Posts Tagged ‘TGRWT’

TGRWT #22 round-up

Sunday, September 16th, 2012

There were 7 entries in total for TGRWT #22 where the challenge was to cook with raisin and one or more ingredients from the flavor pairing tree of raisin from foodpairing.com shown above. Here’s the round-up with pictures and comments. Click the links to read the full blog posts and recipes. Enjoy!
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TGRWT #22: Raisin

Saturday, July 28th, 2012


Impatient raisin waiting to be cooked

More than 1 1/2 year has passed since the last round of They Go Really Well Together, and in the meantime there’s been quite some publicity with TGRWT being mentioned both in Gastronomica and Chemical and Engineering News. Based on predicted aroma similiarity participants are given two or more ingredients to cook with and blog about. The idea is based on a science guided approach to bring together ingredients one might otherwise not have used together when cooking. Altogether somewhere between 100 and 200 recipes have been submitted in previous rounds, so it’s worthwhile browsing through the rounds-ups that have been published. Some readers have inquired about a continuation of the blogging event, and I’m happy to announce a new round of TGRWT starting today here at Khymos. In previous rounds two ingredients were chosen, but this time there is a slight twist as there is only one ingredient: raisins. Participants will then be able to select one (or more) ingredients to pair with raisins using food pairing trees at the Foodpairing website. Raisins alone rarely play a significant role in cooking, but their rich flavor arising from enzymatic browning reactions (as opposed to the non-enzymatic Maillard browning), and as such they are one of the rare examples of desirable enzymatic browning. I believe raisins should open up a host of possibilities ranging from savory dishes to the obvious sweet ones and look very much forward to see your contributions!
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TGRWT #21: Sage and roasted peanuts

Saturday, May 1st, 2010

It’s been a couple of months since the last round of “They go really well together” where food bloggers around the world explore food pairings based on similarities in their aroma profiles. The similarity is not based on the concentrations of the aroma components, but rather the odor impact of the components to the overall aroma (and in case you wondered: impact does vary with concentration, but it varies even more with the detection threshold). In other words, what this food pairing does is to point at two foods (which often may seem quite different) and say that these actually have something in common. And because of that it could be worthwhile to try and use them together when cooking. The 21st round of TGRWT is hosted by Greg over at Humbling attemts at creativity, and the foods to pair are sage and roasted peanuts. Head over to his announcement post for more details on how to participate. The deadline is June 1, so there is plenty of time for some creative cooking the next couple of weeks! If you’re not yet familiar with TGRWT you may want to have a look at some of the previous TGRWT rounds.

TGRWT #20: Pumpkin and cooked chicken

Tuesday, November 10th, 2009

tgrwt-20

This month’s round of TGRWT is hosted by John Sconzo over at Docsconz, and the foods to pair this time are pumpkin and cooked chicken.* As always you can find instructions on how to participate in the announcement post. If you are new to TGRWT (which stands for They Go Really Well Together), check out the round-ups of the previous 19 rounds!

* In case you wondered why the link to the announcement posts includes lemon grass: There was some confusion regarding how to read the charts at the foodpairing website. The initial suggestion was to use pumpkin and lemon grass, but his has now been changed to pumpkin and cooked chicken.

TGRWT record

Thursday, September 17th, 2009

tgrwt-18 Just a short note to let you know that there were 30 submissions to the last round of They Go Really Well Together (TGRWT #18) which featured plum and blue cheese. Aidan Brooks summed it all up in a round-up which was fun to read 🙂 And in case you didn’t notice, there is a TGRWT tab in the menu bar – click it and you’ll see links to all the previous announcements and round-ups.

TGRWT #19: Tomato and black tea

Monday, September 7th, 2009

tgrwt-19

This month’s round of TGRWT is hosted by Pablo over at Medellitin, and the foods to pair this time are tomato and black tea. As always you can find instructions on how to participate in the announcement post. If you are new to TGRWT (which stands for They Go Really Well Together), check out the round-ups of the previous 18 rounds! And if you are chemically inclined, you may want to read on to learn more about the compounds behind this months pairing.
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TGRWT #11 round-up

Sunday, November 2nd, 2008

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.

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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.