This month’s pairing of rose and apple seems to have produced a bunch of interesting dishes, mostly desserts. Two common observations or problems seem to be that the rose flavour tends to ”fall flat” on its own, and that it is hard to get the amount exactly right – neither too weak nor overpowering.

Pablo at Medellitin notes that apart from Persian and Middle Eastern food, nature has already put together the obvious combination – the South Asian rose apple, which is neither but tastes of both – and concludes that the pairing is ”a lay up”. If you happen to find some of these fruits, he helpfully points to some recipes.

Martin at Khymos actually managed to cook something suitable already for TGRWT #16 – rose foam sprinkled with apples, celery and pepper – as part of his roast chicken dish.  Having discovered that the foam could be frozen, for TGRWT #17 he chose to develop it into a frozen ‘rosy apple foam’ dessert. The verdict: the frozen foam had a very nice aroma and a good rose-apple flavour balance. However, he cautions – there were some problems related to after-taste, probably from the xanthan gum, and he recommends some further tweaking before making larger amounts of the foam (see the comments on the post for some inspiration on how to tweak and substitute).

Shuunya at Fast, Cheap and Good also used a rose foam, in her ”humble peasant version” of the El Bulli Steamed Brioche with Rose Scented Mozzarella – a steamed brioche filled with apple puree and decorated with rose foam. Although the brioches didn’t turn out perfectly the first time, Shuunya thought that the apple puree and rose foam went great together – ”like eating baked apple in a rose garden” – and she will try to perfect the dish since she feels it would make ”a great show-stopping dessert”. Planned changes include upping the ante on the rose taste by using rose essence instead of rose water.

Yannik T. H. Schelske made a Cox orange apple and almond pie paired with two kinds of soft semolina foam: rose and lemon-mint. The foam, inspired by a Finnish recipe (note to Swedish readers: probably similar to ”klappgröt” , in Finnish called vispipuuro/lappapuuro/marjapuuro), refused to become especially foamy – rather, it became gooey and chewy. Also, he found the flavour pairing less than optimal and will probably not cook with roses again: ”the 17th round of TGRWT convinced me, that one should not use roses for cooking. The taste, if you can distinguish it from other flavors, is just not worth it”.

Gfron1 at The Curious Blogquat tried two different desserts – very yummy-looking fried apple strings with a rose geleè sphere, and an apple rose cheesecake. A brave decision, for someone whose worst dessert ever apparently involved rose water! He also duly notes that it ”is very difficult to not have a rose dish turn into a potpourri disaster”. Nevertheless, both combinations seems to have worked well, probably best in the cheesecake. The sphere however, ”lacked pizazz” despite being spiced with telicherry black pepper. He concludes: ”I see the best use of this combination in a savory dish with these two as accents”.

Papin at Flavor Alchemy counters that since rose and apple is an obvious dessert pairing, it is much more fun to try out the pairing in a savoury dish. Sunny weather provided the inspiration for chorizo sausages with fennel, onion and Golden Delicious apple sauteed in Riesling wine and with a small amount of rose water added at the end.  The result was a subtle rose taste that Papin thinks may have helped make the apple flavour richer.

Adding some well-needed fibre to the setup, Carol Peterman made an apple rose granola from oats, dried rose petals and dried apples – with added taste notes from honey, cardamom, coconut and almonds, and fortified with rose water. Her (laudable) goal was ”to create something that didn’t make you think you were eating potpourri”. That seems to have worked very well: Carol confesses that she ”can’t stop snacking on it”, even if she would have liked the apple taste to be a little bit stronger than in the current version. For eager rose experimenters, she also has a great tip: you can buy dried rosebuds from online spice stores!

Efficient Alex at Cooking Sideways decided to celebrate National Whiskey Month and National Honey Week while also contributing to TGRWT – and concocted a rose and apple hot honey toddy which reportedly tastes great (but would be better – excellent, even – with ”a decent whisky or some proper heather honey”). No picture, so you’ll have to make it yourself to see what it looks like. Be warned, though: Alex says that ”the balance of rose is quite a delicate thing” also in this pairing. So, be careful with the rose water!

