One thing I wondered tonight, was why Scott Conant is such a db when it comes to two things... 1. raw red onions 2. cheese and seafood
I happen to like raw red onion. Maybe because he is a chef, he believes he has an ordained pallet, but I call BS. I like red onion, but then I actually enjoy onion. Many salads include raw red onion. It's not as if that is some alien ingredient he has never encountered, yet he treats it as if it is like some ghastly pungent diseased ingredient that should never be introduced outside of thin shavings ala truffle. It really strikes me as if he suffers from a childhood related disposition to the ingredient, perhaps he has an eating disorder?
The second one, I am a little more serious about. I do seek answer from some more experienced chefs, why is he SO against ANY cheese and fish combination? Is it really a death nail for italian cuisine? I ask that because there have been a few dishes made with fish or oysters that call for parmesan cheese that are considered favorites by fisherman that I frequently converse with.
Tonight for just a snack, I toasted some thin sliced rye bread I had baked, and topped it with diced tomatoes and canned oysters, which I then sprinkled with parmesan cheese. It sounds a bit strange, but the flavor combination is not bad at all. I saw tomatoes and oysters first combined on the iron chef program, but I couldn't help but think how badly the sprinkling or parmesan on "fish" would piss Scott off. Maybe I should have diced up some raw red onion and marinated it in some red wine vinegar and olive oil? :peace: