Buzz
In many affluent nations across the globe, there is an overwhelming abundance of food options. Thanks to modern supply chains, a wide array of products are accessible throughout the year. The imaginative cook now has a vast selection of ingredients at their disposal and can prepare dishes from any corner of the world using locally sourced produce.
The endless variety of food choices has led to more room for errors. There are plenty of food combinations that should have never been invented. Here are ten of my least favorite, yet oddly popular, pairings that simply shouldn’t exist.
10. Snails with Garlic Butter
Snails have existed for around 500 million years. Due to their slow nature, they developed two main defense mechanisms: a protective shell and a complete lack of taste. Snails likely felt pretty safe for much of their existence and were content when humans began farming, providing them with an endless food supply. But what could go wrong in the world of snails?
Unfortunately for the snails, the French arrived. The French have always been a creative bunch. They didn’t see the shell as a means of protection, but rather as a convenient bowl to hold while they devoured the unlucky gastropods. The French even developed special tools to extract the unwilling snail from its shell. Everything seemed fine until they encountered a problem—the lack of flavor. That’s when a chef thought, why not smother them in garlic butter?
Garlic butter is rich and enhances many dishes. But when it comes to snails, it does nothing. All you end up tasting is garlic butter and a rubbery, slimy lump of something. Definitely not one of France’s more memorable culinary contributions.
9. Marmite and Marmalade
When the United States severed ties with Britain, Americans realized they were freed from certain British traditions. Among the many advantages was being spared the introduction of Marmite. This iconic British kitchen staple was invented by Justus von Liebig, a German who discovered that brewer’s yeast could be condensed into a sticky, savory paste and bottled. The first Marmite factory was established in the British brewing town of Burton-on-Trent, and the company proudly embraces its polarizing nature, marketing it with the slogan 'Love it or hate it.'
Marmite is packed with vitamin B and can make a tasty spread for toast for those who appreciate it. As for me, I think I’ll pass.
8. Fool’s Gold Loaf
As Elvis Presley aged, his waistline grew. This isn't all that surprising when you think about his habit of indulging in extravagant creations like the Fool’s Gold Loaf.
This bizarre “sandwich” was created at a Denver, Colorado restaurant called the Colorado Mine Company. To prepare a Fool’s Gold Loaf, you take a French loaf, coat it in margarine, and bake it. Once it’s out of the oven, slice it lengthwise and scoop out the insides. You could stop there and discard it, but no—you fill it with an entire jar of creamy peanut butter, another jar of grape jelly, and crispy bacon!
So, what’s Elvis’s role in this? One evening, Elvis and two friends were in Memphis when he suddenly craved a Fool’s Gold Loaf. As anyone would do, he called up his pilot and flew to Denver. The restaurant sent sandwiches and champagne to the airport, and Elvis and his friends happily enjoyed their meal in the hangar. In 1976, the sandwich cost a staggering $49.95, which would be about $230 today!
7. Fabada Asturiana
The Mediterranean coastline is the sun-kissed, sandy expanse that most people envision when they think of Spain. Yet, Spain is a land of diverse landscapes. For example, the northern coast is a rugged, scenic paradise. Here, mountains roll down toward the Atlantic Ocean. This lush region often faces harsh weather. To combat the cold, damp winters of Asturias, locals have created a dish to fight back—Fabada Asturiana. Sadly, this powerful meal is accelerating the end of life as we know it.
The influence of this dangerous dish has spread across Spain and beyond. The explosive mix of white beans, fatty pork, chorizo, and blood pudding has immediate and significant effects. One such by-product, methane, is 25 times more effective than carbon dioxide at trapping heat.
In 2011, Spain implemented a smoking ban in bars and restaurants. While the government claimed health concerns as the reason for this decision, the true motivation may have been to prevent potential explosions in establishments serving fabada.
6. Blue Cheese Ice Cream
After a hearty meal, you are faced with a tough choice: dessert or cheese. Some people always opt for one or the other, but a sizable group can’t decide. Clearly, someone wanted to save their fellow diners from this dilemma by combining the two. And so, we have...blue cheese ice cream.
