My mother laughed when I first told her that one of my favorite dishes is chicken hearts in wine sauce. She thinks chicken hearts are far too low-class to be mixed with something so hoity-toity as wine. Of course the wine I put on the chicken hearts is the cheapest white wine I can find — usually the kind that comes in a four-pack of small bottles. Someone with more spare time and bad taste than I could compose a whole cookbook of similar ‘bipolar’ recipes: lobsters with Velveeta, ramen noodles with caviar, and so on.
A few days ago, I inadvertently discovered that one ‘bipolar’ combination of foods is surprisingly tasty: Toulouse-Lautrec’s favorite drink, the Tremblement de Terre, goes surprisingly well with a bag of pork rinds.