I got a request from Mark Gaffney (@Umami5) what he could combine with Honeysuckle syrup.
I knew honeysuckle but didn’t knew it was also used as an ingredient.
After analyzing, this is what you e.g. get as a Foodpairing tree
Next time you’re making a Martini dry, you could add Honeysuckle syrup. Or add floral notes to a glass of champagne. Or add it to a salad with tomato and basil.
We also added the dynamic tree of Honeysuckle in dynamic Foodpairing trees Look in the section of herbs and spices.
German health officials said that cucumbers imported from Spain was one source of a recent deadly E. coli outbreak in northern states that killed several people and made hundreds sick.
They came back on that, but maybe you are still afraid (you shouldn’t, but in case you are). What could replace cucumber in your dishes or cocktails?
Well, one of the typical flavors of cucumber is (E,Z)-2,6-nonadienal. A molecule which you make when you are cutting cucumber (as by cutting you mix enzymes and fatty acids of the cucumber. The enzymes will cut the fatty acid into 2 parts, one of them being the cucumber flavor).
Where else can you find this molecules if you want to make a Pimm’s cocktail?
You can find the cucumber flavor also in:
- borage flowers
- Hendrick’s gin…
So mango in your Pimm’s cocktail? Or go directly for the Hendrick’s