The road to hell is paved with good intentions. I'm not suggesting that the creator of this monstrosity is destined for damnation, but allowing this concoction to enter the public sphere was a mistake. Ice cream and blue cheese simply do not mix. It doesn't matter how high-quality each ingredient is—they simply don’t belong together.
5. Beetroot Brownies
Many of us can’t resist a good brownie. With a scoop of ice cream, they’re a treat. With a dollop of cream, they’re irresistible. But with beetroot? I stumbled upon this pairing on a vegan website, likely because brownie enthusiasts were looking for a dairy-free alternative. While I have full respect for vegan choices, I cannot get behind replacing the rich topping of ice cream or cream with beetroot.
From a practical standpoint, you need to boil the beetroot for 45 minutes just to make it edible. Then, you blend it into a puree (or as I prefer to call it, 'a polite term') and combine it with icing sugar to make a beetroot icing topping. After you’ve made your brownies, you now have to make the topping? Ain’t nobody got time for that!
4. Haggis
We've all had that moment—unexpected dinner guests and no time to shop. If a quick scan of your kitchen reveals nothing but some mixed sheep offal, a turnip, an onion, and a few potatoes, don’t fret. The Scots have the perfect solution for you, one they've perfected long ago.
You finely chop the heart, liver, and lungs of your deceased sheep, toss in diced onion, turnip, and potatoes. After a series of preparations, you stuff the mixture into the sheep’s stomach and serve it to your astonished guests. If sheep aren’t available, don’t worry; Scottish cuisine permits you to substitute the organs of a cow or pig.
I’d think twice before serving this dish to anyone you care about—you can always order a pizza instead. But, if you do decide to serve it, you’ll have plenty of opportunities to entertain your guests with an explanation of how it came to be, all while watching their expressions shift from trust to disbelief.
3. Fries (Chips) and Curry Sauce
As a Brit, there’s much about British culture that fills me with pride. Though outsiders often poke fun at our culinary traditions, they’re really not that bad. In fact, there are some truly wonderful dishes from Britain. Sadly, chips and curry sauce just aren’t one of them.
Fish and chip shops, always a favorite, seem to have made a questionable decision with this pairing. These beloved fast-food spots tend to do booming business after pub hours. It’s easy to picture people who’ve had a few too many drinks picking up chips drenched in curry sauce as a late-night snack. What’s harder to understand is why this odd combination gained such a following. The result is a greasy, uncomfortable mess that’s sure to cause indigestion, especially when paired with the aftereffects of a night of heavy drinking.
2. Peshwari Naan
I can only picture an abundance of dried coconut, nuts, and raisins in Peshawar, Pakistan, when someone thought it would be a good idea to stuff naan bread with these ingredients.
Naan bread is inexpensive, easy to make, and pairs perfectly with Indian and Pakistani cuisine. Its soft, airy texture makes it ideal for dipping or for mopping up the last bit of sauce on your plate. However, this is not the case when it’s sweetened!
Some dishes balance sweet and savory flavors successfully. Peshwari naan, however, is not one of them. Diners who choose it often spend more time trying to remove the filling than actually enjoying their meal. It’s certainly not a harmonious combination.
1. McChoco Potato
McDonald’s is undoubtedly the most successful global franchise. Its formula has proven so effective that you can walk into a McDonald’s anywhere, from Miami to Minsk, and find the same familiar meals. However, the chain is also open to experimenting with new offerings tailored to local markets.
In Japan, McDonald’s decided to try out McChoco Potato. This quirky yet simple side dish consisted of fries topped with both milk and white chocolate. It was an affordable menu addition and gained some popularity. However, McDonald's only offered it for a limited period and exclusively in Japan.
I can't comprehend why anyone would choose to put chocolate on fries. While it's not illegal, feel free to experiment at home, but please refrain from ordering it at a restaurant.
