I sometimes add a pinch of ground Indian chiles to the coffee in my single-cup drip coffee maker. (I used to call it “chile powder” but people thought I meant that American mixture of chiles, oregano, and who knows what else!)
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Yeah, just that little bit. A pinch of red pepper flakes works. I know what you mean.
Those descriptions are positively hilarious. “Blissfulness of Bangladesh epitomized…” LOL.
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The grossest thing for me is honey mustard. It was put on a sandwich I ordered at a fast-food place. Thought I was going to revisit my sandwich!
I don’t like the stick to the roof of the mouth property of peanut butter. I love peanuts, though.
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As a daily coffee drinker with an insane collection of various whole and ground chiles, I am going to do this tomorrow
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Quail, banana and tartar sauce by Wylie Dufresne. Ooof.
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Same.
Oh, bizarre! I had the pleasure of dining at wd-50 in 2009. It was quite an experience, but nothing outlandish like that.
Chef was untroubled with the idea of making food palatable at times.
I don’t remember all 9 or 10 courses, but the two that stood out (for different reasons) was his take on the everything bagel, and the foie with passionfruit goop and Chinese celery financier. The latter was truly outstanding (and a fun surprise), the former made us wonder if we’d have to grab some Raising Cane’s afterwards 
Extra bonus that our meal was post recession, so all wines were 50% off 
Found both dishes here.
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Message received. 
His technique was always astounding.
Don’t knock it before you tried it - Jeremy Fox when he led Ubuntu in Napa, which was one of the most influential vegetarian restaurants in the US, one of his signature dishes was peas, white chocolate and macadamia - outstanding dish
Yeah, but peas have an inherent sweetness, whereas green peppers don’t. Maybe they’d work with dark / bitter chocolate 
And white chocolate isn’t really chocolate–it’s closer to butter.
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Holy crap! But, then again, I though PBand B would be feakazoid. Loved it.
Maybe in a mole.
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Good point!
In the Capital District of New York State, mozzarella sticks are served with Melba Sauce and not marinara sauce. To them, mozz + marinara is the strange combination.
What is Melba Sauce?
It’s a raspberry sauce.
