let one overpower. Banana and clove itself is excellent and I will experiment with these two a lot more.

Banana-Soufflee with cloves
by Lamiacucina
Verdict: When tasting I would have guessed cinnamon as a spice. Cloves go very well with banana.

Banana and clove milkshake
by Fooducation
Verdict: (…) banana milk shake is on the brink to being insipid. The cloves made a difference, adding another note to the drink. Conclusion: I find the banana-clove combination to be successful.

BFBWWTFDIDWTLOB Biskit
by aka R’acquel
Verdict: “Interesting” – and nothing more, but definitely – “interesting”.

Viper’s Bile Green Curry Paste
by aka R’acquel
Verdict: (…) experienced a mild high after this meal – fairly resonant to the sensation of drinking kava.

Banana cake with cloves
by Grydeskeen
Verdict: When eating the clove-injected banacake the first impressions was like a spice cake, where the texture was like a bananacake. You could feel the banana in the mouth, but only hints of the taste was there. The taste then evolved into more regular cloves taste, and the aftertaste was a slightly bitter cloves taste, which lasted for hours.

Ginger-Glass bowl of banana mousse with cloves biscuits and lemongrass jelly
by Alessio Fangano
Verdict: The biscuits results fragrant (…) cloves appear as a back taste that spikes when biting over a shard releasing a sensation of freshness. (…) The foam exhales an equilibrated scent of rose water and banana (…) the recipe works quite well though the cloves biscuits need some further development.

Arretjes Banoffee Pie with cloves and pecan nuts
by Kokrobin (recipe)
Verdict: You’d think there was too much going on, but it wasn’t that bad. I think it really worked. Well, for my mouth, not my hips.

Banana Clove Canolli
from Blogquat
Verdict: The banana was subtle, yet lingering and deep. The clove, on the other hand, was at first over powered by the white chocolate, but then remained the lasting taste in my mouth.

Banana Martini with Clove “Olives”
by Blogquat
Verdict: (…) the vodka made my head numb and the clove made my tongue numb. This could be a dangerous drink!

Banana breads with cloves
by The bite size
Verdict: Cloves and banana is a match! Actually, I think bananas go very well with all these “autumn/winter” spices such as cloves, cardamom, nutmeg, pepper, anis, vanilla etc.

Banana chutney
by Kookjegek
Verdict: I liked the sweetness of the banana & red onion together with the distinct flavor of the clove. Although I used a tablespoon, which in my opinion is a lot, it worked for me as a combination.

Pork tenderloin with banana and cloves
by Khymos
Verdict: I enjoy the combination of sweet and salty tastes in the banana sauce. I goes very well together with the pork.

(no picture)
Banana Clove Yoghurt Shake
by M
Verdict: Not bad but I could not detect the taste of clove.

40-second banana cake
by Mex Mix
Verdict: Just out of the microwave the cake appeared almost salty and with a lot of cheese aroma. It wasn’t the taste I was looking for. Colder however, the sweetness came out and it was just what I had in mind. (…) The purée tasted quite good, with the aroma of the cloves really coming forward and marrying itself with the banana.

Dehydrated banana with clove
by Cooking Sideways
Verdict: I was surprised how much flavour got into the bananas, considering I had only stuck the cloves in moments before drying. (…) A really good snack to eat on its own, probably not a strong enough all round taste for most culinary uses though.

Banana and cloves bavarian cream pie
by Koken met Frank
Verdict: At first glance the cloves tasted too strong. But the freshness of the lemon and the softness of the cinnamon flattened this penetrating taste and became in harmony with the cloves. Only the first bite of the pie was of strange taste, the latter bits were amazing, the cloves struggled to be the strongest tasting component, but the cream and milk kind of covered your tasting buds a bit such that the combination of all the flavors got to its best extend.

I received the following contribution for TGRWT #11 from Alessio Fangano, and since he doesn’t have a blog I post his contribution here in extenso. Enjoy!

Photo: Alessio Fangano

Ginger-Glass bowl of banana mousse with cloves biscuits and lemongrass jelly
All the ingredients are meant for 4 servings.

