Admitting It Is The First Step. Then You Have To Taste It! - An American in Italy Blog at - 325160

An American in Italy

Admitting it is the first step. Then you have to taste it! 
Apr. 9, 2014 12:19 am 
Updated: Apr. 15, 2014 1:03 am
It has been said to always remember to stop and smell the roses.  This blog entry is actually a survey to help everyone do just that.  This was sparked by my eating strawberries with balsamic vinegar the other day.  I'd heard about this combo for years but never had the courage to try it.  It was indeed delicious.  I then thought of all the wonderful things I'd missed over being basically a food fraidy cat.  I'll admit it.  I was scared to have something horrifically disgusting in my mouth.

When I was a little girl my grandmother, the best in the world, was eating apples and peanut butter.  I made a face and said "yuck!".  She replied "don't knock it 'til you try it" and handed me a bite.  Yuck turned to YUMMMMM.  And so my passionate affair with fruit and peanut butter began.  My sister took it to new heights when she made a peanut butter, banana and honey sandwich.  Heaven.

Recently my youngest daughter -Eloise- fittingly named after my grandmother grabbed an apple and was scrounging around the kitchen in search of peanut butter.  I laughed at the memory and thought of how these things pass down and also at how I would have never thought to mix peanut butter and fruit.

Another memory, completely unrelated to this one, was when a friend from Dallas came to visit me in Milan.  She had eaten an orange after dinner when she realised she still had some red wine in her glass.  To not waste it she reached for it.  As soon as she did my m-i-l told me "that is the worst combination" and before I could translate, Christina had already found out that evidently oranges and red wine don't mix.

There is also a debate over artichokes and wine.  My ex m-i-l thinks it is a great combo where I refuse to even take a sip of any wine with artichokes after having tried it a few times and not enjoyed the outcome that left hours of horrible taste in my mouth.

So, my survey here is to ask all of you about your best and worst combos in food tasting.  

I would like to know one good and one bad (at least) from each of you.  Just to help me think of these things.  Mixing some flavours just doesn't enter my mind and I can't help but feel I'm missing out on a world of great stuff.  Maybe I'm feeling adventurous, maybe just bored with the usual stuff.  I don't know.  But let me hear your best and worst and let's share these triumphs and tragedies of tastes.

Thanks to all,

Apr. 9, 2014 9:03 am
Avocado and grapefruit pair very nicely. Don't let the photo stop you from making this. The mango is just another nice addition. Add the avocado last and VERY gently toss.
Apr. 9, 2014 3:21 pm
When I was little, I used to love peanut butter sandwiches (made with crunchy peanut butter) dipped in Campbell's chicken noodle soup! Haven't had that in decades. A bad one would be eating that orange (at the end of the meal like the Italians do), and then drinking the rest of your milk that you had with your meal (a US thing, of course, because I don't think Italians ever drink milk except for breakfast with espresso, do they?)
Apr. 9, 2014 10:29 pm
OK. The avocado and grapefruit (sans mango) I'm trying today but the peanut butter and soup thing is just too much for me. :-? Wow!
Apr. 10, 2014 3:24 am
Don't say no to peanut butter and soup just yet. There are many wonderful peanut soup recipes where chicken broth is used. Kim's Cooking Now was a budding Foodie at a young age!
Apr. 11, 2014 6:02 am
pear & cauliflower soup avocado & egg salad cranberries & walnuts in chicken salad
Apr. 11, 2014 6:42 am
I'm so curious now and can't wait to try the orange/red wine combo this weekend!
Apr. 11, 2014 8:01 am
Try a little freshly ground black pepper or crumbled saltines on vanilla or chocolate ice cream. Do NOT try using yogurt instead of cream in your coffee- yuch!
Apr. 11, 2014 8:09 am
Great ideas and advice. Thanks to all! Melanie
Apr. 11, 2014 8:18 am
Hazelnut, at first I shuddered at the idea of yogurt instead of cream in the coffee. Then I opened my fridge and looked "yogurt al caffè". Now I say, where is the limit? When does something yucky become good? Hmmmm??? Also cutler states combos but doesn't say if they are good or bad. We must experience them to know. Thanks!! :-)
Apr. 11, 2014 7:55 pm
Cbutler's combos are all good...pear/cauliflower, avocado/egg, cranberries/walnuts/chicken.
Pilotco77 semi 
Apr. 12, 2014 10:34 am
Hey everyone, you have to try tomato slices on Galicia toast, Mmmmmm! So good!
Pilotco77 semi 
Apr. 12, 2014 10:35 am
That should read garlic toast!
Apr. 14, 2014 8:14 pm
Good: Peanut Butter & tomato sandwiches are a fave in our house. Also vegemite on toast with a poached egg on top, yummy. Bad: A lovely apple & then a drink of water, yukkkk
Apr. 15, 2014 1:01 am
PB&T?? I promise I will try it. I'm sorry though, vegemite on anything to me is just throwing away good money. I smelled vegemite once, that was enough to convince me never to put it in my mouth! Thanks for the apple/water warning. Ice cream and water don't mix either.
Apr. 15, 2014 1:03 am
To pilotco77 semi (are you a 77 pilot?): thanks, that is a good combo. To Marie C and the others with the avocado mixes, having trouble getting avocados. Ordered them the other day but they haven't arrived (in my town they don't have "exotic" foods on hand, you have to order them. :-) Pear/cauliflower is on the to do list. Thanks again to all.
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Buckwheat Queen

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Dallas, Texas, USA

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About Me
American living between Italy and Belgium. I'm married to an Italian and a mom to three Italian/American girls - all teenagers. Celiac sufferer and allergic to ALL seafood, which is a huge bummer...especially in Italy. I don't know which I like more, airplanes or food but can say I don't care for airplane food!
My favorite things to cook
Sweet and savoury whatevers, doesn't mean that my creations are always appetizing. I like trying to adapt gluten recipes with non gluten alternatives. I enjoy the challenge. I prefer to use ingredients from their raw state or as least processed as possible. Mixing different types of GF ingredients is very interesting for learning their qualities. Most of the things I flub up get turned into pie crusts, coatings for baked chicken or bases for other dishes. It's like chemistry lab but you can eat the experiment. I also enjoy trying new ingredients found during my travels.
My favorite family cooking traditions
Burning bread. I get it from my mom. My dad taught me how to choose the worst line at the grocey store. :-)
My cooking triumphs
Every day. If I can get my kids to eat it, it's a triumph!
My cooking tragedies
I can't seem to make a decent Gluten Free pizza crust. Grump, grump.
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