I was eating some black pepper cashews last night - ending up eating all
12 ounces...the whole time trying to think of two flavors that went better
together than black pepper and cashews.

So far I've only come up with:

Hickory smoke and pork
Chicken and tarragon
Lamb and sage
Avocado and Sriracha

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

BTW: Black pepper cashews are a must to try. It's easy to make your own.
The secret is to use pre-ground pepper and lots of it. Fresh ground
pepper doesn't work as well - teh pepper needs to be slightly stale.

Just heat up some cashews in a low pan or oven until some oil comes to
their surface, then dust with fine salt (I coffee-grind my salt) and lots
of pre-ground pepper.

-sw

On Thu, 19 Feb 2009 07:51:47 -0600, Sqwertz >
wrote:

>I was eating some black pepper cashews last night - ending up eating all
>12 ounces...the whole time trying to think of two flavors that went better
>together than black pepper and cashews.
>
>So far I've only come up with:
>
>Hickory smoke and pork
>Chicken and tarragon
>Lamb and sage
>Avocado and Sriracha

Cilantro and cumin
celery seed and hot dogs
almonds and basil
ginger and sesame
potatoes and bacon
spinach and ricotta


Lou

Sqwertz wrote:

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

- Tomato and butter, when I prefare a simple pasta with tomato & butter
- Tomato and mozzarella, everywhere they a gnocchi alla sorrentina,
pizza, in a sandwich...

--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

Lou wrote on Thu, 19 Feb 2009 08:02:16 -0600:

>> I was eating some black pepper cashews last night - ending up
>> eating all 12 ounces...the whole time trying to think of two
>> flavors that went better together than black pepper and
>> cashews.
>>
>> So far I've only come up with:
>>
>> Hickory smoke and pork
>> Chicken and tarragon
>> Lamb and sage
>> Avocado and Sriracha

> Cilantro and cumin
> celery seed and hot dogs
> almonds and basil
> ginger and sesame
> potatoes and bacon
> spinach and ricotta

I'd add orange and chocolate, apple sauce and pork, cranberry sauce and
turkey, roast beef and horse radish and, of course, the Spanish
discovery of sugar and cream in chocolate (the poor old Aztecs went
without it for centuries, which may explain their development of heart
surgery as a spectator sport!)

Again, there are a number of my favorite flavors of ice cream:
maple-walnut, rum-raisin, white chocolate-raspberry and bagel flavors
like lemon-poppy seed but these may produce strong disagreement. A
number of these that I mention combine flavors originating on different
continents.

--

James Silverton
Potomac, Maryland

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

On Thu, 19 Feb 2009 14:23:18 GMT, "James Silverton"
> wrote:

> Lou wrote on Thu, 19 Feb 2009 08:02:16 -0600:
>
>>> I was eating some black pepper cashews last night - ending up
>>> eating all 12 ounces...the whole time trying to think of two
>>> flavors that went better together than black pepper and
>>> cashews.
>>>
>>> So far I've only come up with:
>>>
>>> Hickory smoke and pork
>>> Chicken and tarragon
>>> Lamb and sage
>>> Avocado and Sriracha
>
>> Cilantro and cumin
>> celery seed and hot dogs
>> almonds and basil
>> ginger and sesame
>> potatoes and bacon
>> spinach and ricotta
>
>I'd add orange and chocolate, apple sauce and pork, cranberry sauce and
>turkey, roast beef and horse radish and, of course, the Spanish
>discovery of sugar and cream in chocolate (the poor old Aztecs went
>without it for centuries, which may explain their development of heart
>surgery as a spectator sport!)
>
>Again, there are a number of my favorite flavors of ice cream:
>maple-walnut, rum-raisin, white chocolate-raspberry and bagel flavors
>like lemon-poppy seed but these may produce strong disagreement. A
>number of these that I mention combine flavors originating on different
>continents.

Ahh yes. And banana and peanut butter. And brie and pear.

