Apple Glazed Braised Cabbage

Like the Maple Glazed Carrots, here is a recipe that entitles you to add anything you like. It is a variation of a recipe I learned from school that is a good recipe for any novice or prefessional to practice. It is cheap, tasty and easy. And it also allows you to practice your braising abilities.

Apple Glazed Braised Cabbage
1 Small Red Cabbage, fine jullienne
2 Granny Smith Apples, grated
1 Small Red Onion, fine brunoise (dice)
250 ml apple juice or cider
50 ml Maple Syrup
Dab of Butter for saute
1 Sprig Fresh Mint, chiffonade
1 Lemon, juiced
Salt and Pepper To Taste

Preheat oven at 350 Celsius. On medium heat in a soup pot, melt butter until frothy. Add onion until translucent. Add apple until slightly brown. Add cabbage and cook for about 2 minutes. The cabbage should deflate as you cook. Deglaze with juice and maple syrup. Bring to boil and cover. Place in oven and cook for 1 hour. Remove from oven and taste, the cabbage should be sweet and tender. Add lemon, mint and seasoning. On stove top, bring to boil and serve.

Serves 8.

Variations are plentiful once again. Whatever you think goes with apples might just work. You can omit mint and add sage and bacon, or remove maple syrup and use rum or you can add leek and raisins.

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Give Me A Minute to Abzorba the Greek

Sometimes to make something new, all you need to do is change a known thing ever so slightly. This is the foundation of sauce cookery: taking a mother sauce, changing it up by adding something new and ending up with your own creation.

I am a big fan of adding a little protein to a salad. I like the change of textures, contrasting flavours and combining hot and cold. This is nothing new. In fact, adding chicken to a Caesar Salad probably dates as far back as the original salad itself (I can't say that definitively, but you get my point).

Every so often, I get sick of lettuce. Garden Salad. Caesar Salad. Spinach Salad. Arugula Salad. Even my favourite, Mache Salad. Today's recipe is a salad without lettuce. It is not uncommon to have a salad without leaves: pasta salad, potato salad, cous cous salad, even quinoa salad. There are many. Yet, I often forget that we can go further in that. How about a good ole vegetable salad? Sounds simple and refreshing, doesn't it?

To name a salad over a culture seems a bit silly to me. But I suppose there is no way around it. We have become so ingrained with these names that it would sound silly to change it. Or would it?

Mixed Vegetable Salad That Are Really Fruit Thrown Togther With a Simple Dressing, Topped with Feta Cheese, Olives and Steak

2 Cloves of Garlic, crushed
1 English Cuke, cut in half and in semi circles
2 Large Tomatoes, cut into thin slices
1 Red Onion, jullienne
1 Red Pepper, jullienne
1 Yellow Pepper, jullienne
1 Jar of Kalamata Olives
Small Package of Feta, crumbled or grated
400 ml Olive Oil
200 ml Lemon Juice
Blend of Dried Herbs: Oregano, Sage, Rosemary
3 lbs. Fast Fry Beef, from Inside Round

In a small bowl, marinate beef with half of the herbs, drizzle of oil and let sit for 1 hour.

In another small bowl, combine remainder of the herbs and lemon juice. Quickly whisk in oil. Season to taste.

In yet another bowl, combine veggies and dressing. Place in a serving bowl of your choice and top with feta and olives.

In a frying pan, heat small amount of oil on high heat. Sear both sides of beef for 1 minute. Place on cutting board and slice thinly. Top salad with beef.

Serve immediately.

Serves 6.

A Humble Chef's tip: leave the meat whole when searing. If you slice the beef raw, you can very easily dry out the meat.

Variation: this recipe works well with white fish and, of course, chicken.

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Excuse Me, I Need To Make This Cauliflower

Growing up I never liked cauliflower. Actually, truth is, I never really liked vegetables and cauliflower simply just happens to be one.

As with many other vegetables, after learning how to cook them and use them in soups, stews or whatever, I have learned to love this floral vegetable for a number of reasons. Much like broccoli and asparagus, it has a number of ways it likes to be cooked: steamed, blanched, sauteed or roasted. It is usually inexpensive and keeps for a decent amount of time in your crisper. And it is very low in fat and high in fiber and vitamin C. It can be eaten raw but ugh. Not for me.

Now onto Bechamel. All you need to know is that Bechamel is essentially a milk sauce thickened with a roux and flavoured with cloves, onion and garlic.If you're interested, it is also one of the five mother sauces and is also known as White Sauce. Not too many people make this anymore. Reason being is that 35% cream is easier to buy, easier use and it tastes better. I've never ended up with lumps of roux in my 35% cream before. However, Bechamel has two major advantages for me: it is cost effective and it has more of a binding ability than that of 35% cream. Sometimes I use 35% and sometimes I use Bechy. It depends on what you're doing really.

Before I bore everyone with sauce cookery 101, I will mention that this recipe is a derivative of Bechamel called Mornay. Without getting into too much detail, a derivative is simply one of the mother sauces with an added ingredient to make something new. In our case, we are using Emmenthal Cheese to make our creamy sauce.

One last thing. As with many French Classical sauces, the names of the sauces are usually names after some dude. If you ever have to study sauce cookery, then ugh. It sucks. All these names of things that offer no hint or clue to what makes this sauce unique. I wonder, if cooks were still naming sauces after people today, who would have this honour bestowed upon them? Actors? Athletes? Journalists? Politicians? Or how about the Chefs who created them? Naw. No way. If there is one thing that we chefs aren't, that would be vain. Right?


Roasted Cauliflower with Mornay

2 Heads of Cauliflower, cut into florets (if you like the wacky coloured ones, go ahead, though I've learned the orange varietal comes from Ontario!)
1 L of 2% Milk
100 g Butter
100 g All Purpose (A.P.) Flour
1 Small Cooking Onion, rough dice
2 Cloves of Garlic, crushed
2 Cloves (no, not a typo. The spice.)
350 g Emmenthal Cheese, grated
Ice for Ice Bath
Drizzle of Oil
Salt and Pepper, to taste

In a tall stock pot, bring salted water to a simmer. Blanch cauliflower until tender; approximately 4 minutes. Remove and place into ice bath to stop the cooking. Drain and pat dry. Set aside.

Preheat oven to 400 degrees.

In a sauce pan, melt butter until frothy. Add onions, garlic and cloves and cook for 3 minutes. Add flour and stir frequently. Add one third of your milk and whisk vigorously until smooth. Add remaining milk and continue to whisk. Bring to a slight boil. Stir constantly. Once it heats to a scald, remove from heat and strain. Return to heat and whisk in cheese. Season to taste.

Toss cauliflower in a drizzle and lay onto a baking sheet. Roast in oven for 8-10 minutes or until a little golden. Remove and place in a bowl and cover with Mornay sauce.

Serves 8.

Variation: you can use this on broccoli or asparagus or even pasta.

A Humble Chef's tip: make sure you use cold milk when adding it to your aromatic roux.

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Food Pearing

Today we have two recipes. I've decided to provide two side dishes that you may want to serve during the holidays. These recipes are extremely simple yet add a little elegance to the norm.

Apple sauce has always been a staple for large pork roasts. Personally, I am a fan of combining a little sweetness to a savoury roast. Though, there is no need to limit to pork. I'm sure many of you serve Cranberry Sauce with your turkey dinner. But, for a change I have a recipe that will certainly make your guests raise one eyebrow with the name, then both eyebrows with the taste.

As for the potatoes, during a busy time I like to keep things simple and still tasty. For large groups of people, I don't recommend a complex sides like Pomme Dauphine. But, you could go for my Mashed Potatoes and have it done in advance. However, roasting your potatoes is easy, tasty and a little more elegant than mashed. Well, at least, I think so.

Kiwi Pear Sauce

4 Kiwis, peeled and roughly chopped
8 Bosc Pears, peeled and roughly chopped
100 g Sugar
100 ml Water
Pinch of Cinammon
1/2 Stick of Butter

In a sauce pan, combine everything but the butter. Cover and bring to a boil. Reduce heat to a simmer and cover for 12 - 15 minutes.

Remove from heat.

In a frying pan, melt butter until golden and frothy. Here you want to caramelize the milk solids to make a Beurre Noisette. Fold into sauce and serve.

Serves 8 - 10.

Herb Crusted Potatoes

16 Mid-Sized Yukons, cut into 8's, in cold water
Small Bunch of Fresh Thyme, finely chopped
Small Bunch of Fresh Rosemary, finely chopped
Small Bunch of Fresh Parsley, finely chopped
1 Clove of Garlic, crushed
Pinch of Cayenne and Paprika
Drizzle of Peanut Oil
Salt and Pepper to Taste

Preheat oven to 400.

