The Top 5 Things Restaurants Should Never Serve Again
2. Lobster (or anything) in the mac-n-cheese
Here's one of those examples where something is completely ruined by someone trying to make it fancy. Mac-n-cheese is good because it's simple, slutty food that doesn't need stupid ingredients like lobster thrown in to make it better. In fact, lobster ruins mac-n-cheese completely. But I'll go farther than that and say that I don't want anything in my mac-n-cheese except, you know, pasta and cheesy gloop. I'll accept breadcrumbs on top, but that's as far as it goes. Peas? Nope. Bacon crumbles, or ham do NOT make mac-n-cheese better, they are just salty distractions. Truffle oil? Don't even get me started. Which brings us to...
Amazon.com Truffle oil
1. Truffle oil on anything
A colleague and I were discussing this list, and she suggested that every entry, 1-5, should be "truffle oil." To truffle oil-haters, there is no worse ingredient, and no easier way to ruin a perfectly good french fry, soup, or dish of mac-n-cheese. It has an acrid flavor that tastes like a synthetic, ramped-up version of the real thing and also kind of like someone poured mushroomy chemical all over your food. It's a cop-out of the highest order as well: a way to make food seem sexy without actually doing anything to that food to make it taste better. It's the fake boobs of food. It's a crutch, and a hard addiction to kick, I'm sure. But the sooner we give it up, the sooner we can move away from trying to artificially enhance our food and back towards the good ole days when we didn't need fake fungus to make us feel fancy.
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