"Steve Pope" > wrote in message
...
> Dimitri > wrote:
>
>>If your Philippine then soy and vinegar is the answer.
>
> Do you mean soy sauce?
>
>>If you're Russian then caviar & sour cream.
>>(a little Vodka doesn't hurt)
>
> I like caviar just plain on the plainest possible toast
> or cracker. Sour cream just subtracts. For me.
>
> Steve

Blini.

Dimitri

Sqwertz wrote:
>
> Yep. It was cheating. I was trying to think of something Asian
> with only two ingredients.

Maybe it would help to think "if one member of the pair
were sesame oil, what would the other half be?".

Substitute ingrediants of interest for sesame oil
until you hit one or run out of options. That would
be the systematic way to search.

Gloria wrote:

> Tomato and basil!

Tomato and mint are also good together. Cucumber and mint, or cucumber and
dill.

Bob

Lynn from Fargo wrote:

> ice cold watermelon and good bleu cheese

Watermelon goes surprisingly well with crab.

Bob

"Sqwertz" > wrote in message
>
> Assuming fat and salt are givens in any amounts, what other two-flavor
> combinations rock your world?

Pork & rosemary

Ed wrote:

> Pork & rosemary

That's a good one, and it's made even better by the unlikely addition of
rosehip jelly.

Bob

"Bob Terwilliger" > wrote in
:

> Ed wrote:
>
>> Pork & rosemary
>
> That's a good one, and it's made even better by the unlikely addition of
> rosehip jelly.
>


But then that's 3 :-)


But here's another one.......



Rosemary and garlic.


When you're roasting some potatos in a pan in the oven, just throw some
unpeeled cloves in (as many as you want) and sprinkle rosemary over the
top.

Lovely!!

--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

In article >,
(Steve Pope) wrote:

> Dimitri > wrote:
>
> >If your Philippine then soy and vinegar is the answer.
>
> Do you mean soy sauce?
>
> >If you're Russian then caviar & sour cream.
> >(a little Vodka doesn't hurt)
>
> I like caviar just plain on the plainest possible toast
> or cracker. Sour cream just subtracts. For me.
>
> Steve

I like caviar with cream cheese.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
"Ed Pawlowski" > wrote:

> "Sqwertz" > wrote in message
> >
> > Assuming fat and salt are givens in any amounts, what other two-flavor
> > combinations rock your world?
>
> Pork & rosemary

Pork and garlic.

Poultry and rosemary.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Damsel in dis Dress wrote:
> On Thu, 19 Feb 2009 13:57:12 -0600, Omelet >
> wrote:
>
>
>>Garlic and Ginger...
>>
>>Oyster sauce to the above tho' really makes it imho.
>
>
> The rule was, two items. TWO ITEMS! I'll bet you go through the
> express lane with a full cart, too, don't you? Well, DON'T YOU?
>
> ROFL! I love that trio, as well.
>
> Carol
>

Chicken & shrimp can stand alone, on their own. Ground & mixed or
whole, marvelous combo of flavors, would it be surf & turf or surf & sod?

Of course, add some butter, garlic and white wine and its actually worth
writying about.
--
JL

Sqwertz wrote:
> Steve Pope wrote:
>
>> Sqwertz > wrote:
>>
>>> Avocado and Sriracha
>>
>>
>> Cheating, because Sriracha is itself a combo of flavors
>> (chili and garlic).
>
>
> Yep. It was cheating. I was trying to think of something Asian with
> only two ingredients.
>
> -sw

Soy sauce & sake
Sake & sesame oil
Sesame oil & soy sauce
Sesame oil & sake

Make it a trinity and add all 3 together in equal parts & mix well.

And of course the addition of mashed garlic & ginger .....

If you consider the sauce one ingredient it can be added to any other
single food, be it rice or any other bit of meat or veggie.

Use it as a dipping sauce, condiment, marinade or cooking medium.
Marinating diced chicken breast in it and then grilling the chicken and
cooking the marinade for a sauce with a bit of hot pepper served with
makes a very nice 'teriyaki' type chicken.
--
JL

Damsel in dis Dress wrote:
> On Thu, 19 Feb 2009 15:40:51 GMT, "ViLco" > wrote:
>
>> Ehm, what about gin and lemon?
>
> That would be gin and lime, please.
>
> Carol
>


I was thinkin' gin and tonic, in part because they are both kind of
yucky by themselves.

