It's my turn to do this... They go really well together #8!
First off, I will begin with an apology to Martin at Khymos for my procrastination. I bounced around on the pairing to use for a week or more, than I finally made my decision. The flavor pairing for round #8 of TGRWT is...
White Chocolate and Caviar
To get an idea what TGRWT is, check out Round #7.
If you already know, or just want to refresh on the rules...
1. Prepare a dish that combines white chocolate and caviar.
You can either use an existing recipe (if there is any) or come up
with your own.
2. Take a picture of the dish and write an entry in your blog by
January 1st with TGRWT #8 in the title. Readers will be particularily
interested in how the flavour pairing worked out, so make an attempt
at describing the taste and aroma and whether you
liked it or not. The deadline to submit a dish with photos is 1 January 2008.
3. A round-up will be posted here (with pictures). Please send an
email to me (link above on the blog) with the following details: Your
name, URL of blog, URL of the TGRWT #8 post and a picture for your
entry in the round-up. If you don't have a blog, email me your name,
location, recipe and a brief description of how it worked out and I'll
be glad to include it in the final round-up.
That's it. Start thinking. Brainstorm those white chocolate caviar ideas for the holidays. Try them out on you family. Pass them around at work. Watch the weird look on people's faces! Enjoy!
Blumenthal made this combo famous if memory serves, so there should be one recipe out there at least...
Posted by: Ed | 19 November 2007 at 07:03 PM
We will need the extra time for this one. It is hard to experiment with all the end of the year parties. Heston Blumenthal's recipe appeared in The Guardian:
http://www.guardian.co.uk/weekend/story/0,,708669,00.html
Posted by: Papin | 21 November 2007 at 12:10 AM
Heya! I'm sooooo entering this round! One question, though. Is japanese caviar such as tobbiko and Ikura eligible?
Posted by: Amrita Bala | 12 December 2007 at 08:54 PM
I don't know the chemical differences between different types of preserved fish eggs, but I assume so. Submit it!
Posted by: chadzilla | 13 December 2007 at 12:29 AM