So, the PB&J post was such a big *snort* hit, let's see what other freaky food tidbits we can come up with...
I put salt on my watermelon.
Ketchup on eggs is both weird and wrong. Salsa, however, is sublime. Better yet, add cheese, onions, red bell peppers and Cajun Sunshine sauce.
As I mentioned a few days ago, ham and onion sandwiches are really good.
Okay, hit me...what's your weird food fancy?
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Pringles and marshmallows. Try it. Seriously.
I don't put salt on watermelon, but do on cantaloupe. My top 20 food neuroses are here.
Fried Chicken Livers. With ketchup and Tabasco sauce. Mmmmm . . . .
I actually enjoy fake meat products.
I scramble my eggs with a bit of Jane's Crazy Mixed-Up Salt, a dash of Worchestershire, and a triple pinch of shredded extra sharp cheddar.
But the best eggs are sunnyside up. Salt & pepper the whites, and eat them first. Puncture the yolks with your fork, then sop up the goo with your sourdough toast.
You mean there are people who DON'T put salt on watermelon?
My favorite is Bangkok Padang House of Tsang spicy Thai peanut sauce on Mrs. T's frozen potato and onion pierogies.
What do I win?
I hate bread. So I take the bread off the pizza, hamburgers, and I smash sandwich bread as flat as I can get.
As far as really good weird food? Fruity Pebbles and ice cream, sweet, cold, and crunchily fruity.
gotta have scrambled eggs and fried bologna. with a little tobasco of course. its not eggs without tobasco. you could also roll it in a tortilla.
This isn't my sin, but I've seen it several times waiting tables at Cracker Barrel....Grape jelly mixed with scrambled eggs...it turns a yucky green that Dr. Suess would be proud of. For myself, I like a good tuna salad sandwich with potato chips on it.
Whoo... Um... White chocolate (real chocolate) sandwiches... when I can be bothered melting the chocolate, and I sometimes mix it with Nutella..ooohhhhhnummy... oh... and I put fries in my Quarter Pounders... not that that's particularly weird these days.
Ham, Cheese and Banana in a nice chewy white roll.
Or my staple, too busy to cook, dinner - tin of tuna, instant mash and beans. Yum!
ham and cream cheese on a wheat bagel, heated
Salty McDonalds french-fries dipped in vanilla soft-serve ice cream.
Oh yeah, I almost forgot, coleslaw mixed with pinto beans.
(real) grits with (real) unsalted, sweet butter, honey and buttermilk. mix 'em all up and succumb...
McDonald's hamburgers dipped in hot chocolate. My mom ate it while she was pregnant with me, and I still crave it but... McD's apparently no longer serves hot chocolate. :( It really is delicious; the few people I've managed to convince to try it have unanimously been plasantly surprised.
pickles slathered in cream cheese and wrapped in a piece of genoa salami.
Pickle halves and peanut butter (gotta be creamy). Salami and cream cheese rollups. This is making me hungry.
I am pleased to report that Shelley's ham and cream cheese on a whole wheat bagel is very tasty indeed.
Hash browns with salt, cheddar cheese, parmesan cheese, mozzerella cheese, and diced tomatoes.
crunchy peanut butter and jelly sandwiches*snort*
I have to go with Annessa on the Fruity Pebbles and Ice Cream, I especially like it on Vanilla Ice Cream with Hershey's drizzled all over it.
And lots of mayo in my baked beans...mmmmm
I knew I'd think of one. Sweet pickle wrapped with a slice of bologna. Cheese optional.
Also, pb&j sandwich dipped into tomato soup.
Waffle House Fiesta Omelet (ham, onion, tomatoes, cheese and jalpenos) topped with their chili.
fried bologna sandwich on toasted whole wheat with lots of mayo! And maybe tomato soup, too, with Worcestershire sauce.
Best sammich I've ever had was "Granny's Best" from a place north of Baltimore called the Glasz' (pronounced anyway you want) Cafe:
Big crunchy thick slices of Granny Smith apple
Thick, homemade sunflower seed wheat bread
Good gawd, why do I have to be 800 miles away?
