4 ms·
It seems to me this is more a chemistry question than a math question. Ignoring the subjectivity element, why is it ever the case that two things that taste goo
by gweinberg 10y ago
It seems to me this is more a chemistry question than a math question. Ignoring the subjectivity element, why is it ever the case that two things that taste good separately taste bad together? Maybe it's because they have a chemical reaction. So maybe what we should be looking for is chemicals that don't react as a pair (or react so slowly you don't notice), but will react in the presence of a catalyst which is pretty inert by itself. So I think one ingredient should be Platinumschlager (which is like Goldschlager except stupider).
- Mathnerd314 10y agoThere are multi-component reactions: https://en.wikipedia.org/wiki/Multi-component_reaction https://en.wikipedia.org/wiki/Multi-component_reaction The Hantzsch reaction looks promising (producing pyridines which are apparently pretty nasty); from looking at which foods contain which compounds, the obvious ones are cinnamon (cinnamaldehyde), apples (malic acid, which links to keto acid, which is linked from β-keto ester... I didn't take organic chemistry), and aged cheese (glutamate, a nitrogen donor). Apple-cinnamon and apples+cheese are both well-known pairings. The only question is cinnamon cheese, and surprisingly enough there's a review: http://www.thekitchn.com/cheese-review-trader-joes-cinn-130753 http://www.thekitchn.com/cheese-review-trader-joes-cinn-1307.... It's apparently pretty good. But, when eating the cheese with the apple, "the cinnamon flavor didn't really enhance the cheese, ironically enough, and so I opted to eat the cheese separately from the fruit." I guess that means this question is solved...?