In a tall sauce pan, fill with water and table spoon of salt. Bring to slight boil. Blanch potatoes until three quarters cooked. Remove from water and let cool slightly.

In a large bowl, combine oil, salt and pepper, seasonings and herbs and mix. Add potatoes and toss. Lay out evenly on a baking sheet with parchement.

Cook in oven for 10 minutes.

Serve immediately.

Serves 16. Two if they're Irish.


A Humble Chef's tip: if you have a food mill, don't bother peeling and seeding the pears when cooking. Then run your mix and puree through the mill.

Variation: for the potatoes, go ahead and try some of your herbs leftover from the summer garden. Oregano, sage, savory. Whatever you have.

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I Yam What I Yam. A Sweet Potato.

Now that the weather is warming up, it is time to leave the kitchen and start burning propane. When comfortable, you can cook more than burgers and chicken on a stick on your outdoor grill.

Generally speaking, there are three overall methods of cooking: dry heat, moist heat and n0-heat. Within those are all the ways we cook. For instance, dry heat is roasting, grilling, sauteing, deep frying (yes, deep frying is considered a dry heat method) and broiling. Moist cooking is blanching and braising. No-heat would be curing and pickling and these sort of things.

If you can remember that the BBQ is just an oven that is outside, then sky's the limit. Once you have the mindset, you can do braises on your BBQ, or roast beef or chicken or whatever, standard grilling foods like meats and vegetables and even some starches. Heck, desserts aren't even out of the question if you're brave enough. If you have some cedar planks, then you can really treat your BBQ like any oven.

It is unfortunate that sweet potatoes aren't as popular as they should be. Not to be confused with the yam, sweet potatoes are a distant cousin of the common potato we all know and love. Yet, sweet potatoes are high in fibre and complex sugars. Virtually opposite to the delicious cousin. So, why don't we eat more of it? I'm not sure why but I do know that many people I talk to about cooking are often afraid that they are higher in carbs than other potatoes which couldn't be further from the truth.

So stop being a Sweet Potato hater and make the switch. It is brilliant mashed, in a soup, roasted and, of course, grilled. Yum.

Grilled Sweet Potatoes with a Honey Tarragon Glaze

2 Large Sweet Potatoes, cut into 3 cm slices
50 ml Liquid Honey
Small Bunch of Fresh Tarragon, chopped
Juice and Zest of 3 Limes
Salt and Pepper to Taste
Drizzle of Oil

In a sauce pan, combine honey, tarragon and lime juice. Reduce by half to a glaze. Remove from heat.

On your BBQ, heat one side to high and the other to medium low. In a bowl, toss sweet potatoes in oil, salt and pepper and zest. Grill potatoes on hot side and grill for 3 - 4 minutes. Turn sweet potato one quarter to make cross hatches and grill for another 3 - 4 minutes. Flip and repeat. Transfer potato to other side of BBQ and using a silicone pastry brush, glaze potato with reduction. Cook until tender. Usually 5 minutes depending on the thickness of the sweet potato.

Serve immediately.

Serves 4.

A Humble Chef's tip: you can lay down some foil on your cooler side of your BBQ to prevent burning.

Variation: Sweet Potatoes have an affinity with spices like cinnamon and clove and these sort of things. You can make a sweet glaze using the same method except omit the tarragon and substitute whatever spice you often use in apple pie.

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Hip! Hip! Purée! Hip! Hip! Purée!

For many cooks and chefs, some of our best creations come either by accident or by utilizing up some stuff in your fridge that has to be used up. The latter is more common and is the case for this recipe.

Last night I taught a class in Ottawa. Most of the people attending were friends and colleagues of my Savoury Student also known as my wife. Because of that, I felt like treating them to something that wasn`t on the menu. And so I made an extra recipe using up a vegetable stock I had made from the trimmings of the vegetables and using leftover vegetables the cooking school had in their fridge from a previous class.

