I have no formal culinary training but some flavor combos just seem wrong to me, like tofu and cheese. Wonder where such instincts come from
actual onions. Peppers go well, as do ginger, garlic, coriander, cilantro, lime (not too much)
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I take the onions as a given because everything I cook starts with garlic and onions
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sound principle
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coriander is one flavor I haven’t gotten into
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could be genetic... a small % of people have a genetic aversion to cilantro and coriander
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