Culinary no-no #690

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.

20150828-pizza-crimes-too-many-toppings-robyn-lee.jpg

Silly me. Foolishly I thought that if I had a simple question that didn’t need a quick answer I’d merely consult the web. Not so.

How many possible pizza topping combinations could there possibly be? The best I could find was a generic response of “hundreds of thousands.” And that’s probably correct. Surely someday Uncle Sam will commission either an organization or a team of researchers an obscene amount of cash to determine the exact count.

This info was much easier to uncover. According to a study done by YouGov, these are the five most popular pizza toppings in America ranked by popularity.

  1. Pepperoni
  2. Sausage
  3. Mushrooms
  4. Bacon
  5. Extra Cheese

No shockers there. BTW I don’t read pineapple on the list, but that’s a debate for another day.

When I was just a little guy my parents would take me to visit my Uncle Claude and Aunt Rose. Grandpa Fischer lived with them, and occasionally on a Friday night, if it was Lent and Grandpa wanted pizza, and an adjustment had to be made, Aunt Rose would top his pizza with, are you ready? Canned tuna.

I’m thinkin’ Grandpa usually had the entire pizza to himself. In all my years I’ve never seen anyone else willingly choose that type of pie. Never saw it on a restaurant menu. Creative, brave, out of the ordinary Grandpa.

In some respect Grandpa may have been more than 60 years before his time.

Let’s get right to it, from a really, really good pizza joint. Better take advantage because this one’s not going to be around very long.

Would you try this?

I bet it’s interesting, but at Ian’s there are better options. As adventurous as I am, maybe it’s best to leave fish fries to the fish fry experts, and pizzas minus the cod, French fries, tartar sauce, and cole slaw to the established pizzerias

CULINARY NO-NO BONUSES

Re-thinking the war on salt

ICYMI, Culinary no-no #689

One thought on “Culinary no-no #690

  1. Pingback: Culinary no-no #691 | This Just In… From Franklin, WI

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