That's the great thing about cooking: thinking on the fly and being creative. You see, in baking, you'd have to be very experienced and confident to simply whip somthing up using leftovers. I find that when dealing with breads and pastries, you are usually following a recipe fairly stictly. In making a soup on the other hand, it actually improves your culinary skills because it forces you to learn what ingredients that have an affinity with others. Further, it increases your confidence in cooking without a recipe. Try it and don't be discouraged by the results of your first few times. This is how cooks and chefs increase their skills: combining ingredients you`re unsure about together and taking risks. And when they work and you`ve created something you`re proud of, then you understand one of the reasons why some people become chefs: the gratification of creating a new and different dish.

Carrot and Cantaloupe Purée

8 Carrots, peeled and chunked
Half a Small Cantaloupe, chunked
3 Small Cooking Onions, roughly chopped
2 Garlic Cloves, chrushed
Half a Red Pepper, chopped
A Few Pinches of Dried Ginger
3 l Vegetable Stock
Drizzle of Oil
Salt and Pepper to Taste

In a stock pot, heat oil. Cook onion until slightly golden. Add garlic and peppers and continue to cook for 1 minute. Add carrot and dried ginger and sauté for 2 minutes. Add stock and cantaloupe and bring to a boil. Cook thoroughly until carrot is tender. Using a blender, carefully purée soup until desired consistency. Season to taste while hot.

Serve with desired garnish. e.g. chives, parsley, goat`s cheese wrapped in phyllo, whatver

Serves 12

Variation: I`m sure this would work well with some other type of juice. I you have leftover cranberry, blurberry or fruit cocktail, use up some in this recipe for some added sweetness and depth.

A Humble Chef`s tip: I`ve used this tip in the past but I`ll use it again, if you don`t feel like peeling and chopping all your carrots, feel free and use the baby carrots for added convenience.

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In The Pommes of Your Hand

This quick and easy post is here because I promised a class today that I would post this immediately. It is quick and easy recipe for a quick and easy dinner. The only drawback is you need to deep-fry it. It can be baked but it is so much better in oil.

If you do not own a deep fryer, you can use a sauce pan to deep fry. The drawback is that is can be difficult controlling the heat of your oil without a thermometer. I have a deep fryer that I rarely use for a few reasons: very unhealthy way to eat, annoying to clean, wasteful on oil and it stink up your house and clothes. If you use a sauce pan to deep fry, you won't use so much oil and the clean up is considerably easier.

This basic of basic recipes can be fun and interesting to make. The cooked pastry is called Choux. This simplified version should turn anybody nervous in the kitchen turn into a confident chef. Choux can be made sweet or savoury. Here, it is savoury.

Be sure to dehydrate the potatoes after they have been cooked in a sauce pan. The less water the better.

Finally, for those who read my blog, you will know that I prefer to roast my potatoes for making mashed. This is no different, if you have the time. It takes ore than a hour to roast through a Yukon Gold Potato. If you boil them, drain well and dehydrate in the sauce pan.

Pommes de Terre Dauphine

250 ml 2% Milk
250 ml Water
1 Stick of Butter
500 g Flour
4 Eggs
5 Large Yukon Gold Potatoes
Seasoning to Taste

In a deep fryer, heat oil to 350 degrees.

Preheat oven to 400 degrees.

Cook potatoes in oven for at least one hour;longer if the potatoes are really large. After they are cooked, remove from oven and let cool. After the cooled, using a serrated knife slice potatoes in half. Scoop out innards into a bowl. If still wet, place in sauce pan over low heat to dehydrate further.

In a sauce pan, combine milk and water over medium high heat. Add butter.Once butter melts, remove from heat and add flour. Mix vigorously until dough comes off the side cleanly.

Fold potatoes into choux. Add seasonings. Shape and deep fry until golden; about 7 minutes.

Makes about 20 balls.

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Just For Pilafs

I just completed my third What's For Dinner moments ago. I gave my blog to the attendees and so here I am writing a recipe for those who didn't have time to write it down.

Rice is so easy to cook and yet so many people find ways to get it wrong. There are some tricks to the trade but keeping it simple works well for rice. Rice Pilaf refers to the cooking method where vegetables are cut up, sautéed with the rice and cooked in the oven with the broth. Obviously, there are several ways to cook rice but the pilaf method is straightforward and usually turns out well.

The class today was a demo of a Chicken Curry dish with sweet potatoes and carrots which was provided for me. Pretty easy dish actually. But I`m not sure if it`s kosher for me to provide the chicken recipe (truth is, all chefs take dishes, change it up then claim as their own) so I`ll stick to the starch only.

