Rules are Meant to be Broken -- Things You Prefer The Wrong Way

Epicurean Exploits - Food and Recipes
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What’s the old saying? “Once you know the rules, you’re free to break them.” … or something like that. Perhaps. Or not. … ok, so I’ve never actually come across such a saying, or anything similar, but if you’re reading this post, then it’s happening now!

We all have our preferences, and some may be idiosyncratic – or just plain Wrong! :scream: … I’ll kick things off with a couple of mine …

  • I prefer my scrambled eggs with a little bit of milk in them. I also prefer them drier than “ideal.” Now, do I enjoy scrambled eggs without milk? Sure. Do I enjoy scrambled eggs that are “ideally” wet? You bet. But my personal preference is for ones that are a bit dry, with cheese, and just a bit of milk.

  • I prefer to use my Chef’s knife for almost everything. A task that normally calls for a slicer? Eff it. I’m using my Chef’s knife. This task over here calls for a paring knife? Nope. Don’t think so. Not me. I’ll just choke way down the spine of my Chef’s knife, essentially pinching it at its tip, and will use that.

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So, what are some of your Wrong Way preferences?

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I eat Mexican food without cilantro (because that shit is nasty!).

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I’m with you on the eggs being fully cooked, though interestingly I like fried over easy. No opinion on milk.

My egregious “wrong” is that I like my hotdogs with ketchup and onions, which I understand can get me shot in some places. But then, I don’t really eat hotdogs except maybe at a ball game.

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That’s just a preference! (and genetic trait). Same here. My wife loves it.

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I like ketchup on bog standard fish and chips ( yes on the fish and on the chips :scream: not a lot just a light drizzle ). Wouldn’t dream of it on pristine top quality super fresh fish and light crisp batter etc ,( that is why God created lemons) but it makes less than crisp batter palatable.

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I often enjoy many reds slightly colder than traditionally recommended.

I share Kyle’s aversion to cilantro

I make my martinis with bianco vermouth over dry

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Fries: good
Fish: eewww :wink:

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I put cheese on my puttanesca.

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Agreed! No ketchup on fish. Ever.

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That’s a wet martini, a different beast from dry. Quite respectable; and don’t go heavy on the gin, 2: or 3:1 is fine for me with that. And use a good vermouth.

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Well the ketchup isn’t on the fish, its on the less than crisp batter (I really hope its not actually soggy). So I plead a technicality.

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yikes! out of morbid curiosity, what cheese, and how much?

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I like eggs over hard, preferably yolk broken

I like my pasta cooked a bit more than al dente but not stracotto

I like my water without ice

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Wet martini refers to the proportion of gin v. Vermouth. Your version is a wet martini.

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To me, that’s not wrong way anything. A kitchen needs only two knives: a chefs knife and a bread knife. All else is frippery.

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Which is thought I think I was saying. The bianco makes it extra wet in my view.

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I guess it depends on how dry “dry”is, but my wife adds a little milk, Parmesan and paprika (very light touch on each) to scrambled eggs. I didn’t know that was wrong; I thought it was normal.

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Me too. I have one for fruit and one for everything else. Seems natural.

Although my wife’s sister was visiting last week and laughed when she saw me using it to slice cherries.

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With my wife’s skill at pie crusts and my love of cherry sorbet we run a near industrial level cherry processing plant in our kitchen each early summer. I’ve pitted dozens if not hundreds of pounds of cherries with a sabatier knife. Works for us!

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Classically trained French chefs would kill us both. For the milk, for the too dry, and maybe for the cheese, too.

But these are the eggs I grew-up with, and I like ‘em, and that’s what matters most.

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