| THIS IS A READ-ONLY ARCHIVE FROM THE SORABJI.COM MESSAGE BOARDS (1995-2016). |
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Here's a classic example: One night after a family dinner, my father gathered all of the half-full glasses from the table, mixed the contents -- beer, red wine, iced tea, and coke -- into a glass, and took a big swig. My brother and I were watching him, and one of us said, "Doesn't that taste disgusting?" His reply -- "Yeah. Let me put some ice in it." We love him anyway. I want to hear about the unholy food combinations you eat. Does anyone drink the one thing my father wouldn't touch: milk with orange juice? |
im thinking spider, but i have to say no, im a straight shooter when it comes to grub. |
Peanut butter and mayonnaise -- that's gross. |
i sometimes put ruffles potato chips on a peanut butter/jelly sandwich. but to me thats more about efficiency as they are the perfect side dish to the popular lunchtime treat, so might as well get it all in one bite. the salt to the sweet is perfect. |
i was putting egg salad on fried ground beef patties for awhile. saurkraut in chili. that's good. |
I guess I am a pretty boring person when it comes to my food. I don't really combine anything. |
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spider, i love you. you rock. tuna fish hot fudge sundae. just kidding! |
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actually, in truth, i would put peanut butter on just about anything and eat it. |
as a child, we used to make up gross food combo's. i think the best one i ever came up with was meat flavored yogurt. also, i used to spread peanut butter on slices of salami and eat it. mmmmm. |
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Sarah, I understand well -- I'm in a peanut-butter-craving period myself. I broke down last night and bought peanut butter made for diabetics so that I could have just a taste of it this week....it's pretty nasty. I measured out a spoonful and mixed some salt into it, and that barely made it palatable. What I wouldn't give for some Jif right now. I love it when you put it on toasted bread and it melts. |
Peanutbutter & Butter... She might still. I have not seen her in years and I will still refuse to eat peanutbutter sandwiches at her house |
She used to pick me up from dance class and take my cousin and I out for ice cream. Sadly, that is about all I remember of her, aside from the fact that my aunt's and uncle's used to call her a Polock all of the time and she drank red wine constantly. |
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that ain't peanut butter. adams' old fashioned lightly salted crunchy. that's peanut butter. that and welch's grape jelly on poulsbo bread make the most heavenly sandwich. spread 'em on thick so it runs down your forearm. |
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he would drink a half pint of scotch for breakfast, lunch and dinner. no wonder he lost his ring finger |
the drink of southern auto repair persons |
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their orange drink was made with orange juice milk and eggs and sugar...it was actually really good.. there is a south american drink made with orange juice milk and ice and sugar..its called something like orange death in spanish. |
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I have one sausage left over for tonight....mmmmm... |
last night i had carne asada right now im the "traditional flavor of mexico" in 'Ranchero" flavored doritos. i wonder what contemporary mexico tastes like. |
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remember those? orange sherbet with vanilla ice cream in the center |
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Next time I'll try the peanut butter place, though. A bit lighter on the wallet, probably. :) |
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sushi is one of the only meals i would consider dropping $50 and more. creative sushi... fuck yeah. there's a place in Hanalei, on the north shore of Kauai called Sushi and Blues that has some really creative sushi specials. the best sushi i ever had was at this hole in the wall on King Street in Honolulu. we sat at the counter, and above the chefs' heads was a sign that said "Today's Special: Trust Me" - and i sat there with two of my friends and the president of the bank i used to work for while they brought us servings upon servings of fresh fish sashimi and cold sake. i never saw it, but i'm sure by the time we left the bill was over $700. |
it's off bleeker on sullivan i think, near 6th ave |
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well, i say that's where we hold the next sorabji fest/meet-up. do they serve tequila? mmmm... peanut butter and tequila... |
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close, though. |
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very berry herbal tea with a splash of diet hansen's kiwi strawberry soda. seemed like a good idea. wasn't. |
Pizza Pizza has a new salad with chicken and strawberries. You know, fruit does not taste good in Everything. |
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My wife really likes Hansen's soda -- I think it's too sweet. The only one I like is Raspberry. I thought the mandarin orange/lime would be nice, but it was nasty. |
