This Is Why You're Fat

[filkertom]

benchilada, heads up.

What's your favorite, let's see, what's the right phrase... food customization? For instance, my mom's second husband used to put peanut butter in his tomato soup. When I was a kid, I threaded Cheerios onto pretzel sticks -- double points if the Cheerios were covered like popcorn in a bit of melted butter first. I'm much more pedestrian these days in that regard; rather than ham & pineapple on a Hawaiian pizza, I like pepperoni & pineapple. (All three together rocks pretty hard, as well.) When I make tacos from Ortega mix, once the meat is browned and the seasoning is mixed in I stir in a half-jar of chunky salsa. Fan effin tastic.

Comments

[maiac.livejournal.com]

Because I am hypersensitive to capsaicin (the "hot" in hot peppers), I add sour cream to salsa to counteract the hotness.

[selenesue.livejournal.com]

Me too. But I'll yum down garlic all day. Different chemistry, obviously.

[blackpaladin.livejournal.com]

> rather than ham & pineapple on a Hawaiian pizza, I like pepperoni & pineapple.

Next time we're at a con together, we need to go in on a pizza order! I've finally gotten most of my friends not to look at me funny when I recommend pepperoni & pineapple as a pizza topping combination...

[technoshaman.livejournal.com]

icon FTW!

[skunktaur.livejournal.com]

I have a little jar of biological broth/boullion powder. I think it's the general 'standard chicken broth' flavor powder that they also make you drink in hospitals or the likes...

However, if you occasionally (secretly) add a teaspoon of that stuff to something a lot of people make the same way(don't forget to add less salt since the powder is rather salty), people will go absolutely crazy and demand what you did to make this taste so differently.

I find it adds just a little bit of unique flavor to packaged sauces and other standard recipe dishes.

Dosing it might be a bit of an experiment, I recommend no more than a teaspoon per liter of liquids. Or else it will overpower the other tastes.

[drzarron.livejournal.com]

I'm not found of the powered or cream "chicken stock" as a soup base.. too salty and with uncertain origins, but I find it makes a killer poaching medium. Couple of dollops in water in a pan on the stove, heat, add herbs as you like.. such as dill for fish.. and float in a nice piece of salmon. Keep it as low a heat as you stove can handle and you can let it simmer as long as you care too... nice way to good fish.

[eleri.livejournal.com]

YES! Someone else who likes pepperoni pineapple pizza! I was starting to think I was weird(er). And I mix salsa into taco meat, too.

Before I started watching my salt intake (which I fail at miserably lately), I use to nosh crutons and dressing by themselves, no salad. And cheetos & salsa are yummy.

[filkertom.livejournal.com]

Serious thing? Try making your own croutons and dressing. That way, you control the salt.

[smegabyte.livejournal.com]

I've always loved cheddar cheese with lots of strawberry jam smeared on top of it. It's extra yummy on crackers!

[sdelmonte]

Cereal with orange juice is a particular favorite.

And whenever I think about the idea of mixing two things that no one has ever mixed before, I think "it's...lightning-y."

[filkertom.livejournal.com]

When I was a kid, I remember at least one orange-flavored breakfast cereal. Quangaroos were an offshoot of the Quake and Quisp wars, and I loved the heck out of the stuff.

Re: Tacos

[ohari.livejournal.com]

peas and cubes of potato. Trust me. I learned it from my Girlfriend's Ex-Mother-in-law, who is Mexican-American first generation citizen.
I scoffed until I ate it, then I was too busy chewing for scoffing further.

Re: Tacos

[alverant.livejournal.com]

There's an Indian food called samosa that is seasoned potato cubes and peas wrapped in a pastry. It looks like a pyramid. It's one of my favorite appetizers.

[kilbia.livejournal.com]

I'm another fan of pepperoni and pineapple together. The spicy/sweet interplay is very nice.

I can't think of anything I like that people would consider strange. I don't know if this means I have pedestrian eating habits now, or if my friends share my weird tastes (meaning I don't get feedback that they're weird), or if I've taken to eating those weird things in private without noticing that change in my habits.

pizza

[j-e-richards.livejournal.com]

I found this in Stratford Ontario....shrimp and pineapple pizza...yummmmmm

I think in the fen, anything is "normal"

[technoshaman.livejournal.com]

Spaghetti sauce does NOT escape my kitchen unmodded. Sautee garlic in a little olive oil, then add premium sauce, then start throwing just about anything green in your spice cabinet... and a little fresh-ground black pepper to give it some bottom end.

Or, the scampi recipe (from an edition of the NYT Cookbook that was about as old as me) that had the unmitigated GALL to call for One Clove for an entire batch. Try SEVEN.

But then, I vass born in Transylvania County. Gaaahlick is a self-preservation instingkt. :) :) :)

[kilbia.livejournal.com]

If you're going to mod, why bother with the premium sauce?

"Funny" story: my family has a host of varying food sensitivities. My husband and I are supposed to avoid corn, and Housemate #1 is supposed to avoid wheat and sugar, and HM1 and my husband are supposed to avoid cow dairy (it really messes with my sweetie). Not a single damned one of the nationally branded "premium" sauces passes all those checks - even the organic ones have organic sugar in them.

One sauce that does? Kroger store brand Garlic & Herb spaghetti sauce. That's the only one of that line which does, mind you, but it was still so weird to find that a cheap-ass sauce came through where the good stuff failed.

Central Market's Organics line has a few that pass too, but since we throw not only half our spice cabinet, but half our veggie crisper, into any given batch of spaghetti sauce, it's not worth it to spend that much money on each jar of sauce. We're going to obliterate the original flavor anyway!

