We always had applesauce with pork growing up. As kids, we couldn't
have milk with pork, and never ate it in summer.

Nobody has mentioned one of my favorites.......

tomato and basil

Libby

In article ,
"Nancy Young" wrote:

"Nancy2" wrote

My dad could not abide ANY meat served with ANY fruit. To him, they
just didn't belong together. (No ham and pineapple or cherries or
raisins; no chicken & mandarin oranges or lemon; no pork with apples
or applesauce, etc.....)

I dislike fruit with meat, also. The exception is lemon. The thought
of, say, chicken with raspberry sauce does nothing for me. I pick
that orange garnish some restaurants decorate the plate with as soon
as the food arrives so it doesn't accidentally mess up my meat.
Cider glaze with pork chops, okay, but you can hold the applesauce.

Venison with dark berries such as blackberries, though -- oooh yum.
Plum sauce is good with venison, too.

Miche

--
Electricians do it in three phases

"kilikini" wrote in message
...
cybercat wrote:
"kilikini" wrote in message
...
James Silverton wrote:
Hello, All!

A recent post expressing dislike of orange creme and chocolate
caused me to wonder what are other's favorite flavor
combinations? To me, orange and chocolate is perhaps the best
combination that has ever been invented. I'll admit that the
Spaniard who thought of sweetening chocolate was another human
benefactor. Rum and raisins are another great one for ice cream.



I'm not pairing things into ice cream here, but these are a few of my
favorite foods together. How about:

Bacon wrapped scallops?
Sauteed mushrooms on a burger or steak?
Pork and sauerkraut?
Spinach salad with hot bacon dressing?
Pasta, spinach, tomato, garlic and cheese?
Cheese, crackers and wine?
Salmon and asparagus?

Too many choices. This question isn't fair. LOL.

I could eat at your house and be happy, and you at mine!

Any time you're in Florida, you're welcome to come over. :~)


And any time you're in Raleigh, ditto!

BTW, have you ever had shrimp and oysters wrapped in bacon and grilled?



--
Posted via a free Usenet account from http://www.teranews.com

flitterbit wrote:

Mark Thorson wrote:

Olive oil and currants. Here, I'm speaking of
Sun-Maid currants, and I don't know exactly what
species they are. A little bit of good olive oil
produces a profound transformation in the experience,
they become more like berries. Weird. I haven't
done that in a long time. I should.

That sounds interesting; do you soak the currants in
the olive oil, or just drizzle the oil over them?

Certainly not soak, and drizzle implies an excessive amount.
A few drops of good olive oil would be sufficient for
a cup of currants.

Serene Sprat wrote:

Next time you have fudge, eat it with an apple.
That's a nice combination of flavor and, more
importantly, texture.

Oh, no, gross gross gross. :-)

Serene

I recently received one of those "edible artistry" fruit arrangements
that had dark chocolate dipped green apples. They were FABULOUS!
The rest of the fruit was okay, but those apples were being fought over.

Nancy2 wrote:

OTOH, I think chocolate and cherry, and chocolate and orange are
superb combinations.

But, por vous, how about cherries and almonds? I understand they are
horticulturally related.

N.

Chocolate-raspberry is pretty nifty too. And of course chocolate and
mint are natural go-togethers!

In article ,
(Fred/Libby Barclay) wrote:

Nobody has mentioned one of my favorites.......

tomato and basil

tomato, basil and anchovies ;-)

leo

Wayne Boatwright wrote:
On Wed 26 Mar 2008 12:01:27p, Nancy2 told us...

But, por vous, how about cherries and almonds? I understand they are
horticulturally related.

N.


Many people add almond extract to their cherry pies.

The recipe I recently posted for cherry-coconut macaroons had almond
extract in it. It was a good addition.

Nancy2 wrote:

My dad could not abide ANY meat served with ANY fruit. To him, they
just didn't belong together. (No ham and pineapple or cherries or
raisins; no chicken & mandarin oranges or lemon; no pork with apples
or applesauce, etc.....)

N.

