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.
Paczki are Polish doughnuts.
Usually they’re filled with jelly or some kind of sweet filling.
It’s richer than a typical doughnut.
Yummy and so very popular.
And be advised…
Regular readers know that normally there’s a build-up to the no-no. What, you ask, could possibly be wrong with a Polish donut? Nothing. Except…
Well, let’s get right to it. Again I quote that great philosopher and Milwaukee native Arthur Fonzarelli.
In one TV episode he starred in Fonzarelli remarked about ketchup and ice cream. When they’re separated, AYYYYY. But put them together…yuckimundo.
So, in my view, here’s your no-no.
Reminds me of one of the very first Culinary no-no blogs:
Culinary no-no #20
By Kevin Fischer
Sunday, Oct 7 2007, 07:54 AM
When October and fall roll around, I do love what you can do with pumpkin.
There’s pumpkin pie.
And pumpkin cheesecake.
Pumpkin crème brulee.
Pumpkin ice cream.
Sometime this month, I’ll venture over to Maggiano’s Little Italy restaurant at Mayfair and have one of their seasonal pumpkin martinis.
The San Francisco Chronicle writes:
Maggiano’s is part of a nationwide chain of Italian restaurants, and the Pumpkin Martini was created by David Pennachetti, director of beverages.
The drink is a simple affair that calls for pumpkin liqueur, spiced rum and half-and-half. It’s a great cocktail for this time of year. There are so many liqueur flavors on the market that it’s possible to make drinks that taste of almost any fruit, nut and herb. To find the best liqueurs, look for the percentage of alcohol in the bottle. You’ll pay more for a higher alcohol content, but the alcohol boosts the flavors in the liqueur and adds a sophisticated dryness to the product. Bols and Marie Brizard are very good brand-name liqueurs with extensive ranges of flavors, and both the Mathilde and Edmond Briottet lines, while not hugely wide-ranging, are superb products.
Ok, so I love pumpkin. When do we get to the no-no?
Our own Milwaukee-based Lakefront Brewery and others make a seasonal pumpkin beer.
I’m sure people drink it, otherwise breweries wouldn’t make it. This weekend while dining out, I saw a woman putting a pumpkin beer down. Seems to me that’s just not right. Imagine pouring a Miller Lite into a glass, and then opening a can of pumpkin paste and spooning out a dollop to drop in the glass.
This whole notion of fruity beers has me scratching my head. Lakefront also makes a cherry lager. Now I can understand lemon or lime flavoring for beer since ales are bitter in the first place. But cherries and strawberries and chocolate and …pumpkin?
Rick Steves of Rick Steves’ Europe program on PBS visited Scotland this week. Steves was in a Scottish pub, talking to the proprietor behind the bar while sampling some Scotch whiskey. Ever so accommodating, the bartender said, of course, they’d serve the Scotch any way the customer wanted, but straight up was the best way to go. As he told Steves, if someone wanted pineapple juice in their Scotch whiskey, that’s what they’d get, but they be “ruining” or “wasting” good quality alcohol.
That’s my point.
In my book, pumpkins should be on your plate, not in your beer.
—Culinary no-no #20
Same goes for paczkis.