In keeping with the dessert consensus, Lisa and I made sweet dishes as well. Lisa put together an apple soup and French pairfait (rose-lemon-cardamom) combination that she did not like very much, even though the parfait turned out well (if somewhat lacklustre) on its own. Adding some rose water to the soup made things better, but the composition was still slightly unbalanced – Lisa calls it ”acceptable but not impressive”. Serving the parfait together with a rhubarb soup worked much better. Lisa also recommends using an extract of Japanese Rose (in Swedish: ”vresros”) instead of rose water, if you can find it.

I made muffins – cardamom muffins with rose-scented apple pieces and a tart rose-lemon buttercreme filling, to be exact. This was the result of trying a number of rose products and combinations without much luck. Most things turned out too sweet for my liking. That was the inspiration for a tart buttercreme;  I just added some cristalline citric acid (which also gives a really nice delayed tartness effect – since the buttercreme is low in water the acid does not dissolve until it meets saliva in the mouth, so you get the rose and lemon aromas first and the acidity after half a second or so). Overall, the combination of apple muffin and tart rose creme was tasty, and complex enough that I didn’t tire of it after one or two muffins, but without the lemon and cardamom it would have been boring – and without the citric acid to balance the sweetness it would likely have been inedible after a few bites. And getting the amount of rose flavour right was really tricky.

So, to conclude: apple and rose does not seem to be a stellar combination for most people – it either falls flat or becomes overpowering, and seems to need a few added tastes or aromas to really shine. But used sparingly, rose aroma might help round out the flavour of less aromatic apples, which is potentially very useful this time of year when the only apples in the store are rather bland imports from far away.

The restaurant is exquisitely decorated, the service flawless. But whatever it is I’m chewing on has the texture of gutta-percha and reeks of yuzu, coriander and strawberry. My just deserts, I think gloomily.

About seven years ago I wrote a few articles in Swedish Gourmet that may have sparked a culinary revolution in Sweden. It was bound to happen, of course; I only hurried it along. The first article was about a hugely talented but virtually unknown young chef who had just gotten his first Michelin star.

Early on the morning after the magazine was published, an even younger, painfully ambitious Swedish chef hurried to to Copenhagen, took the first flight from there to London and traveled on to Bray and The Fat Duck. Three months later, Heston Blumenthal served up white chocolate and caviar in Niklas Ekstedts‘ small restaurant in Helsingborg.

Chefs in Sweden took to scientific cooking like nowhere else. They were among the first and most enthusiastic to make the pilgrimage to El Bulli. And while The Secret Chef, a bestselling book about E-numbered additives used in the food industry, caused a small uprising among ordinary consumers, chefs in Sweden’s finest restaurants were eagerly experimenting with the whole E-number catalog. The results? Groundbreaking grapefruit spheres that popped in your mouth, mind-boggling warm gelatin noodles, mussel foam that seemed to defy gravity and dry ice fog hanging thickly over the linen-clad tables. Björn Frantzén, of the cute and smart hi-tech restaurant Frantzén-Lindeberg, offers one explanation:

”The vegetables in Sweden are terrible most of the year. That’s why Swedish chefs make the best sauces in the world. They simply have to.”

This may not be the whole story, but I think he’s right. The growing season is short and fresh produce must be shipped long distances. Swedish chefs just don’t have as much to lose by abandoning traditional cooking. Let me just remind you of lutfisk and surströmming if you doubt my words.

In the last two years the chemical tide has reversed. The novelty of the hi-tech cuisine has worn off. Chefs have kept the best ideas and techniques but the focus is now on local ingredients, including many almost forgotten. Lichen is the new basil.

