Yeah, a lot of places use plastic casings. But some really do use “real” casings, which are intestines. Cleaned out, of course.
Peanut butter and dill pickles, peanut butter and bacon, the two best combinations God or man ever invented for a sandwich.
And please don’t use the word “Yanks” when you discuss grits. That’s a Southern dish – most “Yanks” will turn their noses up at it just like you did.
Maple syrup on French toast. No question.
Eggplant
:o “If you are going to tell people the truth, be sure to make them laugh, for otherwise they will kill you.” --George_Bernard_Shaw
Overcooked Eggplant
:o
“If you are going to tell people the truth, be sure to make them laugh, for otherwise they will kill you.” --George_Bernard_Shaw
The most disgustingly vile examples of food that is clearly being sold as a prank:
- Snails, which are essentially slow-moving wads of phlegm.
- Pickled remainders of things we would otherwise be hesitant even to feed to our garbage disposals: melon rinds, pig’s feet & ears, herring (which also comes creamed & picked), etc.
- Souse loaf, which looks like a cross-section of a dachshund. It is disguised as lunchmeat & sold in clear packages, causing some people who look directly at it to go blind or insane.
- Various brands of something called “potted meat product”, which is the remains of organ meat that was too disgusting to be sold even to those people who willingly eat organ meat.
- Oysters, which are even worse than snails, in the sense that oysters are phlegm wads that aren’t even cooked.
- Zucchini. An inert vegetable suitable for use as a door stop or attic insulation; the instrument has not been invented that could detect any flavor in this vegetable.
I tried to limit the list to “ordinary” items that you might find in almost any average American supermarket. The list would be endless if I included ethnic cuisine.
The thought of ketchup on French toast seems less than appealing, but I might try it if the opportunity presented itself. The only breakfast food I put ketchup on is hash browns, and I do so sparingly, since it does little more than totally cover up the flavor of anything you put it on.
On the other hand, whenever I eat mac & cheese, I have to have Harvard beets (which are kind of sweet & sour glazed) right along side, and I always mix them together. That’s about the oddest thing I’ll eat without being dared. Those of you who mentioned eating crispy/crunchy things on sandwiches are texture eaters; I like to make a French fry layer in my McDonald’s quarter-pounder w/cheese. Doesn’t alter the flavor much, but it “eats” better.
Hey Matt__Mcl! Why do you think Nutella isn’t Italian? It sure is…and it is awesome…By far the greateat invention in food products is: H.D. Deep Chocolate Fudge Ice cream…though they have replaced it with Chocolate Chocolate Fudge. The greatest thing left.
BTW-- Best PMS food: Macaroni (anything: rigatoni, zita, penne, farfalle, linguine, spaghetti…)with a beautiful marinara or vodka sauce. Bread-- beautiful Italian bread, hard crust, soft as a cloud inside. A Gorgous salad. Steak. Beer. Chocolate icecream. If the PMS is really bad, we simply put the chocolate ice cream on the steak…ahhh! Otherwise, I hate beer. Must be the carbos I’m cravin’…
Q: How many women with PMS does it take to change a light bulb?
A: WHO THE HELL CARES?????Archimedes, our mothers must be related. My mom did that peanut butter and pickle thing too. Ewwwww!
The PROPER topping for French toast is butter (REAL butter, not that fake, hydrogenated, yellow-colored, nasty, vegetable oil poser!) and maple syrup. Of course, since there is a financial barrier to having maple syrup all the time (stuff’s expensive!!), Karo actually makes a decent pancake syrup. It’s got a green label. My grandfather uses their corn syrup - gross!
The worst thing I can remember eating as a kid, which actually turned out pretty good, was pickle juice on alfalfa sprouts. Yes, we tried it on a dare.
Carpe Diem!
French toast…depends how you make your egg batter. I make it with s smidge of sugar, cinnamon and nutmeg. then all it really needs is butter.
Weird Yet Surprisingly Delicious Food Thing:
31 Flavors chocolate mint ice cream and Canada Dry Collins Mix, or Squirt.
Sounds like they wouldn’t mesh, but they do.
Stoidela
Don’t meddle in the affairs of dragons, cuz, like, you’re crunchy
and taste good with ketchup.
[[Other gross things? Pickled eggs. Incredibly good with a cold beer. ]]
Of course, if you get the black egg, that means you’re the designated driver.
“Age is mind over matter; if you don’t mind, it don’t matter.” -Leroy “Satchel” Paige
Nutella…yummm… it is a food group all in itself.
Someone mentioned Sloppy joes with potato chips in the mix…a great camp fire memory for me.
I like my eggs with salsa if I can get it. If not, ketchup.
As for drinks, I was just thumbing through a drink recipe book from the glory years of boozing it up, 1973, and there was a drink in there called the " Suffering Bastard". Heh. I’ve already passed it along to my lush neighbor as a joke, so I don’t recall it’s mix. I can imagine the jokes that went along with ordering one of those" I’ll have a Suffering Bastard, please" " Take you pick, there’s three at the other end of the bar."
As for alcoholic poisoning, try Kummeling or Jagermeister. I had a Wodka mit Lemon (Vodka with Lemon) in a german young adult version of an illegal bar once. I don’t know what in the hell they did with the lemon, all I know is that I got a tumbler full of vodka and had six or seven or eight that night (all free as I was the only American and everyone wanted to buy me a drink.) We got home from the bar at 430 am and I slept until 8pm that night. My most coherent memory was trying to swap my aviator leather jacket with another guy who had a black leather jacket covered with patches from all over Europe of places he’d been too. It almost worked until he tried mine on and the sleeves were just a hair too short…sob.
