Just tried pouring some ginger ale in my lemonade (homemade). 10/10, much better than I wouldn’t thought
Pineapples and pizza. Yeah I said it.
So no joke, I talked shit about pineapple on pizza for years. Then, I can’t remember why specifically, but we had someone over and asked what type of pizza she wanted, and she said Hawaiian. And there was some leftover. I grew up poor, and we do not waste food, so I decided it was worth trying it.
It was amazing. I immediately felt silly for being so against it.
My wife still refuses to try it on principle (she did grow up near NYC, so she has STRONG opinions on pizza).
Not to rag on your wife but New Yorkers have the worst opinions on pizza. If it’s not made in New York in some corner pizza store they say it’s the worst pizza in existence. They get mad that Chicago Pizza exists. I think if they knew Detroit Pizza existed they would explode.
I’ve had New York pizza. It’s mid. It’s fine. It’s ok. It’s not the best pizza in the universe guys. It’s convenient because there’s no place to sit anywhere and you can walk and eat it by the slice. I swear they have some sort of collective Stockholm syndrome about it.
Funny enough, she actually really likes Detroit Pizza. But yes, she thinks Chicago pizza is trash (I tend to agree, I hate the way chicago pizza is made… it’s messy, has too much sauce, and requires a fork which, to me, defeats the point of the pizza).
And I lived in New Jersey for awhile, and the pizza there, with a few exceptions, was some of the best pizza I’ve had (and I’m not talking that wide flat greasy stuff you get at NY street corners, I’m talking the pizza made at the restaurants run by Italians that are about half Italian restaurant, half pizza joint).
I also grew up near NYC. Hawaiian is underrated and everyone should try it at least once.
I’m glad you had an open mind, and didn’t waste food. (We also grew up unable to waste food)
And peach, too!
Toast with mayo and powdered chocolate (Nesquik). Still not sure if my cousins were trying to pull a prank on me but it turned out to be one of my favourite childhood meals.
Blue cheese and Dr Pepper. The Dr Pepper brings out the sweetness of the cheese and the tanginess of the cheese complements the sour of the soda.
Dr Pepper is the blue cheese of soda, after all.
Huh. I don’t really drink much soda these days, but when I did, Dr. Pepper was my favorite, and I’ve always enjoyed blue cheese. I’ll have to try that. 2 of my recent-ish favorites:
- Water cracker + soft blue cheese + hot honey
- Ramen + blue cheese
Blue cheese and grapes is also a fantastic combination. Pretty sure this is well known in France.
Try dunking cookies in tea. Or orange juice. I love both but I get strange looks when I tell people.
OTOH a few people have told me peanut butter and cheddar cheese make a great sandwich. I tried once, was not a fan.
Make your a salami sandwich with the following steps.
- Toast the bread.
- pan fry the salami slices til their a little crispy on the edges.
- spread hummus on the bread once it’s toasted.
- add the crispy salami, some lettuce, and seasoned tomato to your sandwich and enjoy.
People look at me sideways for using hummus as a sandwich spread, but it’s delicious.
This is one of those recipes that I have to stop and ask what’s wrong with the people in your life that they can’t assess hummus, a spread frequently served on breads, with the same eyes they use on any other spread. They wouldn’t think twice if you served them a board with all the listed ingredients as a grazing spread.
An opened container of hummus doesn’t really keep all that well. I mean, that’s normal for a chip dip, where you expect to kind of go through one container pretty quickly, but most sandwich spreads will last for ages.
considers
I guess one could maybe try adding some sort of preservatives to improve the shelf life, if one’s doing homemade hummus in a food processor.
EDIT:
https://old.reddit.com/r/foodscience/comments/476xdr/preservatives_for_hummus/
Acid will help preserve the hummus against bacterial growth. Hummus has a pretty high pH so the more lemon you can add the better. Cooking it before storing or using canned chickpeas instead of dried may help too. Canned chickpeas have been retorted to be sterile while dried ones may still contain some bacterial spores. Your hummus may also go bad because the fats inside spoil. Refrigerating or freezing will slow this process but it’s ultimately inevitable. Adding an antioxidant would help reduce this. The lemon juice contains citric acid which will act as an antioxidant. Ascorbic acid (vitamin C) would help too, though it will make it taste sour. Rosemary essential oil (a tiny drop will do) is a powerful antioxidant that would also help preserve your hummus. Lots of preservatives are totally natural–heat and acidity tend to be the best and most accessible preservatives.
I also have a bottle of citric acid for preserving syrups that I suspect would work.
A fried egg on top of just about anything
Strawberries and black pepper. You’re welcome.
Basically everything sweet with hot seasoning. One of my favorites: Mango with Chili! :-)
Your Hispanic is showing
lol I take it as a compliment, because my country of origin is not known for its kitchen. :-P
it is a compliment XD
One of my favorite grocery store salsas is spicy mango!
Currently I have a spicy pineapple salsa but that’s not as good because it’s “white” salsa, no tomatoes
My toddler insisted on putting pepper on her strawberries the other day.
I laughed and said she was welcome to try, but “start on just a couple slices so you don’t ruin all of them”.
