Thread: Disgusting food combinations that taste quite nice Board: Oblivion / Ship of Fools.
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Posted by Ricardus (# 8757) on
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Via Martin Lewis' Moneysavingexpert site I found the suggestion that you can make a non-alcoholic Pimms substitute by mixing balsamic vinegar dressing and lemonade. It is actually surprisingly palatable (albeit mixed to a ratio of about 1:10), although it doesn't taste like Pimms.
I am quite fond of Marmite chocolate cake, which tastes like salted caramel. It's very hard to persuade other people to try it, though.
In large parts of Europe it's not uncommon to mix red wine with Coca-Cola (this is called kalimotxo in Spain and 'mushrooms' in parts of Central Europe). British people seem to think this is a vile idea (admittedly I believe it was originally invented to disguise the taste of wine that had gone sour), but it's no different in principle from sangría.
What other unlikely combinations have people found that taste nice?
Posted by Doublethink (# 1984) on
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Marmite and marmalade together on toast taste like sweet and sour.
Posted by ken (# 2460) on
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Until I tried it, the combination of peanut butter and jam (or "jelly" as the preserve-challenged might call it) seemed weird and sickly and a bit alien. But its actually quite nice.
The so-called "chocolate cake" we had at school dinners when I was a kid was improved by salt.
I accidentally put a little salt on some grapes last week. Better than you'd think.
Posted by M. (# 3291) on
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The classic one is strawberries in balsamic vinegar.
M.
Posted by Doublethink (# 1984) on
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Bacon and maple syrup ?
Posted by tessaB (# 8533) on
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Butterscotch Angel Delight and tinned prunes. Just heavenly ![[Angel]](graemlins/angel.gif)
Posted by L'organist (# 17338) on
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Strawberries, lemon juice and black pepper - much better than cream, especially after a heavy meal.
Hot toast with cream cheese and marmite (or Gentleman's Relish).
Choux buns stuffed with a mixture of sour cream, sardines and black pepper.
Gin, lemonade and a handful of finely chopped mint.
And always make Pimms with ginger-beer.
Posted by Doublethink (# 1984) on
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Weirdly this thread has just made me hungry for Thai food, I have no idea why.
Posted by Ricardus (# 8757) on
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quote:
Originally posted by Doublethink:
Bacon and maple syrup ?
Mmmm I could believe that ... Maple syrup is sort of smoky, isn't it, and I usually eat bacon with brown sauce, which is sort of sweet in a weird way ...
Posted by Doublethink (# 1984) on
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Its a common American thing I think, pancakes, bacon and syrup.
Sort of similar to salted caramel in a way.
[ 13. April 2014, 12:31: Message edited by: Doublethink ]
Posted by Ariel (# 58) on
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I used to go out for Dutch pancakes in the days when there was a Dutch pancake restaurant in the vicinity. The pancakes were huge. I often had cheese and ham/bacon and in the centre of the table there was always a large jar of syrup. Prompted by my Dutch friends, I followed their custom of putting some syrup on the savoury pancakes and never looked back. It's quite wonderful.
I also sometimes like to drizzle a little syrup into a Danish Blue sandwich. It works beautifully too; Danish Blue can be just rough enough to need that mellowing where other blue cheeses don't.
These types of threads tend often to be about sweet-and-savoury flavours together, and I'm betting that some of you may initially have hesitated over trying Chinese sweet-and-sour for the first time, or duck with orange/plum sauce, or mackerel with gooseberry sauce, but they're all wonderful.
Posted by mousethief (# 953) on
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Shrimp and refried beans.
Fabulous combination I would never have thought of if I hadn't been trying to fast in the Orthodoxical manner. (Shrimp counted as vegetables in the brains of the ancient church fathers who made up our fasting rules. I have a lot of thoughts about that which I'll leave be.)
BTW, The idea of peanut butter and jam being a disgusting food combination boggles my American brain. That's ubiquitous brown-bag school lunch fare. "Goes together like peanut butter and jelly" (which here means clear jam, not gelatin) is an actual saying here.
Posted by Porridge (# 15405) on
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No one ever believes me, but I'll give it a go anyway: peanut butter and Miracle Whip (a mayonnaise substitute which won't go south on you while it sits in your lunchbucket). Especially good served on whole wheat toast.
Posted by Firenze (# 619) on
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quote:
Originally posted by Doublethink:
Bacon and maple syrup ?
Doughnut with maple icing and crunchy bacon bits. Port Alberni, BC, 12 April 2014.
It was described by the person who tried it as 'an experience'. (I just had the plain maple one, which has supplied my sugar rush requirement for the next fortnight).
Posted by Ariel (# 58) on
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Speaking of doughnuts, they were selling doughnuts filled with egg and cress and cheese and tomato in my local supermarket recently.
Makes a change from jam, I suppose.
Posted by Ags (# 204) on
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Bacon and chocolate donut at Lynn Canyon Park cafe near Vancouver.
Sublime! ![[Big Grin]](biggrin.gif)
Posted by Amanda B. Reckondwythe (# 5521) on
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Peanut butter and celery.
Peanut butter (heated in the microwave to make it runny) and vanilla ice cream.
Posted by Moo (# 107) on
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Waffles made with bits of cooked sausage in the batter, topped with maple syrup.
Moo
Posted by Augustine the Aleut (# 1472) on
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Puréed red beets in chocolate cake as a substitute for sugar-- it is astonishingly good and deepens the chocolate flavour.
I have not tried coca-cola barbecue sauce but did use a ginger-ale lemon poppyseed cake recipe as an experiment when I realized I had no baking powder handy and it almost worked (I cut out the sugar, given that soft drinks are basically sweet fizzy water). These are both treasured approaches in the southern US.
Posted by mousethief (# 953) on
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Beets in chocolate cake is the origin of Red Velvet Cake.
Posted by Palimpsest (# 16772) on
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Peanut Butter and Jelly (often Welch's grape jelly, a byproduct of the Christian Temperance search for communion wine) is as Mousethief said, the canonical school lunch brown bag sandwich.
Variations add banana or marshmallow fluff, a.k.a. a fluffernutter.
Something which sounded odd to me but is wonderful is prosciutto and melon.
Another combination that I've made a standard summer relish/salad is sliced ripe nectarines, lemon juice and chiffonade of fresh basil.
Posted by teddybear (# 7842) on
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My older sister and one of my aunts like to eat sliced tomatoes covered with mashed potatoes. I've never gotten up the nerve to try it, but my sister says they are quite tasty. One of my aunts used to make something she called chocolate gravy, I think it was originally an Oklahoma thing. She would melt butter, add flour, cocoa powder and sugar, then milk, cooking it until it thickened. Then they would eat if over what we call biscuits here in the USA. When I was a child I loved to put ketchup on macaroni and cheese.
Posted by HCH (# 14313) on
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Peanut butter on fishsticks.
(A theme is emerging on this thread of peanut butter and whatever.)
Posted by no prophet (# 15560) on
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Sardines and marmalade on toast. Usually for breakfast. If the sardines are not salted, add salt, not the same without it. It's like my little tincan friends are swimming across the bread and into my tummy.
Posted by Doublethink (# 1984) on
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Fish and sweetness does sound truely disgusting.
Posted by Mrs Shrew (# 8635) on
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Mr shrew adores cheese and chocolate orange sandwiches, microwaved. I refuse to try this....
Posted by moonlitdoor (# 11707) on
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plain chocolate digestives with HP sauce.
Posted by Enoch (# 14322) on
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Marmalade goes very well with sausages.
Posted by Zacchaeus (# 14454) on
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Not sure why I am reading this - it makes me feel quite sick.
MAybe something about the facination of the truly awful... ![[Biased]](wink.gif)
Posted by The Rogue (# 2275) on
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Cheese and jam. I was introduced to it by a Church of Scotland minister.
My family think it is disgusting but they have never tried it.
Posted by Ariel (# 58) on
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quote:
Originally posted by Enoch:
Marmalade goes very well with sausages.
I don't see why not. Red onion marmalade sometimes features on menus as an accompaniment to meat and pates. The more tangy orange type could work well with some sausages.
[ 13. April 2014, 19:47: Message edited by: Ariel ]
Posted by no prophet (# 15560) on
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quote:
Originally posted by Enoch:
Marmalade goes very well with sausages.
That makes excellent sense! Never tried this, but I will.
Posted by Drifting Star (# 12799) on
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Cream cheese and lemon curd.
Wensleydale and marzipan.
Posted by Huia (# 3473) on
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quote:
Originally posted by Amanda B. Reckondwythe:
Peanut butter and celery.
Even better if you add raisins.
My mother used to make is marmite and walnut sandwiches.
Huia
Posted by L'organist (# 17338) on
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I've a friend who swears by Wholemeal toast, buttered then raspberry jam and topped with mashed sardines.
And of course fried bread is the best base for bitter marmalde.
Posted by North East Quine (# 13049) on
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This butcher makes pork, leek and marmalade sausages, and very good they are, too.
Posted by churchgeek (# 5557) on
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quote:
Originally posted by Huia:
quote:
Originally posted by Amanda B. Reckondwythe:
Peanut butter and celery.
Even better if you add raisins.
That's what we had as kids. It's supposed to be called "ants on a log," but my mom, who's probably as squeamish about that as she knew we kids were (especially me), always called it "bumps on a log."
I liked it as a kid, even though I actually don't care for any of the three ingredients anymore.
I've never tried this, but someone up the thread mentioned jam and cheese, which reminded me that many people eat apple pie with cheese on it. (I'm not much of an apple pie fan, and putting cheese on it sounds just awful to me, but it's a well-known combination.)
When I was a kid, I had a recipe for a chocolate zucchini cake. That was delicious!
Posted by Doublethink (# 1984) on
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quote:
Originally posted by Mrs Shrew:
Mr shrew adores cheese and chocolate orange sandwiches, microwaved. I refuse to try this....
On that point, philidelphia on double chocolate chip cookie makes insta-mini cheesecake.
Posted by Gee D (# 13815) on
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quote:
Originally posted by The Rogue:
Cheese and jam. I was introduced to it by a Church of Scotland minister.
My family think it is disgusting but they have never tried it.
When you think about this, it's really just a variation on the more usual (at least here) combination of cheese with a range of pastes - quince, fig and so forth.
As for sausages and marmalade - again, think of the now inevitable cranberry sauce with turkey, sauce bigarade with duck (another that's a bit too common), cumberland sauce with various cold meats. Many chutneys are jams with a sharp edge to them.
Posted by jedijudy (# 333) on
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I used to make a 'chocolate mousse' using canned pumpkin and cocoa. (...and cinnamon, and a few other things.) It was very tasty, counted as a vegetable for the kids, and easy to make.
I think mashed sweet potatoes would work, too.
Posted by Kitten (# 1179) on
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quote:
Originally posted by Drifting Star:
Cream cheese and lemon curd.
.
My favourite topping on a bagel
Posted by Kyzyl (# 374) on
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Peanut butter and crispy American style bacon on toast. Having it for dinner tonight, perfect for cold crappy weather.
Posted by ArachnidinElmet (# 17346) on
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quote:
Originally posted by Enoch:
Marmalade goes very well with sausages.
We often eat this or similar in the Arachnid household. I've just had pork belly with homemade rhubarb and ginger jam for tea.
quote:
Originally posted by Drifting Star:
Wensleydale and marzipan.
This is why Christmas cake always needs Wensleydale. The slightly salty tang takes the edge of the sweetness. It also works with parkin.
Posted by mousethief (# 953) on
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quote:
Originally posted by Doublethink:
Fish and sweetness does sound truely disgusting.
Several of our local Thai restaurants make a crispy salmon with a sweet sauce. It's fabulous.
Posted by HughWillRidmee (# 15614) on
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quote:
Originally posted by teddybear:
When I was a child I loved to put ketchup on macaroni and cheese.
Now I know why I never grew up - some things are too good to leave behind.
Enough Marmite to hide the butter - on granary - covered by a proper slice of mature cheddar and topped with a generous amount of apple sauce!