I don't know if this is particularly weird, but bear with me a moment. I don't like vanilla ice cream. It's not that I dislike it, some of it is quite good, but it doesn't do much for me. On the other hand, if you have a premium vanilla ice cream and a bottle of Godiva liquor, try them together. Once you've had Godiva over vanilla ice cream, you'll never buy that "Magic Shell" junk ever again.
red_velvet, I got to eat at Waffle House a couple of times while traveling this week. It's about all that keeps me going during those long road trips. For reasons I don't claim to comprehend, there are no Waffle Houses here in Austin.
Another good savory item is sliced avocado with cream cheese and garlic salt on a toasted english muffin.
Oh, and while I've never quite had the nerve to make one of these, here's something I rescued off the 'net awhile back:
Elvis' Fried Peanut Butter, Bacon & Banana Sandwich
2 slices firm home-style white bread
4 tablespoons peanut butter
i medium banana, thinly sliced
i tablespoon oil
4 slices bacon
2 tablespoons butter or margarine softened
Spread both slices of bread with peanut butter, cover 1 slice with banana slices. Heat oil in a heavy frying pan on medium-high heat. Add the bacon slices and cook for 3-5 minutes, until very crisp, turning once. Remove to a paper towel to drain and pour off all but 1 tablespoon of the bacon drippings from the pan. Layer the crisp bacon over the banana slices and top with the second bread slice, peanut butter side down, pressing lightly to seal. Butter the outside of each bread slice and carefully add to the frying pan. Fry for about 2 minutes, until the bottom is brown and crisp. Turn and fry for 2 minutes m ore, until the bananas and peanut butter are just beginning to soften.
I disclaim any responsibility for hardened arteries or an increased tendency to address women as "Momma".
Tomato ketchup on macaroni & cheese. It's a family thing, based on a habit my Dad picked up while in the Army. People have reacted very bady to seeing me adorn the mac & cheese with a dollop of ketchup....
I put salt on my watermelon, too... and on cut apples.
I can't think of any weird food fetishes I have at the moment, but my sister likes eating BBQ sauce on her plain white rice and my mom eats boiled asparagus with mayo. o_O A few of my friends eat pizza with ranch dressing, too.
JDH: I've had mac & cheez with ketchup! It was accidental, but it wasn't gross or anything.
JDH, ketchup on mac & cheese is so common in Canada that I'm the freak because it grosses me out.
I like pizza with barbeque sauce instead of the regular tomato sauce (not all the time, but it's a nice way to shake things up).
And cheddar cheese dipped in maple syrup is delicious.
As one who does not care for eggs (unless they are baked into a cake or other bread product), breakfast can be a difficult meal, as almost everything revolves around eggs. One of my favorite shipboard breakfasts was to take an english muffin or a biscuit, add bacon and cheese, and top it off with a healthy pile of hash browns. It's certainly not neurotic, but it is a lot more starch than many feel comfortable eating (or observe being eaten).
I have always like chips and salsa when dinning out at Mexican restaurants, however one late night after all the good places were closed (Taco Bell doesn't count) I had a huge craving. After endless searching through the cabinets I managed to find the salsa but no chips. But I did have saltine crackers! Yes, I did eat the whole bag of saltines after dipping each and every one of them into salsa.
Erynn, "BBQ" pizza similar to what you describe is relatively common here in Texas.
Megan -- there is a venerable Austin texmex restaurant called El Patio that for many years handed out Saltines instead of chips with their salsa (you could get chips, but it cost extra). The last time I was there it appeared that they have discontinued this 'interesting' practice -- but it was a well-known idiosyncracy, and I think they did it continuously for 10 or 15 years.
Cucumbers (peeled) in chocolate pie filling.
Fritos and M&M's - the perfect mixture of the sweet and the savory.
Potato chips and chocolate chips go really well together. And french fries in hot fudge sundaes are divine.