I had a sip -- it tasted as you would imagine. |
I recently had some peanutbutter with white chocolate mixed it. It was great. They sell it in jars at Whole Foods |
i like the fact that he enjoys his utterly fucked up concoctions and seems to have no regard whatso ever about the popular opinion of said concoctions. |
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Hee hee hee...I don't know, Patrick. You could try -- what suggestions do you have? As long as they wouldn't make him sick, bring 'em on. |
ok. here are some ideas red wine/apple sauce smoothie orange rinds dipped in salsa jello / coke float oreos dipped in cottage cheese |
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also, what kind of beer was it? I used to like that beer that's mixed with coffee that they wouldn't sell in boston awhile back. |
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GOOD LORD MAN HOW COULD YOU EVEN THINK OF THAT?!? |
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(Point of clarification: he does eat things he doesn't like, but only when no one else will eat them. For ex, he doesn't like tomatoes, but he will eat them.) But I'll give him the list and see what he does. |
Though, like in the post above, he doesn't like lagers or Guiness (though he'll drink them). He prefers the lighter beers. Also, Diet Mountain Dew is an unholy foodstuff in and of itself. |
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(Well, first off, my dad admitted he would eat all of them if he were starving.) •Red wine mit applesauce: "You mean mixed together? I don't think anything good could come of that." •Orange rinds in salsa: This he seemed a little more accepting of, but in the end he confessed he didn't care for salsa, so he would pass this up if it were presented to him. •Jello in coke: Ok, at this point I was laughing pretty hard, so I don't remember what he said except he shook his head and I gave him a follow-up question -- "Would it depend on the flavor of jello?" -- and he said yes. •Oreos dipped in cottage cheese: This he would eat. He said, "I like oreos and I like cottage cheese, so this sounds good." |
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my friend Sarah's friend Allan, who lives somewhere over your way sent her some peanut butter cups to give to me, and I ate them all. ALL in one go. I am so naughty. I asked what I could send him back and he said pies. You guys don't have pies. What the fuck is up with that? By pies, I mean, bacon and egg pie, shepards pie (not made with shepards, but with mince, gravy and potato), steak and cheese pies... blah blah. Is this true? |
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we have a tradition in our family of making vegan shepard's pie, which is basically a bunch of wintery, rooty veggies, onions and tofu. the tofu is chopped into cubes and tossed in a bag of nutritional yeast, then sauteed until golden brown. the veggies are also sort of half sauteed with some spike. then you mix it all together, throw it in a pie shell, smother it in nutritional yeast gravy, and bake it up. hefty grub. is bacon and egg pie like quiche (not the mayans)? i love bacon quiche. i made a delicious bacon and extra aged cheddar quiche on easter. |
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damn, that was my favorite when i was a kid. |
My mum used to make that hot dog thing, but with sausages. She also used to make scotch eggs - boiled egg wrapped in sausage meat and rolled in breadcrumbs, baked. Eaten hot or cold. |
what kind of sausage? banger or bratwurst? years ago, i went through a bockwurst and kraut phase. brrr. |
sausage - uh I can't describe a sausage. http://www.traiteur.co.nz/products/sausages.htm |
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how about a tuna fish hot fudge sundae? |
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Sarah - egads, woman. |
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what? too weird even for your pops? |
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ever notice that so many things taste so much better when someone else makes it. deli sandwiches, for example. i used to work in a deli and we would make each other's sandwiches because they tasted better than the sandwiches we made for ourselves. |
ORCHARDS.:To Doctor A. DEXTER, second Vice-President of the Massachusetts Agricultural Society. LAZARUS REDSTREAK. The Massachusetts Agricultural Repository and Journal (1801-1832). Boston: Jan 1, 1801 |
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You can't make stuff like this up, people. |
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He does eat normal food, too. Just so you know -- not everything he eats is gross. Kazu, once when I went out to a diner for breakfast with my dad, he put the jelly from the little jelly packets on his spiced potatoes. I'm sure, had he been present at your breakfast, he would have, if not sampled your friend's "concoction" (as he calls his meals), certainly approved of the spirit in which it was created. |
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im having dank coffee. as in, the coffee that first comes out when brewing, the kind that makes you wanna poop. |
