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Let’s play.

54 Comments

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You know the drill.

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For me it’s ketchup.

I’m not a fan in general, and tend to cringe when I see people slather it on eggs, grilled cheese sandwiches and God forbid…. steak.

Burgers and fries? If you have to, though I usually pass.

I’ve seen people use it as a dip for potato chips, put it on their fried fish and top off their bowls of baked beans. For me those are a definite no.

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How about you?

What ruins your dish…

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54 thoughts on “Let’s play.”

  2. HA! I’m with Grace, because you know cilantro is the devils herb and I can’t stand the taste. But, a close second is SPAM, any dish that has Spam in it is bound to be ruined. My mom use to make a macaroni salad and she’d put cubed Spam in it because my dad loved the stuff. It’s an abomination I tell you. Not everyone can have good taste in food I suppose….lol.

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  3. Most anything added to food ruins it for me. I like my sandwiches ‘dry’ and my salad dressing-free. And I’m right there with you on ketchup. Maybe I could tolerate it if it wasn’t so sugary…

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  5. Ketchup is great. Cilantro is great. Spam (duh) is great. Onions are great. (I actually have a pending onion post.)

    For some bizarre reason, my mom loves Miracle Whip. That to me will ruin any dish! Velveeta gets an honorable mention.

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  8. Red bell peppers (actually any bell peppers). Other people apparently like the flavor but all I taste is heatburn.

    Green chiles… same as above.

    Pickled stuff… my body also doesn’t like vinegar.

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      1. I don’t get too much “repeating”… more of a non-stop burn and discomfort. I consider them “spicy”, while others find them as spicy as lettuce. But I’m fine with paprika… or think that I am (I haven’t had much).

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  9. Too much salt. I use very little myself, so if we go out to a restaurant and there’s too much salt, it wrecks the meal for me.

    Also, I’m with you and the other writer on Miracle Whip. Ugh.

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  14. The Husband puts ketchup on lots of inappropriate foods, too (including pizza – blasphemy!). It’s very off-putting. I don’t like the smell, either. For me, ketchup is for fries. MAYBE a burger. But that’s it.
    For me? I love nuts, eat them nearly every day… but please don’t put them in my cookies or brownies. Ruined!

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  15. Liquid smoke, while offering a shortcut to smoky flavor, can often be the death knell for a dish’s true potential. Its concentrated nature and somewhat one-dimensional profile mean that what begins as an accent can quickly overpower and flatten the delicate nuances of other ingredients. Instead of complementing, it often competes, laying a heavy blanket of artificial smokiness over everything else. This can be particularly detrimental to dishes that rely on a balance of flavors – a subtle sweetness, a bright acidity, or a gentle herbaceousness can all be easily lost beneath its assertive presence, leaving a taste that is less complex and more a blunt instrument of flavor.

    The issue is that true smoke, from wood or charcoal, isn’t just about a single note. It’s about a complex interplay of compounds that develop and integrate with the food over time, contributing layers of aroma, texture, and a more rounded depth. Liquid smoke, in contrast, often presents as a harsh, almost chemical rendition of that experience. It lacks the subtle char, the nuanced sweetness, or the earthy undertones that real smoke provides. This artificiality can betray the natural flavors of high-quality ingredients, turning what could be a vibrant, multi-faceted culinary creation into something tasting manufactured and ultimately, far less satisfying.

    Ultimately, the overuse of liquid smoke robs a dish of its unique character and potential for genuine deliciousness. It’s a culinary shortcut that, in its pursuit of an immediate “smoky” hit, sacrifices the intricate dance of flavors that makes food truly memorable. When everything tastes like it’s been dipped in a bottle of highly concentrated smoke essence, the individual components lose their voice, and the dish as a whole becomes a monotonous, one-note experience that often leaves diners feeling cheated out of a more authentic and rewarding culinary journey.

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