Gotta Keep 'Em Separated

[plumtreeblossom]

Last night I dreampt I had to eat eggs scrambled with a generous amount of fresh mint.

Unlike most of my foodie friends, I'm not very open-minded about unorthodox food interfaces. I like mint, and I like eggs, but not in the same mouthful. You can have your chocolate trout, your raspberry portobello steak, and your mint eggs. I don't want anything on or in my eggs but cheese or salt.

I googled "mint eggs" this morning and sure enough, there were some recipes.

You people. *hurl*

Comments

[dabroots.livejournal.com]

Agreed about the mint and eggs. However, I enjoy black pepper and hot sauce on my eggs. For me, each bite of a hard-boiled egg sprinkled with a drop of hot sauce is superb.

[plumtreeblossom.livejournal.com]

My sweetie likes hot sauce on his eggs. I tried it once, but I'm a wuss about hot spices, and even Tobasco (which is not hot to hot sauce lovers) was too hot for me.

[bkdelong.livejournal.com]

Well, if you think about it to some degree Deviled-Eggs are hard-boiled with a bit of kick. Granted it's mustard, a bit of pepper and some paprika but it's there.

One of my occasional favorite salads is spinach with blueberries, strawberries and a basalmic vinaigrette. I would also imagine truly fresh-picked mint put in some scrambled eggs would be not far off from puting in some basil or sage.

Granted they're definitely different herbs but perhaps with a little offset it would be quite an interesting experience.

I still get sidelong glances when I get my Uncle Buck-inspired locks-and-cream-cheese (tomato, red onion, capers) on a cinnamon raisin bagel but it goes perfectly.

[komos.livejournal.com]

"Unorthodox" is usually pretty dependent upon just exactly what your personal orthodoxy is. For instance, I know a number of folks who are perfectly content consuming large quantities of lox, but won't touch sushi because it's "raw." Lox is fish that's been cured and sometimes cold smoked. Though either process helps preserve the fish, neither actually cooks it. The real difference between sushi and lox is that one is raw and fresh, and the other is raw and has undergone a controlled spoilage.

A lot of non-traditional pairings I've seen have been inspired by similarities to ingredients in traditional pairings. Mint in place of tarragon seems a pretty easy substitution, and using a tangy fruit sauce for a meat stand-in is also not that much of a stretch. On the other hand, it takes a certain amount of genius or madness to really push the envelope with things like white chocolate & leek truffles. Personally, I relish the experience of trying things like it, but I understand it's not for everyone.

[plumtreeblossom.livejournal.com]

I think most people I know are more adventurous than me when it comes to trying inventive food combinations. Deep down I still have basically a child's palate, and thus far I've failed to be able to appreciate the creative offerings that my friends enjoy. In my family, almost everything we ate was "kid food" and the range was very limited, so by the time I left for college my brain had pretty much cemented around a Midwestern, mid-20th century template for what I did and didn't want mixed together.

Lame, I know. But I do try to stretch when I can.