On the 1st of March in 1989, Jack Dietz beat the world record for spitting watermelon seeds a distance of 66 feet 11 inches. It appears that such contests are held during the summer months all over the United States of America. Can this be true?

There’s just no end to the surprising trivia I discover in my daily reading of the culinary calendar, but I shall have to set it aside for the moment because something even more exciting has arrived for me to read. Jane-Anne Hobbs recommended this, The Flavour Thesaurus, at the Indaba and I ordered it immediately upon my return to Johannesburg. Expect lots of snippets in future posts. Niki Segnit has written a book about which flavours pair well and why; her style is entertaining and she handles what could have been a dry theme in a quirky, romantic way:

Beetroot & Watercress: Earth and iron. Like a Zulu novel with a happy ending. The love of rustic, rosy-cheeked beetroot for outspoken watercress is requited. Combine lots of finely chopped watercress with soured cream and use to dress beetroot. Serve with oily fish, liver or rare steak.

I should perhaps have read that before I tipped my soured cream and oily fish over a potato …

Our potatoes are terribly ugly at this time of year; warty and sprouty, they’re not as unfortunate looking as Baldrick’s thingy, but – when I took a photo for by contribution to Tandy’s challenge to cook with sour cream – I am sure my camera winced. Here then is my baked potato (severely cropped to remove the offending bits) with sour cream, capers and smoked salmon.


40 Comments Add yours

  1. my camera winced. loved that

    1. theonlycin says:

      I believe I heard it squeal 😉

  2. OOh i shall have to get that book and have a read!! Morning Cindy darling – have an awesome day xxxx

    1. theonlycin says:

      It’s a worthwhile purchase, Jan, I am loving it. R332 at Exclusive Books. I think it’s cheaper from Amazon or Kalahari, but I couldn’t wait 🙂
      Enjoy your day. xxx

  3. There’s nothing quite as delicious as a baked potato with sour cream or butter or both. I like sour cream. I’d probably like the oily fish, too, but I’m not sure. Blessings…

    1. theonlycin says:

      It was smoked salmon, which I could easily have for breakfast, lunch and supper 🙂

      1. Yummy. We like salmon very much. Smoked is good.

  4. the book sounds wonderful. I’ll have to phone for advice now and then.

    the baby potatoes still look ok.

    1. theonlycin says:

      Yes, baby ones don’t seem to suffer seasonal effects like the big ones. Really miss the lovely yellow ones you find in Germany.

  5. Sounds like a very interesting book!

  6. deepercolors says:

    See, I am still reading your blogs, just not commenting so much. But hopefully my internet is up for the duration now.

    1. theonlycin says:

      Your disappearing acts make me so anxious! Hopefully you’re back for good!

  7. What a wonderful find, Cindy. Thanks for posting on it. Shall look into it. 🙂

    1. theonlycin says:

      Please do, Jamie, it’s a little gem!

  8. Tandy says:

    I have added the book to my ‘wish list’ – is it worth getting? Thanks for the contribution 🙂

    1. theonlycin says:

      Tandy, you HAVE TO get it!

  9. Supa says:

    Will go and have a look at this book, the spud looks good.

  10. nrhatch says:

    That’s a gorgeous looking book ~ brilliant.

    I adore baked potatoes with sour cream ~ as long as they don’t look like Baldrick’s thingy.

    Thanks, Cin!

    1. theonlycin says:

      Yes, I don’t think I could bring myself to eat something that resembles Baldrick’s thingy no matter how hungry I am …

  11. The flavour thesaurus sounds wonderful. What an idea! A base for creating new dishes for those of us who don’t know automatically! May have to order this one myself.
    Thanks for the pingback, Cindy. Baldrick’s Thingy often excites interest 🙂

    1. theonlycin says:

      You’re welcome, Kate, I am still filled with mirth about Baldrick’s thingy 😀

  12. Tilly Bud says:

    Looks good to me!

  13. souldipper says:

    I thought every woman who likes cooking knows what flavours to pair with each other. All these years, I have been quietly avoiding asking anyone – too confessional. So now I learn… These will be very interesting snippets.

    1. theonlycin says:

      I hope you enjoy as I share 🙂

      1. souldipper says:

        For sure…this is a lifelong question for me!!

  14. I thoroughly enjoy Fat Bastard Chardonnay, not that I have been able to get it here for the last couple of years. 😦
    I LOVE the idea of The Flavour Thesaurus and can’t wait to hear more about it!
    🙂 Mandy

    1. theonlycin says:

      Haven’t tried it as I tend to steer clear of Chardonnay 😉

      1. Not to worry, I will take care of your quota of Chardonnay for you.
        Do you not enjoy it?

  15. bandsmoke says:

    Ooooh double drool delicious – what a lunch that would have made today! Have you had a red wine called Arabella before – i was given a bottle of their cab sav as a gift and was wondering if it was good drinking or should rather be thrown in the pot?

    1. theonlycin says:

      It’s a very good wine, won Michaelangelo gold. Enjoy it!

  16. adeeyoyo says:

    My internet has been down for almost a week so am trying to catch up (again!). The Flavour Thesaurus sounds wonderful!

    1. theonlycin says:

      Darn, adee, that’s so frustrating, hope it’s fixed for good now!

  17. SuziCate says:

    I love Fat Bastard! And did you know that there is a Skinny Bitch as well? Seriously, there is…I kid you not! I haven’t found it here, but my niece bought both of them for their wedding party!

    1. theonlycin says:

      I will immediately go out in search of the Skinny Bitch 😉

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