Cloves Biscuits
1 egg yolk
25g flour
3 tea spoons of groundnut oil
4g whole cloves
Fleur de sel
Groundnut oil to fry

Ground cloves, flour and oil in a mixer. The cloves do not need to be completely pulverized; the little shards will provide sparks of taste when bitten.

In a bowl fold in the flour mixture and the egg yolk (add little bit of water if needed). Knead a bit the dough before rolling it in a thin foil (2-3 mm).

Cut in rectangular strips approximately 7×1 cm, sprinkle on top 3-4 grains of fleur de sel on each strip and let dry for 3h before frying in hot oil.

Ginger Crisp cup
150g egg white
75g fresh ginger peeled
150g water

Peel the ginger, cut it in small pieces and ground very finely in a mixer adding water. Strain the liquid pressing the pulp trough a fine sieve. Add the liquid to the egg white with a teaspoon of the grinded pulp. Mix the whole properly.

Pour some of the mixture on a small no-stick skillet to a thickness of around 2mm. Put on the fire on low heat to let the water evaporate. It does not have to boil.

When the border will be dried out and some part of the interior will start to (ca 30 min), lift the film out of the skillet and place over the back of a bowl you will use as mold. Place a second cup over it to keep the film in shape and put into the oven at 120C for another 30min. After 10-15min take away the upper cup leaving the back of the crisp cup exposed. If at the end of the 30 min the crisp is too clear looking, just unmold it and put it in the oven for another 5-10min keeping an eye on it.

Proceeds this way for the rest of the mixture.

These crisps may be kept for a couple of days in a dry place.

Lemongrass Jelly
40g fresh lemongrass
1 teaspoons lemon zest
170g water
0.17g agar (1%)
Green food color

Put water and the lemongrass thinly chopped in a pot. With the lid on, heat it over low fire to around 70C. Let infuse for 2h away from heat. Filter the liquid with a sieve pressing the liquid out of the lemongrass. Add few drops of the colorant to the infusion to obtain a fresh mint green.

Heat few spoons of the liquid with the lemon zest and add the agar powder. Boil for 2-3 minutes. Away from heat mix in the rest of the liquid and pour in a mould. The resulting jelly will need to be cut in cubes, so use a flat shallow container. Refrigerate until set before cutting.

Chilies Consommé
25g water
2 small green Indian chilies
0.05g agar (0.1%)

Grind the chilies and the water in a blender. Heat up the liquid, add the agar powder and boil for 3 minutes. Put the liquid in a mold (glass for instance) and freeze overnight. Place the resulting iced-gel over a sieve and let the liquid drip on a bowl.

Banana Mousse
150g Ripe Banana
4 teaspoons rose water
1-2 teaspoon(s) chilies consommé
0.7g (0.5%) methylcellulose
1-2 pinch(s) curcuma (optional)

Disperse the methylcellulose in some warm water. Let it hydrate overnight. Purée the banana in a blender. Transfer in a bowl and flavor with the rose water and chilies consommé. If you wish, you can add a bit of curcuma to make the whole looking more yellowish-golden. Mix in the methylcellulose and foam with an immersion blender.

Keep in mind that the banana will darken over time so prepare the mousse shortly before serving.

Presentation
Pour the banana mousse in the ginger crisp bowl. Put over a white serving plate with the cloves biscuits and jelly cubes. Spread over the banana mousse drops of cloves oil made blending cloves with groundnuts oil.

Taste Sensations
The biscuits results fragrant, the salt underlining their consistency. In them cloves appear as a back taste that spikes when biting over a shard releasing a sensation of freshness.

The foam exhales an equilibrated scent of rose water and banana. The sweet banana taste is followed by the rose aroma and the hit of the chili spiciness. The sweetness and sticky consistency of the banana complements quite well the balsamic nature of cloves in the biscuits.

The crisp’s ginger taste fuses very well with the banana foam leaving a whole mouth sensation of light spiciness.

The lemongrass jelly helps cleaning the mouth, leaving a fresh sensation that adds up to the left over spiciness from the crisp.

In the complex, the recipe works quite well though the cloves biscuits need some further development.

