My favourite pizza topping is pepperoni and flaked tuna, the good stuff too so it's meaty oily tuna.
Love it but so many people think I'm odd for it. The meaty flavours compliment each other!!!
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My favourite pizza topping is pepperoni and flaked tuna, the good stuff too so it's meaty oily tuna.
Love it but so many people think I'm odd for it. The meaty flavours compliment each other!!!
My partner thinks it’s disgusting and my biggest red flag: I make peanut butter sandwiches on white bread and dip them in ranch dressing 😩 the reason I do this is because of growing up a millennial in NKY where a weekly lunch option was a bowl of chili, served with a peanut butter sandwich, and carrot sticks w a side of ranch….I hate raw carrots, always have lmao but I love all the other items….one day I was staring at the sad unused ranch and thinking as I was already keen to dipping the PB sandwich in the chili, that maybe it would be as good as the PB in chili so I tried it and I’ve just done it and liked a PB sandwich dipped in ranch ever since 😓 my partner has even tried it for me and hated it 🤷🏼♀️ at least they loved me enough to try it 🥹
A more general answer: Meals without meat.
For some reason this really confuses people, and often makes them concerned or upset.
I love making steamed artichokes stuffed with pecorino cheese, garlic and bread crumbs. A recipe from my grandmother.
https://www.simplyrecipes.com/recipes/baked_stuffed_artichokes/
During a time where I would eat really utilitarian for lunch, this meal was my daily go to:
-half a can of skipjack tuna
-some amount of chopped cabbage
-steamer bag carrots and peas
-rice seasoning from the local Asian market (I don't know which one it's just labelled "rice seasoning")
-hot sauce
I try to not eat like a serial killer anymore
My wife introduced me to Tuna mixed with Mac & Cheese, and now I totally enjoy it myself, other people have found it a little strange.
My friend recommended eating kiwis with the skin on. It takes a second to get used to the fuzzy skin, but they are SOOOO much easier to eat! Plus you get some extra fiber ;)
I loved cream cheese and grape jelly sandwiches when I was a kid! Nobody else was convinced that it’d be good, but it certainly works for me
Peanut butter + mayo + pickles on bread.
It's apparently a Depression era recipe, but I crave it once every two months or so
Are you continuously pregnant?
I actually consume kiwis without peeling them, because I find it much more tasteful.
Also, mealworms. Fried ones. I bought them for my pet rats and ended up gorging on them sometimes.
😐
Sometimes I put a tiny bit of mustard on an Oreo to have a sweet and tangy snack.
Angry upvote.
I used to eat onion and mustard sandwiches years ago. They're not bad, actually.
I could see this slapping with cooked onions and Dijon on a nice crispy bread
peanut butter belongs in curry! even squid curry, I don't care what food wars says
Shredded cheese crisped up in a skillet.
According to my ex, who politely asked me to stop doing that, it makes the entire house smell like particularly foul body odor.
Ham sandamoni and cheesewich
Macaroni and cheese, plus shredded ham, plus mustard
It tastes incredible, but nobody else EVER wants to try it. Their loss!
Cracker, sardine, tomato, cottage cheese, ground black pepper *chef’s kiss. The perfect snack.
I love eating a raw potato like an apple, for whatever reason. Any time I'm cooking a dish with potatoes, I'll wash and peel one for me to eat. My boyfriend looked like I had grown a third arm the first time he saw me do it.
It's the perfect mix of crunchy and juicy, but not sweet.
Raw potatoes are like semi toxic. Do you not get any GI upset from doing that?
No, never. AFAIK they aren't toxic, just that the starch is poorly digested. Either way, I've never gotten sick from it, so 🤷
It's odd because I have had digestive issues off and on through the years, but the potatoes have never precipitated it. (It's mostly anything spicy, which sucks as I love spicy food-- it's a price I pay willingly sometimes)
Solanine is a glycoalkaloid poison found in species of the nightshade family within the genus Solanum, such as the potato, the tomato, and the eggplant
Raw potatoes certainly are mildly toxic, it's not just understandable starches.
Most home processing methods like boiling, cooking, and frying potatoes have been shown to have minimal effects on solanine levels. For example, boiling potatoes reduces the α-chaconine and α-solanine levels by only 3.5% and 1.2% respectively, but microwaving potatoes reduces the alkaloid content by 15%. Deep frying at 150 °C (302 °F) also does not result in any measurable change.
They're no more toxic than cooked potatoes, unless you only eat microwaved ones.
This guy raw potatoes
I'm just sick and tired of the "don't you know they're toxic" response to finding out I eat raw ones. My people, if they were toxic I wouldn't be eating them because it would have made me ill. 🤦 Someone eating a whole bag of potato chips is gonna take in more solanine than I will eating one raw, peeled potato.
Hell, there are places that do baked/fried potato skins as an appetizer, when the skin is where the solanine is concentrated, and often can rise above the safe threshold. It's even suggested to eat a small piece of potato skin raw to determine if the solanine levels of a potato in question are safe, as it tastes very bitter.
I'm also a produce manager at a grocery store for a living, so I have a passable knowledge of most common fruits and veggies and what's safe to do with them.
Peanut butter and jelly (aka jam) with white sandwich bread with a generous amount of Doritos or cheez-its in it. One of my favorite meals!
Toasted sandwich bread with tomato slices, salt, and mayo. I could die just thinking about them. Add corn on the cob as a side.
A slice of sandwich bread with mustard, American cheese, and onion. Stick in the broiler to melt thecl cheese and brown the bread, and serve. RIP grandma.
Taco chips with peanut butter.
I eat prunes daily. some people think it's a laxative for old people. sure, there's fiber in them and fiber helps you stay regular but just the same as eating most fruit. prunes are just dried plums and they're delicious
Cheez-its dipped in melted chocolate
Toasted Cinnamon Raisin bagel with peanut butter, cheddar cheese, and bananas. - the cheese + bananas is what gets me looks.
People put mayo on cheese sandwiches and banana sandwiches, so why not?
Make a bowl of chili, make a peanut butter sandwich, drop the peanut butter sandwich in the bowl of chill, eat it. I think this is a midwestern thing and everybody else thinks I'm nuts until they try it.
Raw garlic, just once in a while, as a little treat. Sometimes I’ll mash it up in some bread but most often… plain, raw garlic.
I have also not met a single thing I won’t try to pickle at least once, and for some reason people around me think that it is Terrifying hahaha. Personally, I find pickling to be a fantastic way to rescue produce that’s otherwise about to go off. Instead of making food waste, I’m making delicious snacks and toppings. Pickle everything!
I'm assuming you've had pickled garlic, then? I just picked up 2 jars of it recently. I have to stop myself from eating too much sometimes. Raw garlic is great for me when I have a bad cold and need to clear out my sinuses.
Pickle everything! I've come up with some pretty interesting pickles, and also ferments. Worst outcome is food that was going to go bad is bad. Best outcome is delicious surprise!
Ooh, experiments in fermentation are high on my list but I haven’t tried yet. Do you have any good tips for translating one’s pickling skills to fermentation? Or any fermentation tips in general - I’d love to know more about your process if you feel like sharing!
I feel like they're related in technique but have fundamentally different results. Pickling can enhance and sharpen flavours but fermentation, at least the salt anerobic kind, tends to mellow flavours. I found it helped to start with some pretty simple stuff. Just a single ingredient and salt (and water). It's Alive, the old Bon Apetit (booo!) show, has some really helpful starting recipies. Noma's guide to fermentation really emboldened my fermentation choices.
I got one of those fermentation kits of Amazon that has a couple of jar lids with a one-way valve, some glass fermentation weights, and a large syringe to pull air from the jar. I was much less worried about turning something poison with the added help from those tools.
My process is usually when something is going to go bad I put it in a jar I know the weight of, add a spice or something that may taste good then add water. Then weight it and calculate 2.5% salt of the item+spice+water. You can go lower than 2.5% but that's a pretty safe number. Then I'll look at it and taste it a couple weeks in, decide if it needs more time and keep going. Some things have a tipping point where all of a sudden they taste really different. Other things have a more linear progression.
Experiment and have fun!
I like pineapple on pizza, but I think there's only one specific sort of pizza where it's actually good. You need a good barbeque sauce base, jalapenos, and some sort of meat (I prefer chicken and bacon). The usual ham, pineapple and tomato sauce version can get in the sea.
I like it as well, and for me does not need all the extras. Pineapple and pepperoni or salami is such a good combo