Local pizza place near me has a pear pizza that carries the name of the restaurant (so they must be proud of it?). It is:

• fresh mozzarella
• shaved pear
• caramelized onions
• hot honey (I think this means honey with a little red chili in it)
• pistachios

They offer/suggest adding prosciutto to the pizza (after baking), which we usually do.

It’s damn fine.

Yeaaaah, I know people like them. It’s the whites that get me…

I must chuckle at myself.

I am one of those extremely odd and strange people who likes very, very many things across many different cuisines…

…except eggs. Eggs and yellow Summer (or Fortune) squash.

EDIT: Note, I eat plenty of eggs in things. But, when I run into a whole boiled egg sitting in my food, or a fried egg on top of a bowl of bibimbap, I pick it out. Even more odd: I will eat tamagoyaki without a problem.

I can see that, I felt it just didn’t have enough “oomph” or “punch”.

Here are two versions, both of which I have made with repeat success.

Chicken Adobo #1
Chicken Adobo #2

On the upside, I was able to repurpose the underwhelming pork adobo into “cross-culture” taquitos last night. I shredded some cotija, gently reheated the pork, made some tortillas and then stuffed them with the cheese and pork and quickly pan-fried them, then topped them with a heap of pikliz. That worked well and was pleasing.

I’m in the US; the adobo I am trying to find is Filipino.