Why Foodpairing is WRONG. Part 2

How to think about cooking differently to allow you to be more intuitive and creative in your cook, demonstrated by putting together a dish Grant Achatz says shouldn't work.
Instagram: @epoxidize
Flavour Bouncing - • Flavor Bouncing or Foo...
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phys.org/news/2022-05-secrets...

[@NotALizardPerson69]

I once had a spearmint chapstick that i lost and forgot about for several months or longer. When i tried it, i swear it tasted like caraway. I was aware that spearmint and caraway are stereoisomers but didnt think they could change like that. Honestly not sure if i was just imagining that but it makes me think what kind of interesting parings isomers can make.

[@drchrisbartlett]

That’s freaky! Yeah, I don’t think it can isomerise, certainly not in a chapstick. Maybe it wasn’t enantiomerically pure? 😬

[@Domdadade]

Sound is not good (muted) in this one mate.

[@drchrisbartlett]

Thank you @domdadade, yeah I was fairly clueless with my sound set up! Eventually worked out the camera’s gain was set very high and the clipping was bad. At some point I’ll revisit that topic