Jan 29

Jan 29 A Matter of Taste

While I was living in China I often came across some surprising food examples or combinations which left me awestruck. A typical conversation with a Chinese friend would be:

Bob: (Staring with disbelief at a hoarding by the road) Why is that lolly standing in a field of beans with a shovel?

朋友: It's an advert for mung bean flavoured icecream, of course.

These conversations were invariable short. I was usually moved to silence, and my friend couldn’t always see the problem.

In the spirit of exploration, I did try unusual things (Jellyfish, Donkey). The mung bean ice cream was readily available in my local Carrefour. It did nothing for me to be honest. It tasted like cold stiff mushy peas.

A taste combo too far for me.

The matter has come up again as I endeavour to use up everything that was panic bought in the larder. I look at things and think - do these things ‘go?’ And if not, why not?

A little research reveals enormous variation and differences in opinion.

There are quite a few Falvour Bibles on the market explaining not just which foods go together, but also how temperature and texture come into the mix, along with smells, emotions, spirituality, and speed of eating.

The one I use is called the Flavour Thesaurus, but also the fabulous Salt, Fat, Acid, Heat.

Tastes of Chinese food are traditionally categorized into five flavors: salty, spicy, sour, sweet, and bitter (with their relevant ingredients). And then 8 styles or traditions - largely based on their geography. (Shandong, Jiangsu, Zhejiang, Fujian, Cantonese, Hunan, Sichuan and Anhui.) all very organised.

For me sometimes they put things together that didn’t make sense… but realised soon it was just because I was brought up not to think of them as falavour pairings.

Of course, it happens in the UK too - witness the endless debates triggered when I serve Chicken with Apple Sauce. Looks of disbelief from 50% of eaters, I reckon.

I admit I do have strange tastes though. I collide sweet and savoury on a regular basis. If I can put jam on a food, I will. (Camembert and dark berry jams yum. Yorkshire pudding with Golden Syrup. Poached egg on slice of Bara Brith fruit cake with honey. I have a strange feeling - but am too scared to try - that Fish Fingers and Custard (Dr. Who) could work.)

Then… there is the little matter of Triads - not Chinese criminal gangs, but foods combinations that in pairs work, but as a trio don’t. Cucumber, Sugar and Yoghurt. Chicken,honey and chocolate. Espreso, milk and lemon. Take two from each and they are fine. Three together is a disaster.

Some flavour combos I don’t want to try in case I get hooked… Peanut Butter and Jam, or Peanut Butter and Marmite. I feel it’s not natural. And yet i am drawn to them.

Others I stumbled across in my research - Peanut butter and pickle sandwiches. Cheese and frosted corn flakes. Salami and grapes. CHOCOLATE ON A PIZZA. No. Just stop it now. Salt and pepper on apples. Chips dipped in honey. Peanut butter and onion.

But as usual, I sense a challenge coming on.

More anon.