Lou

Lou wrote on Thu, 19 Feb 2009 08:24:58 -0600:

>> Lou wrote on Thu, 19 Feb 2009 08:02:16 -0600:
>>
>>>> I was eating some black pepper cashews last night - ending
>>>> up eating all 12 ounces...the whole time trying to think of
>>>> two flavors that went better together than black pepper and
>>>> cashews.
>>>>
>>>> So far I've only come up with:
>>>>
>>>> Hickory smoke and pork
>>>> Chicken and tarragon

<<<Clipping>>>

>> I'd add orange and chocolate, apple sauce and pork, cranberry
>> sauce and turkey, roast beef and horse radish and, of course,
>> the Spanish discovery of sugar and cream in chocolate

<<<Clipping>>>

>> Again, there are a number of my favorite flavors of ice cream:
>>. A number of these that I mention combine
>> flavors originating on different continents.

> Ahh yes. And banana and peanut butter. And brie and pear.

Perhaps, it's not the same thing and may be a matter of texture but a
short crust on apple pie is a great combination!

--

James Silverton
Potomac, Maryland

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

Sqwertz > wrote:

>I was eating some black pepper cashews last night - ending up eating all
>12 ounces...the whole time trying to think of two flavors that went better
>together than black pepper and cashews.

>So far I've only come up with:

>Hickory smoke and pork
>Chicken and tarragon

Agree

>Lamb and sage

Never tried this one. Will have to check into it.

>Avocado and Sriracha

Cheating, because Sriracha is itself a combo of flavors
(chili and garlic).

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

Black beans and cumin
Fava beans and thyme
Garbanzo beans and olive oil
Beets and cider vinegar
Tomato and cheddar cheese
Eggs and mayonaisse (not sure if that's really a "flavor" combo)

Steve

On Thu, 19 Feb 2009 07:51:47 -0600, Sqwertz >
wrote:

>I was eating some black pepper cashews last night - ending up eating all
>12 ounces...the whole time trying to think of two flavors that went better
>together than black pepper and cashews.
>
>So far I've only come up with:
>
>Hickory smoke and pork
>Chicken and tarragon
>Lamb and sage
>Avocado and Sriracha
>
>Assuming fat and salt are givens in any amounts, what other two-flavor
>combinations rock your world?

Beef and thyme
Strawberry and banana

Carol

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Change "invalid" to JamesBond's agent number to reply.

On Thu, 19 Feb 2009 08:02:16 -0600, Lou Decruss
> wrote:

>ginger and sesame

Oh! Fresh ginger and garlic!

Carol

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Change "invalid" to JamesBond's agent number to reply.

On Feb 19, 7:51*am, Sqwertz > wrote:
> I was eating some black pepper cashews last night - ending up eating all
> 12 ounces...the whole time trying to think of two flavors that went better
> together than black pepper and cashews.
>
> So far I've only come up with:
>
> Hickory smoke and pork
> Chicken and tarragon
> Lamb and sage
> Avocado and Sriracha
>
> Assuming fat and salt are givens in any amounts, what other two-flavor
> combinations rock your world?
>
> BTW: Black pepper cashews are a must to try. *It's easy to make your own.

Nancy2 > wrote:

> Lamb? Sage and PORK. Lamb likes rosemary.

That's what I woulda said.

Oh yeah... watercress and eggs. Arugula and grassfed beef.

Steve

Sqwertz wrote:
> I was eating some black pepper cashews last night - ending up eating
> all 12 ounces...the whole time trying to think of two flavors that
> went better together than black pepper and cashews.
>
> So far I've only come up with:
>
> Hickory smoke and pork
> Chicken and tarragon
> Lamb and sage
> Avocado and Sriracha
>
> Assuming fat and salt are givens in any amounts, what other two-flavor
> combinations rock your world?
>


Well... I can't tkae your assumption of fat and salt in any amount. My
favorite combo bar none is baked russet potatoes and butter.

Strawnberries and balsamic
bananas and peanut butter
chocolate and peanut butter, of course


> BTW: Black pepper cashews are a must to try. It's easy to make your
> own. The secret is to use pre-ground pepper and lots of it. Fresh
> ground pepper doesn't work as well - teh pepper needs to be slightly
> stale.
> Just heat up some cashews in a low pan or oven until some oil comes to
> their surface, then dust with fine salt (I coffee-grind my salt) and
> lots of pre-ground pepper.
>
> -sw

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?
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

Lou Decruss wrote:

> Ahh yes. And banana and peanut butter. And brie and pear.
>

Brie and anything! :-)

Brie and granny apple
Brie and honey
Jarlberg Swiss and pear
Pecans and chili spice
Dark chocolate with any nut
Cilantro and lime

Susan

ViLco wrote on Thu, 19 Feb 2009 15:40:51 GMT:

>>> 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?