I’m a big fan of using bananas in savory dishes, so for TGRWT #11 I decided to make:

Pork tenderloin with banana & clove sauce
450 g pork tenderloin
2 bananas, sliced
10-15 cloves (less if you use ground cloves)
black pepper, ground
cooking oil of choice
1-2 T crème fraîche

Pack meat in plastic bags with a little oil, banana slices, cloves and pepper. Suck out air and seal. Sous vide* for 60 min or more at 60 °C. Leave meat to rest while making sauce: purée bananas with some cloves and crème fraîche using an immersion blender. Add ground pepper and salt to taste (use powdered meat stock if desired). Keep sauce warm in a water bath. Sear the tenderloin slices on both sides. Serve with rice and glaced carrots.

* Can one use “sous vide” as a verb, just as to google has become a verb?

Verdict: I enjoy the combination of sweet and salty tastes in the banana sauce. I goes very well together with the pork. The meat was perfect throughout with a pale pink color (quite difficult to reproduce this color correctly when processing the picture…). The sauce was quite thick and should be served in moderation since it’s quite sweet.

I actually prepared 4 different packs of meat for the sous vide. Meat with and without bananas and/or cloves. What I found out was that the meat didn’t really take up much of the banana flavor, so I could just as well have put the banans and the cloves for the sauce in a separate bag which would have allowed me to leave the meat in the water while I was making the sauce.

I used “freezing” bags which are thicker and sucked out the air with a vacuum cleaner

Brazilian chiles in oil (very nice with Moqueca!)

Oils and fats are long molecules which are mainly non-polar and hence the opposite of water which is a polar molecule. Ethanol which has both a polar and a non-polar end falls in between oil and water. I’ve covered extractions using water and ethanol previously. That water and oil are opposites is easily observed by the fact that they don’t mix, and because of it’s lower density oil floats on top of water. This property allows us to easily separate water and oil.

Volatile molecules – the molecules that we detect by their smell – are mainly non-polar and therefore soluble in oil. This is one reason why foods with fat often have a different and often better flavor compared with their fat-free counterparts (fat of course also influences mouth feel etc.). Everytime you cook with oil it will actually help extract aroma (or smell flavorants) from the food ingredients and deliver these to your nose.

There are several oil extracts used in the kitchen, and the nice thing about them is that the oil extracts aromas and then protects them from the air. This is good as it prevents oxidation of the aroma molecules, but in some extreme cases bad because the anaerobic conditions may promote growth of botulinum spores – more on that in the last paragraph. When the flavored oil is added to a dish you get can immediately perceive the aroma. If the oil is tasted pure it serves as a carrier for the aroma giving a small explosion in the mouth (or nose to be more precise…). Some examples I can think of where the oil plays an important role in extracting and delivering aromas are: pesto, tapenade, mayonaise, aioli, curry paste (and all other spice pastes), chili oil and truffle oil to mention a few. Notice that in most of these the source of the aromas is still present in the oil.
Read the rest of this entry »

There’s a new weekly cooking show you shouldn’t miss. It’s about cooking and science, or “Kamikaze cookery” to be more precise. And there’s a good dash of humor as well which doesn’t hurt. The first episode out is on how to cook that perfect steak (it’s embedded below, but on their site you can watch it at a better resolution). I’ve covered the topic before in my post on DIY sous-vide, but their video is much more entertaining They use a vacuum cleaner to suck out the air and a blow torch for the Maillard reaction! There is also a blog accompanying the videos. Hereby recommended!

It’s a pleasure for me to announce a new round of “They go really well together” or TGRWT for short. For those not familiar with the concept of flavor pairing: the idea is that if two foods have one or more volatile compounds in common, chances are good that they might taste well together. In TGRWT #11 the foods to pair are banana and cloves. This is a pairing that (once again I should say) can be taken both in a sweet and a savory direction.

