We're all for adventuresome cooking. Creative pairings intrigue us. Chick pea fritters with eggplant/tomatillo caponata (Girl and the Goat)? Yes, please. Chilled white beet soup with smoked trout garnish (Lula Cafe)? Bring it.
But some combinations just don't work, at least for some of us. We hate them ... or we're just bored when they show up everywhere. And we want it to stop. So here is our list of 10 food and beverage matchups we can do without.
(1) Watermelon and tomatoes in a salad. The textures don't work. Nor do the flavors. And last summer, it seems as though that salad was everywhere. Watermelon with feta? Yes. With tomatoes? No. -- Joe Gray
Not so much actively dislike but simple oh-so-bored with it: (2) capers and lemon juice and parsley; (3) ham and cheese on top of anything; (4) paprika on deviled eggs. -- Bill Daley
(5) I’m getting a little tired of restaurants trying to dress up burgers with bells and whistles. What, your burger isn’t good enough as it is? The meat and preparation should be able to stand up on their own, otherwise don’t bother serving it. I recently saw a burger with a grilled pineapple on top of it. Come on! … One exception: A fried egg, which you can pretty much put on top of anything and make it exponentially better. – Matthew Wood
(6) Vodka and cranberry juice. Really, this should have died at least 10 years ago, alongside the Cosmopolitan. We can do so much better. -- Lauren Viera
(7) There was a time when every sandwich and salad came with a generous topping of alfalfa sprouts – but I have never been a fan. Perhaps a couple of salmonella outbreaks linked to the sprouts have cooled demand recently, and that’s just fine with me. – Denise Joyce
(8) I hate water chestnuts. More than any naturally-grown foodstuff in the world. I don’t like that crunchy-moist texture. I don’t like that it’s sweet and typically goes in a savory dish. There was a fried rice I had once with water chestnuts, and I spent 5 minutes picking out every diced cube before I could proceed. –Kevin Pang
(9) STOP putting chipotle in EVERYTHING!!! Love its smokiness in Mexican dishes such as the shredded beef salad called salpicon and rich stewed meat dish called tinga. Love it in the occasional barbecue baster. But get it out of hummus already. -- Judy Hevrdejs
(10) Galloping goat cheese. It is everywhere – in burgers, in sauces, in salads. It should be an accent rather than a main dish. -- Linda Bergstrom
Copyright © 2015, Los Angeles Times