# I Pit "Cafe Society" people **URL:** \ **Category:** The BBQ Pit\ **Created:** [February 8, 2025, 3:52pm UTC](https://boards.straightdope.com/t/i-pit-cafe-society-people/1014051 "2025-02-08T15:52:17Z")\ **Posts on this page:** 20\ **Page:** 14
**Author:** ![LSLGuy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lslguy/32/5813_2.png) [@LSLGuy](https://boards.straightdope.com/u/LSLGuy)\ **Post date:** [February 12, 2025, 12:20am UTC](https://boards.straightdope.com/t/i-pit-cafe-society-people/1014051/261 "2025-02-12T00:20:59Z")
Here’s an old (like 1960s) joke: > **Q** : How can you recognize a happy motorcyclist? > **A** : By the bugs stuck to his teeth. With the advent of full-face helmets in the mid 1970s and the advent of women in numbers riding motorcycles about the same time, that joke is doubly anachronistic. But the idea is eternal. ---
**Author:** ![wolfpup](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wolfpup/32/10618_2.png) [@wolfpup](https://boards.straightdope.com/u/wolfpup)\ **Post date:** [February 12, 2025, 12:30am UTC](https://boards.straightdope.com/t/i-pit-cafe-society-people/1014051/262 "2025-02-12T00:30:24Z")
> [@LSLGuy](#): > > Raw onion, and especially raw _red_ onion, goes right in the trash ballast along with the sweet gherkins. Grilled white or yellow onions are great on sandwiches & similar. There is no way to render red onion worthy of eating; the annoying tang overwhelms any and every food it touches, leaving no other flavor but a clanging gong of discordant uggh. And quite an aftertaste. I must call out this rather strange comment. I wonder if you happened upon some exceptionally strong variant of red onion, because that’s the stuff traditionally served in sandwiches, salads, and other things where you want raw onion, precisely because it’s milder. OTOH, I’ve seen cites saying that red is the strongest, so I can only assume there are different variants. But my experience is consistent with **[this cite](https://thecookingdish.com/0330/the-difference-between-yellow-onions-white-onions-and-red-onions/):** > You’re most likely to see red onions in non-cooked dishes, such as salads and sandwiches. Of the different colored onions, the red onion is the most mild, sweet onion. And, indeed, I tend to find red onion in Greek salad and a welcome addition to many sandwiches. It’s white onion that I find too sharp to use raw in most situations, except on hamburgers. It’s my standard cooking onion. ---
**Author:** ![CairoCarol](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cairocarol/32/3825_2.png) [@CairoCarol](https://boards.straightdope.com/u/CairoCarol)\ **Post date:** [February 12, 2025, 12:32am UTC](https://boards.straightdope.com/t/i-pit-cafe-society-people/1014051/263 "2025-02-12T00:32:22Z")
> [@LSLGuy](#): > > With the advent of full-face helmets in the mid 1970s and the advent of women in numbers riding motorcycles about the same time, that joke is doubly anachronistic. Make that triply anachronistic. [There aren’t as many bugs now](https://www.washingtonpost.com/business/2022/10/21/dead-bugs-on-windshields/): > After a long drive, the only thing that makes our stomachs churn faster than a windshield smeared with bug guts is a windshield bearing no evidence of insect life whatsoever. It feels like a fundamental pillar of the planet’s ecology has snapped. > > You’ve probably noticed it, too. On long summer road trips, tiny corpses once formed a crust so thick that the reduced visibility posed a legitimate safety risk. Now, many folks we spoke with can’t remember the last time they had to scour the bug gore from their RAV4. > > Before we address possible causes of the “windshield phenomenon,” such as more aerodynamic cars, we should make one thing clear: It’s not a mass delusion or faulty collective memory. Windshield splats are valid ecological data, and they don’t bear good news. ---