Posted by Sir Kevin (# 3492) on
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My lovely bride doesn't much care for it, but one of my favourites is Marmite and butter on low-carbohydrate toast!
Posted by Curiosity killed ... (# 11770) on
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I love sweet and sour salmon mixtures and there's the classic sole Veronique, sole and grapes in a creamy sauce - but Dover sole and bananas are truly disgusting together.
Peanut butter and beansprout sandwiches
Peanut butter and banana sandwiches
Marmite and lettuce
Marmite and cheese - to make pinwheels in pastry
Posted by PeteC (# 10422) on
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quote:
Originally posted by Doublethink:
Its a common American thing I think, pancakes, bacon and syrup.
Sort of similar to salted caramel in a way.
Maple smoked bacon is very common in Canada. And quite nice too, if I recall my carnivorous days properly.
Posted by Gee D (# 13815) on
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Our butcher had some law salt but maple smoked bacon recently - it went very well wrapped around a piece of roasting beef. I don't know if it was smoked with maple chips or had had some syrup in the cure.
Posted by piglet (# 11803) on
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quote:
Originally posted by Doublethink:
Bacon and maple syrup ?
More-or-less the national dish of my adopted country and yes - it's delicious, especially when accompanied by a couple of nice fluffy pancakes and a fried egg.
Someone mentioned strawberries and pepper - also delicious (think of it bringing out the sweetness, as it would on tomatoes), but I'd add a generous pour of cream (and maybe blackberries and raspberries too).
mmmmmmmm ... ![[Smile]](smile.gif)
Posted by Ad Orientem (# 17574) on
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Syrup and bacon? Yeah, I reckon that works. When I was a kid I used to put marmelade and bacon on my toast.
Posted by Miss Madrigal (# 15528) on
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Malt loaf spread with Marmite.
My standard hill-walking rucksack lunch is a malt loaf, backed up with a flask of soup in winter. While walking in Scotland one year it became apparent that I was the one in our party who was being singled out for the attention of the Scottish Biting Midge - Culicoides impunctatus. Reading that vitamin B seemed to repel these wee beasties I spread my malt loaf with Marmite to give me a vitamin B refresher through the day. The effect on the midges was never conclusively proved, but I've spread Marmite on my malt loaf ever since.
Posted by Sir Kevin (# 3492) on
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quote:
Originally posted by PeteC:
Maple smoked bacon is very common in Canada. And quite nice too, if I recall my carnivorous days properly.
That's generally what I buy on weekends when Z is making omelets: she cooks the eggs in the grease!
Posted by Moo (# 107) on
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Black pepper on cantaloupe is nice.
Moo
Posted by L'organist (# 17338) on
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Scrambled egg with Heinz salad cream.
Posted by TheAlethiophile (# 16870) on
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Baked beans with a dash of malt vinegar and a sprinkling of sage.
Posted by Ricardus (# 8757) on
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quote:
Originally posted by TheAlethiophile:
Baked beans with a dash of malt vinegar and a sprinkling of sage.
Baked beans seem to me an underused resource in the context of food creativity. I once made what I claimed to be "Mexican" by mixing baked beans, Worcester Sauce, harissa, minced beef and random vegetables inside a tortilla wrap.
Posted by not entirely me (# 17637) on
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quote:
Originally posted by Miss Madrigal:
Malt loaf spread with Marmite.
My standard hill-walking rucksack lunch is a malt loaf, backed up with a flask of soup in winter. While walking in Scotland one year it became apparent that I was the one in our party who was being singled out for the attention of the Scottish Biting Midge - Culicoides impunctatus. Reading that vitamin B seemed to repel these wee beasties I spread my malt loaf with Marmite to give me a vitamin B refresher through the day. The effect on the midges was never conclusively proved, but I've spread Marmite on my malt loaf ever since.
This sounds like amazing hill-walking, energy food but so gross. Not sure if I'd dare risk a first time up a mountain. Maybe best for first tasting as a drunk food!
Posted by moron (# 206) on
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quote:
Originally posted by Ricardus:
What other unlikely combinations have people found that taste nice?
Put one orange section in your mouth; add one saltine cracker. Chew slowly.
Who'da thunk.
Posted by TheAlethiophile (# 16870) on
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quote:
Originally posted by Ricardus:
Baked beans seem to me an underused resource in the context of food creativity.
I know quite a few who put baked beans into their shepherd's pie (or is it shepherds' pie - I always think it should be the latter, but normally see the former). My addition to that dish to make extra special is a bit of black pudding, which also works well as accompaniment to roast chicken.
Posted by Penny S (# 14768) on
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A number of these combinations seem to be fat plus sugar, which a TV programme recently identified as a) not being found in nature, and b) incapable of triggering the sated response. Thus while we would stop eating a purely fatty substance fairly soon, and the same with a purely sweet stuff, together we would go on, and on, and on.... the examples were icecream and cheesecake, but bacon and maple syrup would seem to fit as well.
Posted by Curiosity killed ... (# 11770) on
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No, bacon has protein and you tend to get sated by that.
Gammon with orange/marmalade or apricot or various other sweet glazes comes to mind too, which would be why bacon and marmalade possibly works.
Posted by Penny S (# 14768) on
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I would have thought that depended on the rasher...and how they were cooked.
And I'm wondering why the three foods I don't get sated by are lemon meringue pie, queen of puddings, and fish pie (the sort topped by potato). The first two have eggs and sugars, but not the last. And I'm not the only one for that. I may have mentioned ordinands at Canterbury going up for third helpings on Good Friday.
Posted by Amanda B. Reckondwythe (# 5521) on
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quote:
Originally posted by Sir Kevin:
when Z is making omelets: she cooks the eggs in the [bacon] grease!
Well, of course! In what else? But you haven't lived until you've made toast by frying bread in the bacon grease.
Speaking of omelets: corn. A hotel I stayed at in Puerto Rico served omelets one morning made with pepper, onion, cheese and corn. My favorite way now! (Cooked in bacon grease, naturally.)
Posted by Og, King of Bashan (# 9562) on
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I love cream cheese and smoked salmon on those slightly sweet digestive crackers that come in mixed cracker boxes.
My best friend growing up used to like peanut butter on pancakes, which always struck my family as a little vile, although I suspect it was actually quite tasty. We recently ran out of maple syrup, which caused me to finally have to try blackstrap molasses on pancakes. I thought it was rather tasty.
(Interesting food fact: the "natural flavor" that they put in Aunt Jemima style imitation maple syrup to make it taste vaguely like the real stuff? Fenugreek.)
Posted by piglet (# 11803) on
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quote:
Originally posted by Og, King of Bashan:
... the "natural flavor" that they put in Aunt Jemima style imitation maple syrup to make it taste vaguely like the real stuff? Fenugreek ...
Really?
I'm now debating whether to tell D. about that - he reckons he doesn't like fenugreek, but AJ's maple syrup is so much cheaper than the Real Thing ...
![[Ultra confused]](graemlins/confused2.gif)
Posted by Jengie Jon (# 273) on
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For some reason I have yet to find anyone else who will eat mashed avocado on toast spread with Marmite. I do not find this weird, but others see to.
Marmalade and Bacon is one of my elders favourites, debate has been held on whether this should be on:
- Toast
- Scottish Pancakes
- Potato Cakes
Jengie
Posted by Amanda B. Reckondwythe (# 5521) on
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quote:
Originally posted by piglet:
AJ's maple syrup is so much cheaper than the Real Thing ...
You get what you pay for: artificially colored water sweetened with sugar and/or corn syrup. Vile. ![[Disappointed]](graemlins/disappointed.gif)
Posted by Og, King of Bashan (# 9562) on
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quote:
Originally posted by piglet:
quote:
Originally posted by Og, King of Bashan:
... the "natural flavor" that they put in Aunt Jemima style imitation maple syrup to make it taste vaguely like the real stuff? Fenugreek ...
Really?
I'm now debating whether to tell D. about that - he reckons he doesn't like fenugreek, but AJ's maple syrup is so much cheaper than the Real Thing ...
I learned this from a brewing book, which suggested adding fenugreek to maple porters or browns, since real maple syrup is completely fermentable and will leave little of the maple flavor that you paid through the nose for in the actual beer. I just googled it to make sure that I wasn't spreading bad information, and discovered that fenugreek is also given to nursing mothers to increase milk production, with the side effect that the mother's sweat takes on a maple syrup odor.
Posted by Curiosity killed ... (# 11770) on
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I like avocado with Marmite - there's a particularly nice sandwich recipe somewhere with goat's cheese, Marmite, avocado and lambs lettuce (possibly, might have been another leafy leaf) - goat's cheese on one piece of bread, Marmite on the other, everything else sandwiched between. (I suspect they recommended butter, but I don't butter bread)
Posted by Ricardus (# 8757) on
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quote:
Originally posted by Amanda B. Reckondwythe:
But you haven't lived until you've made toast by frying bread in the bacon grease.
If you've got an overhead grill and don't mind heart attacks, the best way to make bacon butties is by putting the bacon on the grill itself and the bread on the pan underneath it, so that all the bacon fat drips down onto the bread.
Posted by no prophet (# 15560) on
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I hadn't thought of this until the waffles and syrop. My mother, wretched cook she was, used to take leftover Sunday waffles and make sandwiches out of them. If you remember 'sandwich spread' in a jar, sort of pink mayonnaise concoction with some floaty bits (pickles?). It seems to me we also had ketchup sometimes.
Posted by Bene Gesserit (# 14718) on
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Errm... one from my much younger days - Bonio with butter and cheese. Yes, really.
Posted by Kyzyl (# 374) on
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quote:
Originally posted by Bene Gesserit:
Errm... one from my much younger days - Bonio with butter and cheese. Yes, really.
My father used to tell us about all sorts of things his rather poor family ate during the Great Depression. The best one was of my grandfather who had to do the shopping one day and was so pleased that he found cheap cookies for the kids. When my grandmother returned she demanded to know why they were eating dog biscuits!
Dad said they were a bit hard but OK when you dipped them in milk.
[ 14. April 2014, 20:21: Message edited by: Kyzyl ]
Posted by John Holding (# 158) on
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quote:
Originally posted by Penny S:
A number of these combinations seem to be fat plus sugar, which a TV programme recently identified as a) not being found in nature.
Do you mean the program identified sugar as not found in nature? If so, that's just plain crazy. Fructose is an integral part of fruit, as lactose is of milk. And sucrose of cugar cane and sugar beets (and a lot of other vegetables).
Or did it identify sugar and fat in combination? Which I might be willing to believe.
John
Posted by Og, King of Bashan (# 9562) on
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Generally when one reading of a sentence would render the claim patently absurd and the other reading renders the claim plausible, I'd suggest assuming that the latter is probably the intended meaning.
Posted by Jade Constable (# 17175) on
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quote:
Originally posted by John Holding:
quote:
Originally posted by Penny S:
A number of these combinations seem to be fat plus sugar, which a TV programme recently identified as a) not being found in nature.
Do you mean the program identified sugar as not found in nature? If so, that's just plain crazy. Fructose is an integral part of fruit, as lactose is of milk. And sucrose of cugar cane and sugar beets (and a lot of other vegetables).
Or did it identify sugar and fat in combination? Which I might be willing to believe.
John
Human breast milk is very much sugar and fat in combination (much sweeter than cow's milk), and probably explains human attraction to the combination.
Personally, salt and fat in combination is my downfall ![[Hot and Hormonal]](icon_redface.gif)
Posted by ken (# 2460) on
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quote:
Originally posted by Penny S:
A number of these combinations seem to be fat plus sugar, which a TV programme recently identified as a) not being found in nature...
Coconuts.
Also to some extent green peas, broad beans, chickpeas, cashews...
Posted by Penny S (# 14768) on
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quote:
Originally posted by John Holding:
quote:
Originally posted by Penny S:
A number of these combinations seem to be fat plus sugar, which a TV programme recently identified as a) not being found in nature.
Do you mean the program identified sugar as not found in nature? If so, that's just plain crazy. Fructose is an integral part of fruit, as lactose is of milk. And sucrose of cugar cane and sugar beets (and a lot of other vegetables).
Or did it identify sugar and fat in combination? Which I might be willing to believe.
John
It was the combination - and presumably sucrose or fructose, rather than lactose, as seen above. Once I'd given up sugar in my tea, I was surprised to find how sweet it remained.
They specified a 50% of each combination - and I have seen this written up somewhere before, probably New Scientist, though possibly the Guardian, especially since I recall it was tied to the suggestion that producers of processed foods were well aware of the attractiveness of the combination. As tobacco manufacturers were aware of the effects of nicotine. Though both publications can be political.
[ 15. April 2014, 08:51: Message edited by: Penny S ]
Posted by Galilit (# 16470) on
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Matza (Jewish Pessach/Passover carb) and vegemite!
Posted by bib (# 13074) on
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I like fish liberally daubed with tomato sauce - everybody else says yuk.
Posted by Kitten (# 1179) on
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For many years I enjoyed vinegar sandwiches, right up until the day ants got into the vinegar which put me off somewhat
Posted by North East Quine (# 13049) on
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I spotted a bar of dark chocolate with haggis spices today. Really disappointed that I'd already organised my Paschal penguin chocolate, because that sounds as though it would have been a real treat for a lucky Shipmate. ![[Two face]](graemlins/scot_twoface.gif)
Posted by Og, King of Bashan (# 9562) on
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quote:
Originally posted by Galilit:
Matza (Jewish Pessach/Passover carb) and vegemite!
Matzo and peanut butter is a go-to snack for me. They used to have a huge bowl of matzo in my school's cafeteria during passover, and we gentiles quickly learned to love the stuff.
Posted by Ariel (# 58) on
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quote:
Originally posted by bib:
I like fish liberally daubed with tomato sauce - everybody else says yuk.
What's wrong with that? You can buy tins of fish in tomato sauce. I often do, they make a quick and easy lunch with salad, potato or pasta.
Posted by not entirely me (# 17637) on
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quote:
Originally posted by bib:
I like fish liberally daubed with tomato sauce - everybody else says yuk.
Sounds pretty normal to me and as has been mentioned supermarkets sell cans of sardines, pilchards and possibly mackerel in tomato sauce. It's healthy!
Posted by Penny S (# 14768) on
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Normal accompaniment, I'd have thought. Ketchup, anyway. Though possibly not for smoked fish, especially salmon.
Posted by jbohn (# 8753) on
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Potica (sweet pastry) and ham. Yum!
Posted by Niminypiminy (# 15489) on
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My favourite Chinese restaurant sells a dish called 'Strange Flavour Chicken', which is a mixture of cold chicken, diced cucumber and runny crunchy peanut butter. With chilli shreds. It is very strange, and is more quite nice than delicious. Maybe it is the texture as much as the flavour itself -- the cold runniness is really quite disconcerting.
Posted by Augustine the Aleut (# 1472) on
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quote:
Originally posted by Doublethink:
Fish and sweetness does sound truely disgusting.
I've had an odd recipe in a Portuguese restaurant with plum and tomato jam on mackerel. While I like my mackerel plain and grilled, it did sort of work.
Posted by Penny S (# 14768) on
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Mackerel and gooseberries has been suggested somewhere - haven't tried it.
[ 16. April 2014, 15:51: Message edited by: Penny S ]
Posted by Ariel (# 58) on
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That would be my suggestion. It works beautifully, as a tangy, sweet-sour sauce for an oily fish - definitely recommend it.
Posted by balaam (# 4543) on
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quote:
Originally posted by Ariel:
quote:
Originally posted by bib:
I like fish liberally daubed with tomato sauce - everybody else says yuk.
What's wrong with that? You can buy tins of fish in tomato sauce. I often do, they make a quick and easy lunch with salad, potato or pasta.
There's a Portuguese dish of tuna steak cooked for a long time in the oven in tomatoes. It is delicious. Strangely I've never seen it outside of Portugal.
Posted by balaam (# 4543) on
:
Leftover cold Yorkshire pudding spread with jam (jelly in US). That's good.
Posted by Penny S (# 14768) on
:
Not sure about that if the pudding is cooked in dripping.
Oh, how I want some proper dripping from beef, with the jelly underneath, spread on wholemeal bread. I get some beef and roast it and there IS NO DRIPPING.
Posted by Gee D (# 13815) on
:
quote:
Originally posted by Niminypiminy:
My favourite Chinese restaurant sells a dish called 'Strange Flavour Chicken', which is a mixture of cold chicken, diced cucumber and runny crunchy peanut butter. With chilli shreds. It is very strange, and is more quite nice than delicious. Maybe it is the texture as much as the flavour itself -- the cold runniness is really quite disconcerting.
Sounds very Indonesian/Malayan to me - think of Gado Gado and similar dishes.
Posted by no prophet (# 15560) on
:
Yorkshire puddings are about the same thing as popovers, the difference being when you eat them (breakfast or supper), whether you used butter or grease to make them, and what you put on them or have them with. Popovers are the Xmas morning thing. With mincement or leftover butter tart filling. num num.
Posted by Sioni Sais (# 5713) on
:
Am I the only person who doesn't recognise at least half of these combinations as "disgusting" in any way? Maybe not haute cuisine, nor even Marguerite Patten, but some are the "cheap tricks" of comfort food and student standbys.
Posted by piglet (# 11803) on
:
quote:
Originally posted by Doublethink:
Fish and sweetness does sound truely disgusting.
I'd make an exception of tinned tuna and sweetcorn. Mixed together with enough mayonnaise to bind and a generous grind of pepper, it makes an excellent sandwich filling, but I could just eat it from the bowl with a fork ...
Posted by Penny S (# 14768) on
:
Anything, absolutely anything involving sweetcorn I cannot stand. There is a subtle flavour to it which my mouth rejects as unsuitable to eat. Don't know why, and I will eat it if courtesy demands, but yerrch...
No problem with cornflour and things made with it, or polenta, though, just the kernels.
[ 17. April 2014, 16:07: Message edited by: Penny S ]
Posted by John Holding (# 158) on
:
quote:
Originally posted by piglet:
quote:
Originally posted by Doublethink:
Fish and sweetness does sound truely disgusting.
I'd make an exception of tinned tuna and sweetcorn. Mixed together with enough mayonnaise to bind and a generous grind of pepper, it makes an excellent sandwich filling, but I could just eat it from the bowl with a fork ...
What is this thing about tuna and (sweet) corn?
I'd never heard of it, either here in Canada or in the UK as of 4 years ago, but this past autumn when touring about GB, ran into the combination in just about every place one would buy sandwiches or filled rolls.
(Which leads me to lament the absence in Canada of anything even vaguely resembling the quality and variety of sandwiches, filled rolls and so on available on just about any corner of any high street or any motorway stop.)
John
Posted by Penny S (# 14768) on
:
And chicken and sweetcorn sandwiches, and prepacked salad* and sweetcorn, and haddock with cheese sauce and sweetcorn....
The first person character in the The Curious Incident of the Dog has opinions about the stuff.
*I initially scoffed at prepacked, but being only me, I got fed up with squelchy cucumber, as I simply couldn't eat it fast enough to defeat the ripening process, and the packages bypass that. In season I have my own short ridge ones from the garden.
Posted by A.Pilgrim (# 15044) on
:
This isn't quite up to the disgust-provoking level of some previous suggestions, but I rather like marmalade and lettuce sandwiches. Surprisingly good.
Angus
Posted by Ariel (# 58) on
:
Tuna mayonnaise with corn, some lettuce and a generous drench of lemon juice, in a wrap, is good.
quote:
Originally posted by Sioni Sais:
Am I the only person who doesn't recognise at least half of these combinations as "disgusting" in any way? Maybe not haute cuisine, nor even Marguerite Patten, but some are the "cheap tricks" of comfort food and student standbys.
Yep, with you there.
Posted by no prophet (# 15560) on
:
Not sure what the difference between sweetcorn and corn is.
I tend to agree that we Canadians get saddled with Timmys and subs. Might as well have a doughnut.
Posted by ken (# 2460) on
:
quote:
Originally posted by no prophet:
Not sure what the difference between sweetcorn and corn is.
The kind of maize you make cornmeal out of is not sweetcorn. Neither is popcorn. Sweetcorn is the stuff you can eat whole grains of. (You can eat whole grains of harder varieties but you would have to boil them for many hours)
[ 17. April 2014, 23:21: Message edited by: ken ]
Posted by ken (# 2460) on
:
quote:
Originally posted by John Holding:
What is this thing about tuna and (sweet) corn?
Tuna mayonnaise and sweetcorn has been a staple of London sandwich shops since at least 25 years ago when I started living here. Really common. Almost a cliche.
Posted by Amanda B. Reckondwythe (# 5521) on
:
I love corn -- could easily subsist indefinitely on nothing else but. I can take tuna or leave it. I never tried corn in tuna, however -- sounds interesting. I think I'd like it, and will try it some time in a sandwich.
Posted by balaam (# 4543) on
:
Miss Amanda, you need mayo to go with the corn and tuna. Delicious.
Posted by Curiosity killed ... (# 11770) on
:
I've been eating tuna and sweetcorn mixture for as long as I can remember, too. Not just as a sandwich filling but as a salad and/or baked potato stuffing. If you google tuna and sweetcorn it is recommended as a pasta salad mixture to eat with barbecues. I find it a bit sweet and bland and quite often add capers to that mix to sharpen it up, or substitute avocado pear for mayonnaise.
I do remember a version my sister made that was boiled rice, canned tuna, canned sweetcorn and nothing else. That did need something creamy to make it more palatable. And that was over 25 years ago.
Another one here recognising most of these mixtures rather than wincing at them.
Posted by Ariel (# 58) on
:
quote:
Originally posted by no prophet:
Not sure what the difference between sweetcorn and corn is.
There isn't one really. I'm not sure where the "sweet" preface came from as I've always known it as just "corn", though it seems to be how it's referred to in England.
Posted by Curiosity killed ... (# 11770) on
:
Corn in England is/was a synonym for wheat and other grains, generally. I know being sent to feed corn to the hens as a child, that if there was maize in that mix it was only a tiny amount, it was mainly wheat and other grass-type grains. Sweetcorn is specifically maize.
However, cornflour is maize flour.
Posted by Alex Cockell (# 7487) on
:
quote:
Originally posted by Firenze:
quote:
Originally posted by Doublethink:
Bacon and maple syrup ?
Doughnut with maple icing and crunchy bacon bits. Port Alberni, BC, 12 April 2014.
It was described by the person who tried it as 'an experience'. (I just had the plain maple one, which has supplied my sugar rush requirement for the next fortnight).
Candied bacon? Saw that on Man V Food once.. It's aired on Dave over here.
Posted by Alex Cockell (# 7487) on
:
quote:
Originally posted by Kyzyl:
quote:
Originally posted by Bene Gesserit:
Errm... one from my much younger days - Bonio with butter and cheese. Yes, really.
My father used to tell us about all sorts of things his rather poor family ate during the Great Depression. The best one was of my grandfather who had to do the shopping one day and was so pleased that he found cheap cookies for the kids. When my grandmother returned she demanded to know why they were eating dog biscuits!
Dad said they were a bit hard but OK when you dipped them in milk.
Thinking about it, aren't historical hardtack crackers a similar consistency?
Posted by ken (# 2460) on
:
quote:
Originally posted by Ariel:
quote:
Originally posted by no prophet:
Not sure what the difference between sweetcorn and corn is.
There isn't one really. I'm not sure where the "sweet" preface came from as I've always known it as just "corn", though it seems to be how it's referred to in England.
No, there is a difference. Sweetcorn is just one of many types of maize grown commercially. Its the only one that is easy to eat "on the cob" or as whole grains. The other main ones are dent corn and flint corn. Popcorn is a variety of flintcorn.
Most of the North American maize crop is dent. What isn't is mostly flint. (Especially in Mexico). Less than 1% is sweetcorn.
Posted by Kelly Alves (# 2522) on
:
This is pretty much the only kind of corn I have ever seen in a grocery store in my entire life, unless you count the four or five times I wandered into a Mexican produce stand looking for blue corn, or something. Or when Safeway get a wild hair and offers a special on white corn, which is just a pale variety of sweet corn. I looked at the pic of "dent corn" and I don't remember ever seeing anything like it, at least not in unmilled form, and definitely not at a common supermarket, restaurant, or served at anyone's house for dinner.
If some statistic you ran across lists a high use of "dent corn," my bet is that it is used in corn oil, corn syrup, and livestock feed.
(after poking around) Yep, I was right-- dent corn is the biggest crop in the Midwest, but the bulk of it goes to livestock and ethanol. As you can see from the article, the stuff that actually winds up on our table is sweet corn.
[ 18. April 2014, 19:07: Message edited by: Kelly Alves ]
Posted by Ariel (# 58) on
:
Corn, baby corn, and corn on the cob.
Around Halloween the supermarkets stock Indian corn, which is sold for decoration, not consumption.
Posted by ken (# 2460) on
:
Yep. Animal food, cornmeal, industrial use. From the farmer"s point of view sweetcorn is marginal. Trust me, I'm a botanist.
In some other countries cornmeal is a staple, and there are a few places where dent corns are eaten whole, but you have to boil it for hours.
When I lived in Kenya the main local food was maize and beans called githeri. They soaked kidney beans overnight, then put them in a pot with maize at breakfast time and left it cooking all day, adding other vegetables as available - onions, tomatoes, green leaves - and ate in the evening afte 8-12 hours cooking. Tastes nice when cooked well. I never got the hang of it.
The other main local food was irio, basically mashed potato and beans and veg, often with sweet potatoes or other roots or banana. The Kikuyu version of the Lord's Prayer literally translates "Give us this day our daily mashed potato".
Posted by Kyzyl (# 374) on
:
quote:
Originally posted by Alex Cockell:
quote:
Originally posted by Kyzyl:
quote:
Originally posted by Bene Gesserit:
Errm... one from my much younger days - Bonio with butter and cheese. Yes, really.
My father used to tell us about all sorts of things his rather poor family ate during the Great Depression. The best one was of my grandfather who had to do the shopping one day and was so pleased that he found cheap cookies for the kids. When my grandmother returned she demanded to know why they were eating dog biscuits!
Dad said they were a bit hard but OK when you dipped them in milk.
Thinking about it, aren't historical hardtack crackers a similar consistency?
Pretty much, Alex. Dad said they really weren't too bad, just bland and hard. Dog biscuits probably had less additives, etc.. in them them as well.
Posted by Kyzyl (# 374) on
:
quote:
Originally posted by Kyzyl:
quote:
Originally posted by Alex Cockell:
quote:
Originally posted by Kyzyl:
quote:
Originally posted by Bene Gesserit:
Errm... one from my much younger days - Bonio with butter and cheese. Yes, really.
My father used to tell us about all sorts of things his rather poor family ate during the Great Depression. The best one was of my grandfather who had to do the shopping one day and was so pleased that he found cheap cookies for the kids. When my grandmother returned she demanded to know why they were eating dog biscuits!
Dad said they were a bit hard but OK when you dipped them in milk.
Thinking about it, aren't historical hardtack crackers a similar consistency?
Pretty much, Alex. Dad said they really weren't too bad, just bland and hard. Dog biscuits probably had less additives, etc.. in them then as well.
Posted by Zacchaeus (# 14454) on
:
I used to work with someone who was evacuated to a farm in the country during WW2.
He was a strapping 12 year old and used to top up his diet with the ‘horse nuts’ in the barn – he said they were ok and kept him full and healthy
Posted by Sparrow (# 2458) on
:
Sandwiches of cheese, marmite, mayonnaise and cucumber .. a superb combination of contrasting flavours and textures.
Posted by Penny S (# 14768) on
:
I might try that - I only found cheese and Marmite at a school party where a child had brought them and no-one wanted to share, so I ate one or two with enthusiastic faces, and hawked them successfully round the room. They were good, but would be even better with those additions.
Posted by piglet (# 11803) on
:
quote:
Originally posted by ken:
Yep. Animal food, cornmeal, industrial use. From the farmer"s point of view sweetcorn is marginal. Trust me, I'm a botanist ...
My late father-in-law would have agreed with you - he hated sweetcorn with a passion and referred to it as bird-seed. The day after he died, my sister-in-law suggested it as a veggie accompaniment to whatever we were eating and my mother-in-law said "no - he didn't like it".
We acquiesced, as a mark of respect.
Posted by Boogie (# 13538) on
:
quote:
Originally posted by The Rogue:
Cheese and jam. I was introduced to it by a Church of Scotland minister.
My family think it is disgusting but they have never tried it.
Oh yes - fab. u. lous.
Posted by Firenze (# 619) on
:
We stopped yesterday at the Big Apple in Colborne, On. And had toasted sandwich of apple bread with cheddar and slices of cinnamon-dusted apple. Quite nice, if a bit burp-making.
Posted by Zacchaeus (# 14454) on
:
quote:
Originally posted by Boogie:
quote:
Originally posted by The Rogue:
Cheese and jam. I was introduced to it by a Church of Scotland minister.
My family think it is disgusting but they have never tried it.
Oh yes - fab. u. lous.
Eat it all the time it was a faavourite in our house when I was a child. Dad always had strawberry jam i prefer raspberry myself
Posted by Lothlorien (# 4927) on
:
Homemade plum jam is very good with a sharp cheddar but raspberry is also pleasant.
Posted by Kitten (# 1179) on
:
Chunks of Caerphilly cheese dipped in clear honey are nice
Posted by Kelly Alves (# 2522) on
:
Somebody recently introduced me to Gorgonzola drizzled with honey. It is very nice.
[ 23. April 2014, 06:37: Message edited by: Kelly Alves ]
Posted by The5thMary (# 12953) on
:
French fries dipped in chocolate or vanilla milk shakes. Mmmmmm! Salty and sweet and milky and potato-y!
Posted by daisydaisy (# 12167) on
:
Last week's allotment harvest of rhubarb & mint got me wondering..... and I've discovered that stewed rhubarb & mint actually tastes not too bad.
Posted by piglet (# 11803) on
:
Brie or Camembert goes very nicely with red pepper jelly.
I suppose all the cheese/jam combinations are really just a variant of cheese and pickle, and no-one would bat an eyelid at that.
Posted by ArachnidinElmet (# 17346) on
:
quote:
Originally posted by The5thMary:
French fries dipped in chocolate or vanilla milk shakes. Mmmmmm! Salty and sweet and milky and potato-y!
I thought that was just me
Posted by The5thMary (# 12953) on
:
quote:
Originally posted by ArachnidinElmet:
quote:
Originally posted by The5thMary:
French fries dipped in chocolate or vanilla milk shakes. Mmmmmm! Salty and sweet and milky and potato-y!
I thought that was just me
Nope! There's actually quite a few people that have as great taste as we obviously do!
Posted by Sioni Sais (# 5713) on
:
quote:
Originally posted by ArachnidinElmet:
quote:
Originally posted by The5thMary:
French fries dipped in chocolate or vanilla milk shakes. Mmmmmm! Salty and sweet and milky and potato-y!
I thought that was just me
I've seen it served in Belgium, as an alternative to fries with mayonnaise.
Posted by Penny S (# 14768) on
:
quote:
Originally posted by Sparrow:
Sandwiches of cheese, marmite, mayonnaise and cucumber .. a superb combination of contrasting flavours and textures.
I have just got round to trying this. I think I didn't have quite enough Marmite, as I couldn't taste it, except in aftertaste, but otherwise, an excellent sandwich.
Posted by Ricardus (# 8757) on
:
Some Bavarians once introduced me to cold pasta* sprinkled with cinnamon.
Quavers (cheese crisps) dipped in tomato ketchup are nice as well. Although there's no reason why they shouldn't be, given that the combination is basically equivalent a pizza margarita without the dough ...
* Cold as in 'cooked and allowed to go cold', not cold as in raw.
Posted by Zappa (# 8433) on
:
When I was at prep (boarding) school I used to use the epithet "toothpaste on toast" to avoid caning fo swearing. Eventually a friend and I tried it. It did not altogether taste nice, so I guess it doesn't belong on this thread.
[ 04. May 2014, 04:35: Message edited by: Zappa ]
Posted by Amanda B. Reckondwythe (# 5521) on
:
I would imagine that Tom's of Maine fennel-flavored toothpaste, on the right kind of biscuit, would be quite palatable.
Posted by Pearl B4 Swine (# 11451) on
:
Ice cream (any flavor) with coarse-salted pretzel rods, instead of a spoon. Mmmmm.
And of course, dark chocolate coated salty pretzels.
More MMMmmm !
Posted by Lyda*Rose (# 4544) on
:
I'm not sure that this would be seriously disgusting sounding, but I've discovered a new springtime snack: sugar peas dipped in hummus. I just polished off a cup of pods and a quarter cup of hummus- tang and sweet- so good! ![[Yipee]](graemlins/spin.gif)
Posted by Kelly Alves (# 2522) on
:
I've had that! It rocks!
My cousins in Sonoma introduced me to the joy of sweet peas in the pod when we were kids; they work just as well as crudite as any other fresh veggie does. I have seen them paired with hummus frequently. Seriously yummy.
Posted by Kelly Alves (# 2522) on
:
quote:
Originally posted by Amanda B. Reckondwythe:
I would imagine that Tom's of Maine fennel-flavored toothpaste, on the right kind of biscuit, would be quite palatable.
OK, first time I went" ew" in this thread. But I am sure that just demonstrates my lack of culinary imagination.
Posted by Kelly Alves (# 2522) on
:
quote:
Originally posted by Sioni Sais:
quote:
Originally posted by ArachnidinElmet:
quote:
Originally posted by The5thMary:
French fries dipped in chocolate or vanilla milk shakes. Mmmmmm! Salty and sweet and milky and potato-y!
I thought that was just me
I've seen it served in Belgium, as an alternative to fries with mayonnaise.
(gratuitous triple post--catching up on the thread)
This seems to be a Thing, as in lot of people do it. Like Cheddar cheese on apple pie.
Posted by Amanda B. Reckondwythe (# 5521) on
:
quote:
Originally posted by Kelly Alves:
quote:
Originally posted by Amanda B. Reckondwythe:
I would imagine that Tom's of Maine fennel-flavored toothpaste, on the right kind of biscuit, would be quite palatable.
OK, first time I went" ew" in this thread. But I am sure that just demonstrates my lack of culinary imagination.
If it's the biscuits that turn you off, try it melted into unflavored gelatin.
![[Razz]](tongue.gif)
Posted by piglet (# 11803) on
:
quote:
Originally posted by Lyda*Rose:
... sugar peas dipped in hummus ...
Now that sounds deeply yummy. They're also very nice dipped in the ready-made soured-cream-and-chive dip you get in supermarkets.
Memo to self: get some sugar-snap peas.
I'm still not convinced about the toothpaste-on-a-cracker idea, even if the toothpaste is fennel-flavoured.
Posted by TheAlethiophile (# 16870) on
:
I was having a discussion at work the other day and someone mentioned that they couldn't stand the idea of fruit+meat in a single dish. There are obvious exceptions to this such as pork+apple, duck+orange or turkey+cranberry. Yet I might think twice about lamb+pear.
One of my favourite dishes to do if I'm in a hurry is a chicken+banana stir fry. The banana just melts and makes for a sweet, sticky sauce.
Are there any other meat+fruit combinations shipmates are fond of?
Posted by Amanda B. Reckondwythe (# 5521) on
:
quote:
Originally posted by TheAlethiophile:
Are there any other meat+fruit combinations shipmates are fond of?
Canned cherry pie filling makes an excellent glaze for ham.
Posted by Ariel (# 58) on
:
quote:
Originally posted by TheAlethiophile:
Are there any other meat+fruit combinations shipmates are fond of?
Chinese roast duck in plum sauce.
Posted by Firenze (# 619) on
:
TheAlethiophile's colleague is probably forgetting lemon: I can't think of a cuisine that doesn't involve lemon juice (or lime).
Grapes: Chicken (and indeed Sole) Veronique. Lamb and apricot. Melon and prosciutto. Gammon and pineapple. Beef mince curry with apple and sultanas. Venison and redcurrant.
Posted by jedijudy (# 333) on
:
quote:
Originally posted by Lyda*Rose:
I'm not sure that this would be seriously disgusting sounding, but I've discovered a new springtime snack: sugar peas dipped in hummus. I just polished off a cup of pods and a quarter cup of hummus- tang and sweet- so good!
Last summer while travelling, I discovered the joy of dipping sugar peas into peanut butter! Very satisfying, and made the wait for a late dinner much more bearable.
Posted by Palimpsest (# 16772) on
:
Although legal definitions of fruit may vary, a cheeseburger with tomato ketchup is a classic meat and fruit combination.
Posted by Drifting Star (# 12799) on
:
Another chicken and banana fan here - with lemon juice and butter added.
Posted by TheAlethiophile (# 16870) on
:
quote:
Originally posted by Palimpsest:
Although legal definitions of fruit may vary, a cheeseburger with tomato ketchup is a classic meat and fruit combination.
There's also a significant question mark over the legal definition of a cheeseburger as "meat".
Posted by Sioni Sais (# 5713) on
:
quote:
Originally posted by TheAlethiophile:
quote:
Originally posted by Palimpsest:
Although legal definitions of fruit may vary, a cheeseburger with tomato ketchup is a classic meat and fruit combination.
There's also a significant question mark over the legal definition of a cheeseburger as "meat".
There's also dairy produce, though that's questionable too.
Posted by Gee D (# 13815) on
:
It's been quite a while since The Giant Cheeseburger posted on these boards, but let's be sensible of his feelings.
Posted by jedijudy (# 333) on
:
quote:
Originally posted by Gee D:
It's been quite a while since The Giant Cheeseburger posted on these boards, but let's be sensible of his feelings.
A truly heavenly thing to say.
Posted by piglet (# 11803) on
:
quote:
Originally posted by Ariel:
quote:
Originally posted by TheAlethiophile:
Are there any other meat+fruit combinations shipmates are fond of?
Chinese roast duck in plum sauce.
Not forgetting Chinese lemon chicken.
Posted by Gee D (# 13815) on
:
My recollection is that there's a whole string of Scandinavian recipes for game, especially game birds, with berries in the sauce. And I can certainly remember enjoying duck with spiced plums at a northern Italian restaurant in a semi-rural part of Sydney. Then there's ham with pineapple, one of those near-inevitable combinations at motel and club restaurants as well as pizzerias.
Posted by Mr Curly (# 5518) on
:
Many of these would be worthy for What I Don't Want To See of a Sushi Roll , my constant reference source for strange and unusual food.
mr curly
Posted by Gee D (# 13815) on
:
I have just realised that so far, I've never seen an ordinary ham and pineapple sushi, let alone one with a slice of cheese. Wait for it though, the Hawaiian sushi's coming soon.
Posted by jedijudy (# 333) on
:
quote:
Originally posted by Gee D:
My recollection is that there's a whole string of Scandinavian recipes for game, especially game birds, with berries in the sauce.
Oh! You just reminded me of a delightful dinner we had in Finland...roast moose with cloudberry sauce! Absolutely to die for.
Posted by Gee D (# 13815) on
:
Alas, neither moose or cloudberries are available here. Good berries in general are hard to come by, as the climate's no more suitable than Florida's, an example plucked from the ether.
[ 11. May 2014, 11:46: Message edited by: Gee D ]
Posted by jedijudy (# 333) on
:
Ah, but perhaps fruits and berries native to the land of no snow, moose or cloudberries would be equally delicious. Mango sauce on gator tail, anyone?
Posted by Gee D (# 13815) on
:
Far too sweet for our tastes (and we have crocodiles here - don't know the difference but I think gators eat your left arm first, crocs start with the right). Roo with native pepperberries has been good though.
Posted by ArachnidinElmet (# 17346) on
:
I've had gator fajitas (without mango). A bit chewy, but very tasty. The same restaurant that served them also had a desert menu including a pudding made from pears and liquorice: an unusual sounding combination, but surprisingly good.
Posted by Graven Image (# 8755) on
:
Mother use to fix mashed potatoes topped with stewed tomatoes. Not bad at all.
Posted by RevMotherRaphael (# 18102) on
:
Having lived in Canada for some years I can say that I have had bacon and maple syrup, celery and peanut butter with raisins and peanut butter and jam sandwiches and they all tasted fine. I can not say I have tried the famous Canadian dish known as Poutine and have no desire to do so either!
Posted by Firenze (# 619) on
:
Welcome aboard RevMotherRaphael.
There is an Introduction thread in All Saints, but it's not compulsory.
(Wise call on poutine btw).
Firenze
Heaven Host
Posted by piglet (# 11803) on
:
quote:
Originally posted by Graven Image:
... mashed potatoes topped with stewed tomatoes. Not bad at all.
Oh no - that sounds horrid to me. I like both elements on their own, but putting them together ...
I'll add my vote for the game/fruit sauce combos - I've had venison with blackberries, which was heavenly. As is pâté with crab-apple jelly.
Posted by Zacchaeus (# 14454) on
:
quote:
Originally posted by Graven Image:
Mother use to fix mashed potatoes topped with stewed tomatoes. Not bad at all.
Put some mature cheddar cheese on that and it sounds perfect.
Posted by Ricardus (# 8757) on
:
I've had poutine. Its main purpose is to keep out the cold I think. (Also to ensure that it's impossible to take the President of Russia seriously in Québec.)
Funnily enough 'cheesy chips with gravy', which is basically the same thing, is apparently popular in the Isle of Man after enough beers.
quote:
Originally posted by TheAlethiophile:
Are there any other meat+fruit combinations shipmates are fond of?
Meat with fried plantain is very common in Caribbean cookery.
Posted by North East Quine (# 13049) on
:
You can buy chips, cheese and gravy here - very popular alternative to school dinners for secondary school pupils.
We had an omelette with a difference tonight - we accidentally fried off the bacon and onion in lemon infused rapeseed oil, instead of plain rapeseed. It was very nice!
Posted by RevMotherRaphael (# 18102) on
:
Fruit with game is very nice and I have tried a number of combinations such as boar with pear and blueberries and elk with cowberries. Come to think about it, cranberry with turkey, orange with duck and apple with pork are all quite traditional...and tasty!
Posted by balaam (# 4543) on
:
...as is lamb and cherries. (Yes I know lamb is't game.)
Posted by PeteC (# 10422) on
:
Poutine is of the Gods. despite Firenze being grumpy about it all. That being said, I no longer have the constitution to have it more than once a year.
But back long ago when I was working, we used to nip across the street at lunch to order a triple decker 4-cheese grilled sandwich with lots of bacon and with a medium poutine on the side. It is a wonder that so few of us dropped dead with massive heart attacks, but trust me when I say that that little takeaway had the best poutine in the whole of Ottawa-Hull, including outlying areas.
Posted by Kittyville (# 16106) on
:
Mmmm poutine. Shouldn't even be mentioned in a thread about disgusting food combos, for mine. I tried it for the first time in La Belle Patate in Vancouver. Utterly delicious.
Posted by RevMotherRaphael (# 18102) on
:
I think I'll put poutine in the same basket as marmite and deep fried mars bars. They are food heaven for some and food hell for others. The most disgusting thing I was ever served (and certainly did not eat) was a pile of soba noodles covered topped off with wiggling tentacles. Naturally this was when I was in Japan.
Posted by ArachnidinElmet (# 17346) on
:
I've got a reputation for having slightly unusual taste in food, but I draw the line at food that has to be chased around the plate. Ick
[ 19. May 2014, 19:07: Message edited by: ArachnidinElmet ]
Posted by piglet (# 11803) on
:
quote:
Originally posted by Ricardus:
... 'cheesy chips with gravy', which is basically the same thing, is apparently popular in the Isle of Man after enough beers ...
"Cheesy chips" and "gravy chips" were popular in Northern Ireland, though not with me - as with poutine, the gravy's going to make the chips soggy and, IMHO, horrid.
I can't remember whether they ever put all three elements together.
Oh yes, and "curry chips". ![[Eek!]](eek.gif)
[ 20. May 2014, 16:29: Message edited by: piglet ]
Posted by Kittyville (# 16106) on
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I once came across chips with Jägersoße ("mushroom sauce" doesn't really do it justice) and cheese in a pub in Germany. I think there was also a chilli sauce version.
But see above. Not really disgusting food combos for me.
Posted by Gee D (# 13815) on
:
Another fruit and meat combination. This evening, I barbecued (US outdoor grilled) over charcoal some kangaroo fillets which Madame had put into a marinade earlier in the day, along with some of the last figs of the season. The figs were halved, brushed all over with olive oil, and the open side sprinkled very lightly with some balsamic vinegar. They turned out very well. The meat took about 4 minutes a side, while the figs stayed cut-side up for the whole time.
Posted by RevMotherRaphael (# 18102) on
:
That sounds rather tasty. Pork is nice stuffed with figs or apricots and prunes and pheasant is nice cooked with apples.
Has anyone ever tried brown sugar or peanut butter and banana sandwiches? The combination sounds really horrid to me.
Posted by georgiaboy (# 11294) on
:
quote:
Originally posted by RevMotherRaphael:
That sounds rather tasty. Pork is nice stuffed with figs or apricots and prunes and pheasant is nice cooked with apples.
Has anyone ever tried brown sugar or peanut butter and banana sandwiches? The combination sounds really horrid to me.
Peanut butter and banana sandwiches are scrumptious, IMO!
As is peanut butter and crispy bacon strips (US style bacon).
As is peanut butter and sliced tomatoes (or add tomatoes to the pb&bacon above).
Of course, I've been known to eat peanut butter straight out of the jar, sometimes not even bothering with a spoon. (Known among my rude friends as 'peanut butter and skin')
And no, I'm not kiding!
Posted by RevMotherRaphael (# 18102) on
:
I know others who love PB that much too and who needs a spoon when you've got a perfect God made shovel at the end of your arm? Plus it saves on washing up!
Not heard of bacon with PB but might consider trying it...
Posted by Gee D (# 13815) on
:
Just think of the many uses to which satay sauce is put - but I think I'd draw the line at bacon.
Never had fresh figs with pork, only dried ones. Pork stuffed with prunes is a great winter roast. What we dislike is the lack of imagination many restaurants and cafés show. No turkey without bottled cranberry sauce slathered over it; ham never appears without canned pineapple; pork is rarely without apple sauce; and so forth.
Posted by Horatio Harumph (# 10855) on
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Marmite and English mustard on toast is definitely my favourite odd combo food!
Posted by RevMotherRaphael (# 18102) on
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Anyone tried chicken cooked with dark chocolate? I have heard of it but never tried to cook it myself.
Posted by Karl: Liberal Backslider (# 76) on
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quote:
Originally posted by georgiaboy:
quote:
Originally posted by RevMotherRaphael:
That sounds rather tasty. Pork is nice stuffed with figs or apricots and prunes and pheasant is nice cooked with apples.
Has anyone ever tried brown sugar or peanut butter and banana sandwiches? The combination sounds really horrid to me.
Peanut butter and banana sandwiches are scrumptious, IMO!
As is peanut butter and crispy bacon strips (US style bacon).
As is peanut butter and sliced tomatoes (or add tomatoes to the pb&bacon above).
Of course, I've been known to eat peanut butter straight out of the jar, sometimes not even bothering with a spoon. (Known among my rude friends as 'peanut butter and skin')
And no, I'm not kiding!
You are my daughter (age 6) AICMFP
Posted by georgiaboy (# 11294) on
:
To get rid of the nearly-ubiquitous cranberry sauce with your turkey, try that Swedish delight, lingon berry jam or sauce.
I first experienced it some years back when there was some sort of health scare about cranberries.
It's yummy and very much tastier than cranberries IMO
Posted by Kyzyl (# 374) on
:
quote:
Originally posted by RevMotherRaphael:
Anyone tried chicken cooked with dark chocolate? I have heard of it but never tried to cook it myself.
Are you referring to chicken mole? Here's a link to the Wiki article...
Mole
Most of the Puebla moles have Mexican chocolate as an ingredient. You don't taste the chocolate flavor per se, but you definitely miss it is if left out.
There are as many mole recipes as grains of sand on a beach btw.
Posted by Ricardus (# 8757) on
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Chili con carne is traditionally cooked with chocolate IIRC.
Posted by Kyzyl (# 374) on
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quote:
Originally posted by Ricardus:
Chili con carne is traditionally cooked with chocolate IIRC.
Depends. The Texas range cook version doesn't have it but other versions from the interior of Mexico do use a mole-like base. Also fyi to those out there who care, chili con carne can have beans in it but "Texas chili" never does.
Posted by RevMotherRaphael (# 18102) on
:
The chicken and chocolate dish I was thinking of was not a mole recipe but something a few chefs have been doing recently such as chickens stuffed with chocolate or baked in some sort of hard chocolate shell. This to me conjures an image of a chicken cooked in a large chocolate egg. I think they are probably inspired by South American cuisine but not tried anything like it myself.
Posted by Kyzyl (# 374) on
:
quote:
Originally posted by RevMotherRaphael:
The chicken and chocolate dish I was thinking of was not a mole recipe but something a few chefs have been doing recently such as chickens stuffed with chocolate or baked in some sort of hard chocolate shell. This to me conjures an image of a chicken cooked in a large chocolate egg. I think they are probably inspired by South American cuisine but not tried anything like it myself.
Wow, haven't heard of that! That does sound a bit, um, off putting.but I'd give it a try!
Posted by Ricardus (# 8757) on
:
quote:
Originally posted by Kyzyl:
quote:
Originally posted by Ricardus:
Chili con carne is traditionally cooked with chocolate IIRC.
Depends. The Texas range cook version doesn't have it but other versions from the interior of Mexico do use a mole-like base. Also fyi to those out there who care, chili con carne can have beans in it but "Texas chili" never does.
That's interesting. I heard about chili with chocolate from, er, somewhere, and I've just been melting dark chocolate into the mix. I think it does give it a bit more richness but it's also possible I'm not adding enough to make a difference.
Dark chocolate is quite bitter, so there is no reason why it can't be added to a savoury, by analogy with fenugreek or coriander.
(FWIW the chili I'm most familiar with comes from cafés and is served in a jacket potato ...)
Posted by Moo (# 107) on
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quote:
Originally posted by Ricardus
Dark chocolate is quite bitter...
Not all of it. This is my favorite kind of chocolate for eating.
Moo
Posted by Hugal (# 2734) on
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Recently there has been a rash of odd chocolates (as in a box of ) over here. Bacon and chocolate truffle is liked by many (but not me). We went to a workshop with chocolate maker who did a tobacco caramel. Not good in my opinion but some seemed to enjoy it.
Posted by RevMotherRaphael (# 18102) on
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I've seen some strange chocolate combinations such as chilli, salt, and certain flowers none of which I like but some people love.
Of course in East Asia you can get all sorts of 'tasty' street food such as roasted tarantulas, snakes with noodles and snake blood liquor to wash it all down. YUM...???
Posted by The5thMary (# 12953) on
:
quote:
Originally posted by Amanda B. Reckondwythe:
I would imagine that Tom's of Maine fennel-flavored toothpaste, on the right kind of biscuit, would be quite palatable.
I once ate a chocolate cookie (okay, let's be honest here, I ate SEVERAL!) and then brushed my teeth with Tom's of Maine Peppermint toothpaste....mmmmm! Chocolate Mint!
Posted by Huia (# 3473) on
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I came across a recipe for a cake made with beetroot and ground almonds in a novel I was reading.
Has anyone made or tasted such a cake? I was thinking of baking one and taking it to my usual panel of tasters who go to the drop-in group at church - the only draw back being some are polite rather than truthful.
Huia
Posted by Firenze (# 619) on
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If carrot cake works, why not?
I haven't actually tasted a cake with beetroot, but this recipe is by a chef whose recipes I trust.
Posted by North East Quine (# 13049) on
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I make beetroot and chocolate cake regularly. The beetroot gives it a deep, rich colour. Carrot cake is a good comparison; you know the carrots are in there, but the taste isn't overwhelmingly carrotty or beetrooty. The grated beetroot gives a moist texture, again, comparable to carrot cake.
Beetroot and ground almond cake would be an interesting shade of pink, I suppose.
[ 24. May 2014, 09:53: Message edited by: North East Quine ]
Posted by North East Quine (# 13049) on
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Apologies for double-posting.
The recipe I use varies from Firenze's in that mine uses raw, grated beetroot and no espresso. It's from the "The Boxing Clever Cookbook"
The same cookbook also has a recipe for Lettuce and Walnut Cake. I made it once and will not make it again, despite pleas from my children who wanted to take one to school to gross out their friends.
Another ill-advised recipe from the same book is "Beetroot Pie" which is basically a puree of beetroot and onion mixed with cream, mustard and egg and baked. It looks like pink blancmange, but tastes of beetroot. Something goes horribly wrong betwee the combination of the visual impression of "dessert" and the savoury taste.
Posted by RevMotherRaphael (# 18102) on
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Have eaten a horrid beetroot, carrot, cheese, bread and possibly egg mixture at a convent (NOT MINE!!!) once and can say it was one of a few meals I sat silently weeping through because I didn't want to upset the sisters. ![[Projectile]](graemlins/puke2.gif)
Posted by Firenze (# 619) on
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quote:
Originally posted by RevMotherRaphael:
Have eaten a horrid beetroot, carrot, cheese, bread and possibly egg mixture at a convent
The beetroot - and probably the carrot - where were they went wrong. Substitute baked beans and lentils (and just a soupçon of a Marmite) and you have one of our student house mainstays.
Posted by RevMotherRaphael (# 18102) on
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Sometimes everything is wrong with convent food. This thing was like a bread and butter pudding mixed with vegetables and cheese. Your recipe on the other hand sounds quite fine.
Posted by Penny S (# 14768) on
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I've made Hugh Fearnley-Whittingstall's beetroot and chocolate brownies.
Brownies
Also a parsnip, lemon and caraway seedcake from the RHS.
Parsnip cake
I wonder if there's swede cake. Or turnip cake. There are sweet potato recipes.
Posted by RevMotherRaphael (# 18102) on
:
Mexican sweet potato candy is lovely and so are beetroot bronwies or cake (or spinach cake for that matter). Think I've seen a recipe for a turnip cake, rather like a carrot cake with nice spices to match the sweet of the turnip, but can't think where, sorry. ![[Frown]](frown.gif)
Posted by Gee D (# 13815) on
:
quote:
Originally posted by Penny S:
I've made Hugh Fearnley-Whittingstall's beetroot and chocolate brownies.
Brownies
Also a parsnip, lemon and caraway seedcake from the RHS.
Parsnip cake
I wonder if there's swede cake. Or turnip cake. There are sweet potato recipes.
Turnip cake is a standard item on yum cha trolleys here. Savoury of course, but I imagine it would be easy enough to put sugar or honey into it.
Posted by Jade Constable (# 17175) on
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Turnip cake on a yum cha trolley is actually made with daikon/radish, not turnip as a Westerner would recognise it. It's also more of a pancake, not really a cake like a carrot cake is.
Posted by Gee D (# 13815) on
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I knew that I should not have made a tongue in cheek comment on a food thread.
Posted by The5thMary (# 12953) on
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I have heard this is delicious but I think it's so disgusting that I have never tried it...peanut butter on a graham cracker with...oh, god...pickle relish! Anyone ever tried this?
Posted by JoannaP (# 4493) on
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My husband's favourite sandwich is peanut butter on one slice of bread, lime pickle on the other and cheddar in between. I have never tasted them but I am told that I make them well.
He is way more adventurous in food combos than I am - he also enjoys pork sausages with strawberry jam.
Posted by piglet (# 11803) on
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I had to give up at the mention of "lime pickle" ...
Posted by Penny S (# 14768) on
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Ok, meanings for various tracklements can be confusing. Exactly what is pickle relish? I know pickle*. I know relish. (Though they seem largely interchangeable.) Either of which I can imagine with the peanut butter, depending what is in the relish.
*The usual one: Not quite Branston
And lime pickle?
Posted by Penny S (# 14768) on
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And searching for that has shown me that she has reconstituted the lost recipe for Pan Yan pickle which disappeared in a takeover some time. Oh bliss.
Pan Yan
Posted by Sir Kevin (# 3492) on
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quote:
Originally posted by JoannaP:
...way more adventurous in food combos than I am - he also enjoys pork sausages with strawberry jam.
I can see that: I put fruity HP sauce or regular on pork chops and sometimes on bangers. It's yummy and enhances the basic flavour.
Posted by Bob Two-Owls (# 9680) on
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A relative of mine has started going to Slimming World and she regularly makes one of their recipes which involves baking a mixture of Chick Pea Curry and eggs. It tastes like a good pakora, especially with raita and mago chutney.
Posted by JoannaP (# 4493) on
:
quote:
Originally posted by Penny S:
Ok, meanings for various tracklements can be confusing. Exactly what is pickle relish? I know pickle*. I know relish. (Though they seem largely interchangeable.) Either of which I can imagine with the peanut butter, depending what is in the relish.
*The usual one: Not quite Branston
And lime pickle?
Apologies: lime pickle
Posted by Ariel (# 58) on
:
quote:
Originally posted by piglet:
I had to give up at the mention of "lime pickle" ...
It's an acquired taste. I had to persevere to begin to sort of like it, then I lost the knack, about halfway down the jar.
(I should point out that this was over a period of some weeks, I wasn't sitting there with a spoon and jar of pickle on a dull rainy night in want of something to do.)
Posted by Boogie (# 13538) on
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I have decided to work through this thread and try ALL of them.
Posted by The5thMary (# 12953) on
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quote:
Originally posted by Boogie:
I have decided to work through this thread and try ALL of them.
You are truly brave, Boogie. Or, conversely, a masochist!
Posted by burlingtontiger (# 18069) on
:
Just had a slice of cold apple pie with a slice of mature cheddar; not an uncommon pairing around here but I'm told that it's a Yorkshire tradition so thought it might be worth sharing.
Posted by Boogie (# 13538) on
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quote:
Originally posted by The5thMary:
You are truly brave, Boogie. Or, conversely, a masochist!
Haha - I'm off to buy marmite!
Posted by Penny S (# 14768) on
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Thank you for the lime pickle mention.
Boogie, remember to spread it thinly.
Posted by balaam (# 4543) on
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quote:
Originally posted by burlingtontiger:
Just had a slice of cold apple pie with a slice of mature cheddar; not an uncommon pairing around here but I'm told that it's a Yorkshire tradition so thought it might be worth sharing.
Even better with Blue Wensleydale.
Posted by Ariel (# 58) on
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quote:
Originally posted by Boogie:
I have decided to work through this thread and try ALL of them.
Attagirl. Get a plate and pile it high.
Posted by georgiaboy (# 11294) on
:
quote:
Originally posted by Penny S:
Ok, meanings for various tracklements can be confusing. Exactly what is pickle relish? I know pickle*. I know relish. (Though they seem largely interchangeable.) Either of which I can imagine with the peanut butter, depending what is in the relish.
...
And lime pickle?
Pond difference alert: 'Lime pickle(s) in the US (at least in the south) means pickled gherkins, the recipe for which includes lime. My mother used to make them, but I don't recall the details.
Posted by bib (# 13074) on
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Scones with Vegemite and cream - very yummy
Posted by Kelly Alves (# 2522) on
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quote:
Originally posted by balaam:
quote:
Originally posted by burlingtontiger:
Just had a slice of cold apple pie with a slice of mature cheddar; not an uncommon pairing around here but I'm told that it's a Yorkshire tradition so thought it might be worth sharing.
Even better with Blue Wensleydale.
(attempts to eat monitor.)
Posted by Curiosity killed ... (# 11770) on
:
quote:
Originally posted by Ariel:
quote:
Originally posted by piglet:
I had to give up at the mention of "lime pickle" ...
It's an acquired taste. I had to persevere to begin to sort of like it, then I lost the knack, about halfway down the jar.
(I should point out that this was over a period of some weeks, I wasn't sitting there with a spoon and jar of pickle on a dull rainy night in want of something to do.)
Now lime pickle I like enough to eat off a spoon - and on cheese, much to viewers horror.
Posted by Meerkat (# 16117) on
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Lime pickle! As produced by Indian restaurants and Pataks or Sharwoods! Manna from Heaven!
Posted by Bob Two-Owls (# 9680) on
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The hot lime pickle with added chilli is heaven on toast spread thinly with Gentleman's Relish (a kind of anchovy spread).
Posted by burlingtontiger (# 18069) on
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quote:
Originally posted by balaam:
quote:
Originally posted by burlingtontiger:
Just had a slice of cold apple pie with a slice of mature cheddar; not an uncommon pairing around here but I'm told that it's a Yorkshire tradition so thought it might be worth sharing.
Even better with Blue Wensleydale.
Not a big fan of Wensleydale but maybe Apple pie is just the pairing it needs. Will give it a try; thanks.
Posted by RevMotherRaphael (# 18102) on
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Any one try (and like) lime chutney? Had some in Sri Lanka where it is very popular but didn't like it.
Posted by piglet (# 11803) on
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I have a feeling that the "lime pickle" that I'm remembering (from at least 30 years ago) may have been Sharwood's lime chutney, which was IMHO very nasty indeed.
I've never tried cheese with apple pie, but Cheddar cheese and fruit cake is delicious (as is cheese with apple slices).
Posted by burlingtontiger (# 18069) on
:
quote:
Originally posted by piglet:
I have a feeling that the "lime pickle" that I'm remembering (from at least 30 years ago) may have been Sharwood's lime chutney, which was IMHO very nasty indeed.
I've never tried cheese with apple pie, but Cheddar cheese and fruit cake is delicious (as is cheese with apple slices).
Cheese makes EVERYTHING better
Posted by Sioni Sais (# 5713) on
:
Hold on a minute. I thought this thread was about disgusting combinations of foods. Recent posts have considered individual foodstuffs.
FWIW the only cheese improved by hot lime pickle is the kind of cheese that has no redeeming features whatsoever, like those mild cheese slices which desperately need a KITA. There are plenty of other pickles and chutneys, and plenty of other cheeses, and the combinations of those are never bizarre nor disgusting.
[ 07. June 2014, 15:50: Message edited by: Sioni Sais ]
Posted by Kyzyl (# 374) on
:
I discovered a new combo just this morning. Feeling very wonky due a major allergy episode I some how 1) made toast, 2) cooked some bacon 3) put PB and jam on the toast 4) put the bacon on the toast. Now I like PB and bacon but have never added jam (blackberry in this case.) It was pretty darn good. The salty /smoky bacon, the peanuts, the sweet jam...it all worked !
Posted by ArachnidinElmet (# 17346) on
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I have a recipe somewhere for an apple pie topped with a bacon lattice, which sounds odd and tasty at the same time.
How can weaving with bacon bring anything but happiness?
Posted by Curious Kitten (# 11953) on
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quote:
Originally posted by Sioni Sais:
FWIW the only cheese improved by hot lime pickle is the kind of cheese that has no redeeming features whatsoever, like those mild cheese slices which desperately need a KITA. There are plenty of other pickles and chutneys, and plenty of other cheeses, and the combinations of those are never bizarre nor disgusting.
Hot lime pickle and soy cheese is really rather nice.
Posted by Gee D (# 13815) on
:
quote:
Originally posted by Curious Kitten:
quote:
Originally posted by Sioni Sais:
FWIW the only cheese improved by hot lime pickle is the kind of cheese that has no redeeming features whatsoever, like those mild cheese slices which desperately need a KITA. There are plenty of other pickles and chutneys, and plenty of other cheeses, and the combinations of those are never bizarre nor disgusting.
Hot lime pickle and soy cheese is really rather nice.
Soy cheese comes into the category of "cheese that has no redeeming features whatsoever" save for providing some protein.
Posted by Palimpsest (# 16772) on
:
quote:
Originally posted by ArachnidinElmet:
I have a recipe somewhere for an apple pie topped with a bacon lattice, which sounds odd and tasty at the same time.
How can weaving with bacon bring anything but happiness?
Or you could skip the bacon weaving and make a lard crust.
When I was a small lad, we had Polish neighbors who would take our bacon drippings and return some really yummy if salty chocolate chip cookies made from them.
Posted by Sir Kevin (# 3492) on
:
quote:
Originally posted by RevMotherRaphael:
Any one try (and like) lime chutney? Had some in Sri Lanka where it is very popular but didn't like it.
Sounds like dreck! I only eat proper Indian mango chutney with my curry...
Posted by Jade Constable (# 17175) on
:
Of course, sugary mango chutney is Anglo-Indian rather than actually Indian....
Penny S - pickle in the US just means a gherkin/pickled cucumber, so pickle relish is a relish made with gherkins. 'Pickle' as we have it in the UK is more of a chutney.
Posted by Firenze (# 619) on
:
Supermarket mango chutney is more like jam IMO. I prefer the various pickles, as being chunkier, sourer and hotter. Patak's - which is a mainstream brand - does mango, lime, garlic, aubergine, chili and mixed. Go to an Asian shop and you can get even more interesting* ones.
*as in tonsil-nukingly hot interesting.
Posted by The5thMary (# 12953) on
:
quote:
Originally posted by Jade Constable:
Of course, sugary mango chutney is Anglo-Indian rather than actually Indian....
Penny S - pickle in the US just means a gherkin/pickled cucumber, so pickle relish is a relish made with gherkins. 'Pickle' as we have it in the UK is more of a chutney.
Correction: Although it's not as prevalent as gherkin pickle relish, there is also dill pickle relish. My wife loves dill pickles but I can't eat most of the mass produced ones because they taste too much like the pickling agents and not enough like the cucumbers they once were. I do love sweet gherkin relish, though and dill pickles from a few Jewish delicatessens around Atlanta.
Posted by Jade Constable (# 17175) on
:
quote:
Originally posted by The5thMary:
quote:
Originally posted by Jade Constable:
Of course, sugary mango chutney is Anglo-Indian rather than actually Indian....
Penny S - pickle in the US just means a gherkin/pickled cucumber, so pickle relish is a relish made with gherkins. 'Pickle' as we have it in the UK is more of a chutney.
Correction: Although it's not as prevalent as gherkin pickle relish, there is also dill pickle relish. My wife loves dill pickles but I can't eat most of the mass produced ones because they taste too much like the pickling agents and not enough like the cucumbers they once were. I do love sweet gherkin relish, though and dill pickles from a few Jewish delicatessens around Atlanta.
Oh to us in the UK, gherkins include dill pickles or any kind of pickled cucumber.
Posted by Kyzyl (# 374) on
:
Gherkins in the US are invariably sweet. You have to look hard for the dill or sour variety.
Posted by Stercus Tauri (# 16668) on
:
A couple of years ago I made a haggis curry for my birthday. I thought it was pretty good, as did the minister who was dining with us. However, he called a few days later to say thank you, but he was NEVER again eating with us on a Saturday before he was preaching. Apparently the ozone layer took a bad hit that day.
Posted by piglet (# 11803) on
:
TMI, Stercus, TMI.
When I make haggis, I put a bowl of Branston pickle on the table: they go together surprisingly well.
Posted by RevMotherRaphael (# 18102) on
:
Haggis sounds good but not curried, sorry.
Anyone ever try natto? Apparently there are very few people who like the offending beans. They are so disgusting I can only fail in any effort to describe the taste of the slimy little buggers.
Posted by The5thMary (# 12953) on
:
Do people like rice pudding? Or bread pudding? When I first heard about rice pudding I wanted to throw up but then I tried some and really liked it. It can't have raisins in it, though. Yuck. How about bread pudding? Now, THAT sounds dubious to me. What's in it, besides the obvious? Is it sweet?
Posted by Ariel (# 58) on
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Let's stick to combinations of foods, please, rather than listing single items you don't like. Cheers.
Posted by Jengie Jon (# 273) on
:
I think actually the point 5th Mary is making is the idea of rice and milk as a pudding and then bread with a custard as a pudding.
Yes bread pudding is sweet.The recipe is large bread and fruit in a spiced custard. There is also bread and butter pudding the main difference is the bread is still in slices and is buttered.
The Beeb also gives a recipe for rice pudding. Normally no raisins but spice and plenty of sugar. Traditionally it is served with jam.
I have made both rice pudding and bread and butter pudding. Now I believe the making of rice pudding was due to my mothers odd sense of duty. I hate the stuff and always have. However the bread and butter irc is quite tasty.
Jengie
[x-posted with Arial]
[ 14. June 2014, 17:07: Message edited by: Jengie Jon ]
Posted by The5thMary (# 12953) on
:
Oops, never mind about my last post! I went and researched bread pudding and it sounds so good...I don't know what I was thinking...gotta go make a grocery list!
Posted by Alex Cockell (# 7487) on
:
I read somewhere that raisin bread is good as a bread pudding ingredient...
Posted by Squirrel (# 3040) on
:
As a kid I made peanut butter and Swiss Cheese sandwiches. On a lark I tried one recently. Not bad.
Posted by Sioni Sais (# 5713) on
:
quote:
Originally posted by Ariel:
Let's stick to combinations of foods, please, rather than listing single items you don't like. Cheers.
My apologies for junior hosting, re the same thing on (I think) three occasions.
Posted by jedijudy (# 333) on
:
Granddaughter-Unit and I went to visit my parents. Mom asked what she would like to eat, and I suggested spaghetti and meatballs.
When dinner was ready, I found out that the spaghetti sauce for the noodles was as you would expect, but Dad had prepared meatballs in barbecue sauce. After I asked him, he said yes, that's what he had intended.
It wasn't TOO bad.
Posted by geroff (# 3882) on
:
Back to Jengie's post - the BBC Bread pudding recipes is correct in being recognisable as bread pudding - but it really isn't right.
1. You need stale bread and 2. it should include suet. I know this because I was brought up on the stuff, it was always wonderful especially with plenty of bright yellow custard.
Bread and butter pudding - an entirely different pudding which I also eat a lot of in childhood - but it didn't have double cream in it. Mind you I would agree that this would be an improvement and also we now know how wonderful it is made with brioche.
Posted by Ricardus (# 8757) on
:
It's good with panettone as well (and a bit lighter).
Posted by burlingtontiger (# 18069) on
:
quote:
Originally posted by Ricardus:
It's good with panettone as well (and a bit lighter).
You beat me to it; Panettone makes a great bread and butter pudding. The trouble is that you and I know this is on the wrong thread. B&BP is fantastic and is not a disgusting food combination.
Posted by burlingtontiger (# 18069) on
:
Yorkshire pudding (a big one cut into squares not the piddly little individual ones) makes a great pudding still warm and topped with jam.
(My first consecutive post; which says a lot about my unfortunate interest in food).
Posted by Zacchaeus (# 14454) on
:
quote:
Originally posted by burlingtontiger:
Yorkshire pudding (a big one cut into squares not the piddly little individual ones) makes a great pudding still warm and topped with jam.
