Yeah, but the presence of actual fish in those is… debatable 
I too like beef cooked.
I’m a meat-n’-cheese-only kind of guy myself. You can imagine the looks I routinely get. Tell you what, if Chef McMicrowavedchickenton is offended that I’m ruining his $5.99 masterpiece, send him out here to complain to me personally, and he can watch me pour ketchup all over it just to piss him off.
As a non-food-related example, I also wear hard contacts, which fact sends every eye doctor under age 50 into anaphylactic shock. Not because there’s anything medically wrong with gas perms, mind, but because soft lenses just feel so much better than hard, notwithstanding that I’ve been wearing the damn things for 15 years now with no trouble. I’ve quit arguing about it; I ask the doctor as soon as I meet him whether it’s going to be an issue, and if he so much as starts with the soft-lens spiel, I simply get up and leave. Life’s too short, and all that.
Lox with cream cheese on a bagel.
I make a quick-n-dirty borscht and serve it as HOT soup. I like it that way.
A Philly cheese steak sandwich is great as long as it is made with CHEDDAR cheese.
I put Medaglia d’Oro in my standard coffee maker.
I like my vegetables thoroughly cooked. Not so they’re mush, but I don’t want crunchy beans or broccoli. To me, that’s not done, that’s raw.
Oh, yeah, I hate milk in my cereal. Can’t stand it.
I also prefer borscht hot.
I was just having this conversation the other day, about how much I prefer “fully cooked” pasta to its al dente counterpart.
I also hate undercooked eggs. I can sorta tolerate sunny side up, but I can’t choke down scrambled eggs that are too moist.
I don’t eat steak anymore but when I was a kid, I wouldn’t eat it without A-1 and/or ketchup. :eek:
Cold potato soup. What the fuck?
So? People make sangria with red wine all the time - that’s often served with ice, right there in the glass.
I wouldn’t want to chill a really good red wine - but a random glass with dinner, on a hot summer evening? Stick it in the fridge, and it’ll hit the spot nicely.
Cold red wine with cold leftover pizza - the summertime dinner of champions, am I right?
crickets chirp
Scott Conant - guy’s an ass.
That stuff is awesome.
In my mashed potatoes, I leave in the skin and hand mash so there are a few chunks. I don’t want them to be smooth and creamy. It is the way my mom made them and I think they are awesome. Smooth and/or riced potatoes just make me think “instant”.
You’re all heathens, I tell you!
I LOVE onion soup. I hate mushy bread on top of it. I order it without the garnish.
My girlfriend doesn’t get the al dente thing either, and no matter how much I insist she is just uncultured and doesn’t get it, she won’t accept my reasoning.
She also likes steak well-done, which is a terrible waste of steak IMO.
My mother puts ketchup on her (well done) steak.
Mine are all already here: fully done scrambled eggs and pasta, fully done meats (except steak, which is medium well), although I will eat sushi.
Regarding fried eggs: the yolk must be broken and completely done.
Count me in the anti-al dente crowd. As well as the dry cereal crowd. And the cheese on fish crowd - especially parmesan on garlic shrimp.
I like my Cream of Wheat to be lumpy. Thick, gooey lumps for me to chew. Yum.
Craig Claiborne recipe for scrambled eggs called for holding back a few spoonfuls of raw egg batter, then mixing it into the finished eggs just before serving.
Fuck if I’m doing that.
My Pacific NW heritage is showing…
Pickled herring spread on top of a thick slice of smoke gouda…
Smoked salmon and goat cheese spread on toasted bread drizzled with olive oil…
Piles of shredded cheddar covering a steaming bowl of clam chowder…
Caviar and any stinky soft cheese…
Trout topped with mozarella and baked to a golden juicy brown…