As you may know, I am not a great fan of the food pairing theory. It is a theory hard to either prove or disprove, like astrology seductively simple and superficially rational. It is much like the theory in early medicine (which lives on in homeopathy): Similia similibus curantur (like cures like). The idea that similar flavours harmonize makes very little sense to me as an experienced recipe developer and food critic. If I make a sauce to go with cauliflower I look for complementary flavours like rich cheese, pungent paprika or vibrant lemon rather than similar-tasting ingredients like broccoli. Combining closely related flavours can lead to a muted, muddled, unbalanced result; perhaps because the brain finds it harder to distinguish the separate components. Or perhaps the flavours just conceal each other. Occasionaly a flavouring agent can accentuate similar notes in main ingredients, such as star anise with braised fennel. But before adding a new ingredient you must carefully consider what characteristics in your main ingredient you wish to enhance.

Can the general theory of food pairing be supported by more solid science? It would be interesting and instructive to compare the the flavour tree-diagrams developed by Food for Design with the collected wisdom and flavour experiences of chefs that is beautifully summarized in The Flavor Bible by Karen Dornenburg and Andrew Page.

And it would not be too difficult to set up blind taste tests where chicken, say, is spiced with either ingredients picked from the flavour tree-diagram or just picked at random. Ethical problems might arise though: I thought the food pairing-samples at the conference The Flemish Primitives in Bruges were insipid at best and at worst an insult to my palate.

I have some circumstantial evidence suggesting that the food pairing theory is a blind alley. For example: The experiment of combining chicken with rose water (TGRWT#16) immediately brought to mind the Turkish dessert Tavuk Gögsu, which is made with finely shredded chicken, milk, rice and maybe a pinch of cinnamon. I thought rose water would make a beautiful addition to this traditional dessert. I hunted for recipes, but could find no reference to adding rose water to the dish. I couldn’t imagine that I was the first person ever to think of scenting the dish with rose water (I have seen it suggested in some comments). In fact, there is a similar sweet Turkish dish, Su Muhallebisi, that is scented with rose water. Su Muhallebisi exists in many variations, but never contains chicken. Milk puddings in Turkey are made with rose water or chicken but never with both. The logical conclusion is that rose water doesn’t go so well with chicken after all. I believe firmly that if two ingredients co-exist in a geographical area they will have abundant offspring in the form of delicious recipes, but only if the union is a fruitful one.

Culinary marriages made in heaven seem to be transcultural to a large extent. It is fascinating to find that so many people agree on what goes well together. Duck and orange. Garlic and parsley. Ginger and pork. Coffee and thyme (just kidding!).

I think most people find their very first mouthful of a very simple tomato and basil Genovese salad quite astonishing. The warm, peppery, clove-like (eugenol), yet green fragrance of the basil complements the sweet acidity and fruitiness of the tomatoes. Parsley or even other basil varieties just don’t do the trick. However, according to the tomato flavour tree-diagram, mint och white chocolate should be more likely candidates.

There is, however, one part of the food pairing theory that I applied to my cooking long before I had heard it formally stated. It is the rule of substitution. If two ingredients (particularly herbs and spices) share similar aromatic molecules, they can often be substituted for each other with good and sometimes very interesting results. The most striking example is how perfectly sweet Thai basil can take the place of tarragon in sauce bearnaise and other classic French dishes. The secret here is that they share the dominating molecule estragole. The basil does not mimic tarragon exactly but adds its own unique minty and citrus-like character to the composition.

Anyway, despite my misgivings I bravely set out to create a dish with roses and apples TGRWT #17. One problem was that neither Cox Orange or El star is a great cooking apple. The texture is too mealy and the flavour does not intensify or develop with cooking as with many other apples. But the biggest problem in my opinion was that rose water is not an amiable companion for apples unless you work with several flavour bridges. A flavour bridge is easiest described as an ingredient that works very well with two disparate ingredients: a kind of culinary matchmaker. I tried using caramom, lemon zest and cinnamon.

