I Pit "Cafe Society" people

You can have my share, and please don’t put them in my serving of whatever. Enjoy. :slight_smile:

You’re too kind. :kissing_heart:


@Seanette I will gladly take them off your sticky hands. :wink:

I, too, like sweet gherkins. Pickle candy. I have a bottle in the fridge now.

I don’t use any condiments on grilled cheese, but i sometimes like it with a slice of tomato. The tomato isn’t warm, it’s partially cooked, and yummy. I also sometimes like a slice of ham in my grilled cheese sandwich. But not both ham and tomato, one or the other.

I for one want to see Reuben flavored potato chips!

I endorse this post.

Then you probably wouldn’t even consider truffle or garlic aioli. Of course, i use that mostly for dipping sweet potato fries. But ketchup for sure for fried seafood, none of that nasty tartar sauce, no sir!

There’s a sandwich shop near me that makes a pesto grilled cheese. it actually works quite well.

Not sure I’ve ever tasted anything truffley.

For fried seafood (including the French fries and hushpuppies that may have come with it) rather than plain ketchup, I like cocktail sauce, which is just ketchup enhanced with tons of horesradish and lemon juice.

We haven’t even talked about horseradish here. I adore it. I like jalapenos and such, but the accumulated juice can linger and burn your lips and mouth. Horseradish is like a bolt of lightning or a flame thrower that sears your mouth and sinuses but then vanishes, leaving you gasping, “Did anyone get the number of the bus that just hit me?” Gotta love it.

Seconded.

Well there’s your error; a culinary school trained chef should stay the 'ell away from a steak (or pizza) shop staple; we don’t need to upscale a steak!

Is a cheesesteak even a steak? It seems more like a cheesy Sloppy Joe.

Are goldfish crackers really fish? I think not :smiling_face:

Allow me to insert myself as an intermediary between two good friends.

I know sweet gherkins well. I’ve had them accompanied by something or other, and really enjoyed them. But in defense of @LSLGuy, I simply cannot recall what. I mean, they’re good, but good with what? (I’m thinking probably something like potato salad and a few cold cuts.)

This sounds like my newest favorite thing

Huh. I’d always assumed Lager was German for ‘water’.

That’s where you’ve got it all wrong, jawn! Sure, he’s a chef at a swanky South Florida hotspot right now, but he’s saving up to buy a food truck brimming with Philly favorites—and by that, I mean cheesesteaks that’ll make you wanna hug your grandma. Nothing fancy, just thinly chopped ribeye sizzling away, gooey Cooper Sharp cheese melting into every crevice, sweet caramelized onions on top, all tucked inside a soft Amoroso roll. Boom! These babies are so good, Dalessandro’s might start checking over their shoulders.

Go Birds!

I like them by themselves.

Also, sweet relish is essential for tuna salad. Surely you don’t put chopped dill pickles in tuna salad? :scream:

Hehehe, my tuna salad ingredients list is very short: tuna, mayo.

I do. With a bit of chopped celery and onion. Then add Best Foods mayonnaise and lettuce. A fine sammie or salad!

WHY would you put such oversweetened stuff in there? Do you not actually want to taste tuna?