^ This. Or slicing up some leftovers (pork/steak/chicken) and frying them with some eggs.
Room temperature usually means a specific temperature, not the ambient temperature of a given room whether it’s in Death Valley or Antarctica. It’s generally about 70 °F/21 °C.
Only the NE and W/SW. The middle part of the country and NW is “pop” territory, while the south is “coke” land (as in, “what kind of coke y’all want? Sprite or 7-Up?”)
Depends on what people mean by “attractive.” Hot dogs being made from assholes is a urban legend, but the kind of meat that people consider “good,” like that meant for steak, is often not even appropriate for hot dogs, so you’re paying a premium for no reason. They make Kobe beef hot dogs in fancy places (or “Kobe” beef, which was certainly fake in the US before 2013), but it’s a gimmick. Otherwise, there quality hot dogs out there, all-beef and such.
Say whaaaat!? GS are for both cooking and eating, as are most supermarket apples. Except Red Delicious, those belong in the trash.
Yes, soup. Boil the soup and stir in the potato flakes. Add some water if it’s too thick. I ate this as a child, when we called it sludge. It looks horrible and tastes delicious.
I have a love of good white icing that is legendary. I will eat it with a fork. I will eat it left over and other people’s plates.
Instant mashed potatoes taste like yeast, to me. Not something I want in my mouth.
No one’s mentioned this, so I’ll ask: is BBQ baked beans on a hot dog considered “wrong?”
Then I don’t want to be right!
One thing that annoys me that probably half of you’ll do is when people call that stuff with beans Chili. If you know beans about chili you know that chili has no beans.
This is entirely acceptable, neat, dash of water or an ice cube , which is basically a dash of water and some chill, are all generally accepted ways of drinking good whiskey, rye , bourbon etc.
I think a spirit which had any subtle flavours is probably going to suffer if you drown it in ice , probably best keep the ‘over a lot of rocks’ for the house whiskey, and there is nothing wrong with that either.
I have got to try this! The concept reminds me of one of my favorite college snacks: a sweet and salty peanut granola bar, and a nearly equivalently sized hunk of pepper jack cheese on top. Also good: Sriracha on bananas, especially if they’re about 12 hours riper than you would eat plain. That needs a side of tortilla chips for crunch and salt.
I also believe in using strawberry yogurt as a dip for tortilla chips.
Other things: Cranberry sauce is great as a side for roast beef. Mayonaise and Pace medium chunky salsa on toast (mix the mayo and salsa first)- delicious and ugly. Warming up refried beans in a small skillet, pushing them to the side, cracking in a few eggs, topping with Pace, cilantro, and a little jack cheese, then cooking with the lid on until the whites are set was a totally normal quick meal in my family and I’ve never seen anyone else do it. No seasoning at all on hamburger patties (maybe my mom is just crazy; she always seasons steaks and roasts highly with pepper and garlic) but adding extra salt on top of the bun. Any savory/spicy noodle dish is better eaten with whole grain crackers or tortilla chips.
I think this thread may be slipping from “wrong” to “intriguingly innovative” or even just plain “traditional”.
For example, combining fruit sauces with meat, or cheeses with fruits, has a long culinary history. Nothing about it is “wrong” in the sense that, say, eating concentrated canned soup undiluted straight out of the can, or eating foods still frozen that are supposed to be thawed and cooked, is “wrong”.
Popcorn over yogurt
says you. Most of us don’t really care about that nonsense.
I put sugar in my grits.
By ‘attractive’ I meant a cut of meat that you could grill and put on a plate, and most non-vegetarians would regard it as something they’d consider eating for pleasure.
The notion that hot dogs are made from the parts of the cow that you wouldn’t want to serve as steak or even hamburger doesn’t bother me in the least. The Firebug and I had hot dogs last night, and they were the Gwaltney 99-cents-for-8-dogs kind. Perfect, when accompanied by a little ketchup and relish. 
Totally agree. Red ‘Delicious’ has to be one of the worst food frauds ever perpetrated on the American public. They look beautiful in a supermarket display, have the texture of mush, and don’t taste particularly good either.
I have to disagree here. I was brought up not far from apple orchards. We got our apples direct from the barn at the orchard, including Red Delicious, which was (and is still) my favorite. I wasn’t seduced by the appearance – I didn’t see them on display in the store, but unpolished in the bushel basket. I was taken in by the flavor.
If your Red Delicious apples have no flavor, you have my sympathy.
I mean most people would consider filet mignon a better cut than chuck, but non-gimick fancy hot dogs like Hebrew National make theirs from the “less fancy” cuts but still perfectly good meat. http://www.boosman.com/blog/images/2003-08-15-03.jpgOther sources are just rumors.
Excellent–I’m enjoying chili wrong, too!
Like I said before, nothing improves food like the spice of irritating food snobs :).
Fresh Red Delicious apples are crisp and sweet; they almost snap when you take a bite. However, in storage, they lose flavor and texture but still look fresh. Supermarkets cared more about the looking fresh than the flavor. As a result, many of us grew up eating mushy apples called “Delicious” all year round and we began to understand that we should beware marketing names. 
Opal Apples are the food of the gods. I have just discovered them, and they’re the best apples I’ve ever eaten.