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.
Whenever our family visits the best restaurant in Franklin, more likely than not Jennifer will make this selection.
That’s just a small portion of a much larger portion we ordered for takeout last March. Penne with Asparagus. Sautéed asparagus with fresh garlic, shallots, a touch of red pepper seeds, tossed with penne and Parmesan cheese, and let’s not forget the chicken.
No surprise. If my wife had to choose just three meals to digest for the rest of her life they would be, in no particular order, pasta, pizza, and chicken.
I tease Jennifer (a lot), and one time when I thought we were eating too much chicken she quickly replied that we just had fried chicken. Today it was rotisserie. Obviously she thought I simply didn’t understand the difference.
What I do get is that one of the beauties of chicken is that you can do so much with it. Take a look.
But chicken lovers like Jennifer might not like this news.
I consider that somewhat bulletin meaningless.
First of all chicken is completely safe if you handle and prepare properly.
Also, knowing culinary trends it’s entirely plausible a new government report designating some other risky food is lurking around the corner.
And personally, Jennifer’s attitude will be who cares? She’s not about to eliminate chicken from her diet.
CULINARY NO-NO BONUSES