Tomate & Hout
Hout
Have you ever tried turning a wild berry into a savory sauce over a campfire?
Tomate
Oh yeah, once I tossed some wild blackberries with a splash of balsamic, garlic, and a pinch of smoked paprika right over the campfire—sweet, spicy, and totally smoky. It was like a berry fireworks show on a grill!
Hout
Sounds like you’re turning nature’s pantry into a feast. Keep an eye on the fire; that smoke can turn good into harsh fast. Next time, try a splash of fresh lemon to cut through the smokey bite.
Tomate
Totally, a squeeze of fresh lemon will brighten that smoky berry punch—just like a splash of sunshine on a twilight campfire! Next time I’ll keep the fire low and the zest high, because who wants a berry that’s been turned into a charcoal snack? Let's keep it juicy and zingy!
Hout
Low heat, high zest is the smart move. Keeps the fruit’s sugars from burning off and lets the lemon cut through the smoke. Just make sure the fire isn’t too hot—burnt berries taste like ash. Keep the water nearby in case you need to douse it before it turns to charcoal.
Tomate
Absolutely, a little water on standby is the secret sauce—keeps the fire at the perfect simmer and the berries from turning into blackhole crumbs. Next round I’ll add a dash of rosemary too, just to keep things extra adventurous!
Hout
Rosemary’s a good call—adds that herbal bite without overpowering the berries. Just keep an eye on the smoke; if it starts to choke, pull it back. The key is steady heat, not a flare‑up. Keep it simple, keep it balanced.