15 articles Articles posted in matchmaking

Food Matchmaking: Mac ‘n Cheese Loves Ketchup

by on April 27, 2012, 0 comments

Have you tried eating mac ‘n cheese with ketchup before? I feel like everybody I know either loves it or thinks it’s the most disgusting thing ever. I first discovered it on a camping trip with my cousin in Canada, and though revolted at first, kind of loved it after a few bites. Maybe it’s a Canadian thing?

If you think about it, it makes total sense. Cheese and tomatoes are a classic combination, and so there’s no reason that mac ‘n cheese shouldn’t go with ketchup! What do you think? Do you love it or hate it?

Photos from here and here.

Food Matchmaking: Carrot Loves Lemon

by on April 20, 2012, 0 comments

My favorite memory of this food pairing comes from my last visit to France (Julie is currently visiting Paris right now and is having her share of culinary adventures, I’m sure. :) Salut ma soeur!). Dean’s aunt (who lives in Paris) made a simple carrot salad with some French citrus mayo, and it was perfect. The sweet, earthiness of the carrots matched so well with the tangy, tart lemon. Try making your own version of the salad here or try the two combining the two in a soup!

Photos from here and here.

Food Matchmaking: Toast Loves Condensed Milk

by on April 13, 2012, 2 comments

You can’t really ever go wrong with condensed milk. Its sweet, milky creaminess makes it a good addition in just about everything – smoothies, milkshakes, ice cream! But my very favorite combo is buttered toast and condensed milk. This is a classic Cantonese treat that can be found at many Hong Kong tea houses, where you’ll find people snacking on them for breakfast, at tea time, or as a late-night snack. It’s particularly yummy on extra thick, soft cushiony bread.

Don’t you think this earl grey milk jam would taste divine on toast too?

Images from here and here.

Food Matchmaking: Fried Egg Loves Maggi

by on April 6, 2012, 1 comment

How do you eat your fried egg? Do you eat it with salsa? Tabasco sauce? Ketchup? Simple salt and pepper?

We grew up eating fried egg with Maggi sauce. :)

If you’re not familiar with Maggi seasoning sauce, it’s kinda like soy sauce with extra umami oomph. It seems to be popular in SE Asia, though the brand is Swiss, and in Europe it’s known more for its bouillon cubes and seasonings. I haven’t done a taste test, but I currently have the German Maggi sauce, mostly because I didn’t want to buy the one made in China. And, yes, it only came in the large size, which was $15 and has surprisingly gone faster than you would think (yikes). I basically stick to soy sauce for cooking and reserve Maggi for topping off things like steamed egg, banh mi, and sticky rice.

Have a happy Easter weekend! He is risen!

Images from here and here.