2018 Father’s Day edition of Culinary no-no: From our archives

Culinary no-no began on Father’s Day 2007, a beautiful summer day, when I wrote about grilling brats. And eating brats. And topping those brats. I was inspired by my wife, Jennifer who, in my admittedly unscientific opinion, ruins brats by squirting ketchup on them. Other dining taboos quickly came to mind. The original idea was to take this concept only a few months, till the end of summer and then pull the plug. Then the unexpected happened. People started reading Culinary no-no. Lots of folks. So we keep doing the no-no.

From July of 2011:

I confess I’ve been pondering this no-no for a long, long time.

This week we pose one of those “If you were trapped on a deserted island, what five albums would you want?”-type questions.

With a culinary twist.

What’s your favorite meal?

Your ultimate dinner.

Numero uno.

Top shelf.

The one that stands out above all the rest.

You dream of it.

It’s on your mind as you anticipate for days and days.

You just can’t wait for it to be served.

For some, it’s what’s for dinner.

Image may contain: food

Yep, that’s good, or maybe a combo of the above two.

Image may contain: food

What about…


Can’t forget…

Roast lamb with Madeira gravy

And those are just the main courses. There are sides to consider, appetizers, and dessert.

But I imagine the above are what immediately come to mind.

A nice, thick, juicy grilled steak, possibly wrapped in bacon and doused with bleu or gorgonzolla chese.

Sweet lobster tail with melted butter.

Crab legs and lots of them.

Succulent shrimp.

Duck or some fancy poultry.

Lamb chops.

Prime rib seasoned just so.

I’ll bet you missed one.

Never even thought of it.

And it fits all of our aforementioned criteria:

Your ultimate dinner.

Numero uno.

Top shelf.

The one that stands out above all the rest.

You dream of it.

It’s on your mind as you anticipate for days and days.

You just can’t wait for it to be served.

Don’t get me wrong. Steak, lobster, prime rib, shrimp, duck, goose…nothin’ shabby about any of those delights.

But think about it. The quintessential answer to our simple question is supplied by Norman Rockwell…

Today, it looks like this…

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A plump 91% of Americans eat turkey at Thanksgiving. Roasted, grilled, microwaved, smoked, deep-fried, cooked in a clay pot or on a rotisserie, marinated, basted, seasoned, rubbed, and accompanied by stuffing, sweet potatoes, green bean casserole, rolls with butter, cranberries, relishes, and pumpkin pie.

Post-Thanksgiving, the leftovers find their way into sandwiches, soup, stews, salads, casseroles and stir-fries.

When it’s not the fourth Thursday of November, the National Turkey Federation swears Americans experiment and it offers 1,500 recipes including turkey schnitzel, enchiladas, breakfast sausage tarts, burritos, crepes, gumbo, lasagna, pizza, quiche, and more.

Maybe so. But I’m talking about…

We start salivating for turkey and all the trimmings around November 10. The planning begins not long after.

While family and football are a big part of the holiday, it’s that meal filled with one winner after another that is everyone longs for with gluttonous anticipation.

Preparation might not be the easiest or quickest, but it’s cheap and it’s all so, so delicious, the dinner of the year.

So if it’s so mouth-watering spectacular, riddle me this.

Why do we eat this sensational fare only once a year?


AP Investigation: Fish billed as local isn’t always local

Anthony Bourdain told unappetizing truths


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