Bleu cheeses are fantastic! Unless you’re applying for a prestigious culinary institute, it doesn’t really matter if they’re “supposed to go together”.
As long as it tastes good to you, it doesn’t matter if you add fresh Canadian maple syrup to your beef stroganoff, pungent horseradish to your crème brûlée, or fresh marinara to your vanilla ice cream. Experiment with flavor profiles and go nuts! You’re the one eating it, you should enjoy it no matter how unusual the combinations might be!
Proportions. Too much mint and you lose the orange; too much orange drowns out the mint. You could start with 50/50 ratio and adjust from there, but you’d need to be mindful of the relative strength of each as compared to the other. Nothing saying you can’t do it!
ah, i’m the only one in the household who like bleu cheeses. i have no idea whether it’s supposed to go together.
Bleu cheeses are fantastic! Unless you’re applying for a prestigious culinary institute, it doesn’t really matter if they’re “supposed to go together”.
As long as it tastes good to you, it doesn’t matter if you add fresh Canadian maple syrup to your beef stroganoff, pungent horseradish to your crème brûlée, or fresh marinara to your vanilla ice cream. Experiment with flavor profiles and go nuts! You’re the one eating it, you should enjoy it no matter how unusual the combinations might be!
i really really really want to make an orange mint ice cream. i KNOW. but i wanna.
Proportions. Too much mint and you lose the orange; too much orange drowns out the mint. You could start with 50/50 ratio and adjust from there, but you’d need to be mindful of the relative strength of each as compared to the other. Nothing saying you can’t do it!
i have four different types of mint just sitting there begging to be made into ice cream too. i really gotta get an industrial ice cream machine.