In Quebec, a staple is "poutine" (poo-teen), which consists of fries in chicken gravy, topped with melted cheese curds (mozarella will do in a pinch). Oh yes, and the fries aren't your pathetic little McD synthofries either. Instead they're chunks of PEI potato with the skin still on, deep fried in animal fat for way too long, then salted till they're crusty with it.
Sigh! Good times...
Grilled Mozzarella cheese with tomato and bacon dipped in tomato soup.
I have got to have some poutine. Now.
Oreos and peanut butter. Somebody help me.
Oreos and Cheez-Its. There's your choco-cheesy sweet-salty sensation.
My uncle and cousin don't put salt on their watermelon, but instead coat each slice in a healthy amount of pepper.
Where I grew up, I was the oddball for disliking salt on my watermelon. And okra of any variety. And raw potato slices with salt. Some of my own food idiosyncracies:
-Malt vinegar and ketchup on Long John Silvers chicken planks.
-Chicken-lemon-yogurt ramen, recipe here.
-Garam masala or chinese five-spice (whichever is handy) in my london broil marinade. The rest is secret.
-Scrambled eggs with a bit of plain yogurt mixed in before cooking. And salt and pepper, of course.
A friend of mine insists on having stewed canned tomatoes with his mac & cheese. Ewww.
wow ... i feel honored to be chosen ... :)
Pepper loaded onto catsup until you can barely see that it's red. Then dip french fries into it. My husband's co-worker got me hooked on that. It's the only real way to get the pepper to stick.
Slice of bologna, slice of cheese, rolled up and used to scoop up cottage cheese. Or potato chips dipped into cottage cheese.
Whomever said french fries in vanilla shakes/ice cream was spot on. Great food.
I put raisins in my peanut butter sandwiches.
Ok, how about some more Canadianisms:
Vinegar and salt on fries.
Worcestershire sauce on eggs.
Maple syrup on ham.
Cheddar cheese and peanut butter sandwiches.
Grilled cheese and bacon sandwiches.
Spam, Spam, Spam, Spam...
Yorkshire pudding (without roast beef).
Miracle Whip, in just about any American recipe that calls for mayonaise instead (and a few that don't).
Ice cream with scotch whiskey on it.
Cheese scrambled eggs (made with the powdered cheese that you filched out of your roomie's mac and cheese).
Refried spaghetti noodles with diced onons, mushrooms and celery.
Please tell me it's not just *my* family.
Spam is evil, EVIL I SAY!
And what exactly is Yorkshire pudding, please?
Stacy - you're right on the money right down the line on all the foodstuffs. And I swear, I am such a hot sauce junkie I could probably put a good hot sauce on pancakes and enjoy it. Or ice cream...
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I'll Have The Soup
Here is one man's description of the ideal Peanut Butter & Jelly Sandwich.
He is so confused. Not only is using toast for a PB&J both evil and wrong, but crunchy peanut butter is for communists. And preserves? No, no, no, no. Fruit goo with seeds in it has no place in a sandwich of any kind.
Everyone knows that a proper PB&J is made with creamy peanut butter and grape jelly. The peanut butter and jelly should be mixed together in a bowl until it turns gray. A nice medium gray will do. It should then be liberally dolloped onto weak white bread that will fall apart halfway through eating, dripping gray ambrosia all over your plate and clothing.
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Gray?!? GRAY?!? I'm sorry, I feel sick now.
Dear God, woman, are you mad?!
The PB and the J must remain distinct until reaching the mouth of the supplicant, so that the particular flavors may be enjoyed separately as well as the pleasure of the mixing.
And I find the strength of the bread can be augmented by the simple expedient of a slice of cheese.
Pretty fucked up sandwich yer talking there, Stacy. If that were the case, how cum those Smuckers people don't thoroughly blend their peanut butter and jelly?
But as long as I don't have to eat it -- enjoy!!!
You are just so wrong... first off the ideal PB&J has three layers! And MARGARINE!
