Re: [london.food] Fruit savouries (was: Use it or lose it)

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From: Martin Frost
Subject: Re: [london.food] Fruit savouries (was: Use it or lose it)
Date: 10:33 on 30 Mar 2004

Simon Batistoni wrote:
> On 30/03/04 10:01 +0100, Martin Frost wrote:

>>Of course it was gross. Fruit in a savoury dish is always gross. ;)

> Beh. Rubbish...

[snip examples]

OK, OK. I'll change that.

Anything sweet in a savoury dish is almost invariably gross.

(I'm surprised no-one picked me up on tomatoes, courgettes, cucumbers, ...
Not to mention wine being originally made of fruit.)

And yes, I am including duck a l'orange in this. It's almost as bad
as putting tinned pineapple on pizzas.

--m

There's stuff above here

Re: [london.food] Fruit savouries (was: Use it or lose it) Simon Batistoni 10:20 on 30 Mar 2004
Banana in curry can work really well, as long as the curry is strong
- Martin Frost 10:33 on 30 Mar 2004
  OK, OK. I'll change that.
  - Simon Batistoni 10:41 on 30 Mar 2004
    Sweet glazes on grilled meat can be amazing. Especially sausages and
    - too deep to show
- David Cantrell 12:12 on 30 Mar 2004
  And if it's not a banananana-friendly curry , add a little sugar instead.
- Simon Wistow 12:15 on 30 Mar 2004
  As previously mentioned - slicing banana into rice is really nice.
  - Jenny Mather 14:05 on 30 Mar 2004
    As much as i love bananas i'm still unconviced in curries (from
- Billy Abbott 14:38 on 30 Mar 2004
  I've got a recipe somewhere (in a random hungarian, polish, austrian and
  - candace 14:47 on 30 Mar 2004
    it's surprisingly nice. i had it at a gypsy restaurant in the outer

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