Nice stuff. Amazing food pairings. We dined with friends a few years back and one of them ordered the Marmite ice cream saying it had to be good for someone to put something so brazenly not of a dessert world onto the menu. He took one spoonful and screamed in disgust, OH MY GOD IT TASTES LIKE MARMITE. I got through about half of it (too timid to have it returned to the kitchen almost untouched) and remained curious but not satisfied throughout. It felt like it had just been infused with the flavour and that the idea stopped dead there. I love that your process goes further.
Right. I am back on track in the right week now. I remember that pineapple and chilli. Don’t recall the broad beans - can you share that in anticipation of my harvest (first time allotment growing, it may be meagre) …
Love the sound of the coffee-onion combo. Inspired. Had an asparagus sorbet on a dessert at a place in Margate once which surprised me by being really delicious.
Oh my God, another one with extraordinary food and some good laughs. Much appreciated, ta! Thought about you guys this week. A vegan friend held her birthday party in Brighton. She wanted Terre a Terre, but too expensive. (Her mates are hunting saboteurs, seagull rescuers, cat foster parents etc - not the wealthiest crowd). So we went to Food for Friends. It was ok. Just ok. Could have done with some avo mousse or chilli pineapple.
I love this. I've had blue cheese ice cream with a dark chocolate fondant in a restaurant in Amsterdam. When I ordered it, the lovely waitress said " not many people go for that one" It was really good.
I used to do a 'Greek salad' dessert which involved melon and watermelon in place of cucumber and tomato, queso fresco (though the saltiness of feta might have been more interesting), and sultanas in place of black olives, sprinkled with toasted pine nuts (I had to stop making it when the bank refused to remortgage the house for the 7th time...) and drizzled with honey.
Radical ice cream is an area I feel is very much underexplored. I think there's a place in Barcelona doing some funky stuff, and I have fond memories of visiting the Guinness record-holder for flavour varieties in Mérida, Venezuela, which I hope has survived.
I quite like the idea of having an artisanal ice creamery. Avocado sounds like a natural fit, already a hugely smooth and creamy mouthfeel. Lots of potential for vegan versions using horchata as the base, rather than simply a flavour, as well.
Another cracking read. Thanks for sharing A&D! I have fond memories of serving a dessert with caramelised mushrooms and cep fudge at Taste of London for you. It was delicious
Not overly "different " but mum used to macaroni pud years ago as a sweet. Just like a rice pud but with macaroni.
Ahhh, someone else said that directly to me. Funny.
I'm not sure if it was one up or one down from rice. I know she had to eke out food for 7 of us and she did really well. She was an amazing cook.
And that’s the way it should be. Sometimes my mam would warm our food for us.
😂😂😂
Nice stuff. Amazing food pairings. We dined with friends a few years back and one of them ordered the Marmite ice cream saying it had to be good for someone to put something so brazenly not of a dessert world onto the menu. He took one spoonful and screamed in disgust, OH MY GOD IT TASTES LIKE MARMITE. I got through about half of it (too timid to have it returned to the kitchen almost untouched) and remained curious but not satisfied throughout. It felt like it had just been infused with the flavour and that the idea stopped dead there. I love that your process goes further.
Thanks Matt. How we taste and how our tastes are related to various reference points is fascinating. And the reactions caused are intriguing to me.
I can still picture his screwed-up face and his wife's repeated, 'But what did you expect it to taste of?'.
I think it’s fair to say that you consistently rocked out different.
That’s a slightly different way of putting it. Thank you.
The Crocs though …
Beautiful, yes.
Right. I am back on track in the right week now. I remember that pineapple and chilli. Don’t recall the broad beans - can you share that in anticipation of my harvest (first time allotment growing, it may be meagre) …
Welcome back. Let me see if I can dig it up.
I remember eating roasted pineapple with chilli syrup at Bruno Loubet's Odeon on Regent St in something like 1998? Or earlier. Was fabulous.
Ah Bruno, he’s a nice chap. Lives in Australia now.
Love the sound of the coffee-onion combo. Inspired. Had an asparagus sorbet on a dessert at a place in Margate once which surprised me by being really delicious.
Thank you. Asparagus!! Now that’s very interesting.
It was! There had been an asparagus starter too so it was a really nice callback.
Oh my God, another one with extraordinary food and some good laughs. Much appreciated, ta! Thought about you guys this week. A vegan friend held her birthday party in Brighton. She wanted Terre a Terre, but too expensive. (Her mates are hunting saboteurs, seagull rescuers, cat foster parents etc - not the wealthiest crowd). So we went to Food for Friends. It was ok. Just ok. Could have done with some avo mousse or chilli pineapple.
Thank you Caroline. Haven’t been to FFF for donkeys years. Last time we went it was decent, but yea, no twists and turns like TaT.
I love this. I've had blue cheese ice cream with a dark chocolate fondant in a restaurant in Amsterdam. When I ordered it, the lovely waitress said " not many people go for that one" It was really good.
Thank you.
Now that sounds very good, it’s set my imagination ticking.
I used to do a 'Greek salad' dessert which involved melon and watermelon in place of cucumber and tomato, queso fresco (though the saltiness of feta might have been more interesting), and sultanas in place of black olives, sprinkled with toasted pine nuts (I had to stop making it when the bank refused to remortgage the house for the 7th time...) and drizzled with honey.
Radical ice cream is an area I feel is very much underexplored. I think there's a place in Barcelona doing some funky stuff, and I have fond memories of visiting the Guinness record-holder for flavour varieties in Mérida, Venezuela, which I hope has survived.
I quite like the idea of having an artisanal ice creamery. Avocado sounds like a natural fit, already a hugely smooth and creamy mouthfeel. Lots of potential for vegan versions using horchata as the base, rather than simply a flavour, as well.
Ah, that’s a clever idea, I like that.
We did a podcast with a guy who has an ice cream parlour in Kent. Interesting combinations. Pine nuts are currency somewhere, I’m sure of that.
https://open.spotify.com/episode/1Opv9jdgkAvG3e3GMjYSpz
Another cracking read. Thanks for sharing A&D! I have fond memories of serving a dessert with caramelised mushrooms and cep fudge at Taste of London for you. It was delicious
Thank you D. Mad crazy days. Thanks for helping out, you are the best.