Why do molecules "rationally" designed for Target A frequently turn out to be better for Target B? In my a decade long (and hopefully growing) career, I have seen this happen again and again. Needless to say, there are also plenty of well-known examples out there, Fleming’s discovery of Penicillin and the little blue pills, Viagra (talking about those happy patients under clinical trials). We all like to think we approach our lives rationally but ah, the joy of serendipity.
You can also find serendipity in the culinary world. I often wonder about and admire the first person ever to taste stinky tofu (臭豆腐), thousand-year-old eggs (皮蛋) or cheese. What a brave person s/he must be!
But I digress.
I am actually going to share with you a couple of recipes (or flavor combinations) which I didn't expect to like but I am glad I tried and now love them.
- Raymond Blanc's chicken fricassee. Watch out his tip in boiling first the vinegar and wine before adding to the chicken. It's brilliant!
- Kraft's cabbage casserole (I used blanched cabbage leaves. No need to slice or sauce them).
The initial reason I tried both recipes was because some ingredients were fast approaching use-up or bin-down dates. The joy of being a resourceful domestic cook, I like to think. Wink.
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