I’m Scottish and putting catsup on French toast doesn’t seem strange to me at all, although personally I prefer my French toast with honey.
Rodd Hill: I believe you’re talking about Cullen skink, made with the finnan haddock, milk and a few other ingredients. It is truly one of the most unappetising concoctions ever (and I have eaten haggis).
No C&P (and on a semi-related note)
I haven’t read through this entire thread, but I doubt anyone else has mentioned this really cute little song (must be British) all about toast and how you can put just about any topping on it and it works.
I heard the song one morning on KFOG (San Francisco rock station) back in 1988 or so and raced to the tape machine to record it and missed the name of the song and who did it, but here are some words. Anyone with any information on this tune, PLEASE contact me!
*There’s brown bread, white bread,
All sorts of whole-meal bread.
It comes in funny packages wif’ writin’ on the side
But it doesn’t matter which one you have,
Cuz when you cut the crust off
Have it with marmelade or butter cheese tomatoes beans banana or chutney
If it’s strange, it really doesn’t matter.
Oh no. It all goes with . . .
TOAST! TOAST!
(I gotta think about it some)
Well I go down the supermarket,
Wif’ me basket in me ‘and.
I’m walking from one counter to another tryin’ to find the bread store
But I can’t find it anywhere.
And then I bump into a mother with a baby in 'er basket,
And she says “Oh! Look you’ve started 'im off again!
I’ve come here for a little bit of peace and quiet,
To get some bread to go home to make
… TOAST!”*
I’ve wondered about this song ever since I heard it, and I’d love a complete recording of it, or at least the name of the band. Anyone? Anyone? Bueller?
StoryTyler
Derwood and Kirby’s mom
I travel and my motto is never turn down a free meal…but, let me read a selection from the Willy Pizza menu in Tokyo:
Egg & Potato
Onion
small quail egg
mayo
potato
squid
corn
mmmmmmmm!!!
There is no course of life so weak and sottish as that which is managed by order, method, and discipline. -Montaigne
Reading about these “Punishment shots”, why do people drink these? Poor Spam. Read Cecils column on it, it’s not all it’s cracked up to be! Macaroni and Cheese and Louisiana Hot Sauce-Yum. LHS is good on french fries too. Or in soup, etc. Love the stuff. But catsup on French toast sounds really gross.
My great-grandmother used to serve me something that was akin to french toast. She called it Egg-In-A-Hole. She would take a slice of bread and slather butter on it. She would then cuta 3/4 inch hole in the middle of it and put it on a hot frying pan. She would then crack an egg and drop it into the hole. The hole would hold the yolk in the center (soft cooking it), while the white would partially soak into the bread and crisp on the bottom. The yolk would still be runny when served. I would lovingly gobble this down with ketsup.
But for French Toast; it’s cinnimon and maple syrup all the way!!
My great-grandmother would also serve piping hot egg salad for breakfast. I loved the stuff.
She used to eat a butter and banana sandwich every moring, because the doctor told her that bananas were good sources of potassium.
Cyrunner
I used to work with someone who raved about the following taste sensation:
stale Fritos (MUST be stale) and frozen slizes of pineapple.
Whatever floats yer boat, I guess…
StoryTyler
The fun starts here!
Hello all, now that I’m joining you, let me just say…
- Pudding can be either Chocolate, Vanilla, Tapioca, or Butterscotch.
- French Toast should have syrup, butter, and powdered sugar.
- Although I am of Norweigian descent, I’ve never tried lutefisk. I hear the Norweigians only eat it once a year, and I heard an American description of it somewhere on the web… and after 5 minutes of research on AskJeeves!, I found it:
http://urbanlegends.com/food/ode_to_lutefisk.html
Now that that’s cleared up…
Let’s see, the strangest food I’ve eaten? I tried soy sauce on popcorn once, but the kernels melted and it tasted kinda sweet, it made me sickish. Following up on the lutefisk link above, I once accidentaly (sp?) chewed on a gelcap of some sort or another. DON’T DO IT.
Good advice.
SanibelMan
Your mother was a hamster, and your father smells of elderberry!
Sorry, no weird (to me)French Toast toppings here: berries, butter, syrup, whipped topping, nuts, cinnamon and grandma would put food-coloring on them when I was younger. Reading about the shooters, when I tended bar, I would send out an “L.A. Freeway” to all of those kids who just turned 21 and wanted to strut their stuff.
LA Freeway:
1 Shot glass
1 Bar mat
Pour contents of bar mat(spillage)into shot glass and serve.
If we didn’t have enough to fill a shot glass, a “252” would also do the trick.
252
1 shot Wild Turkey (101)
1 shot Bicardi 151
(add the two proofs together, hence 252)
As for ketchup (or catsup), anything that can be used as a metal polish and will explode upon opening, I tend to avoid (restaurants recyle ketchup!).
“Quoth the Raven, ‘Nevermore.’”
E A Poe
Where I come from ( Philly ) we take our fries with ketchup, and our pancakes, waffles and french toast with either syrup, buttah, or cinnamon ( a personal fave on french toast was cinnamon and buttah ).
While I respect the Mutant Aberrations of our good friends both across the Puddle and above the Border…let us not forget that Toads In The Hole brought down the Empire.
Typer
Anyone tried french fries dipped in a chocolate malt/shake? Wendy’s Frosties are the best for this.
Yyyuuuuummmm… 
…it has never been my way to bother much about things which you can’t cure.
- A Connecticut Yankee in King Arthur’s Court-Mark Twain