Bob

In article >,
"Ed Pawlowski" > wrote:

> "Sqwertz" > wrote in message
> >
> > Assuming fat and salt are givens in any amounts, what other two-flavor
> > combinations rock your world?
>
> Pork & rosemary

Beef and tomato
Salmon and wasabi
Pork and pineapple
Lamb and rosemary
Blue cod and lemon
Chocolate and ginger
Ham and cheese
Peanut butter and raspberry jam
Vanilla and malt
Licorice and toffee
Strawberry and cream
Vegemite and toast

Miche

--
Electricians do it in three phases

In article >,
Damsel in dis Dress > wrote:

> On Thu, 19 Feb 2009 15:40:51 GMT, "ViLco" > wrote:
>
> >Ehm, what about gin and lemon?
>
> That would be gin and lime, please.

Gin and gin and gin and tonic.

Miche

--
Electricians do it in three phases

Sqwertz wrote:


> Assuming fat and salt are givens in any amounts, what other two-flavor
> combinations rock your world?

I know garlic and ginger has already been suggested (more than once) so
no point in saying it again...but I'd add:

pork and cilantro
cream cheese and chives
chicken and mayo - on a sandwich [not sure if mayo is considered
a 'single flavor' tho']
liver and onions [not kidding, I actually *like* liver and onions as
long as the liver is not over-cooked to the point that it resembles old
shoe leather]
bacon and banana [don't knock it 'till you've tried it]
--
Cheers
Chatty Cathy

On Feb 19, 5:09*pm, "Bob Terwilliger" >
wrote:
> Lynn from Fargo wrote:
> > ice cold watermelon and good bleu cheese
>
> Watermelon goes surprisingly well with crab.

Shrimp and cantaloupe, much to my surprise.

Also:

Cheddar and green pepper
Lime and cilantro
Bacon and avocado
Turkey and bacon
Bacon and bacon (sorry)

Cindy Hamilton

Cindy wrote on Fri, 20 Feb 2009 05:57:27 -0800 (PST):

> On Feb 19, 5:09 pm, "Bob Terwilliger"
> > wrote:
>> Lynn from Fargo wrote:
> >> ice cold watermelon and good bleu cheese
>>
>> Watermelon goes surprisingly well with crab.

> Shrimp and cantaloupe, much to my surprise.

> Also:

> Cheddar and green pepper
> Lime and cilantro
> Bacon and avocado
> Turkey and bacon
> Bacon and bacon (sorry)

There are lots of good mixtures of flavors but I wonder how many of them
produce something new where it is hard to sort out the components (or is
it just me)? Orange and chocolate is one and possibly, cream and coffee
or strawberries.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Omelet" > wrote in message
news
> In article >,
> (Steve Pope) wrote:
>
>> Dimitri > wrote:
>>
>> >If your Philippine then soy and vinegar is the answer.
>>
>> Do you mean soy sauce?
>>
>> >If you're Russian then caviar & sour cream.
>> >(a little Vodka doesn't hurt)
>>
>> I like caviar just plain on the plainest possible toast
>> or cracker. Sour cream just subtracts. For me.
>>
>> Steve
>
> I like caviar with cream cheese.
> --
> Peace! Om
>
> I find hope in the darkest of days, and focus in the brightest. I do not
> judge the universe. -- Dalai Lama

Interesting - why not - I'll try it.

Dimitri

On Feb 19, 11:08*pm, Joseph Littleshoes > wrote:
>
> Chicken & shrimp can stand alone, on their own. *Ground & mixed or
> whole, marvelous combo of flavors, would it be surf & turf or surf & sod?
>
> Of course, add some butter, garlic and white wine and its actually worth
> writying about.
> --
> JL

===============================
Joseph,
Butter, garlic and wine would make styrofoam edible.
Lynn in Fargo ;-)

Stephanie wrote:

> Gin and OLIVE

Green olive and anchovy. I love my anchovy-stuffed olives.

-sw

Nancy2 wrote:

> Lamb? Sage and PORK. Lamb likes rosemary.

255,000 hits on good for "lamb AND sage" WITHOUT the word "rosemary"
249,000 hits on Google for "lamb AND rosemary" WITHOUT the word "sage"

<http://googlefight.com/index.php?lang=en_GB&word1=lamb+sage+-rosemary&word2=lamb+rosemary+-sage>

Sage wins! ;-)

Add "greek" to the search terms and sage outranks rosemary 2 to 1.

