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08-30-2007, 06:08 AM
|  | Registered User Culinary Experience: Professional Caterer | | Join Date: Aug 2007 Location: UK
Posts: 241
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OK it's not really a food but I can drink gallons of it GUINESS!! GUINESS, GUINESS, GUINESS, GUINESS!!!!!  MMMMMMMMMMMMMMM |
08-30-2007, 10:25 AM
|  | Registered User Culinary Experience: Food Writer | | Join Date: Jun 2007 Location: Montreal
Posts: 687
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I make a weed salad:
escarole
chicory
dandelion leaves
endive
raddicchio
counteract:
Boston lettuce
roasted almonds
roasted sesame seeds
balsamic, maple syrup, sesame seed oil vinaigrette.
Sweet and bitter....
Luc H
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08-30-2007, 10:47 AM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Apr 2007 Location: Surrey, BC
Posts: 145
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I like the bitter accent of grilled Aragula with a good steak. Top it with some crumbled blue cheese....mmmmmm! |
08-30-2007, 11:50 AM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Feb 2007 Location: Chicago
Posts: 53
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Here is a simple one:
Dandelion - blanched until tender then drained. Salt generously and add olive oil and lemon juice...wonderful! Served as a side with a whole grilled fish (snapper)...very good! |
08-30-2007, 12:41 PM
| | Registered User Culinary Experience: I Just Like Food | | Join Date: May 2006 Location: USA
Posts: 843
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What's the difference between sour and bitter? I vaguely remember reading somewhere about Asian cuisine having five components with one of them being "sour" and another being "bitter". Is a lemon sour or bitter? |
08-30-2007, 02:29 PM
|  | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 8,616
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To me the juice and flesh are sour but the rind is bitter.
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08-30-2007, 03:30 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Apr 2007 Location: Surrey, BC
Posts: 145
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Quote:
Originally Posted by Mezzaluna  To me the juice and flesh are sour but the rind is bitter. | I'm in total agreement, the zest has a distinctly bitter flavour to it. |
08-30-2007, 05:59 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Dec 2004 Location: Mn. From Wisconsin
Posts: 348
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Tamarind anyone ?
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08-30-2007, 06:18 PM
|  | ChefTalk Moderator Culinary Experience: Culinary Instructor | | Join Date: Jul 2000 Location: CT.
Posts: 5,090
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Quote:
Originally Posted by Mezzaluna To me the juice and flesh are sour but the rind is bitter. | Technically speaking, that is correct
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08-30-2007, 06:29 PM
|  | Registered User Culinary Experience: Can't Boil Water | | Join Date: Aug 2007
Posts: 480
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Quote:
Originally Posted by Ma Facon Tamarind anyone ? | That reminds me of a hard candy I had in India. Tamarind, chili, cumin, sugar and maybe something else. I loved those! I also liked the little bit of texture compared to others. These were hand made, no artificial flavors.
Last edited by AndyG; 08-30-2007 at 06:33 PM.
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08-30-2007, 11:00 PM
| | Registered User Culinary Experience: Professional Caterer | | Join Date: Aug 2007 Location: UK
Posts: 241
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Quote:
Originally Posted by Ma Facon Tamarind anyone ? | I think Tamarind is sour - not quite bitter. Fresh tamarind can be eaten straight off the tree and is very sour - goes great with salt. Then there is sweet tamarind used for making tamarind chutney and sweets. Then there is the dried tamarind which again you soak in water and extract the pulp to add acidity to curries - especially fish curries - not bitter - but I love tamarind  |
08-31-2007, 12:01 AM
|  | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Australia
Posts: 819
| |  Simple answer....
Marmalade on toast/toasted english muffins
Sauerkraut (depending on how you make it, but I love it with a bitter & sweet accent, fried smoky pork sausages, cabage, onion, apple, spices etc, gotta burn it a bit for best taste)
Champagne cocktails - brut champagne with angostura bitters and a cube of sugar - yummmm
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08-31-2007, 12:54 AM
| | Registered User Culinary Experience: Can't Boil Water | | Join Date: Aug 2007
Posts: 480
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Marmalade yum 
I made some from Valencia oranges (US version) and maple syrup |
08-31-2007, 11:50 PM
| | Registered User Culinary Experience: Line Cook | | Join Date: Apr 2007 Location: Halifax
Posts: 208
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Would I sound like a smartass if I said turkey and cranberry sauce? Great thread, its nice to actually think about bitterness as something other than "bad" or a problem to get around. Turnip has a distinct, if mild, bitter flavour, that has always been used to balance stews, braises, and the like.
I keep hoping that bitter will become the new "spicey" in North American cuisine, something a little daring for a while, then common.
--Al |
09-04-2007, 11:07 PM
| | Registered User Culinary Experience: Sous Chef | | Join Date: Mar 2007
Posts: 1
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I have used campri in pork dishes from time to time | | |
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