Hey there #Qoto and #mastodon !
Hope you're all having a fantastic day! Lovely blue skies here in Tel Aviv, a day I'm wishing I could lay out in the sun and just enjoy it. I've got work, unfortunately, but that can be nice, too.
So, #RandomQuestion for today is as follows:
What is a combination of foods you've discovered that maybe isn't standard and might sound a little odd. You gotta love it, though.
I've got a thing for peanut butter and jelly sandwiches on toast with hot sauce.
🇳🇱
@Surasanji I add blended green olives (paste) and a dark beer (like Guinness) to my Pasta Sauce. The beer counters the tart taste of the olives. Perfect way to add olive flavor to a sauce.
@Surasanji A good italian style in a brine is what i use. I dump out some of the brine but leave a little in. Make sure they dont have any pits
@freemo @Surasanji That sounds good. I haven’t used Guinness in that way. I usually just use white wine, green Spanish olives, butter, shallots, and garlic. If I want spicy I’ll put red pepper flakes in first with some olive oil.
@RolandDeschaine I still use a cooking wine too. I fing olive paste without the beer is way too tart, but sliced olives can work well without.
I tried black garlic last time in addition to the usual garlic.
@freemo @Surasanji I have never seen black garlic. Is it naturally black or is it processed?
I’ll use that sauce when I make pasta with clams. I really enjoy the salty brine from the clams and olives. I’ll use a pino Gris or sav blanc because they are more citrus forward.
@RolandDeschaine It is fermented and roasted to make it black. It is very soft almost ike a paste right out of the skin.
@freemo I might have to try that. Any specific type of green olive?