Nee-Naw-Nee-Naw! Food Crimes we Cannot Abide!

I personally find putting gravy on chips just a bit bizarre. The more watery, the more bizarre.

Now don't instantly neg me for this - I have reasoning. I love mash with gravy, so it's not potatoes and gravy I cannot fathom. It's the fact that chips are all about the crisp fried exterior, it's the fatty coating on the chips that give them the crisp outside and fluffy potato inside; the contrast makes them interesting and delicious. But when you douse them in gravy, they go soggy and mushy, rendering the concept of having chips moot.

They kinda just become fatty potatoes again when doused in gravy, because you lose any crispness, a sludgy kind of semi-solid mashed tatties.

I personally find putting gravy on chips just a bit bizarre. The more watery, the more bizarre.

Now don't instantly neg me for this - I have reasoning. I love mash with gravy, so it's not potatoes and gravy I cannot fathom. It's the fact that chips are all about the crisp fried exterior, it's the fatty coating on the chips that give them the crisp outside and fluffy potato inside; the contrast makes them interesting and delicious. But when you douse them in gravy, they go soggy and mushy, rendering the concept of having chips moot.

They kinda just become fatty potatoes again when doused in gravy, because you lose any crispness, a sludgy kind of semi-solid mashed tatties.

I find it really upsetting watching someone eat a Kit Kat without splitting it in half...or someone eat a chocolate bar 'upside down'. A few weeks ago I saw my sister eat a chocolate Hobnob with the chocolate facing down...painful.

I take it you don't like pears and stilton then? Or cranberry sauce and turkey? Or apple sauce and salty pork? Or bacon and maple syrup? Or salty peanuts in chocolate bars? Or lamb tagine? Or chocolate coated pretzels? Or prosciutto and cantaloupe melon? Or strawberrys with balsamic vinegar? or chinese five spice?


Some of the best flavour combinations ever discovered mix sweet and savoury flavours together. This unnatural obsession with dividing flavours into sweet and savoury is a rather provincial british one.

I don't get why people go for an Indian and don't order a starter. Some of the best Indian food around is stuff you'd have as a starter. Also, peshwaari naan. As an Indian myself...it's just wrong. It has to be savoury naan with your curry unless you're going to a fake Indian restaurant that does all sorts.

I eat peanut butter with all number of strange things; cheese, cucumber, pancakes, jam, marmite, chicken

Oooh that looks intriguing, where can you get it from? I'm hoping not exclusively from the U.S. I've never seen it about here

I find it really upsetting watching someone eat a Kit Kat without splitting it in half...or someone eat a chocolate bar 'upside down'. A few weeks ago I saw my sister eat a chocolate Hobnob with the chocolate facing down...painful.

chocolate facing down tastes better though, as you get the chocolate n your tastebuds

Yeah, I can get on board with the Kit Kat cross-finger munchers, they want the world to burn. But there is a specific ancient Japanese practice of palate placement that accurately specifies the order in which particular taste sensations should occur for maximum enjoyment of each mouthful of food.



It is actually why you *should* eat a nigiri (ie, a slab-style sushi piece, such as I have pictured) by placing it rice-side UP on the tongue, so the fish, meat or tamago (omelette) piece tickles your tastebuds first. The iron, salt and delicate sweetness of the fish flavouring develops on the palate, and then the more bitter, sour vinegared rice afterwards. Basically the salt should be prominent first, then the sweet, and then sour, and then salt again.

So when eating a chocolate digestive, you should actually eat it with chocolate facing UP, in order to let the salty, malt oat biscuit melt on the tongue before developing into the sweet, creamy chocolate for a full flavour development. This is why custard creams and other sandwich biscuits are so addictively brilliant; if our tongues experienced the cream on the outside (think, an inverted custard cream) before the biscuit, then the biscuit would be overwhelmed and the salty, grain, butter tastes would be lost.