When cooking rice, check the packaging for the quantities. I used Basmati which is typically 2 parts liquid to 1 part rice.

Basic Rice Pilaf

200 g Basmati Rice, rinse if necessary
400 ml Chicken Stock
1 Carrot, small dice
1 Celery, small dice
1 Red Onion, small dice
2 Cloves of Garlic, crushed
1 Small Chunk Of Ginger, peeled and grated
Drizzle of Sesame Oil
Dab of Butter
Sal and Pepper to taste

Preheat oven at 350 degrees.

In a small sauce pan, heat up chicken stock. If you have any trimmings, add to stock. Bring to boil and strain.

In a medium sauce pan, heat oil for 1 minute. Add veg, ginger, garlic and cook for 2 minutes. Add rice and sauté until translucent. Add stock and bring to boil. Add butter and seasonings. Cover with oven proof lid and cook in the oven for 25 to 30 minutes.

Remove from oven and fluff with a fork.

Serves 6 sides.

A Humble Chef`s Tip: Once the rice has come to a boil, stop stirring the pot and cover quickly. If stirred too often, the starch can bleed out making it gummy.


Variation: Use half tomato juice, half stock, add some chili powder and cayenne and you have Mexican Rice.

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Beans To Bundle Up With

This is a quick post because I have a photo I am excited to use. This is the veg I served with the previous post (Rack of Lamb in Puff Pastry) and if you are looking to make this dish, then here is a nice veg on the side.

Do these in advance and re-heat to serve.

Green Bean Bundles

15 - 20 Green Beans, trimmed
1 Stalk of a Green Onion, cut in half
Sesame Oil
Sprinkle of Paprika
Salt and Pepper to Taste







In a large sauce pan, bring salted water to boil. Add drizzle of sesame oil. Blanch green beans for 1 minute then refresh in ice bath. Repeat with green onion. Use the picture as a guide.

Reheat in a steam insert or your microwave or whatever you feel comfortable with.

Sprinkle salt and paprika just before serving.

Serves 4.

Variation: Toast some sliced almonds and sprinkle on for Haricot Almandine. You can drizzle some hazelnut oil if you have some and then these are very tasty.

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The Monster Mash

Mash potatoes. I mean, it's the ultimate isn't it? They go with virtually every meal, it's pretty tough to screw up, you can make them in advance and everybody at any age loves it. No collection of recipes is complete without mashed potatoes. Make too much and it keeps pretty well until the next day. Or, fry it up and serve with eggs and bacon. Hey. It's famous for a reason.

I imagine most people and restaurants simply peel and boil their potatoes and whip with some milk, butter and season and there you have it. 1-2-3 easy as pie. However, there is an alternative.

When purchasing potatoes, ensure there is no green spots. And each type of potato is good for certain type of cooking. Potatoes are generally classified by the amount of starch it contains. New potatoes have high sugar, low starch. Good for salad and roasting. Not deep frying or mash. Mature potatoes like Yukon Gold or Russets have a high starch content and, hopefully, low sugar. Actually, sugar content often relies on the season and/or temperature. So, unless you have Shaman at your disposal, don't fret about sugar and moisture content.

One quick note: some of you may be familiar with Duchesses Potatoes. This is basically Mashed Potatoes with egg yolks. Egg yolks keeps the potatoes firmer and richer, so if you are making this recipe for Sheppard's Pie, adding an egg yolk will enable you to have better control of the potatoes when spreading over the ground meat.

Mashed Potatoes

8 Large Yukon Gold Potatoes, whole
200 ml 35% Whipping Cream
100 ml Butter, melted
2 Garlic Cloves, crushed
Salt and Pepper

Preheat oven at 350 degrees. Cook potatoes on a tray until cooked through. Approximately 1 hour, or longer if potatoes are particularly large.

Scald cream and add butter and garlic. Reduce heat and keep warm.

After potatoes are cooked, cut each one into half. Carefully using a spoon, scoop out the innards of the potatoes into a large bowl. Add cream and seasonings. Using a stand or hand mixer, whip potatoes until creamy and without lumps. Do not overwhip.

Serves 6.

Variation: Everyone has their own variation on mash. My personal favourites are adding roasted garlic and goat's cheese in the last minute. I'm not so sure if there is anything that beats it.

