Mine is a hot dog with chunky peanut butter and sriracha. I call it the “Thai Stick”.
I think it’s best if the hot dog is steamed or boiled rather than fried or grilled but it doesn’t matter that much. Also I think you’re going to want a regular hot dog wiener/frankfurter as opposed to a smokie or a bratwurst or some other kind of sausage. Maybe it’s the mace that makes it so good? At any rate the PB must be chunky. Make sure the wiener is hot so the peanut butter gets melty. Be liberal with the peanut butter and sriracha.
I came up with this recently and I can’t stop eating them. I’m sure I’m going to get nitrite-induced cancer and die, but it’s worth it. I’m thinking about starting a restaurant that serves nothing else.
Try it and let me know what you think. But if you steal my recipe and make a fortune, you have to share. It’s going to be archived right here on the SDMB that I invented it.
Cold noodles and cold Parmesan cheese. Something I tried one day when too hungry & impatient to go shopping, so I just pulled some leftover noodles out of the fridge as fuel and added the cheese for taste. I liked it enough that I eat it now and then, especially on warm days.
Eggo Waffles used in place of bread for a sandwich consisting of garlic mayo, thick-sliced ham, and sharp Cheddar, grilled like a grilled cheese. Seriously, it’s the best thing I’ve come up with in years.
Oatmeal with (each line is a separate concoction):
Onions, Frank’s Red Hot, smoked paprika, garlicpeno seasoning.
Diced veggie burger
Scrambled eggs
Cheddar or parmesan
Mushrooms
Actually, all of the above contain Frank’s, smoked paprika and garlicpeno. I know I didn’t “invent” savory oatmeal, but I don’t know anyone personally that enjoys it and I came up with it myself before I realized that there were all kinds of recipes out there.
Peanut butter and veggie bacon sandwich.
I was also a fan of grapefruit juice with Tequila long before I knew it was already a thing.
So really, I guess my things don’t count as inventions as much as things I discovered for myself. Sorry.
I make something I call German mac and cheese though there’s not much German about it. I saute some onions, then make a swiss cheese fondue, slice up smoked sausage and mix it all together with homemade spetzle. Bake it for about 25 minutes at 350.
I make a pretty good Caesar salad dressing and very much enjoy a chicken Caesar. About 15 years ago I was too hungry to wait for my sauteed chicken breast to cool down so I plated the salad, quickly sliced the breast, fanned it upon the salad, drizzled more dressing and parm on to it. For years anyone I asked had never heard of a hot chicken Caesar salad. Now it’s become rather common.
MrSquishy, I’ve been doing hotdogs, p-nut butter and salsa for years. I used Sriracha 5 or 6 ago.
As a salad dressing: olive oil, balsamic vinegar, and chat masala.
Dry roast some panch phoran. Grind it in either a mortar and pestle, or in a bowl, using the back of a drinking glass to grind the spices.
Scramble the cooled ground spices with an egg or two, and you’re ready to make a very good spiced omelet. I like making mine with various veggies (onions and peppers go particularly well) and a mild cheese.
If you don’t have panch phoran–use some cumin and mustard seed.
Another good spice combo for an omelet is sage, rosemary, and thyme.
Chilli or mango pickle (or, I suspect, almost any salty and spicy Indian pickled anything) with Swiss cheese, as a grilled sandwich.
Chinese five spice powder mixed into a rich vanilla ice cream. It’s pretty yummy, I must say.
Honey wine sauce: mix red wine and honey in a saucepan. Heat while stirring, until the honey and wine are a homogenous mixture. Add ground spices: cinnamon, nutmeg, a tiny bit of clove (that stuff is easy to overdo), mace, maybe some ginger, anise, a little black pepper. Heat gently until the whole thing smells delicious. You can also add some lemon or orange juice, if you’d like. Actually, the spices are optional–the sauce is pretty good plain, too.
Let the whole thing cool. Serve on top of ice cream or sponge cake, or use as a dressing for fresh fruits.
Frozen tofu cubes, put into soups. The texture is very different–sort of chewy, very substantial-feeling. (I didn’t really invent this, I suppose, but I did it as an experiment before I saw it in recipes.)
I am a huge fan of savory oatmeal and savory grits. I especially like both with cheese mixed in.
ETA: WEIRD! French vanilla ice cream on top of pepperoni pizza. AMAZING combination of flavors, textures, and temperatures. It sounds hideous, but is actually remarkably fun!
Leftover Prime Rib, toss in a can or two of Hormel, an onion finely diced, various peppers and whatever else you have. Let simmer till you’re drunk. Eat and enjoy.
The Ultimate Snack
Geisha smoked oysters, Mozzerella cheese slice, Gallo Dry Salami on a Truiscuit.
I have a friend with heart problems that swears I’m trying to kill him. I don’t get it?
Even easier, I buy potstickers from the hot foods bar at the grocery store, take them home and heat up a can of Campbell’s chicken rice soup (it’s so bland it’s ridiculous) - put in the pot stickers, some soy sauce, and sliced scallions. Now there is decent won ton soup, much better than from a Chinese restaurant. You can throw in shredded carrots, bok choy, and/or water chestnuts, if you just can’t stop.
Open-faced sandwiches of roast beef (sliced very thin/deli style) and butter mixed with grated sap sago cheese. Add some roasted garlic for even more fun.
I don’t think I invented it, but it’s really good.