Not a “ruin” exactly, but I am usually very disappointed when Bacon is crispy. Or, over crispy. I’ll eat it, but don’t like the mouth feel or the concentrated cure taste.
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For sure…am I the only one here who does not really like bacon on “anything”???..
PS…I also have the vanilla gene, not the chocolate one…( I am told that I suffer in silence…not)
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One can always add chocolate to vanilla ice cream, but chocolate ice cream is a singular item. That’s why Neapolitan is
a treat that spans taste buds.
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You get that…in the 1960’s Chinese restaurants offered vanilla, chocolate or strawberry ice-cream after diner…one scoop …I selected Strawberry out of embarrassment…every one else chose chocolate…
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My spouse loves me…because I do not like chocolate…for her a marriage made in Chocolate Heaven…
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That’s a great love story!
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Very sweet!
Husband was overdosed with his own chocolat mousse when he was cooking for himself in his early years of working days. He stopped eating chocolate for nearly 10 years, then started eating again when we are together, but the passion was never like before.
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@PHREDDY You can add some very good balsamic vinegar on vanilla ice cream.
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I don’t like ice cream, so I wouldn’t waste good balsamic on it, but I was very taken with balsamic on juicy sliced strawberries and a bit of freshly coarse ground black pepper.
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Indeed! And on sweet melon too!
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Oh! I will have to try that. Thanks!!
I ask restaurants to hold the vanilla ice cream when it comes with a dessert.
I’d scoop from the strawberry and chocolate stripes and leave the vanilla stripe whenever we bought a carton of Neapolitan.
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Tarragon makes me angry.
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Do you eat out?
Curious - what does “non industrialed sold in glass bottles” mean? This is a real question. I’m getting a little weird about plastic, myself.
I don’t eat pepperoni anymore but I have pizza loving friends who consider pizza places inferior if the pepperoni isn’t shaped like little cups with a little pool of oil inside. 
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Me too! And I remember going out for breakfast on vacation and I ordered bacon and the waiter said - I assume crispy? And I said no - he was shocked!!
Too much tarragon is awful. We go to a restaurant that really over does it. I find too much rosemary a turn off too - tastes like soap.
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Don’t mean to butt in, but I think @Barca was referring to milk in that statement (which she says in the next sentence). I, too, buy only local milk in glass bottles that you put a deposit down on. I really believe it’s better for my spring onion.
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Ahhh… okay I get it. Because I’ve been saving glass bottles, jars and buying glass storage containers. When I read that I thought, what is non-industrial glass? Do I need to get that now too? 
Thanks @digga!
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There is a pizza place near me that sells really good slices - thin crispy crust, good sauce and cheese all the way to the edge. I usually just get a slice of cheese, but sometimes opt for pepperoni and use napkins to dab out the oil pools from the little cups before I eat it.
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