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On 30/03/04 10:33 +0100, Martin Frost wrote: > 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. Sweet glazes on grilled meat can be amazing. Especially sausages and chicken. I make a mean marinade/glaze from sweet chili sauce, a dash of soy and plenty of honey... Hoi Sin's loaded with sugar too. And, erm, okay, harder to find examples now you've narrowed the field. But even so, there are definitely plenty. Ooh. Marscapone in pasta dishes. Specially with Salmon. > (I'm surprised no-one picked me up on tomatoes, courgettes, cucumbers, ... > Not to mention wine being originally made of fruit.) I almost did, but assumed that that was a pedantry too far. :-) When people talk casually about "fruit" they usually mean "sweet fruit" (for want of a better classification). > And yes, I am including duck a l'orange in this. It's almost as bad > as putting tinned pineapple on pizzas. You've never had good duck a l'orange then. The point with sweet things in savoury dishes is that they should balance the flavour slightly, not overwhelm it. I agree, a bad duck a l'orange is like eating good meat marinaded in toilet cleaner. But done well, it's sublime.There's stuff above here
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