Echo244 wrote:Maybe it's an orange juice suited to accompany that particular food...
Ok, yes, this is a good point. The answer is complex.
I consider two (legitimate) way of cooking (in the broad sense of "preparing a meal").
The first one is for professional trained chef. This doesn't mean "people that work in a restaurant", this means people that studied how to cook for years at a college level.
These people have a strong, flexible and deep theory and that enable them to do whatever they want.
Then there's the "common cooking", that is basically for everyone else. From people like me that cook only for eating, to even good chefs of good restaurants that don't have that kind of background.
These people have to abide to some traditional way of cooking. This doesn't mean that they have to simply cook existing receipts, but they need to follow some "rules" that comes from "the lore" of cooking in some area. (country, region, whatever).
For example the rules of the cooking i'm familiar with are things like "no cheese and fish", "no pepper and chilly", "garlic and onion isn't usually a good combo", "don't mix two different grain derivatives", "don't mix grain derivatives and potatoes", "the less you cook fish, the best", "meat and fish? not really", "sweet and salty is an hell to come up with, so stick to what you know it works" etc etc etc
To clarify the difference between the two, i'll make an example. Some years ago i went to a restaurant, the chef is a friend of mine so i didn't order. He just started to bring me stuff. At some point he came with tuna fish with a slice of Pecorino. Normally you can't do that, it's "against the rules". He's a great chef and it was delicious. I couldn't to that, it wouldn't work with every Pecorino, it wouldn't work even with another pecorino from the same area and i'm not sure it will work with another Pecorino from the same producer in a different year. What my friend did was taste THAT Pecorino, look and smell at THAT fish and think "ok, this taste will work with the taste of that fish when it will be cooked". To do that you need years of study and training.
Of course i can be familiar enough only with my cultural cooking, that is north-west italian (there's no thing as a unified italian cousine) that's why i admitted that i'm close minded. BUT when i come across people from Spain or Turkey or France i kind of understand how they cook. They have a different "set of rules", they mix or do things that are "strange", but ultimately it makes sense.
When i read things like "Pizza with orange juice" it just seem wrong.