Yeah some of those sound like decent novelties. Tea ice cream sounds good. But notice in each of these situations it’s being used far more like a fruit than bay or oregano would be. It’s never “do you know what this dish could really use? A bit of tea” no its “let’s build a dish to show off that we can use tea culinarily” its never curry with tea in its masala. It’s never used to spice up your rice. It’s never part of your dry rub. It’s never thrown into your soup or stew.

[–] Knock_Knock_Lemmy_In@lemmy.world 1 points 8 months ago (1 children)

And it's not a chatgpt hallucination https://www.epicurious.com/recipes/food/views/earl-grey-tea-ice-cream-56389790

[–] Maeve@kbin.social 1 points 8 months ago

Nope, I searched it! It actually sounds good and I want it!

[–] Knock_Knock_Lemmy_In@lemmy.world 1 points 8 months ago (2 children)

Agreed. Certainly not common.

However, I have heard coffee being used as a food ingredient. Cocoa too (e.g. Mole chicken).

[–] Maeve@kbin.social 2 points 8 months ago

Coffee is good in dark sauces and ice cream. Properly made mole (árbol, iirc) with chocolate is divine, but time and labor intensive. I've never attempted it, but I bought a jar of the hard, oily stuff last shopping fr trip I did, which doesn't have cocoa. It was an impulse buy, since it's really too warm to be making such a heavy dish, barring an Easter cold snap that's chilly enough, and I doubt I'll make it then, since I'll be busy for a few months. If you can get authentic, freshly made, I strongly recommend it.