2) Shellfish, worms, bugs, or other invertebrates. “Ewww, bugs!”

3) Most condiments
3a) Mayo or miracle whip is right out on anything.
3b) Non-honey mustard
3c) Most salad dressings. (Ranch or honey mustard is OK, as long as it’s not too thick and not mayo-based.)

4) Organ meats

5) Heads/claws/feet/hooves – and leaving those attached to otherwise yummy things makes them inedible until rectified.

6) Cuts where the bone-to-meat ratio is too high (ie, chicken wings, although good ribs are just low enough to qualify as food.)

7) Salmon, unless smoked.
7a) Any other fish, if prepared in a manner which leaves it “mushy.”

8 ) Sweet American cheese on a hamburger, unless it’s from a fast food place.

9) Diet sodas, except for Coke Zero.

10) Weird vegetables: artichokes, coliflower, eggplant, squash, pumpkin or anything else weird/gross looking or squash-like

11) Red onions.
11a) Other onions, if raw. (Raw non-red onions are OK on sandwiches and good on burgers, but are to be left on briefly for flavor and then removed before eating.)

12) Most non-wheat (whether whole or white) breads
12a) Regular “American” squishy loaves are really only good for toast or grilled cheese, too
12b) French-style loaves shouldn’t be squishy
12c) Whole-wheat bread shouldn’t taste sweetened.

13) Anything stir-fried

14) Coffee, or anything coffee flavored.

15) Anything except tea in hot black/green tea (although toasted rice is “tea” if it’s genmaicha)
15a) No sugar in iced tea unless there is a LOT of lemon, or it’s a sweetened milk tea
16b) No milk in tea except for the sweetened milk tea, ie from a boba place

16) Unsweatened “flavored” waters

17) Grapefruit or pomelo.

18) Un-pitted peaches, apricots or plums (although all three are yummy if pitted or if I’ve got a knife handy to do it myself.)

19) Solid tofu, or any tofu-based faux-meat. (Tofu or soy in things that are not faux-meat are fine if I can’t tell it’s there.)

(Previously posted on flyertalk OMNI)

In fact, the amount of bacon and cheese on it may be a bit much without being masked by dressing, but it’s easy to pick around them when they get to be a bit much.

Response: “I think I just corned my own tongue.”

Not a combination I’ll be trying.

my sisters got me a book on home meat-curing for my birthday, the simply, yet fancily-named Charcuterie. Beyond its appeal as a potential source of deliciousness, the book is stuffed full of great pencil drawings of one of my favorite subjects: meat preparation. Sausage, Prosciutto, Jamon Serrano, Saucisson Sec, and that staple of every Iowan’s diet, sweet, sweet bacon. Home-made bacon. Made … at home. By you. Holy. F-ing. Shit.

OMFG that looks tasty.

Actually, that’s more like NY-Neapolitan, as this old-school stuff is not what most NYers know as pizza. NY pizza comes from neighborhood places and is in “plain” not “margarita”; real NY Pizza is best served as a reheated slice from a large pie, not fresh and ABSOLUTELY not as a personal-sized pie of any sort.

The other stuff is yummy in it’s own way, though, just as Chicago-style or New England-style deep dishes can be. And getting back to the web page I linked to, the author seems to be VERY comprehensive about his directions, so I’ll be curious to try adapting it to my own taste.