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| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
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#1
10-08-2002, 04:18 PM
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 Pears & Blue Cheese Could anyone explain to me why there is such a taste affinity between pears and blue cheese? I have some Stilton and pears here. Why when both go into the mouth are they so much greater than apart? The pears in particular enlarge.      |
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#2
10-08-2002, 04:36 PM
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| The Amazing Three....Pears, Picon, and Port. I think it is the pungency of the cheese opening up your nose that does it. Taste is mostly smell, and the greater the sensitivity of smell that more complex the nuances of taste, especially something as sublime as a pear. I have some leaf-wrapped Picon Cabrales I have been snacking on lately. Now I'll go get some pears. And throw in a bottle of ruby port while I'm at it.....
__________________ What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent... |
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#6
10-09-2002, 12:48 PM
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| Quote:
__________________ "Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew) |
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#8
10-10-2002, 04:34 PM
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| Pongi... that is great! Really! How about Camembert or really ripe brie w/pears? Or how about any fruit with any cheese? Apples and cheddar... like apple pie, without the crust.
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
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#9
10-20-2002, 12:38 PM
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| Pears and blue are some of the most sensual foods I know... ripe comice with sweet gorgonzolla or a creamy blue. I had a Mo. goldrush with sharp cheddar for dinner last night...some things just work. |
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