She said it was great, but I didn’t believe her, so I tried it. And then we put pepper on all of them.
Just tried this for the first time after learning about it from your comment. Pretty good! 👍
Sadly, strawberry season is gone where I am and I can’t wait to try this out. This year, i discovered that coriander goes very well with strawberries to make pesto. I ate 10 times more strawberries this year than my previous average.
I’d go one further; strawberry chilli sorbet. sweet strawberry, hot and cold at the same time… perfection
Feta and watermelon
Cantelope and prosciutto
Anchovies in Ranch dressing (make it fresh, you animals)
Goldschlager and Cuervo Gold tequila as a shaken shot (tastes like snickerdoodles)
Pancakes topped with yogurt and honey or pistachio butter
Georgian pesto is walnuts and cilantro, 10/10
Peanut butter in a tomato stew sends it in an African direction, and it’s amazing
Deep fried olives filled with cheese
Salmon marinated in bourbon, touch of soy sauce, and brown sugar, baked.
Anchovies and capers on your pizza if you wear big boy pants
Red wine and coca cola if you’re 14
Candied pine cones and creme brulé is 1 million percent magic
Cheez-its and canned whipped cream tastes exactly like if you asked ChatGPT to describe what cheesecake tastes like.
Wendy’s French fries dipped in their frosty. It was at least a good combination twenty years ago …
Maccies are advertising their fried dipped in their milkshake at the minute. I’d give it a go to be fair. But I don’t like Maccies.
Fuck off cunt it’s Macca’s, not Maccies.
Fuck off cunt it’s Maccies, not Maccas.
Na-na, na, na, na.
You hear that? It’s the macca’s tune disagreeing with you.Maccies thanks you for your service.
I have a 200 item list of grazing board foods that I’ve personally mixed and sampled every single 2 and 3 item combination and curated every item to be acceptable to delicious in 3 part combos.
By far the two strangest combos to any guest are the spicy salami and the dark chocolate on baguette bread or the rum dates and stone stone-ground mustard on butter cracker.
The sweet and bitter of the chocolate mixes so well with the oilly spice of the meat, and the baguette bridges the textures to provide a comfortable mouthfeel by soaking it in.
For the second, the vinegar and tang of the mustard heighten the rum without taking away the sweet paste of the dates and the cracker provides enough texture to not feel like you’re eating sauce and enough salt to soften the vinegar and alcohol bite.
Honestly, it’s my favorite dinner even because it’s so much fun to watch people look at you in horror when you suggest they try something, then try it and see that horror melt away into absolute wonder.
I believe this is a multi choose problem. 200C2 is 19,900. 200C3 is 1,313,400. You’ve tried all 1,333,300 combinations? More actually for the items that were tried but didn’t make the cut. I want the list this sounds like a culinary masterpiece
Are you willing to share the curated list? 🤞🏻
Peanut butter and dill pickle sandwich. Maybe with a little Sriracha.
Peanut butter and a slice of onion makes a way better sandwich than you would ever think too.
I’ve done that one a few times. Credit to Fred Savage in Little Monsters for putting me on the idea. My sis and I probably rented that movie a hundred times growing up.
As does peanut butter and bacon.
Someone needs to make a peanut butter, dill pickle, onion, and bacon sandwich and let us know how it is.
Salami and banana peppers.
Salmon + roasted Brussels sprouts
I don’t like Brussel sprouts. Not even after they have been selecting them for sweet not bitter over the last 30 years.
But… It is not really surprising that Salmon and roasted Brussel sprouts go good together. I mean this is not an uncommon pairing is it?
That seems like a very normal flavor combo to me.
My friend worked at Subway for a few years and after a while you try weird stuff just to see if it’s good, and one of the best things is an oatmeal raisin cookie wrapped in pepper jack cheese.
Also sharp cheddar on apple pie is a Yankee tradition and really good.
Kalimotxo. It’s red wine and cola in roughly equal parts, to taste. It’s a great way to salvage old wine that’s a day or two past drinkable, especially on a hot day.
I described it once on reddit in the before times, and someone called it a “shit red wine spritzer” and I think that’s kinda apt.
Otoh do not try mixing beer and wine it is awful. Truly truly awful.
Mead and an IPA is great though and called a “Braggot”
That I can believe. I’ve only mixed them in the sense of generally making bad decisions in a night.
A few weeks ago I poured some cane sugar coke in a half-drunk glass of Port and all my friends looked at me like I was crazy when I said it wasn’t half bad
That tracks, but with port I feel like it’d be super sugary.
Oh for sure. Like a wine/cola syrup
In this same vein, cola and beer in equal proportions with a shot of amaretto tastes like snickers
50/50 Guinness and cola. It’s called a Black Velvet and is indulgent and lovely.
@Lodespawn @EvilBit that sounds like a shortcut to a bad time
The kalimotxo is actually pretty tame; half as potent as wine, so comparable to maybe a pale ale.
Can’t speak for that other madness though.
I thought that said tastes like nickers, lol.
In my country we call it bamboo for some reason.
That’s interesting and weird! Guessing from your name, is it Slovenia?
Yup.
