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French fries, peanut sauce and raw onions
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Favorite Unlikely Food Combinations?
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Bonnet Flaunter
Tahini and marmite
Normal Adjacent
Hot pepper jelly and cream cheese on crackers.
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Quote by Gillianleeeza
Hot pepper jelly and cream cheese on crackers.
that sounds REALLY good. definitely going to try that!
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Fried over-easy egg on top a steak and on burgers
Grilled peanut butter and bacon sandwich
Grilled peanut butter and bacon sandwich
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My Opportunistic Neighbor,The Dorm Room Diaries: Tempting Terrell,
Claiming the Rear Entrance
Advanced Wordsmith
Hot Turkey and sauerkraut. Most people don't associate them when baking a turkey. It is so good with the stuffing as well and gravy
Quote by SSean08
Hot Turkey and sauerkraut. Most people don't associate them when baking a turkey. It is so good with the stuffing as well and gravy
Well, at my end of the world this is quite a common combination. We actually call the sauerkraut "sour cabbage" (or kiselo zele in Bulgarian lol) and we usually cook it with pork, chicken or turkey (stuffed for Christmas). Most people make the sour cabbage on their ownat home and by the way the sour salty juice in which it is kept after it undergoes fermentation is the best remedy for a hangover hehe ;) If anyone wants the recipe for sour cabbage, I'll provide it;)
Gentleman Stranger
Peanut butter crackers in tomato soup. Peanut butter on saltines, that is! Mmmm!
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Quote by blueiris
Well, at my end of the world this is quite a common combination. We actually call the sauerkraut "sour cabbage" (or kiselo zele in Bulgarian lol) and we usually cook it with pork, chicken or turkey (stuffed for Christmas). Most people make the sour cabbage on their ownat home and by the way the sour salty juice in which it is kept after it undergoes fermentation is the best remedy for a hangover hehe ;) If anyone wants the recipe for sour cabbage, I'll provide it;)
I grew up in the state of Maryland, USA. From what I understand the German people that immigrated to the state brought the sauerkraut and turkey to the state.
When I mention this combination to people from other states they get freaked out.
I make my own sauerkraut (sour cabbage) using a fermenting crock. It is so good and like you said goes well with pork and dumplings. And when I stuff a chicken I open a jar.
I didn't realize the juice is good for hangovers. I will have to remember that.
Quote by SSean08
I grew up in the state of Maryland, USA. From what I understand the German people that immigrated to the state brought the sauerkraut and turkey to the state.
When I mention this combination to people from other states they get freaked out.
I make my own sauerkraut (sour cabbage) using a fermenting crock. It is so good and like you said goes well with pork and dumplings. And when I stuff a chicken I open a jar.
I didn't realize the juice is good for hangovers. I will have to remember that.
Well, we make it mostly by just adding water and salt to the raw cabbage and keep it at slightly below room temperature to ferment. As for it being helful with hangovers - it's guaranteed;-) In Bulgaria we call it "get sober stock" or something like that in translation hehe
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Quote by blueiris
Well, we make it mostly by just adding water and salt to the raw cabbage and keep it at slightly below room temperature to ferment. As for it being helful with hangovers - it's guaranteed;-) In Bulgaria we call it "get sober stock" or something like that in translation hehe
I don't even use water. I shred the cabbage and mash it with some salt. The salt brings out the water in the cabbage. I load it in a fermenting crock for 6-8 weeks with some weights on top. I then jar it and refrigerate.
Thank you for the recipe for a hangover. I will definitely be pushing it with friends and relatives. How much of the "get sober stock" to drink to cure the hangover?
Quote by SSean08
I don't even use water. I shred the cabbage and mash it with some salt. The salt brings out the water in the cabbage. I load it in a fermenting crock for 6-8 weeks with some weights on top. I then jar it and refrigerate.
Thank you for the recipe for a hangover. I will definitely be pushing it with friends and relatives. How much of the "get sober stock" to drink to cure the hangover?
We use water because we don't shred the cabbage - we put the hole cabbage heads because we use the leaves to make dolmas (sour cabbage leaves stuffed with rice and minced meat). That is why we need to put water as well;-) As for how much sour cabbage juice you should drink, it's up to you (obvioulsy it depoends on how much you had drunk the previous night lol:-)))))
Here is a pic of the dish I am talking about
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Quote by Guest
We use water because we don't shred the cabbage - we put the hole cabbage heads because we use the leaves to make dolmas (sour cabbage leaves stuffed with rice and minced meat). That is why we need to put water as well;-) As for how much sour cabbage juice you should drink, it's up to you (obvioulsy it depoends on how much you had drunk the previous night lol:-)))))
Here is a pic of the dish I am talking about
That dish looks so good. Now I understand why you use water. This was a fun conversation. Thank you
The Engineer
I don't know if you guys have heard about...a sweet dish from india..called as jalebi...its a high dosage of sugar. I love eating it with it plain curd.
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Quote by cherrycola703
that actually sounds pretty good
It is and pasta with bleu cheese. Love it.
Anything you think is sweet, I'm a little more than that.
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An oreo cookie wrapped in a piece of american cheese. (I'm sure it's a leftover from my stoner days in high school) I still have one from time to time. Mostly just to gross out my family, especially when I dip it in ketchup.
Fancy Schmancy
Sometimes at the deli in my office building, I see people ordering lox and cream cheese on a cinnamon raisin bagel. The thought makes me a little ill.
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Quote by Shannon3K
Klondike Bar and Brandy....it's delightful!
Hm. You're my kind of girl. I used to love to eat Greek yogurt while sipping on a Sam Adams beer, back when I was still drinking alcohol. (Bass Ale or Guinness will do in a pinch.) It's one of the very few purely pleasant memories I have of drinking, to tell the truth.
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Hot dog topped with melted cheese, pineapple/mango salsa and Raisinettes
Spanish tortilla (frittata) with onions, potatoes, ham, and petit pois (small peas)
Salty fries dipped in Wendy's chocolate frosty
My friend is from Venezuela and she makes this amazing lasagna with a bechamel sauce as opposed to ricotta cheese, and the very last layer is covered in sauce, mayonaise, mozzarella and raisins. The savory and sweet combination is very unusual, but delicious.
French fries covered in brown gravy and melted cheese!
Spanish tortilla (frittata) with onions, potatoes, ham, and petit pois (small peas)
Salty fries dipped in Wendy's chocolate frosty
My friend is from Venezuela and she makes this amazing lasagna with a bechamel sauce as opposed to ricotta cheese, and the very last layer is covered in sauce, mayonaise, mozzarella and raisins. The savory and sweet combination is very unusual, but delicious.
French fries covered in brown gravy and melted cheese!
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Quote by LaylaJune
Sometimes at the deli in my office building, I see people ordering lox and cream cheese on a cinnamon raisin bagel. The thought makes me a little ill.
I agree .... and a few of these fav unlikely combos make me kinda gag .... Like LadyM's sardines and ice cream.
Though, there are a few that "unlikely" in a traditional sense, but depending where one lives, it may be more "normal". What I love about being a foodie and loving to cook, is that sometimes you try a combo that truly is dynamite and that's the pleasures of food .... something you remember for a long time.
More and more chefs and pastry chefs are combining salty with sweet, sour with hot and cold with heat. I love that!!
Van