Post 104772 by Surasanji@qoto.org
 (DIR) More posts by Surasanji@qoto.org
 (DIR) Post #104752 by Surasanji@qoto.org
       2018-09-20T12:50:46Z
       
       0 likes, 1 repeats
       
       Hey there #Qoto and #mastodon !Hope you're all having a fantastic day! Lovely blue skies here in Tel Aviv, a day I'm wishing I could lay out in the sun and just enjoy it. I've got work, unfortunately, but that can be nice, too.So, #RandomQuestion for today is as follows:What is a combination  of foods you've discovered that maybe isn't standard and might sound a little odd. You gotta love it, though.I've got a thing for peanut butter and jelly sandwiches on toast with hot sauce.
       
 (DIR) Post #104768 by freemo@qoto.org
       2018-09-20T13:57:27Z
       
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       @Surasanji I add blended green olives (paste) and a dark beer (like Guinness) to my Pasta Sauce. The beer counters the tart taste of the olives. Perfect way to add olive flavor to a sauce.
       
 (DIR) Post #104772 by Surasanji@qoto.org
       2018-09-20T13:58:01Z
       
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       @freemo I might have to try that. Any specific type of green olive?
       
 (DIR) Post #104785 by freemo@qoto.org
       2018-09-20T13:59:22Z
       
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       @Surasanji A good italian style in a brine is what i use. I dump out some of the brine but leave a little in. Make sure they dont have any pits
       
 (DIR) Post #104852 by RolandDeschaine@qoto.org
       2018-09-20T14:03:29Z
       
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       @freemo @Surasanji That sounds good. I haven’t used Guinness in that way. I usually just use white wine, green Spanish olives, butter, shallots, and garlic. If I want spicy I’ll put red pepper flakes in first with some olive oil.
       
 (DIR) Post #104878 by freemo@qoto.org
       2018-09-20T14:05:35Z
       
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       @RolandDeschaine I still use a cooking wine too. I fing olive paste without the beer is way too tart, but sliced olives can work well without.I tried black garlic last time in addition to the usual garlic.@Surasanji
       
 (DIR) Post #104898 by RolandDeschaine@qoto.org
       2018-09-20T14:08:26Z
       
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       @freemo @Surasanji I have never seen black garlic. Is it naturally black or is it processed? I’ll use that sauce when I make pasta with clams. I really enjoy the salty brine from the clams and olives. I’ll use a pino Gris or sav blanc because they are more citrus forward.
       
 (DIR) Post #105027 by freemo@qoto.org
       2018-09-20T14:21:05Z
       
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       @RolandDeschaine It is fermented and roasted to make it black. It is very soft almost ike a paste right out of the skin.@Surasanji