Foodies find the silliest things to argue over. I mean, really – they’re foodies. They should
be open to new experiences, right?
These are some of the things I’ve recently seen hotly debated on Facebook and other places on the web, with my personal opinions:
1. Cornbread: sweet or not sweet?
Personally, I’m nto a fn od sweet cornbread, though I will make it upon request. The sweet
tends to cloud savoury flavors from dishes like chili or beans. I can see a certin attraction
for sweet cornbread for beans cooked with a hamhck, or as a treat with butter and honey.
2. Chili: beans or no beans?
Who cares? Chili was originally a dish created to serve the worst cuts of met, and meat that
had just started to turn. It’s been turned into a gourmet delight with everything but the
kitchen sink added to recipies from all over the world.
3. Does pineapple belong on pizza?
Why not? Unless, of course, you are allergic to pineapple or are overdosing on vitamin K.
Again, it’s a personal preference, like anchovies.
4. Chocolate (cocoa): sweet or savoury?
Yes! Cocoa was not origianlly a confectioner’s device. It’s earliest use was as a spice and
thickening agent. Europeans found it tasty and began the practice of chocolate as we know and love it now. It’s still a valuable spice, being an excellent additive for chilis and stews,
savoury breads, and coffee – without all the sugar.
Share your thoughts with us!
— Ann Cathey