Just thought of another odd combo I love… and it’s vegitarian Opal. 
Those big, hard sourdough pretzels… take a bite, then take a drink of orange juice and hold both in my mouth till the pretzel softens… OMG so good!
BBQ Ruffles dipped in soft serve vanilla ice cream.
I know it’s not quite the same thing, but ever since I was introduced to red pepper jelly, a grilled cheese sandwich just isn’t the same without it. It never occurred to me that it would be a gross combo, though.
My Mom eats marmalade and cheese on toast. That’s gross.
This is one common thing that totally squicks me out. I cannot stand anything sweet mixed into cottage cheese. Hence the dill pickles and mustard.
I like shredded carrots, sunflower seeds and a drizzle of Ranch or Blue Cheese dressing on my cottage cheese.
My cousin likes to mix who-knows-what (some kind of Mexican-food kind of sauce) with peanut butter. The result is a rather loose and somewhat lumpy-looking dirty-brown creamy glop.
I thought it looked like diarrhea. My other cousin said it looked like cat puke.
ETA: (Whether it actually is gross or not, I never found out, and never will.)
Malt vinegar with a healthy dousing of Old Bay is the correct way to eat fries if you’re from Maryland, or at the very least Old Bay and ketchup.
WRT the OP’s salt on watermelon, my dad puts pepper on watermelon. I don’t get it but I’ve made PB+B+B sandwiches before with the last two B’s being bacon and banana.
I don’t like apples, vinegar gives me heartburn, and I only like cottage cheese with salt and pepper–it grosses me out as a sweet food.
A1 on French Fries.
This one’s a little esoteric, but try it: Make some Campbell’s chicken noodle soup. Pour the soup into a bowl, like usual. Using your spoon, spoon some noodles onto a Muncho. Eat and enjoy.
I <3 this too.
I also like jam and Camembert on rye. Brie, Nutella on coriander rye, mmmm.
Tabasco on eggs has changed eggs for life for me.
I like to fry up a sausage patty and put a scoop of cottage cheese on top. Or cottage cheese with swedish meatballs.
Yes, but all these things were vegetarian. You don’t have to like them, I don’t care either way, but it was odd to swoop in and say “all these are gross, thank god I’m vegetarian”, when many of the items listed had nothing to do with meat. If you don’t like them, being vegetarian is irrelevant.
[It struck me odd and brought to mind your post in the “Do you wash your pot handles” thread (you said, to paraphrase, “I run a vegetarian kitchen, so I don’t have to wash my pot handles.” huh?). I’m not stalking you- I promise! That post seemed odd at the time and jumped back at me when I saw this one. I don’t want to hijack this thread- so I’ll stop here.]
Whatever it is, it’s no big deal.
Most of the grosser things in this thread weren’t vegetarian. They were more what I was referring to.
And the pot-washing thread, I said I sometimes wash pot handles. I wash them if they’re at all dirty or if they’ve touched anything dirty. But by having a vegetarian kitchen there isn’t much chance that anything dirty on them will be actively dangerous.
Um, Opal? That’s just… not true. E-coli, anyone? Salmonella? Botulism? Listeria (even if you’re a vegan, not a vegetarian, it can still pass to vegetables)?
http://www.idph.state.il.us/public/hb/hbsam.htm
http://www.vibrantlife.com/?p=185
Unless you are shopping exclusively from vegan stores, there is a strong chance that your food has touched meat somewhere along the line, if in no other way than at least through organic fertilizer (read: poop).
Talk about a false sense of security. The past several e-coli outbreaks have all been from vegetables.
One of the first threads I posted on was in favor of salt on watermelon.
I love coffee and butterscotch together. The bitter coffee is tempered by the sweetness of the butterscotch.
Like I said- it just struck me odd. No big deal. And just speaking as a microbiologist… there are a lot of bacteria on vegetables that are very dangerous. A common source of bacterial food poisoning are vegetables, including bean sprouts and some grains.
Im funny bout’ my taters… 
hash browns = mustard
home fries = vinegar
fast food fries = plain n salty, occasionally w/ketchup
steak fries = mayo
mashed = gravy
baked = butter, sour cream n chives
scalloped = bacon n cheese
cottage cheese w/ Pepper and dill
cream cheese and olive sandwich on pumpernickel
peanut butter n banana sandwich on wonder bread
I always add a little milk to a bowl of Jello.
Good to know, and something I didn’t know before. I still think there is less chance of danger in a kitchen with no raw meat in it, though.
When I cook I wash my hands after touching just about anything, and I don’t soak pots/pans in a sink full of water, so it’s really unlikely that anything is going to get on the handles. If what I’m cooking spatters at all I’ll wash the handle, and if the handle gets wet while I’m washing the pot, I’ll go ahead and wash it, but I don’t wash it all the time and I’ve never had a problem.
I like cheese and marmalade - I get a craving for it every once in a while.
I grew up eating ketchup on my french toast (we make it as a savoury food, not a sweet one); I was fairly old before I learned that other people eat it with syrup. Now, that’s just weird.