I plucked a juicy blood-orange off of the tree in my backyard this morning before heading to work. I ate it after lunch and placed the peels in a paper bowl I had sitting at my desk. Later, I went to the break room where we have a popcorn machine. I grabbed a bag of popcorn and sprinkled (doused?) it with some parmesian-garlic flavored salt.
When I got back to my desk, I dumped the orange peels in the trash. (My wife would scold me because she likes to use the peels to flavor her cooking.) Then, I poured some of the popcorn into the bowl. Accompanying the popcorn was all of the parmesian-garlic flavoring that I had added.
This mixed with the oils from the orange rind to create a delicous combination of flavors. And it was definitely the flavor of the rind and not the orange fruit that tasted so interesting.
Although I can cook, I usually leave the more creative aspects of the culinary arts to Wen-Ling. However, as an avid eater I know a good thing when I taste it. Orange peels with garlic and parmesian definitely make a good flavor combination. This is a heads-up to all the cooks out there who want to experiment with something new and interesting.
Filed under: food | Tagged: cooking, culinary, flavor, food, garlic, marmelaid, orange rind, parmesian |
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