*note to self* Never, ever take Stacy up on the offer of a PB&J. Ever. White Wonda bread. Crunchy Peter Pan Peanut Butter. And Smuckers Strawberry Preserves. With a name like Smuckers, it's got to be good.
Peanut butter is disgusting. (Don't beat me up...)
As a Brit. I camn tell you, without fear of contradiction, that you're all talking a load of cross-eyed badger's spit.
It is not possible to make the perfect peanut butter and jelly sandwich because the two are like matter and anti-matter. They should never come together in your worst nightmares, and certainly bot between to slices of bread.
What are you people doiing to the food over there?
Hint: This is intended as to pass as what I am pleaed to call humour.
Thanks, Lionel...the "cross-eyed badger's spit" sort of gave it away. :)
white bread (weak) ok. creamy ill deal with. grape,strawberry its all the same. but mixing it until it is gray? i think im going to have nightmares now.
It seems that there will be little consensus here. Thankfully, the constitution protects our right to worship the PB & J of our choice. Ordinairily, I am in agreement with the founding fathers, being a liberal man with a tolerant attitude, but gray? Madame, that is just wrong and you are lucky social services haven't taken your children away. And there's nothing wrong with strawberry preserves, if you use them in abundance.
I'm firmly in the crunchy camp. Seven years of braces made Peter Pan Super Chunk a forbidden delicacy during my formative years. No orthodontist is going to get between me and my crunchies ever again.
I'll agree with grape jelly, no seedy stuff, and white bread.
But mixing it until it's gray? I dunno ... I think I'd miss the way the grape jelly soaks through the weak white bread on one side until it's juicy ....
Half the fun of this sandwich is the mess you make. Oh, and watching yur dog trying to get that bit of peanut butter off the roof of his mouth because he was wise enough to vaccuum up that piece you dropped.
No mixing!!! I agree on...
White Wonder Bread, Welch's Grape Jelly, and the Creamy Peter Pan Peanut Butter
for ultimate satisfaction, plan this meal in the morning and place said sandwich(s) in a ziplock sandwich bag and let sit in lunch sack or kitchen counter till time of consumption. The taste of the jelly having already oozed thru the bread is unbeatable!!
gray? no way.
I do agree with the creamy peanut butter and grape jelly. But it's got to be on white bread, and you have to squish the sandwich with the palm of your hand when you are done making it so the bread turns into a jelly-soaked delicacy. And then you cut it in fours and dip it in milk.
Cheese? Margarine? You people are out of your minds.
Margarine? Bite your tongue.
No buts, it's got to be butter. Indeed, a PB&J is an excuse for a lot of butter on a slice of bread, sweetened by some jam (strawberry is indeed best, though I suppose grape will do in a pinch) and leant some homeopathic support by a swipe of PB.
Ok, ***Dave, butter, I'll give you. I'm just trying to watch my cholesterol...
I guess I'm deviant. I don't really like PB&J. But PB & Bacon... now there's a sandwich!
Wonder Bread, large slice style.
Spread on the jelly first, because I live at 6,000 feet and it will keep the slice of bread it's on from drying out. Then take out a second slice, spread with PB, smoosh the two together and serve with a tall glass of cold whole milk.
Clearly I'm a deviant.
PB & J should be made using the crunchiest PB available, grainy, nutty bread with wheatberries, and black raspberry all-fruit spread. I like some texture in my food.
And definitely it needs to sit for awhile, for the flavors to soak into the bread. Yum! Damn you all, now I want one!
Served with a tall glass of ice-cold milk (which I'll drink at no other time).
PB and BACON? My God...that's just....*wrong*
Grey? That's wrong, too. The grape jelly *must* seep through the bread.
Kevin's right about PB & bacon sandwiches. When I was but a wee lad in the Buffalo, NY area, there was a (local?) restaurant chain called "Your Host" that made a great PB & Bacon, on toast no less. Alas, the chain went belly up decades ago. Nothing would make me happier, right now, than to be sitting at the counter of a Your Host with my Dad, enjoying a PB & B, just like once upon a time.
