The world's most perfect food?




I put it on my tomato-cucumber-lemon salad, which was usual enough, but then I put it on my pasta, too. That was fun! Then I put some tomato sauce on top of that. Still good!

It's salty, sour, and yet has a certain unalarming muskiness without the after-effects of garlic. When combined with a sauce that has a balance of sweet-sour, new complimentary effects can be noted. Be afraid, because I am now thinking about what other unorthodox applications might be feasible...

(I think I did once use it in a waldorf salad because I didn't have any curry powder, because of course that doesn't exist)
- posted by k @ 11:56 AM