-sw

Dimitri wrote:

> I think the answer to your question is dependent on the nationality or
> ethnic background of the individual.

Uhh, there is no right or wrong answer. It's a question of opinion.

-sw

Steve Pope wrote:

> I like caviar just plain on the plainest possible toast
> or cracker. Sour cream just subtracts. For me.

I think Sour Cream neutralizes the tastes of many foods. I've made
several dishes that have tasted great until I added sour cream, at which
time they became incredibly bland.

-sw

In article >,
PL > wrote:

> Rosemary and garlic.
>
>
> When you're roasting some potatos in a pan in the oven, just throw some
> unpeeled cloves in (as many as you want) and sprinkle rosemary over the
> top.
>
> Lovely!!
>
> --
> Peter Lucas

That does sound good...
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
Joseph Littleshoes > wrote:

> Damsel in dis Dress wrote:
> > On Thu, 19 Feb 2009 13:57:12 -0600, Omelet >
> > wrote:
> >
> >
> >>Garlic and Ginger...
> >>
> >>Oyster sauce to the above tho' really makes it imho.
> >
> >
> > The rule was, two items. TWO ITEMS! I'll bet you go through the
> > express lane with a full cart, too, don't you? Well, DON'T YOU?
> >
> > ROFL! I love that trio, as well.
> >
> > Carol
> >
>
> Chicken & shrimp can stand alone, on their own. Ground & mixed or
> whole, marvelous combo of flavors, would it be surf & turf or surf & sod?
>
> Of course, add some butter, garlic and white wine and its actually worth
> writying about.
> --
> JL

What kind of white wine?
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
Joseph Littleshoes > wrote:

> Sqwertz wrote:
> > Steve Pope wrote:
> >
> >> Sqwertz > wrote:
> >>
> >>> Avocado and Sriracha
> >>
> >>
> >> Cheating, because Sriracha is itself a combo of flavors
> >> (chili and garlic).
> >
> >
> > Yep. It was cheating. I was trying to think of something Asian with
> > only two ingredients.
> >
> > -sw
>
> Soy sauce & sake
> Sake & sesame oil
> Sesame oil & soy sauce
> Sesame oil & sake
>
> Make it a trinity and add all 3 together in equal parts & mix well.
>
> And of course the addition of mashed garlic & ginger .....
>
> If you consider the sauce one ingredient it can be added to any other
> single food, be it rice or any other bit of meat or veggie.
>
> Use it as a dipping sauce, condiment, marinade or cooking medium.
> Marinating diced chicken breast in it and then grilling the chicken and
> cooking the marinade for a sauce with a bit of hot pepper served with
> makes a very nice 'teriyaki' type chicken.
> --
> JL

I'm so not in to Sake, but I can learn.
What kind of flavor does it add please?
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
ChattyCathy > wrote:

> Sqwertz wrote:
>
>
> > Assuming fat and salt are givens in any amounts, what other two-flavor
> > combinations rock your world?
>
> I know garlic and ginger has already been suggested (more than once) so
> no point in saying it again...but I'd add:
>
> pork and cilantro

Argh! ;-)

> cream cheese and chives

Yes.

> chicken and mayo - on a sandwich [not sure if mayo is considered
> a 'single flavor' tho']

HAM and lime based mayo. Any bread will do, even Pitas.

> liver and onions [not kidding, I actually *like* liver and onions as
> long as the liver is not over-cooked to the point that it resembles old
> shoe leather]

I prefer liver slightly pink in the middle personally.

> bacon and banana [don't knock it 'till you've tried it]

Ok, that's a new one. Considering I LIKE fried banana...
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
"Dimitri" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > (Steve Pope) wrote:
> >
> >> Dimitri > wrote:
> >>
> >> >If your Philippine then soy and vinegar is the answer.
> >>
> >> Do you mean soy sauce?
> >>
> >> >If you're Russian then caviar & sour cream.
> >> >(a little Vodka doesn't hurt)
> >>
> >> I like caviar just plain on the plainest possible toast
> >> or cracker. Sour cream just subtracts. For me.
> >>
> >> Steve
> >
> > I like caviar with cream cheese.
>
> Interesting - why not - I'll try it.
>
> Dimitri

