Fries with mustard.
Yes. At least as regards the need for something tangy. (Though even that doesn’t help actual McDonald’s greasepucks much. Proper latkes are another matter.)
When I read the title of this post I heard Sheldon Cooper saying, “They were having fun wrong.”
My own guilty pleasure: taco sauce on French fries. Oh, and barbecue sauce in my pork and beans. And on refried beans.
That’s not true. I ate a basket of tater tots last week that were smothered with cheese and chili and bacon - but no ketchup - and they went down just fine.
ketchup on potatoes (except mashed) isn’t wrong in and of itself. Its the existence of ketchup as concocted by the likes of Heinz and Hunts that is wrong. much to sweet and corn syrupy
ketchup NEVER goes on eggs, that’s just wrong.
I like 4 cubes of ice with my whisky, and not cubes but those ice tube “cubes” you buy at the store specifically.
Brown Beaver Spicy Brown mustard and Colby Jack cheese on Ritz Crackers
Little Nemo no onion? I dunno, that’s really walking a fine line there;)
I’ve been known to add sushi to a fine meal of pickled ginger and then soy sauce to wash it down. mmmmmm pickled ginger.
I’ll also put ketchup, mustard and pickle relish on a 2nd hot dog as dessert after a dog with mustard. have to have a plane dog with mustard first.
and smoked gouda on a Philly cheese steak. With dill.
But NEVER a well done steak. I’m pretty sure that was a test for witchcraft at one time.
Alcohol - love it. Drink it. But I NEVER ever drink alcohol with any meal. I simply don’t understand why people do. I’ll order a drink before dinner, but never drink it with the meal or a few hours after. I have no desire to pair a chardonnay with a shrimp dish or scotch with a steak. It’s only water and/or soda with meals, and I’ve lived with a beer gut for years.
BLTs with "Murrican or Swiss cheese and a paper-thin slice of onion, preferably Vidalia. BLTCO?
Outdoor grilling on patios and balconies isn’t allowed by our condo assn so this is our alternate:
A nice thick ribeye, salted and peppered and cooked in a very hot oiled cast-iron skillet about 4 minutes per side, then while the steak is resting on a heated plate turn the pan heat down just a bit, add some sliced mushrooms and onions to the pan 'til lightly browned, stirring often to scrape up the fond, and then add a little finely minced garlic. After 15 or 20 seconds add a bit of chicken broth, a splash of Marsala, the juices from the resting steak and some fresh minced or crushed thyme, cook down a few minutes until reduced and thickened. Remove from the heat and quickly stir in a dab of butter. Serve with a mound of mashed taters and distribute the sauce and mushrooms any way your little heart desires.
Scattered, smothered, covered, chunked, diced, peppered, and topped. (I skip “capped” because I don’t care for mushrooms.)
If I order an alcoholic beverage while I’m waiting, I almost always finish it before the meal and switch to soda or tea. The taste of alcohol clashes with most food for me. On the flip side, some dishes make water taste slightly wrong to me, so I tend to stick with flavored drinks at meals.
I add the ginger and “wasabi” to the soy sauce and dip the sushi into it so the soy sauce gets flavored by it rather than consumed directly (except for the occasional spike of wasabi).
Except at Benihana, where they have a ginger-flavored dipping sauce that comes with their entree: even if I am not ordering an entree I ask for that on the side and just dip my sushi into that rather than a soy sauce mixture. Other teppan-yaki places have a mayonnaise-based sauce and a non-ginger savory sauce but I haven’t found other places with ginger.
Mixing different varieties of cold cereal.
- Adding a sweet granola cereal or Cracklin’ Oat Bran to corn flakes.
- Adding bran flakes to cut down the raisin population of raisin bran.
Yes. I mix cheerios and raisin bran because straight raisin bran is too sweet. Sometimes, though, when Froot Loops are also an option I go wild and add a little Froot Loops in as well.
My assessment fits perfectly with your observation if you think about it a bit.
I like ice cream mixed with Muscle Milk protein powder. It is dee-lish.
Mayo, Peruvian style, improves hot dogs, burgers, ham, basically any sandwich.
Spiced Mayo on maki (we call it “acebichado” in Peru).
Golf sauce (mayo + ketchup) on burgers.
Choping meat to BBQ quickly.
Meat from medium rare to well done depending on my fancy, not the type of meat.
I’m not a ketchup guy but I don’t think it’s wrong on anything.
Pre-made spice mix.
Do you mean using broth instead of water? Or an actual can of soup with meat and veggies in it? Broth makes sense to me, soup seems, um, different…
French toast with cheese, instead of syrup. Preferably a good cheddar, but even a slice of process cheese will do in a pinch. Add the cheese when you flip the piece and by the time the other side is done, the cheese on top should be all melty.
Only bad ones.
I dont put ketchup on breakfast food like hash browns or scrambled eggs. I prefer hot sauce. There is a mexican grocery store in Pittsburgh that sells bottle of chipolte sauce. Its a very dark brown, almost black, and tastes almost like ketchup. But its less sweet and more smokey. I love this stuff and will periodically buy a half dozen bottles to stock up.
My “wrong” food is ice cream. It MUST be completely melted before i eat it. Almost a soup-like consistecy. I cant eat ice cream that is still solid.
Wow, the power of the internet. When I was a kid Kelloggs had a cereal that consisted of 2 other cereals, (Sugar Pops, Sugar smacks), and peanuts called Triple Snack.
It had the 4 major food groups in it: sugar, corn, wheat, and nuts.