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The most polarizing food: where do you stand?
Replies
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slimgirljo15 wrote: »Bacon with sweets thing doesn't seem a huge step, since big weekend breakfasts when I was a kid (one of the things my dad cooked) were always bacon, eggs, and then pancakes or waffles. Or maybe bacon with french toast. Maple syrup on the pancakes or waffles or french toast would also get on the bacon.
Sausage would work too in the breakfast context, but we mostly would have bacon.
So you had bacon, eggs and pancakes with syrup all on the same plate?
Never had maple syrup on mine.. always butter, sugar and lemon juice.
Your pancakes sound like British pancakes - more like crepes, very thin and usually rolled up? That's how my mum made them, and we always had sugar and lemon juice on them.
North American pancakes are much thicker, and fabulous with syrup. (Like drop scones or Scotch pancakes, if you've ever had those - not sure if they're purely British.) And yes, bacon, sausage, egg, AND the pancakes and syrup on the same plate!
Bonus points for also puring syrup over the bacon and sausages... 3 -
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Oh, and peanut butter and bacon sandwiches. Or PB and bacon on a burger...
I used to go to a hot dog hut that had a beef hot dog with bacon and peanut butter. The idea grossed me out so much....until one day, I must have been low on protein or something and suddenly my mouth watered at the idea. Bought it and practically had a foodgasm with that first bite.
If you're feeling adventurous, try a peanut butter sandwich with some chopped raw onion in it. I thought my husband was insane when he first tried to get me to eat that, and I resisted for ages. But it works surprisingly well!1 -
slimgirljo15 wrote: »Bacon with sweets thing doesn't seem a huge step, since big weekend breakfasts when I was a kid (one of the things my dad cooked) were always bacon, eggs, and then pancakes or waffles. Or maybe bacon with french toast. Maple syrup on the pancakes or waffles or french toast would also get on the bacon.
Sausage would work too in the breakfast context, but we mostly would have bacon.
So you had bacon, eggs and pancakes with syrup all on the same plate?
Never had maple syrup on mine.. always butter, sugar and lemon juice.
Your pancakes sound like British pancakes - more like crepes, very thin and usually rolled up? That's how my mum made them, and we always had sugar and lemon juice on them.
North American pancakes are much thicker, and fabulous with syrup. (Like drop scones or Scotch pancakes, if you've ever had those - not sure if they're purely British.) And yes, bacon, sausage, egg, AND the pancakes and syrup on the same plate! Bonus points for also puring syrup over the bacon and sausages...
No.. these aren't thin, they are like an American pancake not crepe. It's possible it's just a my family thing 😁
I still can't imagine sweet syrup on savoury food like sausages or bacon. I think maybe I should try the syrup on pancakes though.1 -
slimgirljo15 wrote: »slimgirljo15 wrote: »Bacon with sweets thing doesn't seem a huge step, since big weekend breakfasts when I was a kid (one of the things my dad cooked) were always bacon, eggs, and then pancakes or waffles. Or maybe bacon with french toast. Maple syrup on the pancakes or waffles or french toast would also get on the bacon.
Sausage would work too in the breakfast context, but we mostly would have bacon.
So you had bacon, eggs and pancakes with syrup all on the same plate?
Never had maple syrup on mine.. always butter, sugar and lemon juice.
Your pancakes sound like British pancakes - more like crepes, very thin and usually rolled up? That's how my mum made them, and we always had sugar and lemon juice on them.
North American pancakes are much thicker, and fabulous with syrup. (Like drop scones or Scotch pancakes, if you've ever had those - not sure if they're purely British.) And yes, bacon, sausage, egg, AND the pancakes and syrup on the same plate! Bonus points for also puring syrup over the bacon and sausages...
No.. these aren't thin, they are like an American pancake not crepe. It's possible it's just a my family thing 😁
I still can't imagine sweet syrup on savoury food like sausages or bacon. I think maybe I should try the syrup on pancakes though.
They sound like Scotch pancakes, only bigger 2 -
slimgirljo15 wrote: »TerriRichardson112 wrote: »slimgirljo15 wrote: »
I can imagine it! Bleaughhhhhh!
Lol.. the idea is so foreign to me, it would be like dropping ice cream in a beer or pairing sardines with stewed peaches..
If you can make a root beer float, I don't see why you couldn't make a regular beer float!
And bacon on vanilla ice cream would be absolutely divine, salty crunchiness in creamy vanilla-ness.
Nom, nom, nom...
Omg a beer float actually sounds like it would be good. (And I don't drink, lol) I am surprised this isn't a popular thing.0 -
Noreenmarie1234 wrote: »slimgirljo15 wrote: »TerriRichardson112 wrote: »slimgirljo15 wrote: »
I can imagine it! Bleaughhhhhh!
Lol.. the idea is so foreign to me, it would be like dropping ice cream in a beer or pairing sardines with stewed peaches..
If you can make a root beer float, I don't see why you couldn't make a regular beer float!
And bacon on vanilla ice cream would be absolutely divine, salty crunchiness in creamy vanilla-ness. Nom, nom, nom...
