Quote:
Originally Posted by wolf
Don't eat that stuff plain! It's vile. I do not understand the black pepper thing. One of my coworkers does that. It makes as much sense to me as salt on a watermelon (which my mother does, and I don't get that either.)
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U.S. restaurants routinely serve a portion of cottage cheese with paprika sprinkled on it. Okay by me, but kind of a why-bother, as the paprika isn't very vivid to taste. Maybe it needs more gourmet-ish paprika.
Black pepper I can sort of see, never tried it. It is good on buttermilk, or on kefir, which occupies a place exactly between yoghurt and buttermilk. Kefir's good with muesli, btw. Muesli needs zing.
I like watermelon with a squirt of lemon juice. It quite reduces the undue wateriness of the watermelon. Strong red pepper plus lime juice also improves watermelon no end.