Mrs Baci got me into Hawaiian pizzas (predominantly ham and pineapple) with anchovies added. The spicy of the anchovy offsets some of the sweet of the pineapple, and sits well with the salt of the ham.
Chips (U.K.) / fries (U.S.) and tartare sauce.
Peas and very small onions.
[QUOTE=BACI]
Mrs Baci got me into Hawaiian pizzas (predominantly ham and pineapple) with anchovies added. The spicy of the anchovy offsets some of the sweet of the pineapple, and sits well with the salt of the ham.
[/QUOTE]
We like Jalapenos on our Hawaiian pizzas if ordering outside of my own household I’ll ask for them on the side because no one else seems to like the idea.
I put fried eggs on top of all sorts of things, but my favorite is macaroni and cheese. Not that fancy home-made stuff, mind you, but the boxed shells and cheese.
Pretzels dipped in chocolate Ben & Jerry’s. Mmmm.
Pretzels with Coke or tonic water.
Cottage cheese with Tabasco. I learned this one from another Doper.
[QUOTE=chaoticbear]
I put fried eggs on top of all sorts of things, but my favorite is macaroni and cheese. Not that fancy home-made stuff, mind you, but the boxed shells and cheese.
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If you are ok with soft yolks, try a fried egg over plain white rice.
Chop up a strong cheese like Gorgonzola or the sharpest cheddar you can find.
Sprinkle it on fruit yogurt or ice cream. Yoplait’s custard-style yogurt is the best for this.
[QUOTE=Savannah]
Oh, yeah. I’m glad I’m not the only one to partake of that particular combination.
[/QUOTE]
Yay! Now there are two of us!
[QUOTE=JThunder]
Chocolate and peanut butter. I found that out by accident.
[/QUOTE]
Did your peanut butter get in their chocolate or did their chocolate get in your peanut butter?
I seem to recall that it happened both ways.
Looking at the responses, let me add another thing that goes well with peanut butter:
Butter.
Damn the triglycerides, full speed ahead!
Anyone make the pumpkin and black bean soup?
Gammon cooked in Coca-cola - sweet and salt and yumm…
And then I try to figure out what to do with the leftover cooking stock, which has a wonderful taste, but can be a bit sweet.
Si
[QUOTE=Ellen Cherry]
Anyone make the pumpkin and black bean soup?
[/QUOTE]
Pumpkin still green 
[QUOTE=Ellen Cherry]
Anyone make the pumpkin and black bean soup?
[/QUOTE]
I fully intended to make the pumpkin soup this Sunday but there was nary a pumpkin to be found! I drove to all three local chain grocers AND the Whole Foods AND the local pumpkin patch (CLOSED). My tiny corner of creation is pumpkin’ed out. They’ve all been taken for Jack O’ Lanterns, I guess. I will be watching for the next shipment, although at this point there may not be one. Apparently, it was not a good harvest year for pumpkins, at least not here in the South.
Pickles with Maple Syrup- an old boss loved em and she made me try it. It’s not as bad as you’d think.
[QUOTE=Jodi]
I fully intended to make the pumpkin soup this Sunday but there was nary a pumpkin to be found! I drove to all three local chain grocers AND the Whole Foods AND the local pumpkin patch (CLOSED). My tiny corner of creation is pumpkin’ed out. They’ve all been taken for Jack O’ Lanterns, I guess. I will be watching for the next shipment, although at this point there may not be one. Apparently, it was not a good harvest year for pumpkins, at least not here in the South.
[/QUOTE]
Geez, that’s amazing; we’re ankle deep in 'em here in Kentucky. I’ve got two on my counter right now; I wish I could send you one!