ACID & ALLIUM a love story

Every [non dessert] recipe concept could begin with two basic ingredients:

ACID & ALLIUM
these are two elements that form the basis of great flavor

allium:
ONION, LEEK, SHALLOT, GARLIC, SCAPE, RAMP, SCALLION, CHIVE...

acid:
LEMON, LIME, VINEGAR, WINE,  
sour fresh fruits like RHUBARB, QUINCE, PIE CHERRIES...

to this we can build flavor with MUSHROOMS
or CELERY and CARROT for a mirpoix
[celery + parsnip for a white mirpoix]
[celery + capsicum for a cajun mirpoix]
with vegetables, cooking releases flavor
a pinch of salt or splash of broth draws out the liquid for fast caramelization
use bitter to balance salty

sweet additions are optional, but some chefs swear
that a drop or two of sweetness rounds out the flavors of any dish,
use cinnamon, onions, sweet fruits and roots (parsnip, apple...)
to balance spicy and sour

Other Love Stories:

Europe <3 America
Ratatouille on Polenta
Ants on a Log
Peanut Butter Grape Jelly
Nicoise Salad
Cobb Salad
Broccoli Salad

Thailand <3 America
Chili Peanut Curry
Mango Lime Salsa
Gingerale

Hawaii <3 Asia
Pineapple Teriyaki
Pina Colada

Siberia <3 Asia
Apple Cider w/Mulling Spice
Reuben Sandwich
Pickled Plum

Siberia <3 America
Pancakes and Maple Syrup
Black Forest Cake

Asia <3 Arabia
Baba Ganoush
Cucumber Seaweed Salad

Africa <3 America
Mocha

Old World <3 New World
Black Pepper on a Baked Potato