This is how you can participate in TGRWT #11:

1. Prepare a dish that combines banana and cloves. You can either use an existing recipe or come up with your own.
2. Take a picture of the dish and write an entry in your blog by November 1st with TGRWT #11 in the title. Readers will be particularily interested in how the flavour pairing worked out, so make an attempt at describing the taste and aroma and whether you liked it or not.
3. A round-up will be posted here (with pictures). Please send an email to webmaster_at_khymos_dot_org with the following details: Your name, URL of blog, URL of the TGRWT #11 post and a picture for your entry in the round-up. If you don’t have a blog, email me your name, location, recipe and a brief description of how it worked out and I’ll be glad to include it in the final round-up.

Looking back at the first 10 rounds of TGRWT a quick count shows that more than 100 dishes have been prepared and documented in numerous food blogs. This is quite impressive considering that all of them are “new” dishes and that many have required a substantial amount of preparation and testing. You can find links to the round-ups of all the previous TGRWT events in the right sidebar on the main page of the Khymos blog. Admittedly, not all concoctions worked out very well, but there are many exciting recipes where even the cooks themselves were surprised by the flavor pairing.

I certainly hope this food blogging event can continue to inspire new creations in the kitchen and look forward to receiving your contributions. As usual – since different blogs have different groups of readers – I’m grateful if you help me spread the word of TGRWT #11.

Now this is yet another book I’m looking forward to this fall – I’ve got quite a list now!. Shirley O’Corriher, best known for her book CookWise (not to mention her video “Shirley O. Corriher’s Kitchen Secrets Revealed” and TV appearance in case you live in the US), has been working on this book for a while (NYT article from 2004, free registration requried). Finally it is due to appear in October! The title BakeWise suggests it has the same structure as CookWise. The good thing about CookWise is that the food science theory is applied directly to recipes. In addition it has nice tables on what-went-wrong and what-to-do-about-it. In fact it’s a problem solving manual for the kitchen.

According to the publisher BakeWise “reads like a mystery novel as we follow sleuth Shirley while she solves everything from why cakes and muffins can be dry to génoise deflation and why the cookie crumbles”. And they continue:

Restaurant chefs and culinary students know her from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley’s “What This Recipe Shows” in every recipe. This section is science and culinary information that can apply to hundreds of recipes, not just the one in which it appears.

Bernard Lahousse, director of CREAX foods, creator of the Foodpairing website (which I’ve blogged about previously) and blogger behind Food for design invites to an international food pairing seminar in Belgium on January 5th, 2009. The concept of the event is that participating companies (sponsors) each have chosen a food ingredient. The flavor profile of the foods is analyzed at the University of Leuven and based on this data a list of pairings is suggested based on the database underlying the Foodpairing website which currently includes 360 food products. These lists are then given to 11 invited chefs who are given the task of inventing new dishes based on the pairings. These dishes will be presented at the event, accompanied by a wine which will also be selected based on flavor analysis. Hoping for more than 1000 visiting food professionals this might be the largest molecular gastronomy inspired event so far in history

In addition to presentations of the new dishes there will be keynotes by Peter Barham (professor at the U. of Bristol, author of The Science of Cooking) and Heston Blumenthal (founder of The Fat Duck, author of The Big Fat Duck Cookbook). The program also includes masterclasses by Andrew Dornenburg and Karen Page (authors of Culinary Artistry, What to Drink with What You Eat and The Flavor Bible) on food pairing based on historical and contemporary recipes, and by Lorenzo Cerretani (professor at U. of Bologna) who will talk about food pairing and olive oil.

So if you have an interest in food pairing and can afford the trip and the registration fee of €245 (which includes a seminar book with all the recipes) this is certainly an event you wouldn’t want to miss! Luckily, for those who will not be able to participate, the recipes and food pairings from the event will be published on the Foodpairing website.

As a sidenote I should mention that the “They go really well together” (TGRWT) blogging event has let bloggers and foodies explore various food pairings in 10 rounds which has resulted in about 100 different dishes in total. Links to the round-ups can be found on the right sidebar on the front page of the Khymos blog. And – drumroll please – the next round of TGRWT will soon be announced, so stay tuned!

Those interested in the scientific considerations behind flavor pairings can find more info on this in previous posts. The topic however is controversial as the comments to this posts shows.