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Honey, What's an Eleven Letter Word For Vegetable Stew?

Some things are a classic for a reason: Creme Brulee, Caesar Salad, Carrot-Ginger Soup (Potage Crecy), Coquille-St.-Jacques to barely scratch the surface. Old recipes continue to enthrall taste buds because they are often so simple, so easy, so practical. For the professional kitchen, some staples continue to be staples because they are either in demand, or cheap to make, or able to utilize leftovers or all the above. Minestrone soup for example utilizes leftover pasta, leftover cooked beans, a few vegetables and some watered down tomato sauce. Make a batch for nothing and all of a sudden you're making dollars from pennies.

I really enjoy making Ratatouille because it is so simple, so cheap and so delicious (not because there's a Pixar Film with the same title). What makes Ratatouille so easy is that it is braised (remember that word?) in it's own juices rather than having a liquid added to it. Some cooks may call this a Confit: something that is cooked in it's own juices. However, strictly speaking, a Confit is something that is cooked with either acid (for vegetables), alcohol and sugar (for fruit, like a Confiture) or fat (for poultry, especially duck).

Not that this is vital information, but knowing the technique is useful and knowing allows you to build on your gastronomic repertoire. My style of cooking is simple: taking classical cuisine and throwing a modern twist to make it fresh. Rustic elegance.

Ratatouille

1 Green Zucchini, innards removed, cut in small cubes
1 Yellow Zucchini, innards removed, cut into small cubes
Half an Eggplant, cut into small cubes
1 Large Red Onion, fine dice
1 Red Bell Pepper, small cubes
1 Green Bell Pepper, small cubes
2 Cloves of Garlic
3 Tomatoes, roughly cut
1 Bunch of Basil, chiffonade
1 Bunch of Thyme, finely chopped
Salt and Pepper to taste

In a large stock style pot, on medium heat, sweat onions in some olive oil. Add peppers and garlic; cook until vibrant. Add eggplant and zucchinis and stir until they decrease in size by one third. Add tomatoes and cover, stirring occasionally. Let cook for approximately 15 minutes. Add herbs and seasonings. Keep on low heat, covered until served.

Serves 6.

A Humble Chef's tip: Try soaking the cubed eggplant in a salt water solution for about 10 minutes before cooking. When draining, notice how dark the water is. The salt removes the bitter flavour and prevents the eggplant from going black.

Variation: If you have time, you can use the Ratatouille as a filling in Phyllo or Puff Pastry. Roll out the dough and drain the vegetables. Wrap it up and bake to directions. The leftover liquid can be reduced and thickened with a syrup or a puree of some sort and used as a sauce for the strudel.

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Like Playing With LEGO

Cooking is building flavours. If you can grasp the concept then sky's the limit. This recipe is so simple, that I'm almost embarrassed to include it. However, I have been asked to add this side veggie dish by someone who enjoyed this dish and also because it is the perfect example of building flavours for a recipe.

This is such a simple recipe, I guarantee you will make this again and again. And I am willing to bet you will add the things you have leftover in your fridge until you have made your own signature side dish.

Maple Glazed Carrots
4 Carrots, Batonnet (or a bag of baby carrots to make life easy)
1 Medium Red Onion, Fine Brunoise (dice)
1 Orange, Squeezed
40 ml White Wine or Vegetable Stock or Water
40 ml Maple Syrup
1 Lemon, Squeezed
Pinch of Ginger Powder
Dab of Butter for Saute
Salt and Pepper to Taste

In a saute pan on medium heat, melt butter until frothy. Add onion and cook until translucent. Add ginger powder and carrots and cook for one minute. Deglaze with orange juice, wine and maple syrup. Bring to boil and cover and turn off heat. After five minutes, remove carrots and reduce stock until syrup. Add carrots back to glaze. Just before serving, add lemon juice and salt and pepper.

Serves 4.

Variations are too numerous to give. However, add anything from pineapple juice to lime juice to tequila to sesame oil to vanilla extract . . . whatever. Feel free to be adventerous with this simply because it is so simple!


When you are making this dish, try tasting the carrots as you go and notice how much they change in flavours. Ask your inner chef what can make this different and appealling to you. Add the ingredients one at a time if you like (the juice, wine, maple syrup, etc.) and concentrate how much flavours blend together.

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