What is a food that you are very picky about?
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I am a coffee snob, will skip it unless it's good.
Wine, I don't like it enough to like bad wine so good wine or nothing, I am fine with just water.
Cheese puffs - I thought I didn't like them at all until I worked at the health food store, they had these white cheddar cheese puffs made of food, real cheese, corn, salt. Those are so good! I never, ever eat Cheetos they are gross, but those white cheddar puffs are good.
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Chocolate. I absolutely adore chocolate, but only good chocolate. I've sought out and nibbled on hundreds of different bars and blends. Anything under 70% dark just doesn't do it for me. I've melted down chocolate bars and mixed in baking chocolate and reset it so it would be darker.
Whitman's? Russel Stover? Hershey? Reeses? Miss me with that please.
If you get the chance to try a single origin Ecuadorian dark chocolate it's amazing, complex, fruity and floral. All of the pretentious stuff people describe about wine is genuinely there in chocolate.
As a Belgian I applaude this. Good chocolate is religion.
I like dark chocolate too but have a soft spot for chocolate whit a high percentage of cocoa butter.
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I eat vegetarian most of the time.
On the few occasions I eat meat it has to be top tier. Anything from fish to poultry to meat has to be organic and handled with respect -
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Carbonara.
I've been served this dish with peas, with onions and with cream.
I can forgive the bacon if it's really good bacon, as guanciale/pancetta can be hard to get here, but for gods sake don't ruin it with anything else.I rarely order it when out because so many places just serve a generic dish with bacon and ham without mentioning it, and I am not being the snob that asks what they use.
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Carbonara.
I've been served this dish with peas, with onions and with cream.
I can forgive the bacon if it's really good bacon, as guanciale/pancetta can be hard to get here, but for gods sake don't ruin it with anything else.I rarely order it when out because so many places just serve a generic dish with bacon and ham without mentioning it, and I am not being the snob that asks what they use.
ala zozzona is infinitely better IMO.
No more carbonara for me. -
As a Belgian I applaude this. Good chocolate is religion.
I like dark chocolate too but have a soft spot for chocolate whit a high percentage of cocoa butter.
I never eat chocolate like that but use it in patisserie and desserts.
For many top/Michelin recipes a high percentage of cocoa butter is better.
And some ask for milk chocolate.
All depends on the purpose.
