"gourmet" Cooking/Serving Advice You Ignore?
Hey, hey, I was thinking about myself and cooking and I had a question. Is there any "gourmet" advice/dishes you just flat out won't do, or ignore?
For example, I'd say it's culinary wisdom that you serve beef rare to medium - its not for everyone, but all the foodies seem to like it that way. This includes hamburgers.
Now, I love my steak rare, but I cannot do a rare hamburger. It has to be well-done. I feel like the burger is already odd in my mouth, and I need it nice and cooked to handle it.
Same with eggs. I can't stand runny omelets.
Anyone else? Do you love mushy pasta? Do you leave the skins on everything?