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This is a thread for posting 'weird' food combinations that you enjoy that you think other people might enjoy too if they tried it. For example, if you don't hate mustard, try it as a spread on toast, it's pretty good! (I like a whole grain mustard on toast.) Also, discovered by not eating dairy and being at a salad bar, it turns out that generic yellow mustard makes for a good salad dressing. A coworker saw me doing this several times and decided to try it too, and he said it's better than any of the selection of dressings. Again, assuming you don't hate mustard. But this isn't a mustard thread, so no need to gas it (the joke is mustard gas is a thing), it's for all kinds of food oddities. Have you eaten amaranth? I'd pretty much never even seen amaranth until a couple weeks ago, turns out if you throw a bunch of it in a soup it thickens it up a bit and also remains just grainy enough to be a texture, like if you put tiny pasta balls in a soup. I rate it "a bit like quinoa but better". |
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Aug 22, 2018 23:50
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| # ? Apr 16, 2024 15:39 |
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I don’t think this is common: after you make popcorn (or buy SmartFood if you’re smart) put some hot sauce in the bag and shake it around to coat it. better than plain popcorn and better than plain hot sauce. |
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Aug 22, 2018 23:53
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well this is a nothing tip to those in the know but whatever if you like broc, or at least eat broc, you may be chopping off the florets and discarding the stems. you don't need to do that! peel the very outer layer off the stems, then slice them thin like coins, and they steam/cook in the same time as the florets and they taste just as, well, however you feel about broccoli side note: I have heard conflicting things about this, but the current wikipedia stance is that albert r. broccoli, of james bond film fame, does have a family name related to people who produced and sold the vegetable so what I'm saying is, when restaurants offer me a broccoli side dish and I say "shaken, not stirred," I am technically in the right you hear that tgi fridays? 
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Aug 23, 2018 01:33
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pickles + hummus
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Aug 23, 2018 02:05
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blaise rascal posted:pickles + hummus Or do you mean dipping pickles into hummus? I guess that would be okay too. |
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Aug 23, 2018 02:21
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natto. if its too plain tasting for you put some green capers in it. and don't forget an egg yolk!
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Aug 23, 2018 03:24
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That reminds me, I learned from an expert how to make miso soup good rather than just okay. Saute an onion and some mushrooms first, and break up some seaweed into small pieces, and cook all that in with the miso paste and water. Also bits of tofu or noodles maybe. Alternatively, this might be a way to make onion and mushroom soup good by adding some miso paste. |
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Aug 23, 2018 04:45
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Ketchup on biscuits. So good
Apparently I'm #1 Kotori fan |
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Aug 23, 2018 05:08
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rocks and dirt
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Aug 23, 2018 05:51
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roomforthetuna posted:Or do you mean dipping pickles into hummus? I guess that would be okay too.
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Aug 23, 2018 12:30
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chop up and freeze some bananas, then put them in a food processor with some peanut butter. congratulations, you now have an almost unbelievably decadent vegan ice cream
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Aug 23, 2018 12:31
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little munchkin posted:rocks and dirt been eating rocks plain all these years and thought something was missing, thanks for the tip ---------------- |
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Aug 23, 2018 13:42
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little munchkin posted:rocks and dirt 
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Aug 23, 2018 14:09
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lol |
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Aug 23, 2018 14:34
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So from the other thread, having all the small bits of chips at the bottom of the bag, and some salsa, and just putting it together and eating it with a fork. Perhaps I am a monster?
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Aug 23, 2018 16:12
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Twenty Four posted:Perhaps I am a monster? for eating soup with a fork? maybe, maybe
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Aug 23, 2018 16:32
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Nobody said rear end, so rear end. |
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Aug 23, 2018 21:37
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I eat ginger root I chop off a piece and put it in smoothies
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Aug 23, 2018 21:41
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roomforthetuna posted:Also, discovered by not eating dairy and being at a salad bar, it turns out that generic yellow mustard makes for a good salad dressing. A coworker saw me doing this several times and decided to try it too, and he said it's better than any of the selection of dressings. Again, assuming you don't hate mustard. mustard, olive oil, soy sauce and vinegar mixed makes an excellent salad dressing. |
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Aug 23, 2018 22:13
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If you go to a legit Mexican taco place or carniceria, the grosser-sounding the part of the cow, the more delicious. Tripe, head, tongue are all 
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Aug 23, 2018 23:14
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Also, I've found that leaving the green part of strawberries in a fruit salad gives it a little variety |
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Aug 23, 2018 23:16
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Dungeon Ecology posted:mustard, olive oil, soy sauce and vinegar mixed makes an excellent salad dressing.  I usually go with dijon but any mustard you like will probably work well I might throw some herbs in there too, thyme tarragon basil oregano whatever floats yer boat and always lots of black pepper |
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Aug 23, 2018 23:29
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Drink-Mix Man posted:Also, I've found that leaving the green part of strawberries in a fruit salad gives it a little variety a lot of people know you can use the beet greens when you buy a bunch, cook them like you would chard or spinach (e.g. saute with garlic) and they are very yummy fewer people are aware that you can do the same with radish greens, saute the radishes while you're at it for an interesting variation, although ofc raw radishes are really good |
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Aug 23, 2018 23:31
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Dungeon Ecology posted:mustard, olive oil, soy sauce and vinegar mixed makes an excellent salad dressing. i am not a mustard fan but it does make an excellent marinade for steak
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Aug 23, 2018 23:50
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Luvcow posted:i am not a mustard fan but it does make an excellent marinade for steak huh, this I have not heard of how do you do it?