Not a favorite of mine unlike the similar gin and lime. I also like a
shaving of lemon peel (a "twist") in a Martini and an excellent
flavoring for ice-cold vodka is dried hot pepper.

I'd also add to the suggestion for lamb: a *lot* of garlic cloves
inserted before roasting lamb is very good. Sage and onion is a good
flavoring for stuffing poultry but it's pretty common.

I mentioned a little while ago, that the unlikely combination of fresh
strawberries and baby spinach in a salad is quite successful.

--

James Silverton
Potomac, Maryland

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

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

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Change "invalid" to JamesBond's agent number to reply.

Lou Decruss wrote:
>

>
> Ahh yes. And banana and peanut butter. And brie and pear.

IMO pear is much nicer with blue cheese than brie.

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.

I prefer gin and lemon (Meyer lemon, around here); but again
this is cheating because gin is a compound flavor.

Vodak and blood orange, now that counts.

Steve

On Feb 19, 8:51*am, Sqwertz > wrote:
> I was eating some black pepper cashews last night - ending up eating all
> 12 ounces...the whole time trying to think of two flavors that went better
> together than black pepper and cashews.
>
> So far I've only come up with:
>
> Hickory smoke and pork
> Chicken and tarragon
> Lamb and sage
> Avocado and Sriracha
>
> Assuming fat and salt are givens in any amounts, what other two-flavor
> combinations rock your world?
>
> BTW: Black pepper cashews are a must to try. *It's easy to make your own.

On Thu, 19 Feb 2009 08:58:07 -0600, Damsel in dis Dress wrote:

> On Thu, 19 Feb 2009 08:02:16 -0600, Lou Decruss
> > wrote:
>
>>ginger and sesame
>
> Oh! Fresh ginger and garlic!
>
> Carol

along those lines, i vote for soy sauce and sugar.

your pal,
blake

Pork and tomatillo.

Tofu and Szechuan pepper.

Mustard and.... lots of stuff.

Steve

"Damsel in dis Dress" > wrote in message
...
> On Thu, 19 Feb 2009 08:02:16 -0600, Lou Decruss
> > wrote:
>
>>ginger and sesame
>
> Oh! Fresh ginger and garlic!

Don't forget lemon and fresh ginger.

TammyM

On Thu, 19 Feb 2009 08:38:01 -0800, "TammyM" >
wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>> On Thu, 19 Feb 2009 08:02:16 -0600, Lou Decruss
>> > wrote:
>>
>>>ginger and sesame
>>
>> Oh! Fresh ginger and garlic!
>
>Don't forget lemon and fresh ginger.

Oh, that sounds magnificent too! Sleep deprivation becomes you.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

"Damsel in dis Dress" > wrote in message
...
> On Thu, 19 Feb 2009 08:38:01 -0800, "TammyM" >
> wrote:
>
>>"Damsel in dis Dress" > wrote in message
. ..
>>> On Thu, 19 Feb 2009 08:02:16 -0600, Lou Decruss
>>> > wrote:
>>>
>>>>ginger and sesame
>>>
>>> Oh! Fresh ginger and garlic!
>>
>>Don't forget lemon and fresh ginger.
>
> Oh, that sounds magnificent too! Sleep deprivation becomes you.

LOL! You wouldn't see that if you could see the bags under my eyes - could
pack for a month's trip to anywhere with these bags!

I once made lemon sorbet and ginger thin cookies served to Kay & Jack
Hartman and Mark Horne. I can tell you they really liked the combo.

TammyM

Nancy2 wrote:
> On Feb 19, 7:51 am, Sqwertz > wrote:
>> I was eating some black pepper cashews last night - ending up eating
>> all 12 ounces...the whole time trying to think of two flavors that
>> went better together than black pepper and cashews.
>>
>> So far I've only come up with:
>>
>> Hickory smoke and pork
>> Chicken and tarragon
>> Lamb and sage
>> Avocado and Sriracha
>>
>> Assuming fat and salt are givens in any amounts, what other
>> two-flavor combinations rock your world?
>>
>> BTW: Black pepper cashews are a must to try. It's easy to make your
>> own. The secret is to use pre-ground pepper and lots of it. Fresh
>> ground pepper doesn't work as well - teh pepper needs to be slightly
>> stale.
>>
>> Just heat up some cashews in a low pan or oven until some oil comes
>> to their surface, then dust with fine salt (I coffee-grind my salt)
>> and lots of pre-ground pepper.
>>
>> -sw
>
> Cherries and almond flavoring - in the same family, and natural go-
> togethers. Blueberries & lemon. Lamb? Sage and PORK. Lamb likes
> rosemary.
>
> N.

