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    Weird things you do with food

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    Replies

    • Posts: 48 Member
      Oh and tuna lettuce wraps but instead of normal cheese and mayo I add a couple finely chopped chunks of blue cheese, half a serving of light mayo, and all the sriracha my heart desires. If it was OK to have for lunch and dinner every day you better believe I would!
    • Posts: 8,111 Member
      Kimmotion5783 wrote: »
      Dipping french fries in ice cream- it's not just me!!! Before my weight loss, I used to dip my french fries in mayonnaise.

      The whole of Holland and Belgium dip their french fries in mayo.
    • Posts: 1,389 Member
      edited October 2018
      Well, when I still ate sandwiches, I MUST eat the crust off first and must eat the sandwich in to a rectangle or square. I usually do it with hamburgers too. Eat the outside part and shape it in to a square/rectangle.

      I usually save what I love the most for last. Like for crispy chicken.. I take the skin off and save it for last. Fatty piece of meat... save it for last. Beef stew? Save the meat for last.

      Cooked fruit (other than berries) grosses me out to no end. It always sounds good, like apple pie, or peach cobbler or something, but I can not stomach the texture or the flavor of cooked fruit. BLEH!

      Absolutely no fruit is allowed in my salads. That also grosses me out. Especially if the person also adds a regular salad dressing to it. Yuck

      Celery & carrots raw= ok. Celery & carrots cooked to where they're still crunchy= NOT OK. Celery & carrots cooked to mushy= yum

      Other than fried chicken... left over chicken weirds me out and I usually don't eat it. Hubs gets mad at me for wasting food.

      And finally (I have more weird food things but can't think of more atm)... melons kind of gross me out after they've been cut. When they're freshly cut.. YUM! But leftover melon... I always have this feeling that it has spoiled and is rotten, so I don't usually end up eating any leftovers.
    • Posts: 1 Member
      Dijon mustard with everything, excluding sweets.
      I tend not to make dishes just all ala carte items (fish, asparagus, potatoes)

      I tend not cook with oil because I like tho eat my fats (nut butter, coconut oil chocolate)

    • Posts: 9 Member
      Scrambled eggs dipped in A-1 sauce-got this one from my brother-in-law, so good
      Fried Bologna on a warm corn tortilla
      I put my bowl of ice cream in the microwave to make soft serve.
    • Posts: 386 Member
      edited November 2018
      squeaker87 wrote: »

      Oreos dipped in peanut butter is AMAZING, as are fresh-out-of-the-oven, still-warm brownies with butter and salt on top.

      omg. must. try.
    • Posts: 1,357 Member
      I broil a head (or two) of Artisan Romaine lettuce, then sprinkle with Pink Himalayn Salt.😎
    • Posts: 888 Member
      Tabasco on anything and everything!
    • Posts: 1,144 Member
      edited November 2018
      AmyC2288 wrote: »
      show previous quotes



      OMG! How have I not thought to do this?!? ( I better not, otherwise, I may not stop!)
    • Posts: 2,248 Member
      mg07030 wrote: »
      Tabasco on anything and everything!

      Ewww noooooo it’s just vinegar and spices blehhh lol it’s all about Cholula and tapatio 😎👌🏻
    • Posts: 2,248 Member
      Well maybe not technically with the food cause the list would go on for days but I guess my family finds it pretty weird I know the macronutrient content of almost every single protein and vegetable source off the top of my head and pretty exact at guessing/ estimating portions just from tracking so long and doing contest preps😂 it’s a curse and a blessing....
    • Posts: 1,899 Member
      geiznekcm wrote: »
      I broil a head (or two) of Artisan Romaine lettuce, then sprinkle with Pink Himalayn Salt.😎

      🤔???
    • Posts: 92 Member
      Chester's hot fries with cream cheese and pickle juice.
    • Posts: 8,111 Member
      crazyravr wrote: »
      show previous quotes

      Cut in half, spray with olive oil, under broiler until just charred. It will blow your mind. Top with salsa as a side dish.

      I do this too, but I drizzle with olive oil and grill cut side down on a cast iron griddle pan until charred. Dot with ranch or blue cheese dip or balsamic.
    • Posts: 1,670 Member
      Store cottage cheese tubs upside down, forming a nice textured creamy top layer (similar to top layer pudding)
    • Posts: 4,099 Member
      crazyravr wrote: »
      show previous quotes

      Cut in half, spray with olive oil, under broiler until just charred. It will blow your mind. Top with salsa as a side dish.

