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Reply to "What is your most unbearable food thing? "
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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]As a European who’s been here for decades, I have yet to eat a peanut butter jelly sandwich; and [b]Reese’s pieces are cringeworthy. [/b] I love chocolate and peanut butter, just not together. I’ll eat pretty much everything, incl very “exotic “ foods.[/quote] How are they cringeworthy?[/quote] Putting chocolate, which is sweet, with salty peanut butter? I’m not criticizing people who love the combination, just saying for me it’s like eating salt herring with strawberries [/quote] Savory and sweet combinations are well liked by many. Like agrodulce (sour and sweet), savory and sweet flavors contrast well and exist in many if not most cultures. Melon and prosciutto, salted almonds and dates, watermelon and feta, dates and bacon, figs and prosciutto, salted caramel, canard a l’orange, schnitzel with lingonberry jam, roast pork with apoles, etc. Turkey with cranberry sauce, of course. Vietnamese, Chinese, and Korean foods have a lot of salt/sweet interplay, especially the pork dishes, which lend well to sweetness. All bbq sauces are salty and sweet. Perhaps you are from a rare place that doesn’t enjoy salty/sweet combos. Where are you from, PP?[/quote] Savory and sweet are great for for blood sugar too. The fat or protein slows down sugar rush . Yogurt with fruit for example or meat with a little molasses or meatballs with raisin or date syrup. Red meats (beef, lamb, goat, pork) actually require some sweetness whether it’s onions or maple bacon or honey glazed ham. Middle Easterners use date syrup , pomegranate, or molasses for lamb stews or raisins for rice meat broths and it’s amazing. It’s white meat that doesn’t need sweetening but an acidic or sour /citrus flavor (orange chicken, lemon salmon, lemon pepper wings etc )[/quote]
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