I work with a couple of country folk that feel that same way. I mean, I
don't think they've ever tried it yet they dismiss it as "wrong" from
the outset.
sigh Their loss, eh?

In article 2EuGj.9005$Oj5.5334@trnddc06,
"James Silverton" wrote:

Hello, All!

A recent post expressing dislike of orange creme and chocolate
caused me to wonder what are other's favorite flavor
combinations? To me, orange and chocolate is perhaps the best
combination that has ever been invented. I'll admit that the
Spaniard who thought of sweetening chocolate was another human
benefactor. Rum and raisins are another great one for ice cream.

After looking at thirty one responses, I don't think I saw

peaches and cream
fish and fresh squeezed lemon

leo

Nancy Young wrote:

I dislike fruit with meat, also. The exception is lemon. The thought
of, say, chicken with raspberry sauce does nothing for me. I pick
that orange garnish some restaurants decorate the plate with as soon
as the food arrives so it doesn't accidentally mess up my meat.
Cider glaze with pork chops, okay, but you can hold the applesauce.

nancy

What about curry dishes that contain fruit? I love 'em myself!

"Goomba38" wrote

Nancy Young wrote:

I dislike fruit with meat, also. The exception is lemon. The thought
of, say, chicken with raspberry sauce does nothing for me. I pick
that orange garnish some restaurants decorate the plate with as soon
as the food arrives so it doesn't accidentally mess up my meat.
Cider glaze with pork chops, okay, but you can hold the applesauce.

What about curry dishes that contain fruit? I love 'em myself!

Oops. I run at the first whiff of curry, so adding fruit won't help.
I would eat some fruit/meat combination, though not happily. Curry,
you can't get me close to it. My mother made a curried dish when I
was a kid, I hated it then and still, that overpowering smell makes me
wonder what people see in it.

nancy, suddenly thinking she's fussy

On Wed 26 Mar 2008 03:50:38p, Nancy Young told us...


"Goomba38" wrote

Nancy Young wrote:

I dislike fruit with meat, also. The exception is lemon. The thought
of, say, chicken with raspberry sauce does nothing for me. I pick
that orange garnish some restaurants decorate the plate with as soon
as the food arrives so it doesn't accidentally mess up my meat.
Cider glaze with pork chops, okay, but you can hold the applesauce.

What about curry dishes that contain fruit? I love 'em myself!

Oops. I run at the first whiff of curry, so adding fruit won't help.
I would eat some fruit/meat combination, though not happily. Curry,
you can't get me close to it. My mother made a curried dish when I
was a kid, I hated it then and still, that overpowering smell makes me
wonder what people see in it.

nancy, suddenly thinking she's fussy




Youre fussy, Nancy!

--
Wayne Boatwright
-------------------------------------------
Wednesday, 03(III)/26(XXVI)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
8wks 4dys 8hrs 10mins
-------------------------------------------
A book is never finished; it's
abandoned. --Gene Fowler
-------------------------------------------

"Wayne Boatwright" wrote

On Wed 26 Mar 2008 03:50:38p, Nancy Young told us...

Oops. I run at the first whiff of curry, so adding fruit won't help.
I would eat some fruit/meat combination, though not happily. Curry,
you can't get me close to it. My mother made a curried dish when I
was a kid, I hated it then and still, that overpowering smell makes me
wonder what people see in it.

nancy, suddenly thinking she's fussy

Youre fussy, Nancy!

Some days, around here, I think maybe. Most days, I like just about
every food people talk about.

nancy (curry still stinks)

Serene Sprat wrote:

I cannot stand chocolate and fruit together.

Same here, and I think it is probably not fruit as such, but its
acidity, which clashes with chocolate. Chocolate contains some acidity
of its own and sometimes it is a bit too much. I am anything but a
chocolate enthusiast, but occasionally I do eat some and I always take
care to select a bitter chocolate with as little acidity as possible. I
actively dislike such chocolates as Valrhona Guanaja because of its
excessive acidity. Otherwise, and very generally speaking, acidity is
perhaps my favourite taste sensation.

Victor