First, I tried serving a simple apple soup with a very simple and technically unsophisticated French parfait scented with rosewater, lemon zest and lightly toasted cardamom. It was a disaster. The soup tasted watery, flat and dull in contrast to the lovely aromatic parfait.

I then tried to add the rose water directly to the apple soup. This worked somewhat better. The rose water added a subtle perfume without overpowering the apples own aroma, but the composition was slightly unbalanced. Acceptable but not impressive (recipe below).

Enter: a rose by another name, with a smell that is wilder, much lighter, more unpredictable and much more alluring. In Swedish it is called vresros (Japanese rose, Rosa Rugosa Thunbergensis) and grows so prolifically that some consider it a weed. I just happened to have an opened bottle in my fridge and the result was far superior. It did not mask and overwhelm the flavour of the apple, but balanced it very nicely. It would also be interesting to try an extract from the wild ”äppelros” (Sweet-Briar, Rosa rubiginosa). As a part of an interesting project, the sommelière Mischa Billing and a few other experts sniffed their way through a few hundred roses and proclaimed the Sweet-Briar the most pleasant-smelling. According to the expert panel,it is characterized by the smell of apples with notes of anise, fennel, jasmin, honeysuckle, ripe pears and ripe citrus fruits.

Well, after a day of culinary false starts and dead ends, I simply stopped trying to think like a molecular gastronomer. With a sigh of relief, I relaxed into my old erratic, rather unscientific ways of composing a dish.

I knew that rose water works very nicely with rhubarb. So I made a very simple soup with wine rhubarb and vanilla. Lovely! When I seasoned it with a quick dash of rose water it improved. But still… I found the flavours getting a bit too dense, intermingled and lacking in clarity. I have a preference for comprehensible flavours. Fortunately I had some cardamom and rose parfait left over. The parfait, though aromatic, was a bit lacklustre and flat on its own. But with the acidic and piquant rhubarb soup it was divine. The flavours were at once distinct and in harmony. The only problem was that the melting parfait clouded the soup. So next time I may try adding gelatin to the parfait mixture to keep it a bit more stable.

Apple soup scented with cinnamon and rosewater

• 

• 4 small portions

• 2 apples, El star
• 70 g sugar
• 2 tbsp sugar
• 2 tbsp lemon juice (to taste)
• small stick of cinnamon
• 1 leaf gelatin
• 1/2-1 1/2 tbsp rose water to taste
• To serve:
• Lemon balm
• Almond bisquits

1. Peel the apple and slice it thinly, avoiding the core. Bring peelings, core, sugar and water to a boil in a small stainless pot. Cover the pot. Simmer for 5 minutes. Remove skin and core (I think these add valuable aromatics).
2. Soak the gelatin in cold water.
3. Cover the pot. Simmer the apple slices in the liquid until they just start falling apart (7-10 minutes). Beat the soup lightly with a whisk until rather smooth but with small apple chunks.
4. Stir the gelatin into the still warm soup until dissolved. Chill the pot in cold water. Serve lightly chilled or at room temperature.

Rhubarb soup served with cardamom and rose flavoured parfait

4 portions

Unfortunately, the beautiful, intensely aromatic red wine rhubarb is harder to find than the green, coarse Victoria variety found in most Swedish gardens. If you use Victoria and prefer a stronger pink colour you can add a few drops of red food colour or a thin slice of raw beet to the soup. As the earthy beet flavour is quite similar to rhubarb it does not clash. I’ve actually had an… ahem, interesting dessert att Noma with beets, rhubarb and woodruff.

I am not usually a big fan of Tahiti vanilla, which I think gives a coarse, cardboard, off-flavour to many dishes, but in a fruit compote or soup the more flowery fragrance is beautiful.  After reading Malin’s thoughtful piece on cardboard flavours caused by 2-nonenal I suspect that Tahiti vanilla is more susceptible to the xantine oxidase in milk.