Omg a beer float actually sounds like it would be good. (And I don't drink, lol) I am surprised this isn't a popular thing.
Totally could be. I've had beers that were super sweet and would pair nicely with something like a vanilla bean ice cream... (ex: toffee stout, coffee porters, chocolate stout...I had one recently that was a salted caramel coconut something-it's like these beers were designed to be dessert.)0 -
maureenseel1984 wrote: »Noreenmarie1234 wrote: »slimgirljo15 wrote: »TerriRichardson112 wrote: »slimgirljo15 wrote: »
I can imagine it! Bleaughhhhhh!
Lol.. the idea is so foreign to me, it would be like dropping ice cream in a beer or pairing sardines with stewed peaches..
If you can make a root beer float, I don't see why you couldn't make a regular beer float!
And bacon on vanilla ice cream would be absolutely divine, salty crunchiness in creamy vanilla-ness. Nom, nom, nom...
Omg a beer float actually sounds like it would be good. (And I don't drink, lol) I am surprised this isn't a popular thing.
Totally could be. I've had beers that were super sweet and would pair nicely with something like a vanilla bean ice cream... (ex: toffee stout, coffee porters, chocolate stout...I had one recently that was a salted caramel coconut something-it's like these beers were designed to be dessert.)
I got this beer as a gift...didn't care for it too much because it was so sweet. But maybe with ice cream...
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Talk about sweet and savoury; try caramelizing your bacon. It’s got it all; smoky, salty, fatty and sweet.4
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Bacon and sweets seemed to be a huge craze locally for me about 5 years ago. It horrified my husband, who doesn't eat or like bacon, because one particular bakery would have a huge case of treats and everything would smell and taste vaguely of bacon due to some bacon maple scones & bacon-topped donuts they offered.
For me it's not abhorrent but not particularly enticing, either. I'd try it, I guess! I don't mind a plate of pancakes with sausage or bacon that gets a little maple syrup on...0 -
Noreenmarie1234 wrote: »slimgirljo15 wrote: »TerriRichardson112 wrote: »slimgirljo15 wrote: »
I can imagine it! Bleaughhhhhh!
Lol.. the idea is so foreign to me, it would be like dropping ice cream in a beer or pairing sardines with stewed peaches..
If you can make a root beer float, I don't see why you couldn't make a regular beer float!
And bacon on vanilla ice cream would be absolutely divine, salty crunchiness in creamy vanilla-ness. Nom, nom, nom...
Omg a beer float actually sounds like it would be good. (And I don't drink, lol) I am surprised this isn't a popular thing.
Root beer float for me, vanilla bean ice cream.
On the bacon...good maple syrup is amazing. One of my favorite go to breakfasts was eggs over easy, bacon, pancakes and toast with a good jam. Liberal amounts of syrup on everything but the toast. That was for mopping up what was left.
I really want that now lol.2 -
On the beer and ice cream spectrum, I gotta say I thought this was pretty excellent:
(I am not a stockholder in Haagen Dazs or any of its parent corporations, as far as I know. I just think this stuff is seriously delicious.)5 -
For many years, an ice cream parlour I loved served its own made-on-premises Guinness ice cream. Apparently it was really good.2
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slimgirljo15 wrote: »slimgirljo15 wrote: »Bacon with sweets thing doesn't seem a huge step, since big weekend breakfasts when I was a kid (one of the things my dad cooked) were always bacon, eggs, and then pancakes or waffles. Or maybe bacon with french toast. Maple syrup on the pancakes or waffles or french toast would also get on the bacon.
Sausage would work too in the breakfast context, but we mostly would have bacon.
So you had bacon, eggs and pancakes with syrup all on the same plate?
Never had maple syrup on mine.. always butter, sugar and lemon juice.
Yep.
Never heard of putting sugar or lemon juice on pancakes, maybe more of an Australian thing? And for some reason I've never liked butter on mine.
I sometimes make these higher fiber/higher protein pancakes now (the only eggs in that meal are in the pancakes, because of calories adding up) and eat with bacon and unfrosted frozen berries, usually strawberries, as they become syrup like, but I can totally see pancakes with bacon and eggs being tasty now, with the yolk (over easy) and syrup getting on the bacon and pancakes.
Tbh, I'm not sure if it's an Australian thing or just that my nana always made them like that (she had Scottish ancestors) She made pansized pancakes and slathered them with butter then sprinkled with sugar and then lemon juice.. I think I can see now how I maybe ended up here 🤔😁
It's a British thing. Always have butter, sugar, and lemon on pancakes on Shrove Tuesday. (Just before Lent starts) Thick pancakes (called drop scones) are Scots/Irish in origin, thinner crepes are more English.3 -
TerriRichardson112 wrote: »slimgirljo15 wrote: »slimgirljo15 wrote: »Bacon with sweets thing doesn't seem a huge step, since big weekend breakfasts when I was a kid (one of the things my dad cooked) were always bacon, eggs, and then pancakes or waffles. Or maybe bacon with french toast. Maple syrup on the pancakes or waffles or french toast would also get on the bacon.
Sausage would work too in the breakfast context, but we mostly would have bacon.
