Just tried pouring some ginger ale in my lemonade (homemade). 10/10, much better than I wouldn’t thought
Salami and banana peppers.
Pineapples and pizza. Yeah I said it.
So no joke, I talked shit about pineapple on pizza for years. Then, I can’t remember why specifically, but we had someone over and asked what type of pizza she wanted, and she said Hawaiian. And there was some leftover. I grew up poor, and we do not waste food, so I decided it was worth trying it.
It was amazing. I immediately felt silly for being so against it.
My wife still refuses to try it on principle (she did grow up near NYC, so she has STRONG opinions on pizza).
Not to rag on your wife but New Yorkers have the worst opinions on pizza. If it’s not made in New York in some corner pizza store they say it’s the worst pizza in existence. They get mad that Chicago Pizza exists. I think if they knew Detroit Pizza existed they would explode.
I’ve had New York pizza. It’s mid. It’s fine. It’s ok. It’s not the best pizza in the universe guys. It’s convenient because there’s no place to sit anywhere and you can walk and eat it by the slice. I swear they have some sort of collective Stockholm syndrome about it.
Funny enough, she actually really likes Detroit Pizza. But yes, she thinks Chicago pizza is trash (I tend to agree, I hate the way chicago pizza is made… it’s messy, has too much sauce, and requires a fork which, to me, defeats the point of the pizza).
And I lived in New Jersey for awhile, and the pizza there, with a few exceptions, was some of the best pizza I’ve had (and I’m not talking that wide flat greasy stuff you get at NY street corners, I’m talking the pizza made at the restaurants run by Italians that are about half Italian restaurant, half pizza joint).
I also grew up near NYC. Hawaiian is underrated and everyone should try it at least once.
I’m glad you had an open mind, and didn’t waste food. (We also grew up unable to waste food)
And peach, too!
Make your a salami sandwich with the following steps.
- Toast the bread.
- pan fry the salami slices til their a little crispy on the edges.
- spread hummus on the bread once it’s toasted.
- add the crispy salami, some lettuce, and seasoned tomato to your sandwich and enjoy.
People look at me sideways for using hummus as a sandwich spread, but it’s delicious.
This is one of those recipes that I have to stop and ask what’s wrong with the people in your life that they can’t assess hummus, a spread frequently served on breads, with the same eyes they use on any other spread. They wouldn’t think twice if you served them a board with all the listed ingredients as a grazing spread.
An opened container of hummus doesn’t really keep all that well. I mean, that’s normal for a chip dip, where you expect to kind of go through one container pretty quickly, but most sandwich spreads will last for ages.
considers
I guess one could maybe try adding some sort of preservatives to improve the shelf life, if one’s doing homemade hummus in a food processor.
EDIT:
https://old.reddit.com/r/foodscience/comments/476xdr/preservatives_for_hummus/
Acid will help preserve the hummus against bacterial growth. Hummus has a pretty high pH so the more lemon you can add the better. Cooking it before storing or using canned chickpeas instead of dried may help too. Canned chickpeas have been retorted to be sterile while dried ones may still contain some bacterial spores. Your hummus may also go bad because the fats inside spoil. Refrigerating or freezing will slow this process but it’s ultimately inevitable. Adding an antioxidant would help reduce this. The lemon juice contains citric acid which will act as an antioxidant. Ascorbic acid (vitamin C) would help too, though it will make it taste sour. Rosemary essential oil (a tiny drop will do) is a powerful antioxidant that would also help preserve your hummus. Lots of preservatives are totally natural–heat and acidity tend to be the best and most accessible preservatives.
I also have a bottle of citric acid for preserving syrups that I suspect would work.
Strawberries and black pepper. You’re welcome.
Basically everything sweet with hot seasoning. One of my favorites: Mango with Chili! :-)
Your Hispanic is showing
lol I take it as a compliment, because my country of origin is not known for its kitchen. :-P
it is a compliment XD
One of my favorite grocery store salsas is spicy mango!
Currently I have a spicy pineapple salsa but that’s not as good because it’s “white” salsa, no tomatoes
Just tried this for the first time after learning about it from your comment. Pretty good! 👍
My toddler insisted on putting pepper on her strawberries the other day.
I laughed and said she was welcome to try, but “start on just a couple slices so you don’t ruin all of them”.