• 350 g rhubarb, peeled weight
• 1/2 vanilla pod, Tahiti if possible
• 90 g sugar
• 400 ml water
• To serve:
• Vanilla parfait (below)
• Lemon balm

1. Peel the rhubarb if it is coarse, reserving the peelings if they are red. Slice the rhubarb thinly.
2. Put the rhubarb (and red peelings) in a small pot made with stainless steel or teflon. Slit the vanilla pod and scrape out the seeds. Add vanilla seeds, pod sugar and water to the rhubarb. Bring to a boil, cover and simmer genty until the rhubarb is soft. Remove peelings, if any.
3. Use an electric beater to purée the soup. Chill the pot in cold water. Serve the soup lightly chilled with cardamom parfait.

Cardamom and rosewater parfait

8 small portions

This is the simplest possible ice cream. As the egg yolks are raw it should be eaten within a day or two, as the texture and flavour deteriorates in the freezer.

• 4 egg yolks
• 80 g sugar
• 300 ml cream (40 %), chilled to +5°C for a minimum of 12 hours
• 1 ml salt
• 1 tsp cardamom seeds
• 1/2 tbsp finely grated lemon zest
• 1-2 tbsp rose water

1. Toast the cardamom seeds lightly in a dry pan until fragrant. Quicky transfer to a mortar and leave to cool for a few minutes. Grind finely but not to a powder.
2. Beat the egg yolks with the sugar and salt until stiff and white. Add the cardamom and the newly grated lemon zest. If you use a Microplane grater you need to chop the lemon zest to avoid threads.
3. Whip the cream gently until it forms soft peaks. Never overwhip the cream as the tiny butterfat globules have a very unpleasant texture when frozen. The few strokes used when mixing the cream with other ingredients kan be critical, so slightly underwhipped cream is preferrable.
4. Stir one tbsp rose water into the egg mixture. Gently fold in the whipped cream. Add more rose water to taste, bearing in mind that the cold will mute the aroma slightly.

TGRWT: Tastebuddies for rose water

• milk
• almond
• cinnamon
• apple
• vanilla
• cardamom
• bay leaf
• lemon juice
• lemon zest
• strawberries
• raspberries
• watermelon
• anise
• star anise (in moderation)
• pistachio
• saffron (miniscule amounts)
• salt
• lime juice

The apple and cardamom went very nicely together in the muffins tastewise, but the fruit pieces should have been a little bit larger, and there was only a faint hint of rose. The buttercream had a clear grassy note from the olive oil, which made the combination taste far more like tearose than damask rose. The acidity from the citric acid granules was very nice, but rather unexpected together with rose.

Overall, not a culinary sensation, but quite tasty and nice to look at if you get some decorative muffin cups. It was very tricky to estimate the right amount of rose taste; the interval between hardly noticeable and overpowering seems to be quite narrow.

Apple and cardamom muffins with rose-lemon buttercream

Approximately 20 small(ish) muffins

• 3 eggs
• 180 g sugar
• 50 g butter 100 ml milk (3 %)
• grated peel of 1 lemon
• 1/2 tsp freshly crushed cardamom
• 180 g all-purpose flour
• 1/2 tbsp baking powder
• Rose infused apples:
• 2 apples (Elstar or Cox Orange if possible)
• approx. 200 ml rose syrup
• 1/2 tsp freshly crushed cardamom
• Rose cream:
• 1/2+1/2 tsp freshly crushed cardamom seeds
• 50 g butter, softened
• 150-175 g sugar
• 2-2 1/2 tsp Marsilio olive oil with rose oil
• 1 ml citric acid

