food, put it in your mouth... as a professional cook/chef a few things I will not eat by choice, not that anyone asked...
Nachoes ... pub style... waste of good ingredients, and sour cream sucks.
Caesar salad... is not a mayo based salad, needs anchovies, and has to be made tableside.
Bad pizza... store bought, delivery, what ev's... I don't need a brick in my belly.
Deep fried, battered anything... except fish, and onion rings...
Prepared hybrid sauces... give me mayo and sriracha, for f sake
Ketchup... and throw in bottled BBQ sauces...
Dressings on salad... I'm eating veggies over here, salt and pepper and oil and vinegar, done.
Prepared dips... for potato chips, veggies etc... babaganouj does not include mayo or sour cream for f sake. It's made with aubergines
Fruit in clamshells... you know the plastic containers at the store... excess packaging and a forced consumption model. If I want one bunch of grapes, I'll buy one bunch grapes.
Tomatoes out of season... why bother.
Fresh greens out of season... so much packaging, so much shipping, California can keep their water.
Any fresh fruit crossing more than one international boundary, by air by sea by land... I love fruit, and fresh and ripe is the bomb... but that footprint of travel... except bananas, just can't stop those. and avocados (but those are luxury).
Okay... I'm no an absolutist about it all, but I do think we have skewed our food systems into , well, being systems. I've been in the game long enough to remember spongy Macs and Deliciouses being the only apples in the store in February. When fresh pre-washed spinach became a staple of produce aisles, then mixed greens, avocados, pomegranates, mandarins almost year round. I remember getting frozen fresh squeezed OJ into the shop, in 5 oz bottles for 5$ in today's money.
I am often torn about how much luxury we expect to satiate, and left the primary joys and anticipations of seasonality in the dust.
