#177 Weird Food Pairings That Go Hard
They just work. I can't explain it.
Some foods just go together. The way soft butter spreads on toasted sourdough for the perfect bite. How espresso poured over a scoop of ice cream turns into an affogato with enough power to turn the worst days around.
But there are some pairings that most people would never dare admit. The kind that sound wrong on paper. ALMOST offensive. And yet, they just work. I can’t explain it. They just do.
Chocolate and orange look like they come from two different worlds, yet a pain suisse tastes magical. A drizzle of olive oil is the last thing you’d pour over mango yet it works. A tiny bit of blue cheese with honey. Yogurt and fries. And dare I say, dipping a medium rare steak in melted dark chocolate. These are some weird pairings that actually go so hard.
Orange and Chocolate
You’re a real hater if you find this weird. Orange-infused chocolate is heaven on Earth. This is why the pain suisse will always reign supreme. S tier pastry.
Espresso and Orange Juice
Standard café order (if you know you know).
Matcha and Ice Cream
Don’t like espresso in your affogato? Try matcha and you might just never go back. The matcha affogato is extremely underrated.
Steak and Melted Chocolate
Before you leave a hate comment, hear me out. This is not something you have everyday. BUT when you’re craving some medium rare steak and good dark chocolate, why not have them together? Think about it…
Mango and Olive Oil
Just the lightest drizzle of fruity extra virgin olive oil elevates the mango beautifully.
Ice Cream and Olive Oil
Sounds unhinged until you actually try it! Drizzle some extra virgin olive oil over a scoop of vanilla bean ice cream. Add the tiniest pinch of flaky sea salt if you’re feeling it!
Watermelon and Feta
Just a few crumbs of feta (thyme optional) just complements a juicy slice of watermelon so well. Salty and sweet. Elite hydration.
Blue and Honey
A good blue cheese with raw honey is a must for the charcuterie.
Yogurt and Duck Fat Fries
Fries and ice cream is just a bit too much. It’s too “thick”. Fries with yogurt? A divine experience.
What else would you add?
Thinking about warm baths
Maybe all you need this weekend is a warm magnesium bath
Butter and sourdough
You need to be romanticizing life. Allow yourself the luxury of completely disconnecting. Savor a perfectly toasted slice of sourdough with soft, raw butter. It's the greatest vehicle for one of the most nutrient dense spreads in the world 🤍
Real hydration
As the days get warmer, don't forget that sometimes the best way to stay hydrated is to eat more beautiful food. Enjoy a juicy mango. Snack on berries. Eat more pineapple. This way, you're nourishing yourself with all the electrolytes and natural sugars that you're not getting when you just drink gallon after gallon of purified water.
❋ Master The Art of Eating Your Peptides: A dietary frontier for superior health, beauty, and vitality by Vitally Melanie
“Science has been (for decades now), exploring the customization of peptides by creating unique amino acid sequences, utilizing different delivery systems, and exploring various mechanisms of action.
It’s changing the medical landscape as we speak.
But what about the bioactive peptides present within the foods widely available to us, and have been available to us for centuries?
This is something that is rarely talked about or explored because there is little financial incentive to do so.
Could the peptides within the foods we eat influence regenerative capabilities, healing capabilities, and epigenetics similarly to the peptides being engineered in labs?” — Vitally Melanie
❋ Passionfruit Tart with Raspberry Meringue
“If you’re looking to up your lemon meringue pie game, this tart is for you. A creamy passionfruit filling, nestled in a buttery, crumbly crust, topped with a cloud of raspberry meringue that adds a delightful pop of color and sweetness.”
❋ Milk-Based Buttercreams by Sophie Bamford
“What I really love about ermine is the potential to infuse the milk with various flavours - herbs, teas and spices all work wonderfully. The finished result is remarkably similar to mousseline so it’s a good option if you want that texture and flavour without messing around with egg yolks. I wouldn’t use this buttercream if you plan on using a lot of add-ins like purees, caramels or pralines, it already contains a lot of liquid meaning that it can collapse or split easily when adding extra ingredients, Swiss and Italian are best for that.
Because this buttercream doesn’t require any eggs, it’s also an excellent option when it comes to plant-based buttercreams. I made one of my tests using oat milk and plant-based “butter” block and the texture was great. However, as is often the case with plant-based “butter”, the flavour was somewhat lacking. If you’re planning on making a plant-based ermine buttercream, I would highly recommend infusing the milk with some strong flavours, it really benefits from some punchy flavours to distract from the slightly off-putting margarine aftertaste.” — Sophie Bamford
❋ Roasted Carrot Ice Cream With Hazelnut Sesame-Seed Crumble
“Roasted carrots lend their sweetness and a lovely color to this ice cream, which is graced with a terrific crumble.
We found in testing that honey used to coat the roasting carrots tended to burn in spots and create a charred taste that does not translate well to the ice cream base, so you may want to watch them closely in the oven and avoid that scorching.
You’ll need an instant-read thermometer and an ice cream maker.
The ice cream base needs to be refrigerated overnight. The churned ice cream needs to firm up in the freezer for at least 3 hours, and will keep for 1 to 2 months in the freezer. The crumble will keep for up to 2 weeks in a sealed container.”
❋ The Ultimate Guide for Hard Gainers - Appetite, Digestion, Training Design and Lean Mass Gain by Jamal Dinkoui
“Weight gain depends on how much energy enters and how much leaves. Intake and expenditure have to be considered together. Looking at one without the other leads to wrong conclusions.
Low intake is not always obvious. Some people simply do not feel hungry enough to reach the required calories. Others feel hungry but stop eating early because meals become uncomfortable. In both cases, total intake stays below what is needed.
Early fullness is a separate issue. Hunger can be present, but meals end too quickly. This reduces calories per meal and forces a higher meal frequency that is not always achievable. Over a full day, intake remains low without being noticed.” — Jamal Dinkoui
❋ Roadtripping through america’s “coffee paradise” by constanze price
“Juxtaposing these actually very different areas illuminated some cultural blind spots. For instance, at home I think nothing of starting a road trip with a 24 oz. iced latte picked up at a coffee shack (we’ll talk about these in a sec). European me, sophisticated and elegant, would never dream of doing this.
The drink dwarfed Cecelia’s 6 oz. cappuccino. I learned that day how small to-go cups can be, and she learned how big they can be.
She watched me place the drink in its jumbo cupholder, laughing. “It’s… Uh… for the journey.” I reassured her with an undeserved, cowboy-like sincerity. It’s for the road ahead.
But this triggered a kind of self-reflection that permeated the rest of our trip. Why did I need so much liquid in one sitting? We weren’t in a coffee desert.
The opposite, actually: America’s ‘coffee paradise.’” — constanze price
More links:
❋ Rome was so obsessed with pearls, they had to make them illegal
❋ How an olive symbolizes the value of a culture
❋ Seafood Tastes Better With Olive Oil
❋ Best foods to support your pregnancy
Enjoy your weekend!
— Rocky
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❋ Winter 25/26 Coffee Table Book (Print)
❋ Explore the full WARKITCHEN archive here.
❋ Got an article or recipe in mind? We’d love to hear more! Please send your pitch to rocky@warkitchen.net.