Understand that I can and will eat my own body weight in crisps (admittedly, as Moby's stunt double, I have to keep my svelte figure as I'm on call for any international DJ emergencies that Moby can't attend).Chips though, after the first few mouthfuls, they're just stodgy, claggy potato. Oh I know, there's some superstar-chef somewhere hexatuple frying them in rendered humpback whale fat for extra crispness, and then slicing them them with an ultramicrotome into monomolecular wafers that you can inhale. But I'm talking nuclear stodge from the local chippy.Mind you, I know stodge. I grew up eating chips and rice with curry sauce and, on top, a potato fritter. The curry sauce was rather daring in my home town, I think the chippy kept it under the counter.
Coming late to this thread. There is such a thing as a food wheel where tastes are diametrically opposite. It is the gastronomic equivalent of a colour wheel. Some strange combinations do emerge. Cold Lincolnshire sausages in chocolate sauce. Spinach and marmalade quiche. Rather good actually..
Well that's the more blunt way of putting it but as usual he's dead right.
Uhh? Cod Mornay?
Apparently you're not supposed to mix cheese and fish, but I do like a tuna mayo sarnie with some grated cheddar mixed in.
yebbut, if I was doing pizza with anchovies, I wouldn't put cheese on it. Just tomatoes, anchovies, oregano, olive oil and maybe a few olives.
I pretty much thought the base pizza was a the margarita, bread, cheese, tomato and then you build up. Not sure I've ever come across a pizza without cheese. But hey ho, you live and learn