Thursday, November 22, 2007

A Website for Foodies to Play With

Foodpairing is devoted to breaking foods into their flavor components. You can use it to create substitutions, or relationships between foods. This, for example, is the foodpairing chart for strawberries:

Let me know if you get any great inspirations . . .

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7 Comments:

Anonymous Anonymous said...

Huh ?

11/22/2007 11:28 PM  
Blogger Spyder said...

I second that "Huh?".

11/22/2007 11:48 PM  
Anonymous travelingal said...

Inspiration: Left over turkey sandwich, mayo, pickles. Left over 7 layer salad.

Bout as inspired as I can get today..NO cooking.

11/23/2007 6:04 AM  
Anonymous Paco said...

I love this site. Thanks for leading me. I have already placed it in my favorite links folder for food.

Really a great idea.

11/23/2007 8:25 AM  
Anonymous Anonymous said...

This site is a great idea, but lacks the detail necessary to prevent a seasoning tsunami.

Many herbs have a more robust flavor infusion than their more palatable counterparts.

If the recipe calls for a teaspoon of this, don't just replace it with a teaspoon of that.

The site identifies lemon peel as interchangeable with cumin. Try that in your next batch of chili; if you want to put it all down the disposal.

11/23/2007 9:09 AM  
Blogger Dan said...

From the "about" page -

" A food product has a specific flavour because of a combination of different flavours. Like basil taste like basil because of the combination of linalool, estragol, …. So if I want to reconstruct the basil flavour without using any basil, you have to search for a combination of other food products where one contains linalool (like coriander), one contains estragol (like tarragon),... So I can reconstruct basil by combining coriander, tarragon, cloves, laurel. The way to use it is to take from each branch of the plot one product and make a combination of those food products.

- REMARK -

This is just a tool to inspire you. You still need as a chef the craftsmanship, the experience,…to translate this inspiration into a good recipe. It is not only mixing two components together. The balance between the two is important."

You're correct - lemon is not interchangeable with cumin, but you could create a cumin-like flavor with lemon and several other spices, in a proper balance.

And that's pretty cool.

11/23/2007 9:32 AM  
Anonymous arewethereyet said...

Well, eat a peach.
I eat locally. Sometimes you do end up with combos that are reminiscent of other flavors. Such a happy occurrence. And it makes traveling an experience. We have eaten locally for about 25 years. I like the idea of fresh food grown where I am living. Not using fuel to get stuff to me is satisfying. I have used the lost art of canning and preserving food for the cold months. My own garden is extensive and fun to work in. You have given me more ideas on what to try to plant next year. Thanks!
Normally I am a pain in the rear because of our current political and world situation. It is good to stop thinking for just a little bit.

11/23/2007 12:21 PM  

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