Good to see you back!
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Thank you!
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Bottarga
sea urchin
I know theyâre special, but I donât like eating them
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I think youâd like (my favorite) homemade pie. Not that strawberry-rhubarb stuffâjust rhubarb, sugar, flour, salt, and butter. There is some crappy supermarket rhubarb, Iâll allow. The huge, red stuff is on steroids and junk. Best is home-grown.
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I like pineapple fresh but hate it in savory applications, like pizza. Yuk!
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Anything smoke-flavored. This has been a persistent aversion since undergoing extensive chemotherapy/drug therapy for advanced breast cancer. I so miss bacon but use pancetta in itâs place. Have found cured gravlax to stand in for smoked salmon. My husband fishes and usually smokes his bluefish which I sorely miss. We make a bluefish pate with it, bluefish cakes and chowder. But Iâm not able to enjoy that, or BBQ on the Big Green Egg. Have to read fine print to find a BBQ sauce without chipotle or liquid smoke. Even to the point of asking a certain restaurant not to put their paprika on my coleslaw. I miss smoked sausages, smoked turkey, ham and smoked cheese. It doesnât seem to be abating and after 10 years, itâs a total bummer.
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What a bummer! I love almost everything smoked.
I like both but donât go out of my way or spend excessive amounts of money to obtain them. I make up for that by eating certain things in some other places where they are more common and/or cheaper.
In Patagonia I ate my fill of sea urchins and Antarctic king crabs! I bring back dried roe and dried tuna loin from south Spain. More affordable than if bought in Japan or Italy.
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I like smoked salmon, trout and whitefish.
Dislike smoked cheeses, poultry and meat
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It seems as though smoking is an âinâ thing with restaurants now. Mac and cheese, but smoked cheddar or gouda. Chipotle crema or chipotle ranch. Fish chowder with smoked haddock. The list goes on and on. Thereâs a restaurant near us where the chef actually used a smoked creme fraiche in one of his nightly specials. We went south a few winters ago and never went near a BBQ place. But I should not be complaining. I am cancer free and lucky to be here.
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Seems like a small price to pay for some great resultsâŚI would take that anytimeâŚ
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I remember a crack Tony Bourdain made on Top Chef when he was judging about someoneâs smoked something tasting like âChernobylâ whatever the product was. I have had that happen with smoked mushrooms at a restaurant. Definitely too much smoke - Chernoblmushrooms!
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This I have to confirm. In every cooking competition on TV here in France, you see participants are smoking or smoke infused whatever meat, fish, vegetables, fruits with fancy glass bells and appliances. They make smoke with ferns, hay, pine cones etc. I donât know exactly where the trend comes from, maybe from the Nordic cuisine that has been in mode for a while, like Noma etc.
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We were in Savannah last winter - late lunch at a restaurant not easy to get into for dinner. Hamburger special with smoked blue cheese. I wasnât so hungry and asked for something and instead of fries, a side salad. Dressing choices included blue cheese. Sure enough, it was smoked. Ugh.
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Tonightâs special on the menu at the restaurant that offered smoked creme fraiche is Seafood Stew cod, scallops, shrimp, mussels simmered with garlic, shallots, chopped plum tomatoes in a smoked tomato broth. served with a toasted mini baguette. 28
Itâs a minefield out there!
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My rabbit gnocchi at my favourite pub had a smoked porcini cream sauce tonight. Felt like gnocchi, so ordered it despite the smoked porcini.
Luckily, not much smoke.
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No, but onions always ruin pizza for me.
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I know what you mean. I really love onions, but they just donât work on pizza.
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Sausage and onion 
My favorite pizza 
Different strokes, I suppose.
Pepperoni is a dealbreaker for me, as grease seems to be the main flavor component.
Plus the inevitable heartburn.
I learned a trick a few years agoânuke the pepperoni on a paper towel for 20 or 30 secs. It absorbs the grease but retains the flavor and enables a good nightâs sleep.
I, too, hate onions on pizza (but love them with steaks, salads and everything in between).
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Many years ago, I asked my Pizza Monger if he had an alternative to peperoni, the grease spice, etcâŚhe suggested hot sausage or sweet sausageâŚI tried a pizza half sweet half hotâŚI have gone with the sweet ever sinceâŚ.but had mushrooms on half of the pizzaâŚso I order 1/2 mushroom and sweet sausage and 1/2 sweet sausageâŚ
Onion is only when my brother comes to visitâŚ
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