Sea salt on caramel. Not good. Never has been good. Never will be good. It's just a dumb ********ing idea that some cooking show script writer came up with to make a deadline, and the sheeple foodies followed suit (hair suit, I might add), en masse moronique. So why does every high-end Schakolade Shoppe feature it? Because they should be dead, that's why. Because they should have ravenous sea-salt addicted weasels gnawing at their vitals, that's why.
You're referring to your post, I take it. Because there's no way in Hades I'm wrong about the cosmically stinky practice of applying sea salt to caramel. Not a chance. Just ask me. Okay, seriously. I'm all for saying to each her own. But caramel, chocolate covered or otherwise, is one of my favorite things. And expensive caramel is frequently worth the money. But nowadays it seems like if I want to indulge myself on that stuff I almost always have to pick sea fricking salt off of it first. In my opinion, the combination of salt and that kind of sweet is diabolically bad. And the fact that it's the ass-umption among the chocolatiers in the college town I inhabit that it's THE way to go with caramel is downright infuriating to me. So while wishing death by ravenous weasels on them might be a little over the top from the perspective of some, the fact that those suggesting it's over the top might actually like the combination of sea salt and caramel means I get to disregard that opinion as the product of a terminally perverted worldview. Okay, I seem to have flown off the handle again. And I'm not even drunk now. Huh. Anyway, others should feel free to post their own food peeves.
They have a sea salt caramel macchiato at Starbucks, which is the only place I've ever hear of mixing the two. Sounds like an odd combo...thanks for the heads up LOL
Ricotta cheese. It's tolerable in moderate amounts in lasagna. It's disgusting in/on almost everything else.
The first time had the combo was was a sample at Starbucks of its Salted Caramel Mocha. It was like a whole new world opened up to me.
I have a gross story about ricotta cheese. My mom, for whatever reason, had never used it. Our lasagna contained mozz and maybe some parm from the green can. (We are Irish and German so I offer no apologies.) And thank god, because I hated viscous dairy products of all kind: cottage cheese, yogurt, sour cream, whatever. I blame Little Miss Muffett and her curds and whey. Anyway, I had to take home ec in high school and one week we made lasagna. The way it worked was we put it together one day and then we'd cook and eat it the next day. Well, I was intensely grossed out by the ricotta called for in our recipe. I was so grossed out that I dreamed about it that night and woke up hurling. From a dream. The good news is that I stayed home sick the next day and so didn't have to eat that crap. I've since overcome most of my revulsion to ricotta, provided there are lots of other flavors. I use it in my very own recipes (stuffed shells are my bitch) and I can even tolerate sour cream and yogurt. But cottage cheese? No freaking way - it's got chunkies. The very chunkies that sometimes turn up in the cream that I put in my coffee, rendering the coffee undrinkable. Why would I eat those on purpose?
Ha! How did you feel about creole cream cheese? My dad loved that stuff; I couldn't stand the sight of it! And balsamic vinegar gets my vote - that stuff is just nasty.
You people need to grow up! I cannot imagine eating a salad without balsamic vinegar, nor eating lasagna without ricotta cheese, nor eating caramel without sea-salt... My only problem would be anus which I saw on a show recently.
I didn't mind it if it was an ingredient in something, but I wouldn't touch it if it was unaldulterated. Yuck. Now I'd probably be all over it but we don't have it up here. Maybe you've only had the cheap stuff? Are you anti-vinegar in general? My SO hates vinegar of all kinds. He orders salad without dressing.
Warthog anus? Anthony Bourdain in Namibia? Oh, another irrational hate I have is mushrooms. Fungus, yuck.
I've been eating sea salt on caramel since I was a kid so it's not a brand new idea. I love it. In fact just last Saturday I got a couple of scoops of sea salt caramel gelato. So tasty.
This came up on another thread but Ketchup on eggs. My sister does that and I can't eat when she does that in front fo me. Also licorice. Idrathernotthankyouverymuch.
Ketchup on licorice, or just licorice in general? In Sweden, they like salted licorice. That seems like a better crusade for those right wing chr---ahh, never mind. But anyway, it seems unnatural. Anyhow...I prefer my brownies without nuts. Others don't. That's OK. I just think I'm right is all.
You have to wonder if, once they found out his show was coming there, they sat around trying to figure out what horrible thing they could convince him to eat. I'm guessing warthog anus met with instant, universal approval. "We'll tell him it's traditional!" they must have said.
I have quite a few that come from years of working in restaurants. Don't charge me more than a few bucks for pasta if you didn't make the pasta. No steak is worth more than 25 bucks. If it is to you, then you don't know where to buy meat and you don't know how to cook. I did love selling $50+ steaks to schmucks though. Cottage cheese is one of the best things on earth. Use it instead of ricotta in lasagna (now that's real Midwestern). Use it as dip with salt and vinegar kettle chips. Tartar sauce. If you bring tartar sauce with my fish, especially fish and chips, I might stab you. I recently had some caramel that encased a not-too-sweet homemade marshmallow. Everything about that was right.
Fair point. But it's the sea salt on caramel that made us this way. Another peeve (an old one, sure, but it's still valid): 400 percent markups on bottled wine in restaurants.