I’m currently eating Domori Puro chocolate (it’s 100% chocolate–no sugar, no vanilla, no lecithin, no nothin’) and pairing it with Lucien Jacob creme de mure (think of Chambord, only a lot better). Mmmmm…
The chocolate also goes really well with mesimarja (arctic brambleberry) liqueur.
I also like artisanal bread from the Tall Grass Bakery with cultured butter and pretty much any kind of the lunchmeat from Salumi.
Anybody got any other recommendations?
Michelob Ultra low-carb light “beer” may be drastically improved by the addition of da Vinci Sugar Free Raspberry Syrup.
A couple of wierd ones:
Caviar & white chocolate
Strawberries & Pepper
From a nearly empty fridge, the Ghettowich:
Slice of stale bread, a decent amount of mustard, lots of sliced onions, another slice of stale bread.
Surprisingly, it tasted great. Or maybe I was just hungry as hell.
Explorateur and champagne.
Mmmmm…Butterscotch and coffee.
I hate to admit this, but peanut butter and pickles compliment each other very nicely. Ever since I was a kid, I’ve eaten PB&P sandwiches. With toasted wheat or rye bread, creamy peanut butter, and klaussen pickles, it’s DELICIOUS.
A sip of freshly brewed coffee immediately after chewing a swallowing a bite of crisply fried bacon. Mmmmm. Pedestrian? Yeah. Cliche? Yeah. But hey, if the tastebuds fit. . .
Duh. Obviously, that should be chewing and swallowing. Dammit. I even previewed!
I got this idea from a restaurant so it can’t be too disgusting, but everyone I mention it to says “ewwwww”
Fried eggs (yolk liquid) on a hamburger with grilled onions and ketchup.
The strange thing is, I can’t stand ketchup on eggs like my wife does.
Strawberry and banana.
Oh, and lest we forget… “You got chocolate on my peanut butter!”
Ah, yes! In the summer time when strawberries are in season, one of our fave side dishes for dinner is strawberry/banana compote: put about a cup of berries in mini food processor, add two packets of Splenda, puree. Slice four bananas and two cups of strawberries into a bowl. Pour pureed strawberry sauce over it and mix well.
I got a chocolate bar once from the BX like that. I forget the brand; but it was good dark chocolate, strawberries, and black pepper. It was surprisingly good.
Spicy V-8, lemon juice, and worchestershire sauce.
But don’t add vegemite. That detracted from the overall effect.
Carrots (especially those “baby” carrots) and cheddar cheese.
Dark chocolate chips and oatmeal.
Cole slaw, roast beef and a pumpernickel bagel.
Bocata de tortilla - traditional in Spain, sandwich filled with an omelet of potatoes fried in olive oil. Serious YUMM!
That reminds me–dark chocolate and sea salt (or sea salt and black pepper) works well too.
A local restaurant once had a dessert consisting of chewy bread sticks (think of a baguette, only six inches long) with melted dark chocolate, sea salt, and kumquat preserves–it was faaabulous.
Hmm…note to self: Try putting Nutella and marmalade on toast.
On another note, lingonberry preserves are really good on oatmeal. I suppose cranberry relish would be pretty similar.
Oh, and bagels with cream cheese and bierwurst.
Shreds of warm sauerkraut sprinkled on piping hot chili. Yuuummeee!
Applesauce and cottage cheese.
I love to scramble eggs with a few tablespoons of grape jam mixed in. Looks horrible, but tastes scrumptious.
Celery and peanut butter.
Parmesan cheese on popcorn.