I hope you enjoy it. It cuts the salt somewhat!
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article
>,
Lynn from Fargo Ografmorffig > wrote:

> On Feb 19, 11:08*pm, Joseph Littleshoes > wrote:
> >
> > Chicken & shrimp can stand alone, on their own. *Ground & mixed or
> > whole, marvelous combo of flavors, would it be surf & turf or surf & sod?
> >
> > Of course, add some butter, garlic and white wine and its actually worth
> > writying about.
> > --
> > JL
>
> ===============================
> Joseph,
> Butter, garlic and wine would make styrofoam edible.
> Lynn in Fargo ;-)

Ok, that was funny. <g> Mind if I substitute rice cakes for the
styrofoam?
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
Sqwertz > wrote:

> Stephanie wrote:
>
> > Gin and OLIVE
>
> Green olive and anchovy. I love my anchovy-stuffed olives.
>
> -sw

Where do you get them Steve? Granted, they sound like a salt lovers wet
dream, but I'd like to try them at least once. <g>
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"Omelet" > wrote in message
news
> In article >,
> "Dimitri" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > (Steve Pope) wrote:
>> >
>> >> Dimitri > wrote:
>> >>
>> >> >If your Philippine then soy and vinegar is the answer.
>> >>
>> >> Do you mean soy sauce?
>> >>
>> >> >If you're Russian then caviar & sour cream.
>> >> >(a little Vodka doesn't hurt)
>> >>
>> >> I like caviar just plain on the plainest possible toast
>> >> or cracker. Sour cream just subtracts. For me.
>> >>
>> >> Steve
>> >
>> > I like caviar with cream cheese.
>>
>> Interesting - why not - I'll try it.
>>
>> Dimitri
>
> I hope you enjoy it. It cuts the salt somewhat!
>

Quality caviar is not especially salty... you're talking that cheap
stupidmarket stuff.

Stephanie wrote:
>
>Gin and OLIVE

Yeah, but that was easy, everyone who's anyone knows that.

Date & Nut

Halvah & Manhattan Special Eggcream

http://www.joyva.com/

http://www.manhattanspecial.com/

In article >,
"brooklyn1" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "Dimitri" > wrote:
> >
> >> "Omelet" > wrote in message
> >> news > >> > In article >,
> >> > (Steve Pope) wrote:
> >> >
> >> >> Dimitri > wrote:
> >> >>
> >> >> >If your Philippine then soy and vinegar is the answer.
> >> >>
> >> >> Do you mean soy sauce?
> >> >>
> >> >> >If you're Russian then caviar & sour cream.
> >> >> >(a little Vodka doesn't hurt)
> >> >>
> >> >> I like caviar just plain on the plainest possible toast
> >> >> or cracker. Sour cream just subtracts. For me.
> >> >>
> >> >> Steve
> >> >
> >> > I like caviar with cream cheese.
> >>
> >> Interesting - why not - I'll try it.
> >>
> >> Dimitri
> >
> > I hope you enjoy it. It cuts the salt somewhat!
> >
>
> Quality caviar is not especially salty... you're talking that cheap
> stupidmarket stuff.

Depends on your salt tolerance.
I've HAD "quality" (expensive) caviar and it's still very salty.

I've been living low sodium for a bit over 16 years.

YMMV of course, as always.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
"brooklyn1" > wrote:

> Date & Nut

Nutty dates are generally more fun.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet > wrote in newsmpomelet-1DCDBF.13193320022009
@news-wc.giganews.com:

> In article >,
> PL > wrote:
>
>> Rosemary and garlic.
>>
>>
>> When you're roasting some potatos in a pan in the oven, just throw some
>> unpeeled cloves in (as many as you want) and sprinkle rosemary over the
>> top.
>>
>> Lovely!!
>>
>> --
>> Peter Lucas
>
> That does sound good...



