How about a bananna mashed up with mayo and eaten with white bread? That’s my dad’s contribution right there. And I blame HIM for turning a delicious wholesome food like the bananna into something that makes me gag.
“buttern syrup” sounds almost like what I get when I put butter on my pancakes, let it melt between the cakes, then eat them with maple syrup. Near the middle of the stack you get that combination of melted butter, maple syrup, and pancake that tastes delicious.
That said, I’d never go mixing butter with maple syrup. That just sounds gross. And I wouldn’t use any syrup but maple syrup.
All these years I thought my Papa had invented “buttern syrup.” When I was growing up, Dad and I used to have it for dessert every night, ‘ceptin’ we had ours on white bread. Mom used to look at our plates and urp. He told me Papa used to do it as a kid, on account of being a poor motherless child down in Kentucky. There wasn’t anyone to make a nice pie or anything so they improvised.
Man, I haven’t had that in years. I know what I’m eating for a snack tonight!
One thing I like that makes my SO gag, peanut butter slathered on a hamburger. Yummy!
Oh and licorice is the Devil’s poop.
That is why Og invented biscuits. G’head and sop it up with vigor, but just don’t chug the stuff in front of me!
Of course, when I was younger I used to eat some weird combinations. Raw carrots dipped in yellow mustard. (French’s, of course) Slices of cheddar cheese dipped in French dressing. (Catalina would do in a pinch, but it was a bit too sweet.) Corn flakes and sugar. No milk. (As a finger-food snack)
I could probably still eat these things with relish, too, though my palate has evolved enough that these wouldn’t be things I’d actively pursue unless there was little else to snack on.
One weird thing that MindWife introduced me to that I actually rather like is a mortadella sandwich with butter and slathered with sweet & sour barbecue sauce. (The Kraft variety.)
Oh, and getting back to that buttern syrup thing, one thing I’ve made on numerous occasions in the past is buttered toast sprinkled with sugar (white or brown) and cinnamon. Mmmm!
And I’ll take my peanut butter sandwiches with either bananas or honey, thanks.
The Real Thing, that wasn’t Dutch salted licorice your mom brought back, was it? I admit, that’s a bit of an …acquired… taste. But I like it. I like regular licorice as well.
Hmm. I may go down to the vending machine to see whether there’s any licorice there.
ummm, educate the ignorant, please. the heck is mortadella anyway?
“You’re gonna eat THAT?!”
“So? You’ve had worse things in your mouth.”
Usually shuts 'em up.
It’s like balogna with big congealed chunks of phlegm embedded in it.
The brine pickles and olives come in. I will drink it straight. I think I have concealed this from my husband… but that may be wishful thinking.
Salty, tart, briny and cold. Yum.
Think tony, Italian baloney (tony baloney!).
A couple months ago, my husband discovered some leftovers in the fridge. He knows (and I admit) that I tend to stash stuff and forget it, and we spent about ten minutes trying to deduce what it was. It appeared Italian, but I hadn’t cooked or ordered in Italian in over a week. Maybe two. So, he did the rational thing, and decided to eat it. Not even knowing what it had originally been, never mind how long it had festered in the refrigerator. As I recall, there was a stomach virus going around our neighborhood at the time, and I told him if he ate the mystery stuff and wound up getting sick, I was going to assume it was the “food,” and was not going to take care of him in any way, shape, or form. Thank Og that got him to throw it away.
We just watched a documentary about Shaun Ellis, a guy who chose to live as a member of a captive wolf pack in hopes of teaching them to live in the wild, and to learn more about wolves. To maintain his alpha status, he has to claim the liver of a kill. So they show him yanking green, putrid intestines and stuff out of the deer, pulling out the liver, cooking it (otherwise he wouldn’t be able to digest it), then shoving it back in the carcass and replacing all the innards around it.
They mentioned he has no contact with his family anymore.
Mindfield, Mr. Lissar and I both drink Chalet sauce.
So there!
Fried bologna with BBQ sauce. Mmm.
Pickle and mustard sandwiches on white bread. Mmmm.
Doritos (plain) with cottage cheese. Mmmm.
Mindude ** and Li-Li…**
WHAT is chalet sauce???
You guys are falling down on the job.
I mentioned putting bacon salt with buttern syrup and not one of you Dopers who has the prized bacon salt in their kitchens even noticed!!
I don’t have bacon salt yet…can’t one of you try it and let me know?
Cinnamon, how are the wolves supposed to learn cooking the liver and shoving the entrails back in the deer? Won’t the other wolves laugh at them? 
Oh, and I eat my cottage cheese with pepper. I’ve gotten a few :dubious: from my family when I do that.
Grab a chunk of cheddar cheese. Each bite is dipped into yellow mustard and then dipped into a pile of dried, minced onions.
Tasty stuff!
Ever since I was a kid I’ve happily eaten something that I’ve given the oh-so-original name “M&M water.” You take a cup, put in some M&M’s (fewer now that I’ve cut back on sweets), and then fill the cup to about an inch or two above the M&M’s with ice-cold water. You wait for about five minutes, then stir. The candy coating of the M&M’s mixes with the water, making it yummy and sweet, and the M&M’s themselves are little chocolate nodules. You eat it with a spoon, scooping up a few M&M’s and a spoonful of “juice” together. It’s wonderful.
Everybody who’s ever encountered me eating it looks like I’ve just decided that the contents of the garbage can look tasty. Nobody’s been brave enough to try it.
But really, it’s not any different than sucking on M&M’s, and lots of people do that. It’s just that the water’s colder (and tastier).
As has been said, mortadella is an Italian bologna. We get the hot variety, which is kind of bologna with white bits of what I suppose is fat or something and also bits of hot pepper in it. It’s quite tasty! You can get lean mortadella, too, but not in the hot variety, and it’s not nearly as tasty.
Chalet sauce is … well, it’s a chicken sauce. It’s a light brown demi-glace, usually thick (if it isn’t getting late and they’re watering it down), and is savory with a hint of spicy cinnamon to it. It’s actually pretty good with chicken – some people even like dipping their fries in it. (I am not one of them.)
It is not a drink. [sub]huurk![/sub] LiLi - you’re both weird. So there. But I’d rather drink that than pickle brine.
I love [del]newfie steak[/del] fried bologna. Unlike the east coasters though I like it fried in thin slices. Slap a few fried slices between two pieces of buttered toast, slather with yellow mustard – it’s cheap and easy.
Obligatory link to Steve - Don’t Eat it!
I like natto with squid personally.
Myself, I like the old-fashioned concoction known as “milk toast”.
Toast some white bread, butter it, sprinkle it with sugar and cinnamon and lay it on a shallow soup plate. Slide in cold milk down the side, but don’t let it cover the top of the toast. This lets the top stay crispy while the underside of the slice gets nice and sloppy and mooshy in the milk. Eat it with a spoon when you are sick with a cold or tummy upset.
My husband is completely nauseated by the idea of eating this, so I only do it when he’s not around. Dee-lish.
oh, wow. memory lane, man… milktoast…
i haven’t had that since i was a kid!
guess what I’M snackin’ on tonight, fellow dopers.
many thanks, teela!