Minor musing about food

I like having ideas about food. I have lots of them. Most of them probably never will be tried, on account of there just being too many of them.

I need an outlet for this, since time is finite, and writing down short musings is fast and slightly satisfactory (whereas a successful experiment would be slow and very fulfilling). I will, to some extent, opt for instant gratification here over effort in the kitchen.

Also, ideas occasionally slip my mind, so I figure I might just as well jot them down somewhere. Papers get displaced, this blog will probably remain for some time.

Culinary ideas:

Pizza and its variations:

Although the standard pizza with tomato sauce is one of the great achievements of mankind - up there with the sonata form, I do think we can - just like composers have done to sonata form - extend it a bit. Replacing the tomato sauce with other things is an endeavor well worth it. I have actually in recent years rather gotten sidetracked onto using shredded zucchini and pesto instead. With more sea-foody toppings, thyme is a very good option in place of oregano.

But there are other options that would be interesting to try, such as covering the pizza with pureed borscht instead. Maybe some smoky cheese on top of that?
This could maybe fit on a soured rye crust, keeping in line with the Russian culture vibes such a pizza already is exuding a lot of.

How about further strange things? How about ... fried cabbage? Spinach? I find spinach tends to be overpowered by tomato in pizzas where the two coexist. How about a really thick wine sauce?

How about a lighter pizza crust - maybe with some baking soda in it - and dessert-style toppings? Fruits, nuts, fudge sauce(?), some fresh herbs on top, maybe some dessert-style cheese, maybe of a quark-like kind? One would probably want a really tiny slice, though, lest the sugar overdose get too overpowering. Maybe a more spicey thing: pears, fennel, cardamom and cinnamon? Dried orange peel, almond flakes, chili?

Or maybe some kind of black bean sauce. No idea what cheese that would go well with.

On the other hand, I wouldn't mind a dessert with some decidedly non-dessert fruits and vegetables in it: celery, olives or fennel? Sesame seed oil might go very well in desserts?

Finally, on the spicier note again, I think cinnamon-flavored butter could be a very good condiment with a steak? Here at least, garlic, various pepper mixtures (piper nigrum in different stages of maturation, but also schinus molle/terebinthifolius and allspice), and herbs are popular flavorings in butter served with grilled foods, but just the pure spiciness of cinnamon, I think, would be pretty neat and add a complex backdrop for the meat?