I don’t like runny white, but I love runny yolk. Fully congealed yolk is edible, so long as it isn’t burnt or over-oxidized. But runny yolk is delicious.
That happens if I don’t use enough water… But I do seem to have (trial and error) worked out the proportions just right.
Silly, actually, I know; it wouldn’t kill me just to drain the stuff properly. It’s the sciencey experimental stuff that appeals!
I warm up my peanut butter and jelly sandwiches in the microwave.
I simmer my (generic) root beer on the stove to get the carbonation out. Chilled, flat, over crushed ice.
Also, Kraft sandwich spread in lieu of tartar sauce with fish.
When we make Beef Stroganoff, we don’t put in any sour cream or mushrooms. It’s really “Beef glowacks”, but it’s based on a Stroganoff recipe.
I like breakfast sausages unbrowned. Not even a tiny a little brown. Every day, I microwave 4 of them in a covered dish with water for 4 minutes to cook them.
I see no point of toast unless you like to buy bread you don’t actually like and need to do something to make it palatable besides adding butter. I eat a loaf a week (at various parts of the day) that stays in the refrigerator for most of the week so it’s less likely to get moldy, and I have no problem with it being cool. What kind it is varies on the grocery store selection; whenever they’re out of my favorite, I go to the next favorite, and if they don’t have any of my favorites I’m forced to try something new. Found quite a few new favorites that way. Can’t imagine toasting any of it.
When I ate cereal as a kid, I didn’t put milk in it for the same reason that I don’t like any fruit pies or other fruit and grain combinations. Grains are dry. Fruit are wet. I love fruit-based drinks and raw fruit, but bake any fruit with anything, and I’ll hate it. Put fruit inside a cake, and I’ll hate it. It doesn’t even have to be soggy; just the wetness interferes with what I think is a fundamental quality of cereals - that they are dry.
I would love if there were chewy plain granola bars. But all I can ever find are crunchy plain ones and chewy ones with other stuff in them; I eat the former occasionally, but I’m not particularly fond of them. The latter, well, I’m trying to eat something healthy, don’t put chocolate chips in! I must not like them the right way.
Yes. C&EN is its ISO 4 name and is what’s printed on the cover.
I like my pizza Hawaii, and my hotdogs with ketchup.
I like all meat, fish, and eggs rare.
I see Ruken’s already confirmed but the article in question.
I have never yet had a steak that wasn’t improved by A-1 Sauce.
There. I said it.
I cook rice using the ‘pasta-method’ (using way more water than needed).
I learned about it in this book a long time ago.
I like my eggs overcooked.
I like my dry cereal with yoghurt, and my hot cereal with dried fruit. Absolutely no milk whatsoever.
I love plain vanilla icing, with no cake.
I like pepperoni and pineapple pizza.
I used to frequent a pizza place that made their ‘hawaiian’ pizza with pepperoni, Canadian bacon, and too much pineapple. It was terrific!
Like many people here, I like my eggs cooked until the yolk no longer moves.
I like my meats medium rare, however. Except fish. Fish must be cooked through. This trend of ‘searing’ tuna and leaving it raw in the middle is an abomination. I’ve seen some of the parasites that live in fish and I don’t want to ingest any of them live.
The only thing I put catsup on is French fries.
The only thing I put mustard on is sausages, and then only spicy brown mustard.
I eat pastrami and corned beef with mayo, dammit!
I don’t put Dijon mustard in or on anything.
I like horseradish sauce made fresh from real horseradishes. I’ve never found a canned or bottled variety I like. I would never put it on steak however. That’s just wrong!
Coffee does not belong in any food and especially does NOT belong in chocolate. It doesn’t make the chocolate ‘richer’, it makes it bitter. (I make an exception for tiramisu, I’m firm, but not stupidly so.)
Oysters taste like getting to know somebody really, really well. I doesn’t like 'em.
Radicchio isn’t ‘peppery’, it’s bitter, and I don’t want it in my salad.
There are more spices involved in ‘cajun’ or ‘creole’ cooking than cayenne. If heat is all you’re bringing to the party, stay home.
I cook my pasta past ‘al dente’.
I use canned condensed soup in some of my recipes.
I am totally indiscriminate when it comes to chili, I like it all!
Sometimes my mashed potatoes have lumps, I don’t care. Sometimes they also have sour cream and/or garlic. Sometimes they even have turnips (‘tatties and neeps’ or clapshot). It’s all good.
Chili - no beans!
Bacon - mostly soggy
Mashed potatoes - I kinda spread them out, and then add ketchup and salt on top.
And one left over from my childhood, and I still do this for a quick lunch sometimes. A can of Spaghetti-Os , drain a little of the liquid off, and eat cold.
I did not know that chewy bacon was wrong. And I did see the question about the chili but I don’t feel like arguing about what chili is supposed to be, so I ignored it.
I honestly wasn’t sure what you meant. I’m assuming now that you meant you like chili with meat, but without beans.
No milk on my cereal. People think I’m nuts, but meh. Chewy bacon or crisp, I’m easy that way. Pretty dry scrambled eggs, with ketchup or salsa. When i make chili, I prefer it with an edge of sweetness - either adding canned baked beans or dark chocolate.
The OP is asking about “wrong” preparations. 
Yeah. I like it too. It’s not THAT rare.