In one memorable moment of Pixar’sRatatouille , rodent - protagonist Remy animatedly proclaim the wonder of meld flavor to produce whole new and unique taste sensations . And that slight CGI bum was on to something .
Sometimes , odd sapidity couples can make the most interesting better half . Such is the case with these idiosyncratic duos that you should n’t be afraid to make into a sandwich . Though this is n’t commonly good animation advice , just close your middle and collation . You ’ll be happy with the solution .
Lobster and Sriracha
Spicy Sriracha saucemay or may not be dead , but pairing it with primo lobster meat ( from a lobster that isdefinitelydead ) may just be the route to resurrection ( for Sriracha , not the lobster ) .
" I made lobster sliders before , decked out with a Sriracha aioli sauce . The Sriracha really hyperbolise the smell of the lobster , it ’s a ill-scented affair but it does really interesting things to the roof of the mouth , " said Bobby Will , executive chef ofSaltaire Oyster Bar and Fish Housein Port Chester , NY .
Peanut butter & jelly and bonito flakes
It just turn over off the tongue , right ? For the phonograph recording , bonito flakesare basically dried fish flakes .
" For PB&J , it ’s almost like adding bacon , " said chef , author , and TV personalityJustin Warner . " It give it a little bit of smokiness , a small bit more graphic symbol . I enjoy the elusive funk of Pisces the Fishes with the classic PB&J. "
Salmon and chocolate
" There’sthis hypothesis go away around , that claims foods that share some of the same flavor molecules are hold out to pair well together – whether it ’s something as strange as blue cheese and pineapple , or love apple and dim tea . thing you would n’t expect may go well together because they portion out exchangeable molecules , " saidMatthew Hartings , a food chemist who teaches " Cooking and Chemistry " at American University .
One such pair is coffee and seafood … even funky seafood like Salmon River or eel . " The flavour you get with one of these – if you eat Salmon River , or burnt umber alone – is one experience . When combining flavors , your brain gets the same molecules from two very dissimilar solid food , and it bedevil it … in a good way ! "
Pastrami and swordfish
For the record , you do n’t demand to apply swordfish on your sandwich , accord to Will . you may substitute any meaty fish , like tuna fish loin .
" Swordfish ( or any meaty fish ) take well to bolder flavors . When you pair it with the pastrami , it bugger off this a dainty piquant , spicy flavor that accents the fish so well , " he said .
Bacon and peanut butter (or almost anything sweet)
OK , so this is one entry that you ’ve belike already think of – but its inclusion body is warranted as it ’s a true classic … and anElvis favorite ! " The dulcet and mouth-watering flavors just accent each other so well , " Will say . " Bacon and any angelical spread like Fluffernutter , or peanut butter , or even chocolate , form so well on a sandwich together . "
The big - clip Warren Burger guy cable atPYTagree , as they copulate their beefburger with Francis Bacon , chocolate , anddonuts performing as buns . I think the arterial blood vessel in my eyeballs just got clogged .
Chicken and pumpkin
One way-out prompting from our food chemist , is the combo of chicken and pumpkin vine .
" Another two foods that may go well together because they share the same sapidity speck , " Hartings say . " There are a lot of unlike sets like this , all across the nutrient world . You think about flavour profile that just ' lighten up up ' certain dishes . When our food is too enceinte ( flavor - wise ) in one direction , having something to contrast that can really help balance the dish .
" And this is a jazz group that just makes sense to me … it go pretty good . "
Cole Saladino/Thrillist
Steak tartare and cheese
" So I always used to put steak tartare on a sandwich , beneath a slice of Malva sylvestris , and it always came out banging , it ’s like a really cutting or rare hamburger , " Warner said .
" I do n’t get laid why people do n’t do this more . Steak tartare is unremarkably served with a fade of bread , but the second you append another slash , multitude just get weirded out . They should n’t be . "
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