Break the Norm. | A Bit of Optimism #Podcast

I want to talk flavor for a while. I'm an experimenter, and I just add things to things just for whatever. And so let's trade off ridiculous things that shouldn't go together that go get together that you discovered just by being creative. Okay.

Oh, yeah. Okay.

I sprinkle cinnamon on eggs. Fried eggs.

Interesting.

Fried eggs. Scrambled eggs. Just eggs. I sprinkle cinnamon. Salt, pepper. Cinnamon on eggs.

Salt and pepper. Salt and pepper.

Salt and pepper. Because that's the base.

I like it. Okay.

And then I add cinnamon to eggs.

Yeah.

It is spectacular. Doesn't make it taste like a pancake. Doesn't make it taste like anything else. It's just great because cinnamon can be on sweet things or on savory things.

It really can.

It's magical.

It is. And it's in, like, Cincinnati, Chile. I'm from Ohio, so it works. Yeah, definitely. Oh, I love that. One of the things. I always said that mint is hard to pair. Like, because. Yeah, because in. At the ice cream shop, we'll always offer, like, a pairing suggestion, obviously. There's obviously ones like chocolate, but one that I discovered that I love. It's from a cocktail, but I discovered it, and then I. And I sort of related it to this cocktail is caramel and mint, which you wouldn't think about, but. So there's a cocktail, and I'm not a big drinker, but something like this just is too interesting to me. It's. It's creme de menthe and cognac. It's called the Stinger.

Don't know it.

It's phenomenal. And so when I had that, I was like, that's like caramel and mint. So caramel and mint is one of those ones. It was a big aha for me that, like, I never would have thought.