Weird things you do with food
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ebeever115 wrote: »This is, by far, my favorite thread.
When I have grilled cheese and tomato soup, I put the sandwich into my bowl and pour my soup over it. I eat everything with my spoon then. Maybe not weird, but I've gotten a few funny looks for doing it this way instead of dipping the sandwich into the soup.
When eating a sub or sandwich, I have to put potato chips on it.
The grilled cheese IN the soup idea is genius...will have to try!
I do the same with chips on sandwich, but lately i've switched it up and topped with French's crispy jalepenos
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What do you think of substituting pomegranate or date molasses (available in middle eastern shops) as a lower cost alternative to balsamic? I agree that nothing beats a really well aged balsamic but it is more expensive than good cognac.1 -
ebeever115 wrote: »This is, by far, my favorite thread.
When I have grilled cheese and tomato soup, I put the sandwich into my bowl and pour my soup over it. I eat everything with my spoon then. Maybe not weird, but I've gotten a few funny looks for doing it this way instead of dipping the sandwich into the soup.
When eating a sub or sandwich, I have to put potato chips on it.
The grilled cheese IN the soup idea is genius...will have to try!
I do the same with chips on sandwich, but lately i've switched it up and topped with French's crispy jalepenos
I will definitely be trying these in my subs!!1 -
What do you think of substituting pomegranate or date molasses (available in middle eastern shops) as a lower cost alternative to balsamic? I agree that nothing beats a really well aged balsamic but it is more expensive than good cognac.
Send me some!1 -
What do you think of substituting pomegranate or date molasses (available in middle eastern shops) as a lower cost alternative to balsamic? I agree that nothing beats a really well aged balsamic but it is more expensive than good cognac.
I use the syrup created by the soaking of dates or figs (even prunes) for various things... would be good on strawberries for sure...nothing beats that balsamic though
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Peeled & ate an avocado like an apple @ work one time...co-workers gave me that WTF look3
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Peanut butter and pickle sandwich . I started eating them as a kid and still eat them now at 65 lol4
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Peanut butter and pickle sandwich . I started eating them as a kid and still eat them now at 65 lol
This is apparently a thing.
https://cooking.nytimes.com/recipes/1020024-peanut-butter-sandwich-with-sriracha-and-pickles?emc=edit_ck_20190506&nl=cooking&nlid=7626916320190506&te=11 -
just_Tomek wrote: »
What do you think of substituting pomegranate or date molasses (available in middle eastern shops) as a lower cost alternative to balsamic? I agree that nothing beats a really well aged balsamic but it is more expensive than good cognac.
I use the syrup created by the soaking of dates or figs (even prunes) for various things... would be good on strawberries for sure...nothing beats that balsamic though
Easy enough to make our own "aged" balsamic. Simply simmer a bottle of balsamic vinegar on the stove top until thick and syrupy. Good enough.
this is true...I've only done this once a while ago. I think I'm inspired to make again!0 -
Peanut butter and pickle sandwich . I started eating them as a kid and still eat them now at 65 lol
This is apparently a thing.
https://cooking.nytimes.com/recipes/1020024-peanut-butter-sandwich-with-sriracha-and-pickles?emc=edit_ck_20190506&nl=cooking&nlid=7626916320190506&te=1
Actually, both of these sound really good!0 -
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When younger, took the mash out the potato croquettes and making a snowmen.2
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My current weird thing is to slice up a banana and microwave it for about 45 seconds. Sometimes I add some mixed spices to it. Goes all gooey and delicious but my colleagues think I'm crazy!2
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I used to love eating salsa fries and dipping them in my fudgesicle lol ahhh man the good old days!1
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I like peanut butter and cucumber sandwich’s.
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There are a lot of things I thought I was the only one with...now I know I'm not alone lol. I too will disassemble food and eat the individual parts separately (i.e. a cheeseburger...eat the veggies first, then bun, then the meat/cheese, certain candies get eaten certain ways depending on what it is, etc.).
Different combinations...my husband definitely raised an eyebrow the first time he watched me eat a smidge of butter on a graham cracker. That's the first one I can think of, the others will come to me after I post I'm sure lol.0 -
Doritos eaten with pickles
Mayo and mustard mixed as a condiment or chip dip (which now with Mayomust by Heinz I'm thinking that isn't as weird...)
Ranch dressing mixed in spaghetti (it makes it creamier)
That's all I can think of right now but I'm a pretty weird foodie (probably why I needed MFP in the first place).2 -
I like graham crackers dipped in apple juice. Also, I only eat bananas with knives. And I can only eat ice cream (vegan of course) if it is melted. And I cut or tear everything I eat.1
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I enjoy ranch on creamy chicken ramen noodles. I know neither are the healthiest, but it was something that started while I was pregnant and hasn't gone away yet.1
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If I order Chinese I put it into the freezer until it gets cold and then eat it lol I love cold Chinese food3
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I've been googling various methods to tenderize cheaper cuts of beef for asian stir fries. Motivation is partly cost but also sustainability. I read one organic butcher complain that in a month he sells 60 cows worth of sirloin but only 10 cows worth of topside. If I am going to eat beef which is not environmentally friendly, I could at least try to limit use of premium cuts.
So I tried 4 batches of stir fry using topside sliced against the grain and salted. First was the control group which was only dusted in cornstarch along with the salt, TR. Second was baking powder, cornstrch, salt, TL. Third was soaked in a water and baking soda solution, that was rinsed off, dried and salted, BR. Fourth was soaked in the baking soda solution, rinsed, dried, doused in cornstarch and salted, BL.
The first batch was tough. The second was better but still a bit tough. Third was extremely soft but I could taste a bit of the baking soda. Maybe better rinsing or the addition of a stir fry sauce would help. Fourth batch was tenderest of all but by then all the corn starch stuck to the bottom of the pan was taking on a burnt taste which adversely affected flavour but definitely masked the baking soda taste of batch 3. I normally use a good non stick pan when I stir fry meat coated in starch which prevents it from sticking and overbrowning, but just used a small stainless steel sauce pan for this experiment.
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Cream cheese sandwiches with hot sauce - put the hot sauce on the bread, smear with cream cheese and munch!5
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I don't do this anymore, but as a teen I used to mix cottage cheese and kidney beans together for a snack.0
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Recently I have been dipping my PB&J sandwiches in sea salt. Salty bread with the sweet jelly...amazing. (But not for my sodium intake)1
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I make 'nibble plates' everything chopped and arranged neatly, for example celery, cucumber and carrots chopped to the same thickness and length and not mixed up 😂 it must be an ocd thing but I'm sure it tastes better when it's presented pretty and the more colourful the better!0
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I was dipping bbq chips in cottage cheese at lunch today...got some wierd looks.4
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Never had anything better than a meatloaf sandwich with ketchup2
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