I am also in the lamb/rosemary camp.

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

On Thu, 19 Feb 2009 09:11:53 -0800, "TammyM" >
wrote:

>I once made lemon sorbet and ginger thin cookies served to Kay & Jack
>Hartman and Mark Horne. I can tell you they really liked the combo.

That sounds VERY good. Closest I've come is lemon sauce on
gingerbread.

Carol

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On Feb 19, 12:36*pm, Damsel in dis Dress >
wrote:
> On Thu, 19 Feb 2009 09:11:53 -0800, "TammyM" >
> wrote:
>
> >I once made lemon sorbet and ginger thin cookies served to Kay & Jack
> >Hartman and Mark Horne. *I can tell you they really liked the combo.
>
> That sounds VERY good. *Closest I've come is lemon sauce on
> gingerbread.
>
> Carol
>
> --
> Change "invalid" to JamesBond's agent number to reply.

Carr's makes a lemon ginger creme cookie that would be close. They are
DELICIOUS!

Kris

Sqwertz wrote:
> I was eating some black pepper cashews last night - ending up eating all
> 12 ounces...the whole time trying to think of two flavors that went
> better together than black pepper and cashews.
>
> So far I've only come up with:
>
> Hickory smoke and pork
> Chicken and tarragon
> Lamb and sage
> Avocado and Sriracha
>



Avocado and blue cheese
b,l,and t
fish and lemon
baked potato and sour cream
smoked salmon and cream cheese
apple and cinnamon
ripe pear and blue cheese

gloria p

ViLco wrote:
> Sqwertz wrote:
>
>> Assuming fat and salt are givens in any amounts, what other two-flavor
>> combinations rock your world?
>
> - Tomato and butter, when I prefare a simple pasta with tomato & butter
> - Tomato and mozzarella, everywhere they a gnocchi alla sorrentina,
> pizza, in a sandwich...
>


Tomato and basil!

gloria p

In article >,
Gloria P > wrote:

> ViLco wrote:
> > Sqwertz wrote:
> >
> >> Assuming fat and salt are givens in any amounts, what other two-flavor
> >> combinations rock your world?
> >
> > - Tomato and butter, when I prefare a simple pasta with tomato & butter
> > - Tomato and mozzarella, everywhere they a gnocchi alla sorrentina,
> > pizza, in a sandwich...
> >
>
>
> Tomato and basil!
>
> gloria p

With some garlic and just a smidge of Oregano.
--
Peace! Om

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

blake murphy wrote:

> along those lines, i vote for soy sauce and sugar.

Kecap manis.

That's the kind of simplicity I was thinking of. I was trying to think of
more Asian combinations but I coulnd't come up just two as Asian flavors
have all dimension of salt, sweet, sour, and pungent - which would be four
ingredients.

If I were to suggest "sweet Thai chili sauce and rice vinegar", that's
kinda stretching it as chili sauce is make up of several ingredients
(chili, garlic, salt, sugar).

-sw

Omelet > wrote in newsmpomelet-FFC98F.13204819022009
@news-wc.giganews.com:

> In article >,
> Gloria P > wrote:
>
>> ViLco wrote:
>> > Sqwertz wrote:
>> >
>> >> Assuming fat and salt are givens in any amounts, what other two-
flavor
>> >> combinations rock your world?
>> >
>> > - Tomato and butter, when I prefare a simple pasta with tomato &
butter
>> > - Tomato and mozzarella, everywhere they a gnocchi alla
sorrentina,
>> > pizza, in a sandwich...
>> >
>>
>>
>> Tomato and basil!
>>
>> gloria p
>
> With some garlic and just a smidge of Oregano.


Orange and mango..


The orange part is Grand Marnier, and the mango is mango flesh.


(marinade, put in a glass and top with bubbly :-)

--
Peter Lucas
Brisbane
Australia

Kill all Google Groups posters.........

http://improve-usenet.org/

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

In article >,
Sqwertz > wrote:

> blake murphy wrote:
>
> > along those lines, i vote for soy sauce and sugar.
>
> Kecap manis.
>
> That's the kind of simplicity I was thinking of. I was trying to think of
> more Asian combinations but I coulnd't come up just two as Asian flavors
> have all dimension of salt, sweet, sour, and pungent - which would be four
> ingredients.
>
> If I were to suggest "sweet Thai chili sauce and rice vinegar", that's
> kinda stretching it as chili sauce is make up of several ingredients
> (chili, garlic, salt, sugar).
>
> -sw

Garlic and Ginger...

Oyster sauce to the above tho' really makes it imho.
--
Peace! Om

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

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

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Change "invalid" to JamesBond's agent number to reply.

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

On Feb 19, 9:10*am, Nancy2 > wrote:
> On Feb 19, 7:51*am, Sqwertz > wrote:
>
>
>
> > I was eating some black pepper cashews last night - ending up eating all
> > 12 ounces...the whole time trying to think of two flavors that went better
> > together than black pepper and cashews.
>
> > So far I've only come up with:
>
> > Hickory smoke and pork
> > Chicken and tarragon
> > Lamb and sage
> > Avocado and Sriracha
>
> > Assuming fat and salt are givens in any amounts, what other two-flavor
> > combinations rock your world?
>
> > BTW: Black pepper cashews are a must to try. *It's easy to make your own.
> > * The secret is to use pre-ground pepper and lots of it. *Fresh ground
> > pepper doesn't work as well - teh pepper needs to be slightly stale.
>
> > Just heat up some cashews in a low pan or oven until some oil comes to
> > their surface, then dust with fine salt (I coffee-grind my salt) and lots
> > of pre-ground pepper.
>
> > -sw
>
> Cherries and almond flavoring - in the same family, and natural go-
> togethers. *Blueberries & lemon. *Lamb? *Sage and PORK. *Lamb likes
> rosemary.
>
> N.
===================================
My MIL taught me: Cherry & almond, peach & almond, nectarine &
almond, apricot & almond = Any stone fruit with almond extract -
botanically related!

My oddball combos include: ice cold watermelon and good bleu cheese;
and warm spiced home made applesauce and extra sharp cheddar. Also
celery and peanut butter.
Lynn in Fargo

On Feb 19, 1:24*pm, Sqwertz > wrote:
> blake murphy wrote:
> > along those lines, i vote for soy sauce and sugar.
>
> Kecap manis.
>
> That's the kind of simplicity I was thinking of. *I was trying to think of
> more Asian combinations but I coulnd't come up just two as Asian flavors
> have all dimension of salt, sweet, sour, and pungent - which would be four
> ingredients.
>
> If I were to suggest "sweet Thai chili sauce and rice vinegar", that's
> kinda stretching it as chili sauce is make up of several ingredients
> (chili, garlic, salt, sugar).
>
> -sw

Think of "cocktail" sauce: sweet, lemony tart and horseradish
sharp . . . perfect!
Lynn in Fargo

"Sqwertz" > wrote in message
...
>I was eating some black pepper cashews last night - ending up eating all 12
>ounces...the whole time trying to think of two flavors that went better
>together than black pepper and cashews.
>
> So far I've only come up with:
>
> Hickory smoke and pork
> Chicken and tarragon
> Lamb and sage
> Avocado and Sriracha
>
> Assuming fat and salt are givens in any amounts, what other two-flavor
> combinations rock your world?
>
> BTW: Black pepper cashews are a must to try. It's easy to make your own.
> The secret is to use pre-ground pepper and lots of it. Fresh ground
> pepper doesn't work as well - teh pepper needs to be slightly stale.
>
> Just heat up some cashews in a low pan or oven until some oil comes to
> their surface, then dust with fine salt (I coffee-grind my salt) and lots
> of pre-ground pepper.
>
> -sw

Whoa

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

If your Philippine then soy and vinegar is the answer.
If you're Russian then caviar & sour cream.
(a little Vodka doesn't hurt)

Dimitri

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