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Aug 24, 2018 00:39
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Manifisto posted:huh, this I have not heard of just slather your beef in mustard and let it marinate in the fridge for a few hours or a day, either wipe off or leave on and cook. a friend told me about it years ago and its the only reason that mustard exists in my fridge, I've only ever done i with dijon. edit: also obviously salt and pepper
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Aug 24, 2018 00:42
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Luvcow posted:just slather your beef in mustard and let it marinate in the fridge for a few hours or a day, either wipe off or leave on and cook. a friend told me about it years ago and its the only reason that mustard exists in my fridge, I've only ever done i with dijon. well that does sound interesting, I may have to try it a little hard to envision how the steak will taste, but I like mustard in general so I doubt it can screw things up too badly? |
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Aug 24, 2018 00:45
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Manifisto posted:a lot of people know you can use the beet greens when you buy a bunch, cook them like you would chard or spinach (e.g. saute with garlic) and they are very yummy Carrot leaves go pretty nicely in a carrot soup. A bit like coriander leaves, which is funny since carrot and coriander soup is a thing; now you can make it from carrot and carrot. And hot pepper leaves (though you'll only have these if you grow hot peppers yourself) are like a thicker slightly-spicy spinach leaf. |
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Aug 24, 2018 00:54
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Manifisto posted:well that does sound interesting, I may have to try it i hate mustard but love it as a marinade 
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Aug 24, 2018 01:03
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Drink-Mix Man posted:If you go to a legit Mexican taco place or carniceria, the grosser-sounding the part of the cow, the more delicious. Tripe, head, tongue are all I can't find it anymore but I love souse, aka head cheese (so-called because it's a loaf of the parts of a pig's head in a gelatinous cube and sliced thin}. I love mine on a 2 slices of sesame seed bread with mustard. I also love me some chicken gizzards, but I'm not a fan of liver or other organs of any other animals, except chicken livers wrapped in bacon. You could probably wrap shoe leather in bacon and not get yelled at by Gordon Ramsay. Another thing I love but many others may not have tried is pickled herring in white wine sauce with onions. It's a Dutch delicacy, and I tried it when I was in Amsterdam a few years ago- I acquired the taste from my mother, who often said we had Dutch ancestry. Pickled pig's feet most likely falls into this category as well, you have to of course not eat the bones but it's good if you like sour. Speaking of sour- I occasionally will make a sandwich made from canned salmon, I get the brands with the bones still in. They're steamed soft and harmless, but they add a slight crunch that I like. What I do is I empty the can into a bowl with some diced onions, and add a capful of white vinegar and mix it with a fork. Throw it on some bread and it's yum! https://i.imgur.com/QKTkerO.mp4 |
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Aug 24, 2018 01:07
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Splatmaster posted:Speaking of sour- I occasionally will make a sandwich made from canned salmon, I get the brands with the bones still in. They're steamed soft and harmless, but they add a slight crunch that I like. I do not eat canned fish that often, but a proper pan bagnat is in the godly tier of food for me, if I am feeling fancy sometimes I will make them the calvin trillin recipe (published in Gourmet magazine) is the one I've made and it's so drat good I have never experimented with other options I've also had it in france on the riviera, obvs you're not going to be able to rival that at home, the ambiance alone makes it 10x more delicious http://www.gourmet.com.s3-website-us-east-1.amazonaws.com/magazine/2000s/2001/02/onceuponamarket.html https://www.epicurious.com/recipes/food/views/nicoise-tuna-sandwich-pan-bagnat-104642 |
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Aug 24, 2018 01:30
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Manifisto posted:I do not eat canned fish that often, but a proper pan bagnat is in the godly tier of food for me, if I am feeling fancy sometimes I will make them I think the French Riviera is planned in the next few years, pan-bagnat on the French Riv is officially a bucket list thing! Gonna try that recipe though https://i.imgur.com/QKTkerO.mp4 |
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Aug 24, 2018 01:52
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Drink-Mix Man posted:If you go to a legit Mexican taco place or carniceria, the grosser-sounding the part of the cow, the more delicious. Tripe, head, tongue are all |
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Aug 24, 2018 16:35
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little munchkin posted:rocks and dirt
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Aug 24, 2018 17:50
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this whole thread but chilled for 30 minutes in the freezer |
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Aug 25, 2018 00:01
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you guys my co worker brought in some classic slavic food including KVASS, which i forgot existed its like a bread thats also a soda, and its usually cold and fizzy! |
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Aug 25, 2018 00:12
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Dungeon Ecology posted:you guys my co worker brought in some classic slavic food including KVASS, which i forgot existed I have at times thought about making kvass reactions by people to the idea have been decidedly mixed however
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Aug 25, 2018 00:13
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A single grape |
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Aug 25, 2018 00:20
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blaise rascal posted:pickles + hummus Magic mushrooms + hummus The only way to kill that taste imho |
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Aug 25, 2018 05:42
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Contron posted:Magic mushrooms + hummus Oh come on, hummus isn't THAT bad.
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Aug 25, 2018 18:05
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