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Re:Food Grammar: Unspoken rules of cuisine by klyrs on Monday February 01, 2021 @04:09PM (#25993985)
> And yet the brain is ticking...

Well met, friend! After writing that, I started reconsidering how it could be done. I arrived at a sibling comment's observation, that ceviche could be a better approach. Not so far from the balsamic! Onion in the ceviche may help (on second thought, it might be another strike against the strawberries). But no, the original incident was a grilled skewer -- yikes.

One flavor that I've found to be a a very flexible "strange bridge" is mustard. But... ye gods... that'd only turn the retch up to 11.

Re:Food Grammar: Unspoken rules of cuisine by yomly on Tuesday February 02, 2021 @05:12AM (#25999181)
Oh yes - ceviche is a fantastic shout. If you want onions, maybe red onions will pair better with the strawberry?

I do enjoy this side of cooking, it's basically a form of problem solving where the pay off is delicious food!

Happy I'm not the only one out there that enjoys pushing the limits. Although I am also at other times the staunchest of traditionalists...