œufs cocottes (butter, herbes de Provence, cheddar cheese), gluten-free toast soldiers, lightly sautéed mâche rosettes, raspberries.

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Sofi.

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Gluten-free baked macaroni and cheese with a hint of wasabi and seaweed, topped with Kettle® brand potato chips.

This morning, though, I had steak and eggs and greens and huge hash browns.

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Sofi.

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Originally posted by Colin

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Does wasabi mix with cheese?

I mean, tonight's supper was a ground veal, potato and carrot concoction with melted cheese on top (and a salad with ranch dressing) and that mixes well, but... wasabi and cheese? Hmm.

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Sure, why not? Honestly, I think it's kinda funny how people look at things and go "do those things really mix?" I think once you see ingredients as colors and textures and less as their own entities and once you start thinking of dishes holistically, you start to realize that a lot more things match up than you think. Like, to me, wasabi is just another way to add a kick to your food. It definitely has a different flavor profile from red pepper, but it's not an overbearing taste.

There are a lot of foods people dislike just because it betrays their expectations of how it should be or taste or because they think it's gross just because they're not used to the combination of ingredients in it. That sort of pickiness is a little frustrating to me.

ps:



Roast drumsticks (ground cardamom, sea salt, black pepper, ground cayenne pepper, ground sage, dried savory, smoked paprika, onion powder, dried rosemary, dried marjoram, dried parsley, safflower oil), braised potatoes and mushrooms (chicken stock, olive oil), sautéed greens

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Sofi.

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