I’ve seen that. Gold.
A combination I’ve never been able to understand, but have seen often enough on menus is chorizo and scallops. Doesn’t the spiciness of the chorizo overwhelm the delicate flavor of the scallops?
Not in my experience, but I don’t find scallops all that mild.
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Pineapple on pastrami sounds vaguely like the “al pastor” combo.
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Not a combination or a description of a dish but there’s a restaurant that it describes itself as " Ikigai a philosophy of food".
(Rolls eyes.)
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Just pastrami with cheddar. I’m a no-go there. Then the rest sounds like an arse samich. But, hey, they promise heaven.
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Long ago, I worked for a large hotel chain that was doing a European chef program. Nouvelle Cuisine was hot at the time. The basic premise appeared to be wacky combinations of foods. When joking about it, the chef-types liked to use this example: Green bell peppers with chocolate.
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Welcome, Sandy. Stick around?
I don’t like cheese on seafood. There was a French restaurant here that used to make lobster thermidor without cheese, and it was amazing!
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How do you feel about Coquilles St. Jacques?
There’s a school of thought that has that rule, but the enduring popularity of crab alfredo and lobster mac & cheese says that there’s at least some sort of appeal.
I can see how a ‘no cheese with fish’ rule might seem reasonable. But even then, there’s a slice of cheese on the McDonald’s Filet-o-Fish, and cheese is often included in a lot of fried fish sandwiches.
Not to anyone who loves tuna melts (me).
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Does canned tuna even count as fish? 
Well, it IS fish, so yes.
I prefer a tuna melt over a simple tuna salad sandwich, although I guess it depends on my mood.
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Not crazy about it. I like scallops cooked simply (sautéed) with a non-cheesy sauce, something like saffron wine cream. It really bugs me when restaurants don’t bother to remove the abductor muscle.
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Me neither! My only exception would be shrimp and crab enchiladas suizas. Even a simple fish sandwich is, IMO, ruined if you add fake, or real, cheese to it. Blah!
To each their own, but I just can’t do tuna hot, even sans cheese. The tuna casserole of the 70s and 80s made sure that was pounded into my brain and taste buds. Uff, and that CO mushroom soup. Uff! As a kid, I just carefully separated the noodles and ate those.
+1. I don’t dress up scallops very much nor cook them for very long. I have had some cream sauces with fish I could take. I just know of no cheese that really does it with fish for me. Still, me not licking it certainly doesn’t make it ridiculous. Ya like whatchya like. Peanut butter and banana sounds weird until you try it. As a kid, I remember the first time I had it. Thought my mom was messing with my head. I still eat them (maybe once per year.)
If you think of the common combos that are accepted by most that you despise, it’s just different perspectives. Mint and chocolate makes me cringe ( save for MCP ice cream). My wife adores the combo. Still marrried. Good life.
Green bell and chocolate sounds gross, but hot pepper added to chocolate is sublime. Perhaps it was the nasty Nouvelle that opened that door. I do remember some of the silliness. I also think of things like your favorite jelly with your favorite cheese grilled. Would have gotten my ass kicked in the 70’s for even thinking about it. Dashit works!
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