She said it was great, but I didn’t believe her, so I tried it. And then we put pepper on all of them.
Sadly, strawberry season is gone where I am and I can’t wait to try this out. This year, i discovered that coriander goes very well with strawberries to make pesto. I ate 10 times more strawberries this year than my previous average.
I’d go one further; strawberry chilli sorbet. sweet strawberry, hot and cold at the same time… perfection
I have a 200 item list of grazing board foods that I’ve personally mixed and sampled every single 2 and 3 item combination and curated every item to be acceptable to delicious in 3 part combos.
By far the two strangest combos to any guest are the spicy salami and the dark chocolate on baguette bread or the rum dates and stone stone-ground mustard on butter cracker.
The sweet and bitter of the chocolate mixes so well with the oilly spice of the meat, and the baguette bridges the textures to provide a comfortable mouthfeel by soaking it in.
For the second, the vinegar and tang of the mustard heighten the rum without taking away the sweet paste of the dates and the cracker provides enough texture to not feel like you’re eating sauce and enough salt to soften the vinegar and alcohol bite.
Honestly, it’s my favorite dinner even because it’s so much fun to watch people look at you in horror when you suggest they try something, then try it and see that horror melt away into absolute wonder.
I believe this is a multi choose problem. 200C2 is 19,900. 200C3 is 1,313,400. You’ve tried all 1,333,300 combinations? More actually for the items that were tried but didn’t make the cut. I want the list this sounds like a culinary masterpiece
Are you willing to share the curated list? 🤞🏻
Half pure orange juice and half cola.
Sounds similar to “Spezi”, a mixture of cola and orange soda, which is quite popular here in Germany.
Orange soda is very different from pure orange.
Extra tip: use pulpy pure orange so you get little bits floating around in the brown drink. It adds extra texture. It looks absolutely disgusting, but it tastes great.
Fuck u/spezi
Oh wait, sorry, knee-jerk reaction. Carry on.
Blue cheese and Dr Pepper. The Dr Pepper brings out the sweetness of the cheese and the tanginess of the cheese complements the sour of the soda.
Dr Pepper is the blue cheese of soda, after all.
Huh. I don’t really drink much soda these days, but when I did, Dr. Pepper was my favorite, and I’ve always enjoyed blue cheese. I’ll have to try that. 2 of my recent-ish favorites:
- Water cracker + soft blue cheese + hot honey
- Ramen + blue cheese
Blue cheese and grapes is also a fantastic combination. Pretty sure this is well known in France.
As a kid I remember jam (probably strawberry) and cheese (Cheddar or red Leicester) sandwiches being pretty awesome. For manifold reasons, peanut butter was not something made available to me back then, so that would be the closest our house ever got to that.
I was also a weird kid mixing jam and cheese (even grape jelly and American cheese) on sandwiches to the abject horror of parents and kids alike.
I’ve taken it to adulthood with cream cheese and Peruvian pepper jam (just a light spread) on a savory bagel.
Nowadays, if you “pair” jam and cheese on a cracker instead of bread, you can avoid the weird looks entirely and even seem sophisticated.
Quince and cheese on crackers is a common thing, so jam cheese and bread just seems normal to me too…
Another vote for the cheese and jam! Sweet and salty. I like it in a tortilla.
This is just a poor person’s strawberry cheesecake, I don’t judge.
Chocolate and anything spicy.
I remember my grandfather getting chocolate with chili in it gifted for Christmas and tasting it and being like xwell it tastes like normal chocolate" and him overreacting completely about it.
Turns out, the ratio was just that bad. There was barely any chili in the chocolate.
Chicago corn (cheddar popcorn mixed with caramel corn). Sounds weird - is awesome.
Yes! This combo is awesome!
Garrett was our favorite stop on the food tour!
Popcorn and pickles. Worked with a pregnant lady who had a craving for these together and, well, she wasn’t wrong.
Wouldn’t that make the popcorn soggy?
Yeah but soggy popcorn is good.
Not if you eat it right away!