So you had bacon, eggs and pancakes with syrup all on the same plate?
Never had maple syrup on mine.. always butter, sugar and lemon juice.
Yep.
Never heard of putting sugar or lemon juice on pancakes, maybe more of an Australian thing? And for some reason I've never liked butter on mine.
I sometimes make these higher fiber/higher protein pancakes now (the only eggs in that meal are in the pancakes, because of calories adding up) and eat with bacon and unfrosted frozen berries, usually strawberries, as they become syrup like, but I can totally see pancakes with bacon and eggs being tasty now, with the yolk (over easy) and syrup getting on the bacon and pancakes.
Tbh, I'm not sure if it's an Australian thing or just that my nana always made them like that (she had Scottish ancestors) She made pansized pancakes and slathered them with butter then sprinkled with sugar and then lemon juice.. I think I can see now how I maybe ended up here 🤔😁
It's a British thing. Always have butter, sugar, and lemon on pancakes on Shrove Tuesday. (Just before Lent starts) Thick pancakes (called drop scones) are Scots/Irish in origin, thinner crepes are more English.
I'm glad to know I'm not the only one that eats them that way. I was beginning to think I was alone. 😁0 -
slimgirljo15 wrote: »slimgirljo15 wrote: »Bacon with sweets thing doesn't seem a huge step, since big weekend breakfasts when I was a kid (one of the things my dad cooked) were always bacon, eggs, and then pancakes or waffles. Or maybe bacon with french toast. Maple syrup on the pancakes or waffles or french toast would also get on the bacon.
Sausage would work too in the breakfast context, but we mostly would have bacon.
So you had bacon, eggs and pancakes with syrup all on the same plate?
Never had maple syrup on mine.. always butter, sugar and lemon juice.
Your pancakes sound like British pancakes - more like crepes, very thin and usually rolled up? That's how my mum made them, and we always had sugar and lemon juice on them.
North American pancakes are much thicker, and fabulous with syrup. (Like drop scones or Scotch pancakes, if you've ever had those - not sure if they're purely British.) And yes, bacon, sausage, egg, AND the pancakes and syrup on the same plate! Bonus points for also puring syrup over the bacon and sausages...
No.. these aren't thin, they are like an American pancake not crepe. It's possible it's just a my family thing 😁
I still can't imagine sweet syrup on savoury food like sausages or bacon. I think maybe I should try the syrup on pancakes though.
I'm Australian and many cafes here sell pancakes with bacon and maple syrup. I appreciate a side of caramelised banana with mine too...2 -
smithker75 wrote: »slimgirljo15 wrote: »slimgirljo15 wrote: »Bacon with sweets thing doesn't seem a huge step, since big weekend breakfasts when I was a kid (one of the things my dad cooked) were always bacon, eggs, and then pancakes or waffles. Or maybe bacon with french toast. Maple syrup on the pancakes or waffles or french toast would also get on the bacon.
Sausage would work too in the breakfast context, but we mostly would have bacon.
So you had bacon, eggs and pancakes with syrup all on the same plate?
Never had maple syrup on mine.. always butter, sugar and lemon juice.
Your pancakes sound like British pancakes - more like crepes, very thin and usually rolled up? That's how my mum made them, and we always had sugar and lemon juice on them.
North American pancakes are much thicker, and fabulous with syrup. (Like drop scones or Scotch pancakes, if you've ever had those - not sure if they're purely British.) And yes, bacon, sausage, egg, AND the pancakes and syrup on the same plate! Bonus points for also puring syrup over the bacon and sausages...
No.. these aren't thin, they are like an American pancake not crepe. It's possible it's just a my family thing 😁
I still can't imagine sweet syrup on savoury food like sausages or bacon. I think maybe I should try the syrup on pancakes though.
I'm Australian and many cafes here sell pancakes with bacon and maple syrup. I appreciate a side of caramelised banana with mine too...
Yeah.. I'm Australian too, yes there are Americanised cafes serving it in the last couple years.. we have many American influences popping up but I'm betting though as a kid you'd never have seen that combo or even thought of it..
I'm just saying I'll have my eggs, bacon and toast sans syrup thanks 😁
Oh and caramelized banana and ice cream.. yes please 🤤1 -
paperpudding wrote: »
Thick crust, with the crust carmelized. Sauce goes on last. Brick cheese.0 -
slimgirljo15 wrote: »
Yeah.. I'm Australian too, yes there are Americanised cafes serving it in the last couple years.. we have many American influences popping up but I'm betting though as a kid you'd never have seen that combo or even thought of it..
I'm just saying I'll have my eggs, bacon and toast sans syrup thanks 😁
Oh and caramelized banana and ice cream.. yes please 🤤
I just made buttermilk pancakes this morning topped with maple syrup and bananas. I don't put sugar in my pancakes, though, so perhaps what I'm making is more technically flatbread? I usually like my pancakes with butter too, but since I'm trying to keep the calories in check today, I skipped that. Pancakes with strawberry jam, apple butter or plum butter are a nice switch up, too!
Though the carmelized banana and ice cream sounds divine!2
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