Most people eat some combination of food that is good for them and food that tastes good. Finding the balance between the two is a lifelong journey. This is the story of that struggle.
I experimented with whole wheat spaghetti years ago. This was a time where whole wheat spaghetti was a rarity. I would fall in love with a brand and soon that brand would disappear. There is a gut punch when you lose a favorite food item.
This doesn't happen with most mainstream brands. If you love Chef Boy-ar-dee, this column might not be for you.
My favorite butter supplier isn't gone: the company still exists. Getting their product used to be quite easy, showing up at the major summer outdoor farmers market. I am there anyway for other foods so picking up butter was as smooth as butter.
My butter supplier is no longer at the market. I would have bought multiple containers if the butter supplier had given warning.
There are outlets in the city but none of them are convenient or nearby. Sacrifices will be made. Butter is too valuable.
Eating well can require such sacrifices. I could buy European butter at grocery stores that are more convenient. I want to support local vendors such as my butter supplier.
We all make shopping choices: local, organic, convenience. There are options here; I still miss my elk vendor from the same market.
If you have a sacrifice to share, please feel free to share them in the comments section.
"(Do not) Use ketchup on your hot dog after the age of 18. Mustard, relish, onions, cheese and chili are acceptable." — National Hot Dog and Sausage Council
"I have never put ketchup on a hot dog (not because it's a Chicago thing). I also don't give a f--- what you put on your hot dog.” — me in a Facebook rant in response to the National Hot Dog and Sausage Council
The council takes hot dogs seriously but perhaps not in the video. You can drink wine with hot dogs. You could use a fork and knife. You likely won't do these things, but you could.
The "no ketchup on a hot dog" thing is definitely a Chicago thing. Philadelphia people likely have rules on which cheese to use on a Philly cheesesteak. I've seen more bad poutines (outside of Montreal) than good poutines (outside of Montreal).
There have been sneak attacks to convince Chicagoans to use barbecue sauce on a hot dog to get around the ketchup rule.
The childhood exemption is rather amusing. Somehow the idea is that ketchup on a hot dog is okay if you are a child and not okay as an adult. Children need to learn how to eat food to be ready when they are grown. Children's tastes shouldn't be coddled. They may end up eating things as children that they wouldn't as adults but that shouldn't be encouraged.
You should do your thing with food. Don’t listen to peer pressure however well intended. Take it as advice. Consider that carefully. But do your own thing.
Speaking of children, there is a careful thought to trying the dish as originally intended. Food as culture should be appreciated. If you don't like it, you can make modifications.
Pickled herring traditionally comes with sliced pickles (yum) and raw onions (ugh). I didn't want to eat raw onions but I ate the dish as culturally intended. Eaten together, the combination of ingredients were quite good. I might have left a few onions off to the side when I was done but I did try the dish as intended.
You might find people will tell you they had poutine when the dish they had wasn't that authentic. If their poutine had tater tots, that poutine wasn't authentic. If you went to Montreal and had authentic poutine, didn't like it, but somehow like a version with tater tots, you can have that prerogative.
In Philadelphia, I would get a Philly cheesesteak as intended, whatever my thoughts on CheezWhiz. I might adapt a version for my own personal eating prerogative but not until I taste the authentic version.
The problem isn't putting ketchup on a hot dog. The concern is automatically putting ketchup on a hot dog without trying it in the customary fashion.
video credit: YouTube/National Hot Dog and Sausage Council photo credit: me
There is no right way to finding the balance of food, just your way. My typical breakfast is whole wheat spaghetti with homemade sauce, sautéed mushrooms, and a naturally low-fat Italian cheese sprinkled on top. Works for me.