It's quite suprising how the flavour of the garlic permeates the
potatos..... then you can squish the cloves and get the roasted garlic out
:-)



--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

On Thu, 19 Feb 2009 23:22:35 -0600, zxcvbob wrote:

> Damsel in dis Dress wrote:
>> On Thu, 19 Feb 2009 15:40:51 GMT, "ViLco" > wrote:
>>
>>> Ehm, what about gin and lemon?
>>
>> That would be gin and lime, please.
>>
>> Carol
>>
>
> I was thinkin' gin and tonic, in part because they are both kind of
> yucky by themselves.
>
> Bob

that thought crossed my mind as well. a martini is kind of brutal, and
plain tonic only slightly less so.

your pal,
blake

Omelet wrote:
> In article >,
> Joseph Littleshoes > wrote:
>
>
>>Damsel in dis Dress wrote:
>>
>>>On Thu, 19 Feb 2009 13:57:12 -0600, Omelet >
>>>wrote:
>>>
>>>
>>>
>>>>Garlic and Ginger...
>>>>
>>>>Oyster sauce to the above tho' really makes it imho.
>>>
>>>
>>>The rule was, two items. TWO ITEMS! I'll bet you go through the
>>>express lane with a full cart, too, don't you? Well, DON'T YOU?
>>>
>>>ROFL! I love that trio, as well.
>>>
>>>Carol
>>>
>>
>>Chicken & shrimp can stand alone, on their own. Ground & mixed or
>>whole, marvelous combo of flavors, would it be surf & turf or surf & sod?
>>
>>Of course, add some butter, garlic and white wine and its actually worth
>>writying about.
>>--
>>JL
>
>
> What kind of white wine?

I cook with a Gallo Chenine Blanc. But any white wine you like would
probly be ok.
--
JL

Omelet wrote:
> In article >,
> Joseph Littleshoes > wrote:
>
>
>>Sqwertz wrote:
>>
>>>Steve Pope wrote:
>>>
>>>
>>>>Sqwertz > wrote:
>>>>
>>>>
>>>>>Avocado and Sriracha
>>>>
>>>>
>>>>Cheating, because Sriracha is itself a combo of flavors
>>>>(chili and garlic).
>>>
>>>
>>>Yep. It was cheating. I was trying to think of something Asian with
>>>only two ingredients.
>>>
>>>-sw
>>
>>Soy sauce & sake
>>Sake & sesame oil
>>Sesame oil & soy sauce
>>Sesame oil & sake
>>
>>Make it a trinity and add all 3 together in equal parts & mix well.
>>
>>And of course the addition of mashed garlic & ginger .....
>>
>>If you consider the sauce one ingredient it can be added to any other
>>single food, be it rice or any other bit of meat or veggie.
>>
>>Use it as a dipping sauce, condiment, marinade or cooking medium.
>>Marinating diced chicken breast in it and then grilling the chicken and
>>cooking the marinade for a sauce with a bit of hot pepper served with
>>makes a very nice 'teriyaki' type chicken.
>>--
>>JL
>
>
> I'm so not in to Sake, but I can learn.
> What kind of flavor does it add please?

Im tempted to say "woody" smoky, smooth, but i don't care to drink sake
either, and when mixd with the sesame oil and soy sauce they all alter
each other.

I think its called Unami in Japanese and is basic to japanese cooking, a
veritable 'signature flavor' of old Japan.

Some people substitute Mirin which is a sweet saki iirc.

Once you have the basic sauce you can add oyster sauce to it or any
other asian style condiment, spices or flavoring, honey & hot peppers
are common additions. But its very good with just the 3 basic ingredients.

It can be thickened with cornstarch or served as a reduction sauce.
--
JL

On Feb 19, 11:35�am, "Stephanie" > wrote:
> ViLco wrote:
> > Steve Pope wrote:
>
> >>> Lamb? �Sage and PORK. �Lamb likes rosemary.
>
> >> That's what I woulda said.
> >> Oh yeah... watercress and eggs. � Arugula and grassfed beef.
>
> > Ehm, what about gin and lemon?
>
> Gin and OLIVE

Peanut butter and dark chocolate!!!

Rosie

In article >,
Joseph Littleshoes > wrote:

> >>Chicken & shrimp can stand alone, on their own. Ground & mixed or
> >>whole, marvelous combo of flavors, would it be surf & turf or surf & sod?
> >>
> >>Of course, add some butter, garlic and white wine and its actually worth
> >>writying about.
> >>--
> >>JL
> >
> >
> > What kind of white wine?
>
> I cook with a Gallo Chenine Blanc. But any white wine you like would
> probly be ok.
> --
> JL

Well, I was asking if you used a dry wine or what. Some German rhines
seem to be especially suitable.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama