Café et croissants. For always and for ever.

Here's a Swiss site all about flavour combining:

http://www.cuuks.com/

Salt and caramel is one of my current favourites.

Bacon and lightly caramelized sugar (grilled together),
dates and bacon,
bacon baked wrapped around pieces of banana
(did I succeed in disguising how many times I mentioned bacon?)
Avocado and sweetened condensed milk,
cardamom and cashewnuts (in a cake),
green tea and sushi,
pork and apple in a pie.

(I should roll away now.)

Just thought of one pairing I don't get - maybe divorce should be on the cards?
Sushi and wasabe paste - which I like; but how can the delicate flavours of raw fish and rice work with the kick-in-the-teeth that is wasabi?

The relationship between wasabi and sushi isnt a marriage - they are more like siamese twins. One of wasabi's best properties is killing parasites in the fish. Its delicate aroma and sweet undertones also enhance the flavor of the fish with which it's eaten. Sushi, especially nigiri never fails to come with wasabi placed under the fish by the itamae aka sushi chef - and this reflects what he feels is the proper balance of wasabi to fish.

Also, the Japanese way is to use soy sauce without adding wasabi to it and dabbing the wasabi onto the sushi morsel itself if you need it more spicy.

__________________
Remember when someone annoys you, it takes 42 muscles to frown, BUT it only takes 4 muscles to extend your arm and b****-slap the mother-f***er upside the head.

I also like to add just a smidgin of freshly ground ginger - it somehow takes away the burn of the wasabi

Wensleydale without fruitcake is like a kiss without a squeeze.

Chicken, crispy bacon and avocado sarnie - yummy!!!

I love gari (pickled ginger)!!

Traditionally, its actually eaten between the dishes of sushi to cleanse the palate, and its antiseptic properties are supposed to counter the effects of the fish. But I have a habit of buying a jar and eating it on its own.

Bacon & Maple Syrup
Läckerli & Gruyeres cheese
Bay Leaf & Custard
Star Anise & Beef

Roast lamb with anchovies.

Cinnamon and beef.

Using cinnamon in spaghetti bolognese is somethiing I learned in Greece. It accentuates the meaty tomatoeyness perfectly.
Sometimes I think adding oregano just knocks this right off balance and I prefer to avoid this Mediterranean herb here.

Hot buttered toast with nothing or just about anything

But the butter has to be salty!

Cream cheese or cottage cheese and pineapple.

Fillet steak with melted Roquefort on top.

Hmm... We always use nutmeg in our bolognese. Will try a bit of cinnamon.

Fduvall

Pork pie and Branston Pickle.

Chiles and pretty much anything!

Tom

Cool site! Champagne and Oysters - it is for me!