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if im getting into it....i'll mince some garlic and snip some parsley and basil from the garden. |
maybe some rice |
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the ice-cream place at the north market in columbus has crazy flavors too, using curries, chardonnay, flowers, good stuff. |
have you never had marashino (i have never had to spell that word!) cherries in coke? Like a cherry coke? I'd also like to know, are fresh cherries so damn expensive everywhere? $3.99 a Kg? You do the math. I only dared to buy a handfull. |
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I am eating vegan nutella on pear. It is yummilicious. |
You know the ghastly beverage my father made which I mention in the first post in this thread? He has topped that. It was Saturday night. I sat at the kitchen table, burning CDs on my laptop, while my dad sat across from me, working on his bills and sipping some beverage. I peered around the laptop monitor and beheld a terrible vision: He was mixing beer (Keystone Light), Diet Red Mountain Dew, and Sierra Mist Zero in a tall glass and drinking the results. "Oh my God, what are you doing?" from me -- "Heh heh heh...it's refreshing!" from him. You know, he's been in Peru for a month...I haven't seen him since Christmas....I cut him some slack, snickered to myself over his atrophied taste buds, and went back to my business. BUT THEN. (Brace yourselves. This is something awful.) A few minutes later, he opened a can of diced pineapple and poured the syrup in a glass. I thought, "Yeesh. Well, I guess it's an improvement of sorts over that....other stuff he was drinking. At least it's a homogenous liquid." Oh, no. (I'm not kidding -- brace yourselves.) (Ready?) He poured the remainder of his beer/Diet Red Mountain Dew/Sierra Mist concoction into the glass with the pineapple syrup, and then topped the glass off with a healthy splash of red wine (sangria, I believe). I KNOW. I saw him raise the glass to his mouth and I started shrieking, "WHAT ARE YOU DOING? YOU'RE GOING TO DIE" etc. etc. "What? I like it." We both began laughing so hard our faces scrunched up. And then I was inspired -- I had to taste this. All I'm going to say is, it was thick. |
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holy or unholy? global warming and beer: http://news.bbc.co.uk/2/hi/europe/5234194.stm |
"You can't be a real country unless you have a beer and an airline. It helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer." - Frank Zappa |
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(That's Sprite Zero and Keystone Light beer. And a smile.) From the looks of him, he probably just finished mowing the lawn. Not that this excuses his deplorable taste in beverages, but when he's been in the sun he's even more prone to making bad decisions in the kitchen. |
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Or...wait. Was it marmite he had and didn't like? I can't remember now. You should hear him talk -- his accent is also cute. Not at all the stereotypical Italian-American accent. |
Whatever. You know what I mean. |
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your dad is so cute! i know it's already been said, but that was my first thought when i saw that photo. he's so cute i can't even get grossed out by his beverage choice. |
After my brother emailed me that picture, I replied to him and my dad, saying, "I was eating when I saw this, and I gagged a little. But at least it wasn't Mountain Dew and beer." This morning my dad responded: "Oh, come on, it's not THAT bad, and by now you should be used to it!" And he's right: compared to that repulsive concoction I described on August 7, 2006, Sprite and beer is nothing. Child's play! On his refridgerator is an old Blondie cartoon -- Dagwood's cheerfully eating his lunch, his coworker asks what tastes so good, Dagwood tells him it's hot dog soup, coworker runs for the bathroom looking ill, and Dagwood says, "Some people have no sense of adventure." Dagwood is my dad's soul brother. |
i find the combination unappealing, but i really can't fault your father. what you described him doing in the first post on this thread - mixing all the different drinks together - my friends and i did in high school when we would steal a just a little bit from each bottle in our parent's liquor cabinet and mix it all together in en empty coke (liter) bottle. it could be worse. |
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Also, I will also add my voice to the "Spider's dad is cute" chorale. |
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by the way, i want to fix your dad up with my mom. she may be a little old for him, but maybe they can make it work. she has a dream of retiring to italy - specifically umbria, but i bet she'd go anywhere with a cutie like your dad. she has already been married to an irish-american who speaks fluent italian. as for accidentially swallowing toes: back in the early nineties i lived in an old house with two other guys. as befitted young losers, we lived in squalor - squalor so rich in nutritious filth that our roaches grew to the size of my big toe. i drank a lot of red wine; roaches are attracted to red wine. many was the time that i was draining the last of my wine glass (which might have been a jelly jar) to find a dead, pickled roach at the bottom of it. i don't doubt that i managed to swallow a few of them after a long bought of drinking. spider: by any chance, is your father's name erminio? |
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roaches are also attracted to beer, as are garden slugs. my child always tries to eat her own toes. |
However, I must quash your matchmaking scheme, as he has vowed never to marry again. So either your mother must be quite the babe to persuade him to change his mind, or content with living in sin. I will pass on the info regarding his continental tastes, and I will recommend he try lemonade and lager. |
i should pass along my recipe for a mojito. though you'd have to get your hands on some topo chico. |
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bulger wheat, soy taco, labna baked. its pretty fucking strange but surprisingly not bad. |
bulger wheat, soy taco, labna baked. its pretty fucking strange but surprisingly not bad. |
I bought wild rice and black beluga lentils from Trader Joes (they're in separate packages), and the fact that they're such black foodstuffs is intriguing. I want to make something visually appealing, and I'm looking at the items in my refrigerator and seeing red peppers and shrimp. I think the red of the peppers and the white and orange of the shrimp would look fantastic against the black of the rice and the lentils. But I'm leery, and concerned about the texture of the combination. What do you think of this? If you would give it a go, what kind of herbs/spices/sauces/flavoring goods would you recommend I add? I also have a can of black beans in the pantry. Does this sound like a good addition to the mixture or have I gotten carried away? |
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Cumin, cilantro, and curry are the Moloch, Lucifer, and Azazel of my herb/spice pantheon. |
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I was thinking of some kind of herbed butter sauce, maybe? With thyme and scallions? I don't know. For some reason, I have no confidence with this dish. |
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The rice will be done in 30 minutes. The pressure is on. |
have you ever had Forbidden Rice? its quite good and its totally black. |
i had to google tricia helfer. i can see how i'd be happy, but i can't imagine her being happy. if i ever have erotic dreams - a rare occurence in my usually dreamless life - they're usually pg-rated; mostly the involve looking into each other eyes and the promise of something. i'm getting so old. thyme sounds good. i looked up a paella recipe i have that i thought i could adapt, but there were to many hard-to-get ingredients like annato and saffron. (my barber sells saffron; one of these days i should buy some.) every couple of months i make a big pot of lentils. this i what i add to it: celery (w/leaves - very important), carrots, onions, garlic, parsley, thyme, and cayenne (just enough to warm the dish). i usually cook it in a tomato/chicken broth. this is probably the recipe i would try to adapt to the ingredients you have. but that's just me. |
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That forbidden rice sounds awesome. I've never seen it around here but I'll keep an eye out. This wild rice has a really nice, nutty flavor, as well. The red peppers were roasted, so I sliced one into fine strips and mixed it into the rice and lentils (which have the consistency of barley -- they're not creamy but seed-like), and then I melted butter and laid about a dozen twigs of thyme in there for a couple of minutes. Removed the twigs and poured the butter into the rice, then tossed the shrimp in the leftover butter. The shrimp have been left to the side of the rice. This is a success. I really like the way the pepper slices brighten the rice visually as well as, um, gustatorily -- the rice is so mellow and earthy, and the peppers are bright and sweet. The thyme is only just there, so the natural flavor of the rice is allowed to hold the stage. A good meal for a ridiculously hot day. Tomorrow will be even worse, so I'm planning on staying indoors until Sunday. Droopy, that recipe sounds pretty dang good. (Minus the cayenne. Ashtaroth.) When I can leave the house again, I will get the ingredients and commence assemblage. |
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i think the likes of dave, droop and nate have popped into my dreams over the years |
Me -- Papa, I saw this posted on a message board thread about bad cooks and thought of you: >>Her specialty is a dish of her own invention - lemon pie filling, fruit cocktail, and chopped lettuce, in vinaigrette. Would you eat that? My dad -- Probably not, because vinegar and lemon pie filling have completely different tastes and would clash, I think. Even I have some standards and some limits! Ciao, cara. Me -- What if they left the vinegar out and it was just lemon filling, fruit cocktail, and lettuce? My dad -- Oh, OK, that would be fine! You can't make this up, people. |
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see, for me, it would depend on the type of vinegar, malt? balsimic? cider? for someone who loves to take shots of vinegar by themselves, im not totally repulsed by this idea. the worst part for me is the fruit cocktail part. |
