I’ll start: pesto as a bagel topping.
Shredded cheese crisped up in a skillet.
According to my ex, who politely asked me to stop doing that, it makes the entire house smell like particularly foul body odor.
Nah that’s delicious. Ex made “keto nachos”- pork rinds and cheese in toaster oven, now that smells nasty
I know, for fact, that’s delicious. Mmmmmmm.
Bean dip on pizza. It sounds super weird, and it is, but it’s also delicious 🤤
This sounds like the bean base for a taco pizza. Not sure how wide spread it is, but where i am from in the Midwest it is pretty popular. Pizza Hut has a Taco Bean and a Taco Beef Pizza. Add cheddar cheese, pop it in the oven, after it’s done baking, add lettuce, more cheddar cheese, tomatoes, chushed up Doritos, and some sour cream. So good.
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Pizza with Hollandaise for me. Works until it starts to cool.
That hadn’t occurred to me, but dipping pizza crust (and pizza) in garlic butter sauce isn’t unusual. Hollandaise is just a lemon butter sauce. Sounds good to me.
Maybe I’m also crazy, but that sounds kind of good…
Sometimes I put a tiny bit of mustard on an Oreo to have a sweet and tangy snack.
Angry upvote.
I think you might have responded to the wrong comment, but yeah, I like those- but only the chips, not the full dill
Loll; it’s all out of order on my device too, not sure if it’s user error, sorting error or what. It’s probably me.
Wrt chips: You know it. You can’t fry the soars long enough for the liquid to cook out enough so they don’t soggy from the inside out. And none of that roumelade or ketchup. It’s gotta be ranch.
My partner thinks it’s disgusting and my biggest red flag: I make peanut butter sandwiches on white bread and dip them in ranch dressing 😩 the reason I do this is because of growing up a millennial in NKY where a weekly lunch option was a bowl of chili, served with a peanut butter sandwich, and carrot sticks w a side of ranch….I hate raw carrots, always have lmao but I love all the other items….one day I was staring at the sad unused ranch and thinking as I was already keen to dipping the PB sandwich in the chili, that maybe it would be as good as the PB in chili so I tried it and I’ve just done it and liked a PB sandwich dipped in ranch ever since 😓 my partner has even tried it for me and hated it 🤷🏼♀️ at least they loved me enough to try it 🥹
You win
Seriously… I couldn’t even finish reading that paragraph
Baked onion with salt. Just a singular baked onion
…do you erm
bite into it like an apple?
A more general answer: Meals without meat.
For some reason this really confuses people, and often makes them concerned or upset.
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I’m not vegan nor vegetarian either, but if I ever became one I think I would be happy eating mushrooms, beans and peas as alternatives, for the rest of my life.
My friend recommended eating kiwis with the skin on. It takes a second to get used to the fuzzy skin, but they are SOOOO much easier to eat! Plus you get some extra fiber ;)
I love the pop texture of with them skin on. And it is gives a nice bitter light note to the sweet fruit.
Sauerkraut.
By itself, out of the jar, with a fork.
I can put down a can of Frank’s in one sitting.
Raw garlic, just once in a while, as a little treat. Sometimes I’ll mash it up in some bread but most often… plain, raw garlic.
I have also not met a single thing I won’t try to pickle at least once, and for some reason people around me think that it is Terrifying hahaha. Personally, I find pickling to be a fantastic way to rescue produce that’s otherwise about to go off. Instead of making food waste, I’m making delicious snacks and toppings. Pickle everything!
I’m assuming you’ve had pickled garlic, then? I just picked up 2 jars of it recently. I have to stop myself from eating too much sometimes. Raw garlic is great for me when I have a bad cold and need to clear out my sinuses.
I have, and I’m with you - pickled garlic is so good. I also love that it’s super easy to toss in a few (or more than a few) cloves of garlic alongside whatever else is going in the pickle jar, or to put them in some leftover brine after the original batch of pickles is finished.
Since you mentioned liking raw garlic for your sinuses when you have a cold, have you ever tried saving the brine from your pickled garlic for similar purposes? If not, I’d highly recommend it. I’ve found that sipping or gargling pickle brine works wonders when I need some relief from a sore throat, and if the vinegar is strong enough I’ve found it helps my sinuses as well.
I happen to be suffering from a sore throat right now from horrible allergies, so I’ll have to remember to try this as soon as I get home.
As far as other pickled things, I ironically hate pickled cucumbers, but I love pickled eggs and pickled garlic and have been curious to try some other unconventional pickled foods.
I hope that the brine helped you with your sore throat!
For other non-cucumber pickles, a great way to dip your toes in might be pickled onion (I like red onion best for this, but that’s my personal preference), or pickled carrots. Both of these make excellent toppings for sandwiches of all kinds, tacos, poke, basically anything that could use a little acid or some extra crunch
I’m also quite partial to pickled cauliflower and pickled beets for general snacking
Pickle everything! I’ve come up with some pretty interesting pickles, and also ferments. Worst outcome is food that was going to go bad is bad. Best outcome is delicious surprise!
Ooh, experiments in fermentation are high on my list but I haven’t tried yet. Do you have any good tips for translating one’s pickling skills to fermentation? Or any fermentation tips in general - I’d love to know more about your process if you feel like sharing!
I feel like they’re related in technique but have fundamentally different results. Pickling can enhance and sharpen flavours but fermentation, at least the salt anerobic kind, tends to mellow flavours. I found it helped to start with some pretty simple stuff. Just a single ingredient and salt (and water). It’s Alive, the old Bon Apetit (booo!) show, has some really helpful starting recipies. Noma’s guide to fermentation really emboldened my fermentation choices.
I got one of those fermentation kits of Amazon that has a couple of jar lids with a one-way valve, some glass fermentation weights, and a large syringe to pull air from the jar. I was much less worried about turning something poison with the added help from those tools.
My process is usually when something is going to go bad I put it in a jar I know the weight of, add a spice or something that may taste good then add water. Then weight it and calculate 2.5% salt of the item+spice+water. You can go lower than 2.5% but that’s a pretty safe number. Then I’ll look at it and taste it a couple weeks in, decide if it needs more time and keep going. Some things have a tipping point where all of a sudden they taste really different. Other things have a more linear progression.
Experiment and have fun!
Seems like fermentation takes a little more care than I expected, but not in a bad way! I hadn’t realized there were fermentation kits out there and I’m so glad to have gotten that information before I got excited one day and decided to just wing it. It’s also good to know I should probably be thinking of this more like baking than like cooking, since I’m gathering from your description that more precise measurements are called for to get the right result.
Thank you - I really appreciate you taking the time to write out this great advice!
My favourite pizza topping is pepperoni and flaked tuna, the good stuff too so it’s meaty oily tuna.
Love it but so many people think I’m odd for it. The meaty flavours compliment each other!!!
I’m not even sure I need to read the rest of the thread after this comment. You win by default! I guess it makes as much sense as anchovies on pizza though.
Lobsters and crabs are essentially overgrown bugs that live in water. At one point they were only fed to prisoners.
On the way coast of Canada, going to school with lobster in your lunch bag was something to be ashamed of.
Ham sandamoni and cheesewich
Macaroni and cheese, plus shredded ham, plus mustard
It tastes incredible, but nobody else EVER wants to try it. Their loss!
I toss some mustard into mac and cheese when I make it, so you might be on to something
Lightly toasted bread, right? I can see how that would be tasty (I already add a bit of mustard to my macaroni cheese) but I bet it would work even better with cut-up bacon in place of ham - you want something that’s going to cut through all the creamy richness.
NGL this sounds like it slaps. Imma give this a shot and throw in some diced pickles to boot.
If you want to go up a level in your additions, I would recommend you try haggis mac & cheese - it’s the best!
Oooo, thanks for the suggestion!
This is the end result…
Y U M
My wife introduced me to Tuna mixed with Mac & Cheese, and now I totally enjoy it myself, other people have found it a little strange.
My dad used to make this! I forgot until your comment. I never liked it much myself, but it was okay.
Have you added sweet peas to it as well? Thats how we eat it at my house and it’s my favorite simple meal!
I personally enjoy baked beans mixed with mac & cheese.
That is not far off of chili-mac, which was a staple quick meal growing up
Hmmm might need to try this.
I do this too. My Mac & Cheese usually always has broccoli and hot peppers or other veggies and whatever extra meat I have… brisket, rotisserie chicken, salami, tuna, chilli, etc
Pizza with hollandaise sauce base instead of tomato sauce. My father almost disowned me for it.
I’ve heard of white sauce base, garlic sauce base, hell even bbq sauce base, but hollandaise? The eggs benedict topping?? I’m about to disown you too
eggs benedict
Dude, I’m gonna be super controversial right now, just to tick you off…
Doughy base with toppings and sauce? Remind you of anything? What if eggs benedict are just a type of pizza? Ever think about that?
you monster!
Have you ever tried French fries in hollandaise? I’ve had it once and it was the greatest fry topping I’ve ever had.
Or bearnaise 🥹🤤
I some time thaw frozen dumplings in the fridge, and then eat them cold on hot days.
Like gyōza dumplings? Those are raw homie
Not gonna lie, that sounds awful. Slimy.