Now Vernor's root beer is another topic entirely.
Crunchy PB Butter and seedless raspberry preserves. White bread. Eat the crust first, 'cause that's the icky part.
and with lemonaide/iced tea mixed...
An alternate taste treat, from way back in the last recession... anybody remember that one, anybody?...anybody?
White bread, butter on one side, honey on the other... let sit in luch bag for several hours, wrapped in waxed paper ... when you eat it, a miracle has occured and the honey has crystallized to a satisfying texture - not quite crunchy -
(mom never knew how good these were, or I would never have gotten them more than once... and she never though of putting bran in them, like she did *everything* else... nothing quite like having your mom bring in frosted cupcakes (that's fairy cakes for you Brits in the audience) - sprinkled with --- BRAN --- oh, the horror!)
I agree with Kevin - peanut butter and bacon is a fantastic sandwich. Don't knock it until you've tried it.
Grey - ugh. No way. Separate but equal. Butter on PB&J? Also ugh. Crunchy PB. White bread, but good stuff, not Wonder Bread.
Clearly no universal PB&J can be constructed. But to my mind, that's good - it takes all kinds.
Crunchy peanut butter now! Crunchy peanut butter forever! Smooth peanut butter is the sandwich equivalent of a clammy, limp handshake. Crunchy peanut butter is the only peanut butter that gives this capitalist the will to carry on serving the inept, yet truly needy customers of the world.
*Shudder* Everything about your perfect PB&J makes me queasy. (So much for wanting to eat breakfast.) Granted, I don't have to eat it, but....ack. Grey? Creamy? Weak white bread?
Does anybody really want to take culinary advice from the English? Here in America you can find food from all over the world. In my little town you can find Szechuan, Mandarin, Tex-Mex, Real Mex, Indian and Brazilian cuizine (remember this is a SMALL town). There's no demand for English food. Steak and Kidney pie? No. Overcooked venison? I'll pass. Spotted Dick? Better see a doctor, quick! It all makes that badger spit begin to look appetizing.
I guess mixing banana with anything is out of the question, too, huh guys??? Don't tell....
jenn: I know what you mean, about butter and honey .. we make those too, and call them Pooh Bear sandwiches.
Of course, then I have to make my own contribution to the stock of sandwiches that make people recoil in disgust: peanut butter and pickles. Any peanut butter will do, any bread will do, but they must be refrigerated pickles.. the ones that don't need refrigeration taste funny.
*ponders that between this and the lutefisk, her status in the Group Captain's eyes is likely plummeting*
"Mistuh Treachuh, are you now, or have you ever been, a consumuh of crunchy peanut buttuh? Ansuh the question, Mistuh Treachuh!"
Crunchy or smooth, preserves or jelly, wheat bread is best but I'll take white, it's all fine by me. Margerine sometimes, but then it's not really a PB&J. Variety is the spice of life.
Mixing up the jelly and PB until they are grey is a kid's trick - something I tried once when I was a kid, no gain for the effort.
I've never even heard of PB and bacon before now. I'll pass.
"Jeepers, Senator, can't you at least wait for the translation to English before you badger *heh, I said "badger"* my client? Sure, he ate crunchy peanut butter as a young man - a lot of well-meaning people did! But it's not like he ate it with bacon or pickles!"
Smoosh your PB & J together and put in on white bread? No, no, noooooo! Whole Wheat bread (chewier the better), crunchy peanut butter (the health store kind!), and apricot jam w/ big chunks of apricot. There to be no mixing of ingredients in any bowls prior to application on bread. Sheesh.
Alternatively, crunchy peanut butter and strawberry jam on a big flour tortilla, which is then rolled up, is mighty fine indeed. Ah...childhood memories. :0)
I may be a little late to the party, but the image of Seki's sandwich left my stomach doing flip-flops.
Everyone knows you have to let the jelly stand on it's own. How else can it ooze through the pores of the Wonderbread when you squish the two slices together?
If I ever eat anything grey I hope to die shortly after.
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