I’m slowly becoming accustomed to saving my pickled ginger as a palate cleanser between pieces of sushi.
As for the others:
Mayonnaise on hot dogs.
Philly cheese on Philly cheese steaks (in fact, I can’t imagine why there’s any point in naming them that, otherwise).
I love mayonnaise on smokie links (I think they call them breakfast links now) :).
My late grandmother, God bless her, made the best version of Philly cheesesteaks I’ve ever had. I don’t know where she got the recipe, but it is awesome. First she would stir-fry/sear (I think) some thin-sliced flank steak, onions, sometimes bell pepper, and mushrooms. Then she would take a fresh herby foccacia round, cut in half like a huge burger bun, and top it with the former ingredients. Sprinkle fennel seed and maybe some oregano. Then top with a bunch of provolone slices, the top half of the foccacia, a drizzle of olive oil, maybe some garlic salt, then bake in the oven till everything was brown and melty. Then she would take the giant sandwich out (this is not unlike a muffalatta, now that I think about it) and cut it like a pizza, and you would eat a wedge like a sandwich.
I would make this myself, but I can’t get foccacia in b.f. eastern Indiana, and I’m not good at making it the way we used to get for $2 a loaf. Anyway, I’m pretty sure it has nothing to do with a real Philly cheesesteak, but it’s what all my sandwiches try to measure up to. 
Eggs Benedict. Except I’m too lazy to make hollandaise sauce and I put ketchup on instead. Also I have tinned spaghetti and poached eggs on toast.
Instead of ricotta or mozzarella, I like to put cottage cheese on my tomato slices.
More like oatmeal, really. It sets up to a sort of next-day’s-mush consistency.
I understand that this is causing you to judge me. It’s okay. I’ve accepted myself.
Yup, who doesn’t? Same for canned artichoke hearts in brine, and sometimes tuna.
They are terrific. Little peasicle nuggets of intense cold green taste. A bit of flake salt on them sharpens the flavor.
This is probably at bottom just a way to try to replicate the flavor of really fresh raw garden peas, the only way peas truly should be eaten, but let’s not make the best the enemy of the good here.
English mustard and/or horseradish with beef.
Mint sauce/jelly with lamb.
Tartar with fish.
Chilli and blue cheese on burgers.
Nothing on bacon because it needs nothing to add to the glorious deliciousness that is bacon.
Mature cheddar with water biscuits, maybe fruit.
Mayo on plain bread is my oddity.
Raw gefilte fish.
(though I haven’t had it since my *bubbe *died)
Just to clarify, when you guys talk about hashbrowns, which of these are you talking about?
2)Shredded. I call these Denny’s style.
Incidentally, I eat #1 plain, #3 with ketchup, and #2 only under duress (and more ketchup.)
Shredded hash browns are my favorite. I spent years figuring out how to make them at home, and I’ve finally got a pretty decent technique. They’re great.
As for sushi dipped in soy/wasabi: you know how I decided to keep eating ginger on the sushi? Same thing with the soy/wasabi. I like it that way, and if i get judged for it, that adds the spice of rebellion to my meal.
Instant mashed potatoes made with soup.
Yoghurt on dry cereal.
Nothing is wrong about that. I thought it was common.
I also put Malt Vinegar on mine, followed by ketchup. Very vinegary, of course, but awesome.
No, where is it?
#3, which I agree is the right way.
Yeah, I like “the right way” with plenty of ketchup (gotta be Heinz, cause Hunts is for c@nts), but aren’t they home-fries?
I agree that 3 are home fries.
Not me but my husband enjoys his cinnamon raisin bagels spread with white fish salad.
I like all my drinks extra cold and will put ice in anything. Wine, milk, beer-- anything cold needs to be iced.
That’s what I’d call them, too, and I like them, but I can’t make them very well at home. I’ve tried a lot of different techniques, and they just come out mushy. Shredded hashbrown “pancakes” are much easier to make at home for me.
Food I eat wrong
Fries without ketchup (actually, everything without ketchup)
Hot dogs without mustard
Well, according to a stupid “You’re doing it all wrong” video on YouTube, my egg eating is aberrant. I like scrambled eggs that are only eggs with no liquid added to make the final product mushy. Also, they need to be well done. If they are moist or worse, runny, that means they aren’t done. A bit of browning is always welcome in eggs.
Mayonnaise is a lousy condiment, but it can be a decent ingredient. I require Miracle Whip or equivalent on three things: cold turkey thigh meat sandwiches, bacon and tomato sandwiches, and Hoosier-style tenderloin sandwiches.
Okay, this made me laugh for a really long time…
I don’t cook oatmeal. Just old-fashioned or thick-rolled oats with milk, fruit, and a dash of cinnamon, served cold. Cooked oatmeal has a nasty texture that I have never liked.
I used to be more snobbish about serving beer, but in recent years I almost always drink beer out of the bottle rather than always pouring it into the appropriate size and shape of glass.
I eat lots of stuff straight out of the can or jar with heating it or preparing it in any way: baked beans, condensed clam chowder (without adding milk), spaghetti sauce etc…
Hmm, must try. I experiment with mashed potatoes a lot, but haven’t tried this. Great idea.
Yet Hunts wins blind taste tests hands down. Go figure.
