Template:Did you know nominations/Chocolate in savory cooking

Chocolate in savory cooking

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Mole

... that for the Aztecs, adding chocolate to mole would be like Christians making coq au vin with sacramental wine?

Source: "The idea of using chocolate as a flavoring in cooked food would have been horrifying to the Aztecs—just as Christians could not conceive of using communion wine to make, say, coq au vin. In all the pages of Sahagún that deal with Aztec cuisine and with chocolate, there is not a hint that it ever entered into an Aztec dish. Yet today many food writers and gourmets consider one particular dish, the famous pavo in mole poblano, which contains chocolate, to represent the pinnacle of the Mexican cooking tradition." - Coe and Coe: The True History of Chocolate

ALT1: ... that chocolate is included as an ingredient in 18th century Italian recipes for pappardelle, fried liver, black polenta and lasagna sauce? Source: "In the 1786 manuscript from Macerata there is mention of lasagna with a sauce of almonds, anchovies, walnuts, and chocolate... A list of meals provided in the late 18th century for the city magistrates of Lucca includes papardelle... From Trento, in the foothills of the Alps, come several 18th-century cookbooks; one by the priest Felici Libera has a number of recipes with chocolate, including: sliced liver dipped in chocolate, floured, dipped again, then fried. Black polenta" - Coe and Coe: The True History of Chocolate
ALT2: ... that the first known reference to mole may include chocolate? Source: "The exceptions are equally noteworthy. The lone plate (lak) that refers to “chocolate” is almost certainly, as suggested to me by Shanti Morell-Hart, a unique glyphic reference to a Maya mole or at least to chocolate-flavored tamales... No earlier reference to moles exists, although there would have been many available plates to do so."
ALT3: ... that food scientists recommend pairing chocolate with caviar, roast cauliflower, and garlic with coffee? Source: "In recent years, flavor-chemistry research has indicated that foods with similar protein molecules should, in theory, go well together... Heston Blumenthal hit upon the combination of white chocolate and caviar... Later, a chemist confirmed that both ingredients contain the protein trimethylamine.... Many other odd-sounding combinations share their own chemical commonalities: Roasted cauliflower and cocoa are one surprisingly good couple; and while chocolate and garlic don’t exactly sound like a match made in heaven, invite their mutual friend, coffee, and it’s a party (at least under a microscope).
ALT4: ... that some chefs add white chocolate to savory dishes, to make sauces creamy and glossy, balance saltiness, and add greater richness of flavor? Source: "And because they like it, chefs are beginning to think about white chocolate differently, taking it out of pastry and into the savory kitchen, where it can add gloss and creaminess to sauces, offset salinity, or bring untold richness to meatless meals."
Reviewed:
Comment: Got a bit carried away adding ALTs sorry

Created by Rollinginhisgrave (talk). Number of QPQs required: 0. Nominator has fewer than 5 past nominations.

Rollinginhisgrave (talk) 08:16, 15 September 2024 (UTC).

Not a review for a moment: Hi @Rollinginhisgrave:! Before I review this, could you please revise the sources? They appear a bit messy in visual (no offense intended). I suggest organizing them by listing the article title or the publisher's name (e.g: Sources: British GQ) Also, the source on ALT 0 and ALT 1 haven't sources or link, could you provide the source? Thanks! Royiswariii (talk) 14:04, 15 September 2024 (UTC)

Is it okay if I don't? Sorry, I'm using Template:sfnp, so the inline sources are arranged by Author, Year, Page/Section (if applicable). So I think it makes sense that the sources would follow the format of author and then date. And I did put the authors in alphabetical order. It's also the natural way they are generated using template:cite journal, template:cite book and template:cite web. Hope this is okay.

The sources for ALT0 and ALT1 are for a third edition of a book which is unfortunately offline. For that content, they are the same as the first edition, so I can put links to that? Rollinginhisgrave (talk) 14:14, 15 September 2024 (UTC)

Link for ALT0, link for ALT1 Rollinginhisgrave (talk) 14:17, 15 September 2024 (UTC)

General: Article is new enough and long enough
New enough: Long enough:

Policy: Article is sourced, neutral, and free of copyright problems
Adequate sourcing: Neutral: Free of copyright violations, plagiarism, and close paraphrasing:

Hook: Hook has been verified by provided inline citation
Cited: Interesting:

Image: Image is freely licensed, used in the article, and clear at 100px.
Freely licensed: Used in article: Clear at 100px:

QPQ: None required.

Overall: It's interesting and good to go. Royiswariii (talk) 10:26, 16 September 2024 (UTC)