I know I'm a bit freaky, but there are a few things I just cannot tolerate to see chefs mix up or fry or use as a garnish. For me that's sacrilege.
One is beluga caviar. I don't care what people do with salmon roe or blackfish caviar, but if it's the "real" stuff -- prime beluga -- I don't want it sprinkled with chopped eggs or chopped onions, I don't want it plopped on top of sour cream on blinis, I don't want it atop an hors d'ouvre or garnishing something else. I want it on a plate or in a bowl all by itself with a nice mother of pearl spoon and maybe a flute of champagne on the side.
The other is sea urchin roe. I feel the same as I do about beluga. Anything you add to sea urchin roe diminishes it. And so does cooking it! And I don't want it to be more than two hours out of the ocean or the flavor will be off. Consequently I don't eat it in sushi bars unless the chef is still in his wet suit with his air tank strapped to his back..
Do any of you have foods that you cannot handle eating any other way than pristine with total solo flavor? I'm curious what they might be.