1. Peel and core apples.  Cut in small chunks. Place apple chunks in a small pot, cover 2/3 of the way with rose syrup (or water/red fruit syrup with a little rose water added). Add 1/2 tsp crushed cardamom and simmer (don’t boil) on low heat until the apple pieces are soft but not mushy. Drain if necessary. Leave to cool.
2. Melt the butter, add milk and bring (carefully) to a boil. Leave to cool. Beat eggs with sugar until white and fluffy. Mix the milk mixture with half of the grated lemon peel and the egg and sugar mixture.
3. Mix the dry ingredients (flour, baking powder) and sift them over the egg mixture. Gently fold them together to a smooth batter. Fold in the rose infused apple pieces.
4. Fill the muffin cups 3/4 full. Bake for 10-12 minutes at 225 °C until golden brown and puffy.
5. Prepare the rose-lemon buttercream. Beat butter, grated peel of 1/2 lemon, citric acid and rose olive oil with sugar (added in smaller portions) to a soft fluffy cream. If you wish, colour it pink with 1-2 drops of red food colouring. Add more rose olive oil to taste.
6. Leave the muffins to cool. Cut out cores from the muffins with a thin, sharp-edged knife, and fill with rose buttercream (easily done with the help of a plastic bag with a corner cut off).

Den här upplagan (English version here) av det internationella matblogg- och smakparningseventet TGRWT – ”They Go Really Well Together” eller ”de passar riktigt bra ihop” – är tillägnad ett av de mest kameleontlika luktämnena: det gäckande men potenta beta-damascenonet, som bidrar till damaskrosens berusande doft. Det bildas genom nedbrytning av karotenoider, som är vanliga färgämnen i växter, och finns därför många olika maträtter och drycker.

Beta-damascenone har ett ovanligt lågt tröskelvärde, så man kan känna det även i mycket små mängder. Därför har det ett högt ”odor activity value”* i de flesta matvaror det finns i, som persika, litchi, äpple, druva, potatis och många alkoholdrycker. Ämnet bidrar till lukten av rostade kaffebönor, men verkar inte följa med ner i den färdigbryggda koppen – kanske för att molekylen är opolär. Beta-damascenone förekommer i många viner, framför allt röda viner med bärliknande smaktoner, men i vissa fall verkar det förstärka vissa aromer (fruktigt, karamell) och undertrycka andra (örtigt) snarare än att ha en egen karaktär.

Beskrivningarna av dess många smaknoter är så varierande att man nästan kan se molekylen studsa från en bit av luktspektrat till en annan: ros, honung, äpple, trä, örter, nötig, citrus, rökig, vinliknande… Men en av de oftast förekommande etiketterna är ”äpple”, och därifrån får vi månadens smakparning: rosor och äpplen. Framför allt damaskrosor (Rosa × damascena) och deras nära släktingar, och Cox Orange- eller Elstaräpplen. Om du inte har tillgång till blommande rosor i april kan du prova någon annan rosprodukt – helst något oljebaserat eller något med hela rosor i (till exempel rosenmarmelad). Vill du följa temat lite närmare kan du såklart lägga till vin i din rätt.

Såhär gör du för att delta i TGRWT #17:

1. Laga en maträtt eller dessert som innehåller rosor och äpplen. Du kan använda ett redan existerande recept (om du hittar ett) eller hitta på ett eget.

2. Ta kort på det du lagat och lägg ut det på din blogg senast 8:e maj, med TGRWT #17 i titeln. Läsare kommer antagligen vara särskilt intresserade av hur smakparningen fungerade, så försök beskriva hur det luktade och smakade och vad du tyckte om det (är du osäker på vad du ska skriva eller laga, kolla lite på tidigare omgångar för inspiration).

3. En sammanfattning kommer publiceras här på bloggen (med bilder). Skicka ett mail till malin (snabel-a) taffel (punkt) se med följande information: ditt namn, en länk till din bloggs huvudsida och en länk till TGRWT-posten, och en bild på det du lagat. Om du inte har en blogg, maila ditt namn, var du befinner dig, ditt recept (med bild) och en kort beskrivning, så ser vi till att du kommer med. Skriv på engelska om du kan; annars skriver vi själva en kort sammanfattning/översättning av vad du gjort och hänvisar läsare till Google Translate eller liknande.