[tsu-doshaman.livejournal.com]

I too am a fan of the pepperoni/Pineapple pizza. My suggestion; add oregano, thyme, whatever you would put into pasta sauce, to the water you boil the pasta in.

[alverant.livejournal.com]

Mixing salsa with meat is a good idea. Salsa is healthy, flavorful, and low-cal. One of the vegetarian cook books I got last Xmas recommended always keeping a supply of salsa on hand.

The best food modification is from the "Adventures in Thyme and Spice" cook book I got at my first Duckon after your concert. They have "Emergency Rations #1". One pound of hamburger cooked with potatoes, celery, onions, carrots, and soy sauce. I have tried different types of meat and added more veggies. When I cook at home, I always try to add more veggies. I go to this asian supermarket. They have a better variety of produce (and better quality and prices) than regular supermarkets.

[selenesue.livejournal.com]

I'm with you on that pizza order.

Egg noodles with cottage cheese.

Peanut butter in vanilla ice cream, and mixed in a bit.

Devilled eggs with curry powder. My god those disappear fast.

Chopped jicama in "salad" sandwich fillings, like egg salad or tuna salad.

I've always wanted one of those "reality cooking" shows to come to my house, where they will cook a gourmet meal with whatever's in your fridge and pantry. I just dare them. I may or may not have ketchup, but I have five kinds of pepper that the "pro" chefs haven't heard of. :-D

ETA: userpic fixed. Somehow the descending pterodactyl didn't say what I meant.

[alverant.livejournal.com]

I'd love to have one of those reality cook shows in my house too. I have a galley style kitchen. I have so little counter space I often use the dining area table. There would be no room for the cameraman. They'd have to mount a camera on the ceiling.

[naomi-de-plume.livejournal.com]

I doubt anyone will try it but: white bread (but not too soft), crunchy peanut butter, sliced green apples, bacon, second piece of white bread.

No, it's not good for you but damn does it work for those salty, crunchy cravings.

[janetmiles.livejournal.com]

Hm. I like peanut butter and apples.

I like peanut butter and bacon.

I see no reason why I wouldn't like peanut butter, apples, and bacon. I shall try to remember this.

[mishboi.livejournal.com]

Grits with lots of butter and chopped crispy bacon is one my regular breakfasts.

My favorite pizza combo is pineapple, garlic, and banana peppers sprinkled with red chili flakes.

Coincidentally, I had samosas last night. And if anyone's interested in my latest experiment, for quick and easy mango chutney- mango jam simmered with just a bit of water so it gets saucy. Add cilantro and cool (so it re-gels just enough) before dipping.

I'm suddenly hungry.

[tomreedtoon.livejournal.com]

Ah, you guys are such weiners. Here's something appropriate for our time: how to customize America's Favorite Poverty Food, Kraft Macaroni and Cheese.

1) Forget the milk and margerine. Mix in 2-3 tablespoons of sour cream before adding the cheese sauce. Much smoother, richer flavor.

2) Take a slice of American cheese, slightly broken up (you anal retentive types can cut it into quarters, the rest of us just tear up the slice) and blend it well with the cheese sauce. Makes a cheese flavoring with that plastic, thick, good taste of genuine cheese.

3) Mix a pouch of Starkist Sweet 'n' Spicy tuna fish in with the finished macaroni. Regular tuna is too bland. This stuff, apparently marinated in sweet and lightly hot sauce, makes a full meal. (I will someday experiment with marinating a chicken breast in something sweet and spicy that will be compatible; those tuna pouches are expensive.)

Try each of these alone, mix or match two, but don't do all three together!

[maikujaku.livejournal.com]

I'm trying the sour cream mix for lunch today!

[maikujaku.livejournal.com]

French fries in chocolate ice cream! Double points if it's a Wendy's frosty!

[joyful.livejournal.com]

absolutely. I like french fries in chocolate milkshakes.

[joyful.livejournal.com]

I like cream cheese on saltines. And I like broccoli on pizza. Sometimes even cauliflower.

[annearchy.livejournal.com]

Cheerios on pretzel sticks - that sounds like a great snack! *steals*

Um, customization...hmmm...I make tuna salad using plain fat-free yogurt and a bit of curry powder, instead of the traditional mayonnaise and a bit of vinegar.

[kilbia.livejournal.com]

I did tuna salad using ranch dressing once when there wasn't mayo in the house. That worked well too.

[jcw-da-dmg.livejournal.com]

Mine would have to be peanut butter on hot dogs.

But I gotta agree with Tom on the Hawaiian+pepperoni pizza - it's MADE of win!

[kightp.livejournal.com]

Mayonnaise on (cold) pizza. (Has to be Hellman's/Best Foods, and most decidedly not Miracle Whip).

[eruvanna.livejournal.com]

Thousand Island Dressing to Cottage Cheese

[jasperjones22.livejournal.com]

I'm still looking for someone else outside my family who has tried this...Peas on Pizza..

[filkertom.livejournal.com]

All we are saying....

[maya-a.livejournal.com]

When I want salty/crunchy, I often make fried Cheerios. I think the suggestion was on the box for a very brief time...
Heat butter in frying pan, pour in Cheerios, sautee until cereal is just a bit browned. Make sure to stir it a lot or some will burn. Add salt to taste. It's good, and MUCH easier on the teeth than popcorn.

[maya-a.livejournal.com]

The same potato/pea mixture is a common Indian sidedish, at least at home. You can treat many other veggies the same way (cauliflower is good).

[bryanp.livejournal.com]

One of my standard minor changes is to add a can of mixed peas, pearl onions and mushrooms to a hamburger or tuna helper mix.