(My first consecutive post; which says a lot about my unfortunate interest in food).
I was in a local restaurant recently and they had yorkshire oudding on the desert menu
Posted by Alex Cockell (# 7487) on
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Originally posted by RevMotherRaphael:
Have eaten a horrid beetroot, carrot, cheese, bread and possibly egg mixture at a convent (NOT MINE!!!) once and can say it was one of a few meals I sat silently weeping through because I didn't want to upset the sisters.
Oh God - was it served out of a ring mould?
Posted by Penny S (# 14768) on
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Have eaten a horrid beetroot, carrot, cheese, bread and possibly egg mixture at a convent (NOT MINE!!!) once and can say it was one of a few meals I sat silently weeping through because I didn't want to upset the sisters. [Projectile]
I realise I have something like this in my freezer, created as a desperate "I've got to finish these things up before going away" dish. It looks like - well, you can guess what it looks like. But mine actually tastes OK. The texture is roughly bread and butter pudding, but savoury. It's not OK enough to do again, I think.
Posted by Palimpsest (# 16772) on
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I read an article in a Hawaiian magazine once. They talked about how many Europeans tend to find certain Japanese and Chinese food disgusting; sea urchin and fermented soybeans being examples. They asked several Japanese and Chinese descent residents what European foods they had found disgusting. Rice Pudding was an answer given several times.
Posted by Moo (# 107) on
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Many of the Asians I know are revolted by cheese.
Moo
Posted by burlingtontiger (# 18069) on
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Originally posted by Zacchaeus:
quote:
Originally posted by burlingtontiger:
Yorkshire pudding (a big one cut into squares not the piddly little individual ones) makes a great pudding still warm and topped with jam.
(My first consecutive post; which says a lot about my unfortunate interest in food).
I was in a local restaurant recently and they had yorkshire oudding on the desert menu
Excellent - never seen it 'officially sanctioned' on a menu.
Posted by Ariel (# 58) on
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Originally posted by Palimpsest:
I read an article in a Hawaiian magazine once. They talked about how many Europeans tend to find certain Japanese and Chinese food disgusting; sea urchin and fermented soybeans being examples. They asked several Japanese and Chinese descent residents what European foods they had found disgusting. Rice Pudding was an answer given several times.
Yes, I can understand that. My own combo would be cereal drenched in milk which personally I think is revolting, but it seems hugely popular here in Britain.
Posted by Zacchaeus (# 14454) on
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Originally posted by burlingtontiger:
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Originally posted by Zacchaeus:
[QUOTE]Originally posted by burlingtontiger:
Yorkshire pudding (a big one cut into squares not the piddly little individual ones) makes a great pudding still warm and topped with jam.
(My first consecutive post; which says a lot about my unfortunate interest in food).
I was in a local restaurant recently and they had yorkshire oudding on the desert menu
Excellent - never seen it 'officially sanctioned' on a menu. [/QUOTE
And I don't even live in Yorkshire...
Posted by Sparrow (# 2458) on
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Originally posted by burlingtontiger:
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Originally posted by Ricardus:
It's good with panettone as well (and a bit lighter).
You beat me to it; Panettone makes a great bread and butter pudding. The trouble is that you and I know this is on the wrong thread. B&BP is fantastic and is not a disgusting food combination.
Earlier this week I had an amazing marmalade bread and butter pudding in a gastropub in Formby.
Posted by Roseofsharon (# 9657) on
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Originally posted by Sparrow:
Earlier this week I had an amazing marmalade bread and butter pudding in a gastropub in Formby.
This variation of B&B pud has been around for years under the name of Osborne Pudding. It isn't the least bit disgusting
Posted by Gill H (# 68) on
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My grandad used to make a wonderful marmalade B&BP -
and that would be 30 years ago now.
Posted by piglet (# 11803) on
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Originally posted by Gill H:
... a wonderful marmalade B&BP ...
At first I read that as "Marmite B&BP".
Posted by Kitten (# 1179) on
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Originally posted by piglet:
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Originally posted by Gill H:
... a wonderful marmalade B&BP ...
At first I read that as "Marmite B&BP".
Actually, the savory B&BP that we were taught to make at school would probably be quite nice with marmite added. I'll have to see if I can find my recipe
Posted by Boogie (# 13538) on
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OK, so I have started my ‘eat through’ of this thread.
The balsamic vinegar dressing and lemonade was fine – but then I would happily drink balsamic vinegar neat.
Marmite chocolate cake – fabulous!
Wine and coke? No I didn’t like it, adding anything to wine spoils the wine imo, and I hate coke.
Marmite and marmalade together on toast – yes, very tasty – I will eat it again sometime.
The combination of peanut butter and jam – bleugh, bleugh, bleugh – I’m glad I only tried a tiny amount! Foul, inedible, rankety rank rank.
Salt and grapes – fine, but prefer them without.
Strawberries in balsamic vinegar – very palatable, ditto raspberries.
Now I will have to source some maple syrup and angel delight to sample the next pieces of the thread.
Posted by Firenze (# 619) on
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Originally posted by Boogie:
The balsamic vinegar dressing and lemonade was fine – but then I would happily drink balsamic vinegar.
You want to how to Tianjin. As we sat down to the obligatory banquet, we found these small tubes with straws before us. The local aperitif - neat vinegar. (The Food Treat was a sort of pasta in sauce, which resembled snot in slime).
Posted by Sir Kevin (# 3492) on
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Originally posted by Kyzyl:
Gherkins in the US are invariably sweet.
My late mother used to make herself a sandwich on whole wheat bread with them and peanutbutter when we still lived in Pasadena. I don't know what she saw in it!
Posted by Palimpsest (# 16772) on
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I remember a picnic drink called Persian mint; it had fresh mint, cider vinegar, sugar and water. Nice on a hot day over ice and cheap to make for large crowds.
Posted by Kyzyl (# 374) on
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Boogie, was it the taste or texture or both that was the turn off for the PB&J? My hypothesis is that the texture is the big obstacle in adults who try it for the first time, unless you just hate peanuts.
Posted by Kelly Alves (# 2522) on
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Originally posted by Kyzyl:
Gherkins in the US are invariably sweet. You have to look hard for the dill or sour variety.
Not here! A lot of excellent delis around here. Dill gherkins are what are usually served as a garnish unless they are in relish.
I hate sweet pickles. Blech.
Posted by Ariel (# 58) on
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Originally posted by Kyzyl:
Boogie, was it the taste or texture or both that was the turn off for the PB&J? My hypothesis is that the texture is the big obstacle in adults who try it for the first time, unless you just hate peanuts.
When I tried it, it just jarred - the texture wasn't the problem, the combination of flavours was.
Chocolate peanut butter cups are another oddity that take time to get used to. Peanuts do have a strong flavour and you either like them or you don't. I don't particularly.
Posted by Curiosity killed ... (# 11770) on
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I like peanut butter and banana sandwiches for breakfast (not fried or covered in egg, just toast) and peanut butter and bean sprout sandwiches for lunch, not that I do that one unless I'm growing my own bean sprouts, but I can't stand PBJ - it's too sweet, really disgusting. But I also search for sugar free peanut butter.
Posted by Alex Cockell (# 7487) on
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Has anyone actually ever tried the mix of tuna and banana mentioned on a 1980s pizza advert?
Posted by Sir Kevin (# 3492) on
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Originally posted by Kelly Alves:
I hate sweet pickles. Blech.
Me too!
Can't stand un-pickled cucumbers either!
Posted by piglet (# 11803) on
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Originally posted by Ariel:
... Chocolate peanut butter cups are another oddity ...
Like these?
They're very popular over here, but I don't get it. I quite like PB (spread on crackers, and it has to be the crunchy sort), and I love chocolate, but IMHO they just don't go together.
Posted by Amanda B. Reckondwythe (# 5521) on
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Originally posted by Ariel:
Chocolate peanut butter cups are another oddity. . . .
Manna from heaven!
Posted by Pearl B4 Swine (# 11451) on
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It's a doggone shame to sully good chocolate with peanut butter. Not that PNB cups are good chocolate. And fudge with PNB in it as a surprise makes me want to spit it out.
Posted by Kelly Alves (# 2522) on
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Impeccable use of smilie there.
Posted by ArachnidinElmet (# 17346) on
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Could a US shipmate please explain French-fried pickles to me? Are they cut like chips/fries? Are they battered? They keep popping up in the books that I'm reading.
Posted by Curiosity killed ... (# 11770) on
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Originally posted by Alex Cockell: Has anyone actually ever tried the mix of tuna and banana mentioned on a 1980s pizza advert?
I've eaten plaice/sole fillets wrapped around banana in a creamy sauce. Never again. I quite like sole veronique (grapes and sole in a white wine sauce) which is why I was prepared to try it.
Posted by Kyzyl (# 374) on
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Originally posted by ArachnidinElmet:
Could a US shipmate please explain French-fried pickles to me? Are they cut like chips/fries? Are they battered? They keep popping up in the books that I'm reading.
This might help explain them...
Minnesota State Fair fried pickles
Posted by Kelly Alves (# 2522) on
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See? Dill!
Posted by Jade Constable (# 17175) on
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I'm an adult in the UK and love peanut butter with jam! Love the salty creamyness with the sweet fruitiness. In fact I now really fancy a PBJ sandwich
I would like chocolate peanut butter cups if I could find ones not made by Hershey - Hershey's chocolate is horrendous. Waxy and tastes of sour milk.
Posted by Kyzyl (# 374) on
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Originally posted by Jade Constable:
I'm an adult in the UK and love peanut butter with jam! Love the salty creamyness with the sweet fruitiness. In fact I now really fancy a PBJ sandwich
I would like chocolate peanut butter cups if I could find ones not made by Hershey - Hershey's chocolate is horrendous. Waxy and tastes of sour milk.
If you bake, you could try this...
Homemade peanut butter cups
Posted by listener (# 15770) on
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reportedly appeared in a children's column in a local newspaper during an editor's vacation
Q. What is better then a peanut butter and jelly sandwich?
A. A roll with honey in bed
Posted by not entirely me (# 17637) on
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quote:
Originally posted by Sparrow:
Earlier this week I had an amazing marmalade bread and butter pudding in a gastropub in Formby.
Ooo...which pub? Might have a venture out next weekend to try that one.
Weird combos - I didn't like mayonnaise as a child and used to have tuna mixed with tomato ketchup on my sandwiches for school. Everyone thought this was weird but I always found it rather yummy. I might have to resurrect this combo for lunchtime wraps this week.
Posted by Ricardus (# 8757) on
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There is a strange Czech sauce called rajská omáčka, which can be translated both as 'heavenly sauce' and 'tomato sauce'*, and which is basically tomato ketchup with allspice, bay leaf, thyme and cloves. I have had this with tuna and pasta. I wouldn't qualify it as 'tasting quite nice', but it's quite popular over there.
* From which it follows that the fruit in the Garden of Eden was a tomato.
Posted by Kelly Alves (# 2522) on
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Can't argue with that.
Posted by ArachnidinElmet (# 17346) on
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Originally posted by Kyzyl:
quote:
Originally posted by ArachnidinElmet:
Could a US shipmate please explain French-fried pickles to me? Are they cut like chips/fries? Are they battered? They keep popping up in the books that I'm reading.
This might help explain them...
Minnesota State Fair fried pickles
Thank you, Kyzyl, they sound quite nice. Someone once tried to cook them on Celebrity Masterchef, and the judges had a fit of the vapours. I think the 'chef' may have got the wrong end of the stick and tried to batter the whole gherkin.
For the record *raises hand* another Brit whose partial to a PBJ sandwich.
Posted by Sparrow (# 2458) on
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Originally posted by not entirely me:
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Originally posted by Sparrow:
Earlier this week I had an amazing marmalade bread and butter pudding in a gastropub in Formby.
Ooo...which pub? Might have a venture out next weekend to try that one.
The Cross House. It was on the specials so they might not have it every day. The best in Formby for food however is probably the Freshfields.
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