Hmmmm...If I could go back with ease: warthog tenderloin wrapped in bacon. We just talked about it a few days ago. Our dinner was in the wine cellar of an exclusive safari lodge in Madikwe, South Africa. Accompanying wine: pinotage (the vintage a forgottten memory byte).
I was once very fond of Chicago dogs. My pet peeve has become the wet toppings that sog the bun. Sport peppers when whole, just squirt and turn the bread into goo, mashing the entire creation into oblivion, rendering the flavors impotent.
Don't get me started on the vulgar incredible hulk relish...