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From: rcd@opus.UUCP
Newsgroups: net.cooks
Subject: Disgusting ideas in food
Message-ID: <451@opus.UUCP>
Date: Sat, 5-May-84 02:04:12 EDT
Article-I.D.: opus.451
Posted: Sat May  5 02:04:12 1984
Date-Received: Wed, 9-May-84 01:15:40 EDT
References: <193@homxa.UUCP>
Organization: NBI, Boulder
Lines: 24

In reference to a suggestion for "disgusting ideas" as a new topic, I think
that the worst ones come from the vast expanse of mediocre restaurants in
the U.S.  Here's a start:

mayonnaise:  Useful in a certain few situations, but on hamburgers?  or 
	avocados????  Mostly, it seems to be a way to cover up the other
	flavors of a dish.

ketchup everywhere:  The same phenomenon as mayonnaise - ketchup (catsup,
	if you will) ends up on eggs, steaks, ice cream, . . .

ice-cold beer:  What better way to suppress the taste?

cold red wine:  If a red wine has to be served cold to be palatable, it
	ought not to be served at all.

carob as "chocolate":  Carob is a very interesting flavor in its own right,
	but it isn't a chocolate substitute except for being brown and
	processable into approximately the same texture as cheap chocolate
	(which, as Sandra Boynton so aptly points out, can also be said of
	dirt).
-- 
...Relax...don't worry...have a homebrew.		Dick Dunn
{hao,ucbvax,allegra}!nbires!rcd				(303) 444-5710 x3086