**Author:** ![Railer13](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/railer13/32/9742_2.png) [@Railer13](https://boards.straightdope.com/u/Railer13)\ **Post date:** [February 12, 2025, 12:39am UTC](https://boards.straightdope.com/t/i-pit-cafe-society-people/1014051/264 "2025-02-12T00:39:19Z")
Does anybody else put hard-boiled eggs into tuna salad? My wife does, along with celery, onions, and mayo? Highly, highly recommended. ---
**Author:** ![Tibby](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tibby/32/17030_2.png) [@Tibby](https://boards.straightdope.com/u/Tibby)\ **Post date:** [February 12, 2025, 12:56am UTC](https://boards.straightdope.com/t/i-pit-cafe-society-people/1014051/265 "2025-02-12T00:56:50Z")
Never in tuna salad, but always in potato salad. Tre-highly recommended. ---
**Author:** ![Guest-starring\_Id](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/guest-starring_id/32/21736_2.png) [@Guest-starring\_Id](https://boards.straightdope.com/u/Guest-starring_Id)\ **Post date:** [February 12, 2025, 1:01am UTC](https://boards.straightdope.com/t/i-pit-cafe-society-people/1014051/266 "2025-02-12T01:01:34Z")
Great, now I have to go get one. > **[Mozza Burger Nutrition Facts - Eat This Much](https://www.eatthismuch.com/calories/mozza-burger-201841)** > > The amount of calories, carbs, fat, and protein values for Mozza Burger (A&w Restaurant). ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 12, 2025, 1:04am UTC](https://boards.straightdope.com/t/i-pit-cafe-society-people/1014051/267 "2025-02-12T01:04:29Z")
Yeah, my mom used to do that. I will occasionally do that if I want to bulk up my tuna salad with some egg salad, but I know a lot of people don’t like mixing the two for whatever reason. ---
**Author:** ![wolfpup](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wolfpup/32/10618_2.png) [@wolfpup](https://boards.straightdope.com/u/wolfpup)\ **Post date:** [February 12, 2025, 1:06am UTC](https://boards.straightdope.com/t/i-pit-cafe-society-people/1014051/268 "2025-02-12T01:06:18Z")
> [@Railer13](#): > > Does anybody else put hard-boiled eggs into tuna salad? I didn’t when I made my own tuna salad, but now I just get great stuff from my favourite little deli. However, I will add that the traditional inclusion of hard-boiled eggs in Cobb salad and _Salade niçoise_ inspired me to include hardboiled eggs, halved or quartered, in other salads. They work well in most salads with a creamy dressing like Ranch or Caesar. In _Salade niçoise_, the hard-boiled eggs complement tuna, cherry tomatoes, green beans, and possibly olives and other ingredients. ---
**Author:** ![LurkMeister](https://avatars.discourse-cdn.com/v4/letter/l/3da27b/32.png) [@LurkMeister](https://boards.straightdope.com/u/LurkMeister)\ **Post date:** [February 12, 2025, 1:23am UTC](https://boards.straightdope.com/t/i-pit-cafe-society-people/1014051/269 "2025-02-12T01:23:36Z")
I will occasionally chop a hard-boiled egg into my tuna salad, usually when I want to bulk it up a bit because I’m hungry enough to want more salad than a single can of a tuna will provide, but not enough to use two cans. ---
**Author:** ![LSLGuy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lslguy/32/5813_2.png) [@LSLGuy](https://boards.straightdope.com/u/LSLGuy)\ **Post date:** [February 12, 2025, 1:53am UTC](https://boards.straightdope.com/t/i-pit-cafe-society-people/1014051/270 "2025-02-12T01:53:23Z")
> [@CairoCarol](#): > > Make that triply anachronistic. [There aren’t as many bugs now](https://www.washingtonpost.com/business/2022/10/21/dead-bugs-on-windshields/): Yowza! I did not know that. Makes sense if you think of it but as rarely as I’m rural these days it just doesn’t rise to top of mind. > [@Tibby](#): > > Never in tuna salad, but always in potato salad. Tre-highly recommended. Yes, this. Eggs are good in egg salad too. 😆 ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [February 12, 2025, 2:36am UTC](https://boards.straightdope.com/t/i-pit-cafe-society-people/1014051/271 "2025-02-12T02:36:26Z")
> [@wolfpup](#): > > I wonder if you happened upon some exceptionally strong variant of red onion, because that’s the stuff traditionally served in sandwiches, salads, and other things where you want raw onion Regarding onions: I dated a guy who was a Master Gardener, and he told me that when selecting onions, the milder ones will be big and instead of being a perfect sphere they will be sort of squished, a flattened sphere. I don’t know about other parts of the country but in Texas we have 1015 yellow onions so named because they’re planted around Oct 15 and harvested in the summer. They are very mild. Don’t get the ones that are tennis ball sized, get ones that are softball sized or bigger. > 1015Y Texas Super Sweet onions are a variety of large, sweet onion that are harvested in the summer. They are known for their flavor and are often used in salads, grilling, and cooking. I don’t know if this flattened sphere thing applies to red and white onions, but that’s how I choose those varieties, too. White onions are used in a lot of Mexican cooking. ---
**Author:** ![garygnu](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/garygnu/32/2924_2.png) [@garygnu](https://boards.straightdope.com/u/garygnu)\ **Post date:** [February 12, 2025, 4:18pm UTC](https://boards.straightdope.com/t/i-pit-cafe-society-people/1014051/272 "2025-02-12T16:18:20Z")
I rarely use sweet onions, but when I’m making poke, they’re essential. I try to find Maui, but Walla Walla is easier to get, especially here in Washington. (It’s finding the inamona and limu that’s the real trick.) ---
**Author:** ![carrps](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carrps/32/2957_2.png) [@carrps](https://boards.straightdope.com/u/carrps)\ **Post date:** [February 12, 2025, 8:49pm UTC](https://boards.straightdope.com/t/i-pit-cafe-society-people/1014051/273 "2025-02-12T20:49:48Z")
Yes! Awesome. ---
**Author:** ![digs](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/digs/32/14889_2.png) [@digs](https://boards.straightdope.com/u/digs)\ **Post date:** [February 12, 2025, 9:57pm UTC](https://boards.straightdope.com/t/i-pit-cafe-society-people/1014051/274 "2025-02-12T21:57:26Z")
> [@LSLGuy](#): > > In ~60 years of feeding myself I have never made my own reuben. I don’t stock either corned beef nor pastrami. This, along with many of the dishes here, comes under the heading of _“Someone else can make this better than I can, so I should stand back and let the professionals do their thing.”_ Coming up with that rule is why I didn’t try building my own house (I actually was part of a group of hippie architects that were planning on doing that). . > [@DaveUnknown](#): > > I did not make this a “Mayo On a Reuben” thing! Just stop it. Ahh, another hall monitor who quickly realizes they have no control over the erudite-yet-iconoclastic posters here. So, _D A V E ,_ if that is your real name … you’re pitting _…who?.._ Your title is “Cafe Society people”. So, everyone that’s ever posted to the Café Society board? Because that’s almost all of us here, and as such is pretty futile. ---
**Author:** ![Beckdawrek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beckdawrek/32/3647_2.png) [@Beckdawrek](https://boards.straightdope.com/u/Beckdawrek)\ **Post date:** [February 12, 2025, 10:40pm UTC](https://boards.straightdope.com/t/i-pit-cafe-society-people/1014051/275 "2025-02-12T22:40:48Z")
Yes. Eggs in tuna salad. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 12, 2025, 10:52pm UTC](https://boards.straightdope.com/t/i-pit-cafe-society-people/1014051/276 "2025-02-12T22:52:34Z")
> [@ThelmaLou](#): > > the milder ones will be big and instead of being a perfect sphere they will be sort of squished, a flattened sphere Yeah, the “sweet” onions advertised as such at the grocery are pretty obvious from appearance as they all have this shape. That said, I never buy sweet onions. I like them to have a good bit of bite to 'em. ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [February 13, 2025, 12:27am UTC](https://boards.straightdope.com/t/i-pit-cafe-society-people/1014051/277 "2025-02-13T00:27:10Z")
