Flavor Pairing - anyone have access to the databases?
Flavor Pairing - anyone have access to the databases?
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Flavor Pairing - anyone have access to the databases?
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Post #1 - January 23rd, 2014, 11:02 amDoes anyone in this group have access to any of the (expen$ive) flavor pairing databases?
I had a bit of an aroma revelation last night, and I'm wondering if there are some common components in pistachio and either galangal or kefir lime leaves -- all three have a resiny, woody flavor (I compare galangal to cedar sometimes).
Certainly cashews show up in Thai cooking with those aromatics, but I haven't seen pistachio in Thai cooking.What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang
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Post #2 - January 23rd, 2014, 11:25 amHi,
You may want to get from the library The Flavor Bible.
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Post #3 - January 23rd, 2014, 11:29 amI love using the Flavor Bible when developing recipes but it's a bit weak on non-Western cuisine, especially SE Asian, with a short list of only the most obvious pairings.
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Post #4 - January 27th, 2014, 3:51 pmhttps://www.foodpairing.com/ is a great resource.
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Post #5 - January 27th, 2014, 4:56 pmfoodie1 wrote:https://www.foodpairing.com/ is a great resource.
Yes, but their database requires an $18/month subscription to look up any but the most common ingredients.
But I see The Flavor Bible is at my local library. As soon as it stops being Chiberia outside, I will take a short trip.What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang
