Finally: the vegetables are getting ready for some digestive breakdown. You could use broccoli with anchovy; bacon; beef; blue cheese; cauliflower; chili; garlic; hard cheese; lemon; peanut; pork; or even walnut. I thank you – flavour thesaurus: my most valued book, made by Niki Segnit.
The resulting underlaying idea of the complete dish.
- To make the broccoli more interesting: salted peanuts.
- To make the dish flavourful: lime zest.
- To make it dynamic, but not painful: czechoslavakian black – a mild chili with an outward black color and with a templating green color beneath.
- From table to mouth: peeled and scooped cucumber.
Pull away the florets from the scattered broccoli and boil the rest with salted and buttered water. Strain, cool and mix. Turn in creamy cool philadelphia; alot of lime zest; as little as possible of lime juice (just to make it fresh); a too-small-to-taste pinch of salt; and mixed cocumber peel. Crush the salted peanuts. Cut the delicate chili. Find the broccoli florets. Google dodo.
Gastronomic vagabond 