> [@needscoffee](#): > > Heinz has a variety of ketchup that’s taking up way too much shelf space called SIMPLY, which uses sugar instead of corn syrup. But it’s _way_ too sweet - much sweeter than regular Heinz ketchup. I bought some of this today and had it for dinner on a hot dog with Gulden’s spicy brown mustard and **sweet** pickle relish. On a Martin’s potato roll bun. We have only recently been able to get these great buns at our local HEB. Along with a side of these limited edition HEB potato chips: [![](https://i.imgur.com/O37ccEh.jpeg) ](https://i.imgur.com/O37ccEh.jpeg) They satisfy the same craving as sour cream and onion chips but with a hint of spicy heat (just a hint) and a vinegary pickle thing going on, too. Can’t eat just one (bag). To balance out everything, I had some unsweetened apple sauce. A fine dinner. ---
**Author:** ![Spoons](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spoons/32/3141_2.png) [@Spoons](https://boards.straightdope.com/u/Spoons)\ **Post date:** [February 13, 2025, 12:47am UTC](https://boards.straightdope.com/t/i-pit-cafe-society-people/1014051/278 "2025-02-13T00:47:53Z")
Based on your description, those chips would be pretty much the same as what we call “All-Dressed” in Canada: > **[All-dressed](https://en.wikipedia.org/wiki/All-dressed)** > > Canada portal > > All-dressed (French: assaisonnées or French: toute garnie) is a potato chip flavour popular in Canada. > While consensus is that the flavour first originated in Canada, it is unknown who or which company first introduced the all-dressed potato chip. Yum Yum, a Quebec-based company, is known to have created a variety of the flavour in 1978. The term "all-dressed" and its French equivalent toute garnie originally applied to pizza, meaning roughly "everything-on-it", deluxe, or "t... Note especially, from the item: > [@](#): > > The term “all-dressed” extended beyond just pizza and found its way into the world of potato chips, where it refers to a combination of several different flavors: ketchup, BBQ, sour cream and onion, and salt and vinegar. … ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [February 13, 2025, 2:34am UTC](https://boards.straightdope.com/t/i-pit-cafe-society-people/1014051/279 "2025-02-13T02:34:14Z")
Those sound great. HEB comes up with a lot of their own products. Here are some of the “limited edition” chips. Not available all the time. Once they had some that were apple pie flavored. Don’t know anyone who tried them. [HEB limited edition chips](https://www.google.com/search?sa=X&sca_esv=60136f8a4720c294&udm=2&q=heb+limited+edition+chips&stick=H4sIAAAAAAAAAFvEKpmRmqSQk5mbWZKaopCaklmSmZ-nkJyRWVAMAGjRKdQcAAAA&source=univ&ved=2ahUKEwi4nLvnzL-LAxWm8MkDHUnXCJsQrNwCegUIkAEQAA&biw=902&bih=1503&dpr=1.33) Vanilla milkshake Holiday stuffing Cheesburger Corndog & mustard Lots more-- check the link ---
**Author:** ![wolfpup](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wolfpup/32/10618_2.png) [@wolfpup](https://boards.straightdope.com/u/wolfpup)\ **Post date:** [February 13, 2025, 2:41am UTC](https://boards.straightdope.com/t/i-pit-cafe-society-people/1014051/280 "2025-02-13T02:41:33Z")
> [@ThelmaLou](#): > > HEB comes up with a lot of their own products. Probably few big chains have more of their own products than Loblaws in Canada, with President’s Choice as the premium line, and No Name as the economy line. PC products are often superior to the more expensive national brands. It’s always slightly amusing to me to see the “HEB” moniker.\* In Canada, “HEB” is generally understood to stand for “Home Equity Bank”. Potato chips and milkshakes would be a weird sideline for them! 😃 \* I’m easily amused. [Previous page](https://boards.straightdope.com/t/i-pit-cafe-society-people/1014051.md?page=13) [Next page](https://boards.straightdope.com/t/i-pit-cafe-society-people/1014051.md?page=15)