Heh. You can tell the extent of my diet by the fact that I have never even heard of molecular gastronomy.

Some of what you listed sounds good, in theory. Others, bleah. Even when I know what you are talking about, it still sounds bleah.

Mostly confused about the things that, in theory, you would have to work to screw up. Like, pb&j. How hard is that?

Of course, you were asking the same question about cheese, so it only goes to show.

I am starting to get the impression that many more things can be fried, and usually taste better when they are.

Usually, I said.