This is how you can participate in TGRWT # 21:
1. Prepare a dish that combines sage and roasted peanuts. You can either use an existing recipe (if there is any) or come up with your own.
2. Take a picture of the dish and write an entry in your blog by June 1st, 2010 with TGRWT #21 in the title. Readers will be particularly interested in how the flavor pairing worked out, so make an attempt at describing the taste and aroma and whether you liked it or not.
3. A round-up will be posted here (with pictures) in early June. Please send an e-mail to firstname.lastname@example.org with the following details: Your name, URL of your blog, URL of the TGRWT #21 post, and a picture for your entry in the round-up. If you dont have a blog but would still like to participate, e-mail me your name, location, recipe, photo of completed recipe, and a brief description of how it worked out and I will include it in the final round-up.
Just to clarify, all entries should be written and e-mailed to me no later than June 1, 2010.
To help get a feel for TGRWT, take a look at these recent round-ups. A list of all announcements and round-ups can be found at blog.khymos.org/tgrwt/
Also, feel free to use the TGRWT logo Martin has created for this round. Follow this link, then right click and save as.
Here are a few other food items that share volatile compounds with BOTH sage and roasted peanuts:
Basmati rice, bitter orange peel, Peru dark chocolate, geranium, butter, cooked cod, bottarga, cooked chicken, roasted chicken, pickled cucumber, kecap manis sauce.