Yes I DO know what am doing, I know how it's MEANT to be, but I prefer it like this.

[Snickers]

@Staver808

I know this doesn’t really fit the topic exactly, but you know those handi snack things? A little square of cheese with 4 crackers and a red stick to spread the cheese? I NEED to seperate the cheese into four squares so I’ll have an equal amount of cheese on each cracker. I never noticed I did this differently from others. However since a friend pointed it out to me, I can’t help but notice when other people eat them, they just slather on the cheese willy nilly with no regard to portions or cheese to cracker ratios. I cry a little inside when I see this. So far I find I’m the only one that does this. No one else I’ve ever spoken to has admitted to doing the same. I’ve gotten one person to say that it makes sense and will do that next time, but other than that, nothing. I do get a lot of wierd stares and laughter however.

This is really going to burn your noodle, then: when I was younger, I used to put just a scrape of cheese on all four crackers, then eat the remaining motherlode of cheese at the end all by itself. Then I figured out that I could suffer through the crackers plain (hey, I like buttery crackers anyway) and then reward myself with all the cheese! Mwaah haa haa!

You can’t go back, though - I had one of those handi snacks recently, and wouldn’t do that again. The cheese really isn’t that good on it’s own anymore.

[scabpicker]

@Martini_Enfield

It’s not quite
I can’t say I’ve tried that, but Dr. Pepper is only available in cans here (and usually from imported confectionery places) so it’s not usually decanted into a glass (allowing for the addition of raspberry cordial) before being drunk. I’ll try it next time I get some Dr. Pepper, though… could be an interesting combination.

Ok, let me know what you think. My understanding is that there’s no prune or plum juice in it. I am thinking raspberry cordial might be too much, or make no difference.

(wow, a whole continent without fountain Dr Pepper…)

[devilsknew]

Purely from a culinary point of view and by the law of commons and complement I have never understood why ketchup and hot dogs should remain apart. They both contain a similar “sweet or warm” spice mixture that actually reinforce each other and complement the other quite well. Classic recipes for both ketchup and wieners usually contain coriander and the allspice or nutmeg contingent.
I agree that ketchup might contain too much sugar, however… why doesn’t somebody come up with a slightly more acidic, less sweet “Ballpark ketchup” that bridges the gap and goes perfectly with hot dogs?

[Southern_Yankee]

I like cocktail sauce on mine (I make my own, heavy on the horseradish.)

[MrSquishy]

I’m not sure: is ketchup on Kraft Dinner just a Canadian thing? Anyway, I like it with ketchup, but even better is ketchup AND mustard.

I’m not sure if this one really counts, but why can’t I have a beer first thing in the morning? It tastes great with bacon, sausage, and hashbrowns. Somehow, a beer at lunch is OK, but a beer with breakfast means you’re an alcoholic. Why?

[ajdebosco]

@Southern_Yankee

I like cocktail sauce on mine (I make my own, heavy on the horseradish.)

Now that I will try. If it compliments a big jumbo shrimp, it may be an odd but welcome match on a dawg. I put one drop of tabasco in my 4oz. cold seafood sauce, and plenty of horseradish, too.

[running_coach]

@MrSquishy

I’m not sure: is ketchup on Kraft Dinner just a Canadian thing? Anyway, I like it with ketchup, but even better is ketchup AND mustard.

I’m not sure if this one really counts, but why can’t I have a beer first thing in the morning? It tastes great with bacon, sausage, and hashbrowns. Somehow, a beer at lunch is OK, but a beer with breakfast means you’re an alcoholic. Why?

It’s the implication that you need a beer(or any type of alcohol) as soon as you wake up, same as a smoker needs a cigarette on waking.

Having a beer at lunch means you were able to wait and hence not an alcoholic.

[Drain_Bead]

@jackdavinci

I also think that eggs go with pretty much any meal. Delicious in pasta, rice, on veggies, etc.

Ever had a fried egg over medium on top of a salad? OM NOM NOM. Yolk is a very nice dressing.

@Kimstu

Slightly green bananas are better than ripe bananas.

If your steak or burger is too “disgustingly” raw and pink for you, I’ll eat it. Om nom nom nom rare meat. The hell with that “medium rare” compromise shit.

Agreed on both of those. Not so sure about the mango thing. There’s a fine line between too mushy and inedible with those.

[ajdebosco]

@Drain_Bead

Ever had a fried egg over medium on top of a salad? OM NOM NOM. Yolk is a very nice dressing.

Now I’m really hungry for Bibimbop. Big hot crockery bowl of rice, four julienned types of freshly steamed vegetables, four kinds of piping hot thinly sliced meats*, arranged wagon wheel style on top of the rice, fried egg on top, and just as it is served, slowly add hot sauce as you stir the whole meal together. Korean food from heaven.
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*pork, chicken, beef, and …Yellow dog?

[Maiira]

@Kimstu

Slightly green bananas are better than ripe bananas. Slightly green mangoes are better than ripe mangoes. Very green mangoes are better than slightly green mangoes.

If your steak or burger is too “disgustingly” raw and pink for you, I’ll eat it. Om nom nom nom rare meat. The hell with that “medium rare” compromise shit.

And while I generally prefer scrambled and poached eggs on the dry and firm side, this thread is somehow making me hungry for the slightly moist and runny kind. Mmm, moist scrambled eggs or oozy egg yolk on slightly soggy dense rye toast.

Agreed with everything except the mangoes. I like those slightly mushy. Also, I eat the peel–it ain’t bad, though I try to eat it first so I can save the juicy, mushy center for last. Mmmmmmm.

[Kimstu]

@MrSquishy

I’m not sure if this one really counts, but why can’t I have a beer first thing in the morning? It tastes great with bacon, sausage, and hashbrowns. Somehow, a beer at lunch is OK, but a beer with breakfast means you’re an alcoholic. Why?

Apparently you haven’t met the folks at Terminal Gravity Brewing Company.

[Locrian]

Didn’t see this mentioned (and I LOVE this thread), but concerning chocolate ice cream…

If you show me 10 million flavors of ice cream in a freezer, I ask for chocolate. Don’t care what Ben & Jerry came up with this week really.

The catch is IT HAS TO BE MELTED! Not soft, not “blended”, melted. I know, I know, childish perhaps, but what beats chocolate soup, eh?