      You are a hero bro!
    • Posts: 194 Member
      Tonight i topped a slice of toasted ciabatta pugliese with a smidge of salted bitter, truffle zest, sugar free raspberry jam,pb2 and American cheese..if that aint weird i dont know what is...but it was freaking delicious 😘
    • Posts: 7,492 Member
      edited January 2019
      pinggolfer96 wrote: »
      show previous quotes

      Ewww noooooo it’s just vinegar and spices blehhh lol it’s all about Cholula and tapatio 😎👌🏻

      No way, franks red hot for the win!


      I like to burn my zucchini and veggies when I cook them in a pan so they have a nice and crisp charcoal flavor. Then I scrap the burnt stuff caked on the pan and top it on the veggies, lol. I like to add hot sauce, TONS of onion powder (so it forms a nice thick layer), nosalt salt, and stevia to pretty much everything. At cook outs I always burn my hot dogs so they are black.

      I sometimes like to cook my chicken in the oven for like an hour so it ends up super dry and hard. (I am weird and like dry chicken)

      I think I already mentioned maple syrup on salad.

    • Posts: 153 Member
      Our neighborhood Vietnamese restaurant doesn’t have salads on the menu but they do have lettuce that they serve with egg rolls. So I always order a side of lettuce, roll it up, and eat it straight. My husband tells me I’m part rabbit.

      And nobody seems to appreciate my Wickles spicy pickles with almond butter on sprouted wheat toast.
    • Posts: 4,099 Member
      I have been known to put cauliflower in my oats with strawberries... not that strange I guess.
    • Posts: 4 Member
      Making a sandwich for breakfast from Saturday night’s leftover beans.
    • Posts: 253 Member
      GerimsWils0114 wrote: »
      Making a sandwich for breakfast from Saturday night’s leftover beans.

      Sunday morning breakfast made with leftover baked beans, fried eggs and possibly bacon, was common in my house. Makes a great meal

      ( ex Bostonian ) ;)


    • Posts: 3,882 Member
      My favorite thing recently has been - tortilla, a pat of butter (5g) spread on top, and then about 4tsp (10g) of grated parmesan cheese sprinkled on top (the kraft kind, haha). Cook it in the microwave about 45 seconds.
    • Posts: 194 Member
      Noreenmarie1234 wrote: »
      show previous quotes

      No way, franks red hot for the win!


      I like to burn my zucchini and veggies when I cook them in a pan so they have a nice and crisp charcoal flavor. Then I scrap the burnt stuff caked on the pan and top it on the veggies, lol. I like to add hot sauce, TONS of onion powder (so it forms a nice thick layer), nosalt salt, and stevia to pretty much everything. At cook outs I always burn my hot dogs so they are black.

      I sometimes like to cook my chicken in the oven for like an hour so it ends up super dry and hard. (I am weird and like dry chicken)

      I think I already mentioned maple syrup on salad.

      I am so with you on the chicken thing...i cant explain it, but i love it
    • Posts: 6 Member
      Grapes with chedar cheese. Hot chocolate with cheese in it coffee with cheese in it. Pinaple with cheese. I am a mouse
    • Posts: 8,111 Member
      My bottle of Red Boat fish sauce that I ordered online arrived, so I did a fish sauce taste test. Tasting was done on plain rice. I expected to like Red Boat best based on this article.
      https://ourdailybrine.com/fish-sauce-taste-test/

      However I actually prefer the two brands I physically purchased on Phu Quoc island while on vacation. They were Hung Thanh (previous trip) and Hong Duc (this trip). I understand the appeal of Red Boat, being very mellow with no fishiness. I prefer my fish sauce to be a little more funky. The fourth bottle I have in the house is Tiparos (from Thailand, not Phu Quoc) which is apparently the best of the cheap brands. Still mellow but fisher than the other three brands.

      Red Boat and Hung Thanh only contain anchovies and salt. Hong Duc also contains a flavour enhancer E627. Tiparos contains water, anchovies, salt and sugar.
    • Posts: 8,111 Member
      Red Boat fish sauce on popcorn.
    • Posts: 366 Member
      If I eat a cupcake, I must pull the bottom off, put it on top of the frosting and eat it like a little cupcake sandwich. That's as strange as I get.
    • Posts: 327 Member
      sauerkraut and fried eggs is all I got :D
    • Posts: 8,111 Member
      crazyravr wrote: »
      show previous quotes

      Doesnt this make the popcorn soggy?

      No, because you don't need much to add a lot of flavor. Just a few drops goes a long way.
    This discussion has been closed.

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