A fried egg on top of just about anything
Both of these are established dishes, so I don’t know if I could call them unexpected, but:
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Jalapeno chocolate fudge cake, tried on a whim at a restaurant. Thought it might be a disaster, but hot stuff and sweet (and fatty) stuff works surprisingly well together. I suppose that it’s kind of closer to how the Mesoamericans used to originally eat cocoa, which could be with chilis:
https://en.wikipedia.org/wiki/Aztec_cuisine#Cacao
Chocolate could be prepared in a huge variety of ways and most of them involved mixing hot or tepid water with toasted and ground cacao beans, maize and any number of flavorers such as chili, honey, vanilla and a wide variety of spices.[31]
The ingredients were mixed and beaten with a beating stick or aerated by pouring the chocolate from one vessel to another. If the cacao was of high quality, this produced a rich head of foam. The head could be set aside, the drink further aerated to produce another head, which was also set aside and then placed on top of the drink along with the rest of the foam before serving.
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Five Guys does a milkshake with bacon sprinkles that I thought sounded like it could be pretty gross, but crunchy salty apparently works with sweet fatty as well. Goes somewhat downhill as the bacon looses its crispness, though. Be interesting if there’s some sort of waterproof coating that one could put on it. (“chocolate-coated bacon bits?”)
Chocolate and chipotle pepper go together very well too.
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Kalimotxo. It’s red wine and cola in roughly equal parts, to taste. It’s a great way to salvage old wine that’s a day or two past drinkable, especially on a hot day.
I described it once on reddit in the before times, and someone called it a “shit red wine spritzer” and I think that’s kinda apt.
In this same vein, cola and beer in equal proportions with a shot of amaretto tastes like snickers
50/50 Guinness and cola. It’s called a Black Velvet and is indulgent and lovely.
@Lodespawn @EvilBit that sounds like a shortcut to a bad time
The kalimotxo is actually pretty tame; half as potent as wine, so comparable to maybe a pale ale.
Can’t speak for that other madness though.
I thought that said tastes like nickers, lol.
A few weeks ago I poured some cane sugar coke in a half-drunk glass of Port and all my friends looked at me like I was crazy when I said it wasn’t half bad
That tracks, but with port I feel like it’d be super sugary.
Oh for sure. Like a wine/cola syrup
Otoh do not try mixing beer and wine it is awful. Truly truly awful.
That I can believe. I’ve only mixed them in the sense of generally making bad decisions in a night.
Mead and an IPA is great though and called a “Braggot”
In my country we call it bamboo for some reason.
That’s interesting and weird! Guessing from your name, is it Slovenia?
Yup.
Macaroni and cheese and pretty much anything.
Tuna Mac: Tuna?
Tuna and any grilled vegetables?
Poverty Mac: Pork and beans?
Pork and beans AND chopped up hotdogs?
Spaghetti Mac: Leftover spaghetti sauce?
Taco Mac: Leftover taco meat?
Get the velveeta Mac and cheese for extra luxury.
Greatest comfort food recipe ever:
Mac, Cheese, Peas, and bacon.
The recipes online are all nonsense. They either mix the bacon in or put it under the mac and cheese!
White cheddar cheese sauce with macaroni. That goes into the casserole dish.
A layer of peas on top of the mac & cheese.
2 pounds of bacon cooked crispy and crumbled on top of the peas. From the top you shouldn’t see anything but bacon.
Put it in the oven and cook it till it starts bubbling.
Yaaaass! I haven’t done this in forever, but it is actually really good! Looks like I know what I’m adding to the grocery list next week.
I was out with friends from work and this recipe came up (I added it to our wiki at work under the oncall issues page).
Whenever it is brought up, I have to make it or I never stop thinking about it.
The recipe was handed down from my grandmother through my mother, but we could never get the white cheddar cheese sauce to work right. My wife figured out what we had to do, and now it’s easy.
Thanks for sharing it! I appreciate the serving size lol
Mac and cheese with chopped hotdogs was a staple of my childhood. Used to drown it in ketchup to make people squirm.
Hotdogs in mac and cheese is awesome! I cut the hotdog lengthwise in quarters and then into tiny bits, then cook it up in a pan for a few minutes to get the texture before adding it to the mac and cheese. Chopped bacon is also fantastic in mac and cheese.
Adding ketchup sounds awful though.
You have forgotten the greatest: chili Mac.
It sounds like a classic, the name had that ring to it, but what do add to the Mac? Left over chili? What kind of chili?
Peanut butter mac is pretty good, too.