*OAV är ett grovt mått på ett luktämnes upplevda intensitet. Ett högt OAV kommer antagligen överskatta luktämnets inflytande över ”slutlukten”, vilket Martin förklarar här på Khymos (på engelska) – ett tydligt exempel är debatten om hur beta-damascenone påverkar aromen hos röda viner

This edition (Swedish version here) of the food blogging, flavor-pairing event TGRWT – ”They Go Really Well Together” -  is devoted to one of the most chameleon-like of odorants: the elusive but potent beta-damascenone, which is important for the heady aroma of Damask roses. It is produced by degradation of carotenoids, which are common plant pigments, and thus it appears in many different foods and beverages.

Beta-damascenone has an unusually low threshold value, so it can be sensed even in very small amounts. That gives it a high odor activity value* in many of the foodstuffs it appears in, such as peaches, lychees, apples, grapes, potatoes, and many alcoholic beverages. It appears in the smell of roasted coffee, but does not seem to transfer well into the brewed cup – perhaps because of the molecule’s lack of polarity. Beta-damascenone appears in  many wines, especially red wines with berry notes, but in some instances it seems to enhance some wine notes (caramel, fruity) and suppress others (herbaceous), rather than have a clear character of its own.

Its many flavor notes are described so varyingly one might imagine the molecule darting tirelessly from one part of the odor spectrum to another: rose, honey, apple, woody, herbaceous, nutty, citrus, smoky, wine-like… But one of the more frequently recurring labels for beta-damascenone is ”apple”, and from that we have this month’s flavor pairing: roses and apples. Especially Damask (Rosa × damascena) or related roses and Cox Orange or Elstar apples. If you do not live somewhere with roses blooming in april, you can try other rose products – preferentially oil-based or with whole roses (such as rose jam). Feel free to add some wine to your dish if you like, in keeping with the theme.

This is how you can participate in TGRWT #17:

1. Prepare a dish that combines rose and apple. You can either use an existing recipe (if there is any) or come up with your own.

2. Take a picture of the dish and write an entry in your blog by May 8th with TGRWT #17 in the title. Readers will be particularily interested in how the flavour pairing worked out, so make an attempt at describing the taste and aroma and whether you liked it or not.

3. A round-up will be posted here (with pictures). Please send an email to malin (at) taffel (dot) se with the following details: Your name, URL of blog, URL of the TGRWT #17 post and a picture for your
entry in the round-up. If you don’t have a blog, email me your name, location, recipe and a brief description of how it worked out and I’ll be glad to include it in the final round-up.

*the OAV is a rough measure of the impact of an odorant’s intensity. A high OAV will likely overestimate the impact of an odorant, as explained here by Martin at Khymos – this is well illustrated by the debate on the role of beta-damascenone in wines.

Nästa händelse här på bloggen kräver kanske lite förklaring: vi kommer vara värdar för en omgång av det internationella molekylärgastronomi-matparnings-mat(nörd)blogg-eventet ”De passar riktigt bra ihop!”

Hela paketet går ut på att vi presenterar två teoretiskt sett välpassande men kanske lite oväntade smaker. Sen går ni och andra deltagare runt och handlar, funderar och testlagar i några veckor för att till slut laga, fota, äta och beskriva mat som kombinerar de två  på ett bra sätt – och så skicka resultatet till oss, varpå vi sammanställer alltihop i en (förhoppningsvis) lång och spännande bloggpost med smaskiga bilder (på engelska; men utlysningen kommer postas på både svenska och engelska).

Se det som en chans att tänka mat på ett annorlunda sätt – lite mer som Heston Blumenthal och grabbarna. Men: skum, gelsfärer, doftrök eller hörlurar med havsljud är absolut inte nödvändigt. Bara ni har kul.

(Sen får det ju gärna bli gott också. Lisa tyckte att det mesta av ”smakparningsmaten” vi fick i Brügge smakade förfärligt)