I've had strawberries in balsamic vinegar and mascarpone cheese (I can't remember if there was sugar added), and the above recipe isn't *too* different from that. Except for the lettuce. WTF, y'all. It's like something out of a bad '50s potluck dinner, lettuce and jello and fruit cocktail. Gaaag. Or something out of James Lilek's Gallery of Regrettable Food. |
it would be best with iceberg lettuce, or something else strong in texture and light on flavor. it reminds me of when a chinese restaurant serves lemon chicken as breaded boneless breasts, sliced, and layed on a bed of chopped lettuce before dousing with the sticky sweet lemon chicken sauce. that lettuce is a pretty good sauce vehicle. |
i've really been paying attention to how different pastas serve as better or worse sauce vehicles. i've been digging on orchiette as a sauce vehicle for a bolognse sauce as an example. |
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1/4 cup olive oil 1 onion, chopped 2 cloves garlic, minced 1 pound lean ground beef 1/4 pound thinly sliced prosciutto, chopped 4 tablespoons butter 2 roma (plum) tomatoes, chopped 1/4 cup tomato paste 1 teaspoon salt 1 teaspoon ground black pepper Add to Recipe Box My folders: Add to Shopping List Add a Personal Note DIRECTIONS In a large saucepan saute the onion and garlic in the olive oil. Add ground beef and continue cooking. Stir in prosciutto and cook for 5 to 6 minutes. Add 2 tablespoons of the butter, chopped tomatoes, and tomato paste. Let sauce simmer for 10 minutes. Season with salt and pepper. Simmer for one hour. Add additional butter and simmer for an additional half hour. one takes bolognese sauce |
i think people can't remember 'pancetta' and just figure any Italian product that comes from a pig will do. simmering prosciutto for 15 minutes? that's fucking absurd. i'm feeling deeply offended. i wish the great one who walks behind the fonts would come in and delete that recipe. i know, you can't really ask for that. but seriously. and the tomatoes? bolognese is about the meat. it's not fucking tomato sauce. the tomato paste? yes, that's good. you need the tomato paste. but tomatoes on top of that? fucking imbecilic. |
I made something unholy last night. The recipe was for pork loin with a plum sauce. I love plums, pork is all right, the sweet/salty flavor combo is always a go. So I made this dish, but I started before reading the recipe all the way through. Lesson learned. A ways into the procedure, I see that the sauce calls for a half-cup of balsamic vinegar. I like a splash of balsamic vinegar on salads and such, but the smell of it in large quantities nauseates me. I went through with it because there was no turning back at that point, but, oh Lord, I'm not doing that again. The taste wasn't that bad, but I had to open the patio door to get the smell out of the apartment. The recipe went like so: 1/2 c. water 1/2 c. balsamic vinegar 4 TB sugar 2 sprigs rosemary 1/4 tsp vanilla 1 lb. plums. Cut up the plums and lay on the bottom of a baking dish. Mix the rest of the ingredients and pour over top. Sprinkle additional sugar to taste on top. Roast for ~20 minutes. Then strain the liquid and boil to reduce to 1/2 c. What could I have substituted for the vinegar? |
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what would Mario do? |
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Maybe I will.... |
A reduced quantity of it, first off. 1/2 c. sounds like a lot. And perhaps add in one or, at most, two other savory elements in small quantities. |
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or tofu. italian tofu. drinking apple cider vinegar is good for you. skip the ammonia, it's usually bad for you. could be we have brazilian-croatian non- spanglish speaking cooks who need our recipes for unholy food. we must protect the innocent. I never said it was good sauce. |
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sorry spider, can't help you on this one. next time, just buy the plum sauce. readily available, i'm sure, at a Trader Joe's type market, and probably at any asian market. of course, that's not what Mario would do, but i'm not Mario. |
those of you who are vinegar lovers can help me in an experiment. dissolve eggshells (like the ones leftover from breakfast or something else) in your favorite vinegar and tell me how it turns out. does it change the taste or texture of the vinegar. would you use eggshell (calcium) infused vinegar. |
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i am totally going to do that this weekend. i'll let you know how it turns out. but i have to know, what in the world gave you the idea to try this? |
the full scope of the experiment is to dissolve eggshells in vinegar, vodka, and lemon/lime juice just to see what happens. i think eggshells are a neglected nutrition source. i also endorse entomophagy |
GO FDA!!!!! "Many people eat insects without even knowing it. Insects are so widespread that it is impossible to remove all traces of them from fresh and processed foods. The United States Food and Drug Administration (FDA) has set levels at which insects in foods pose no health hazard." GO FDA!!!!! My alcoholic grand daddy from Appalachia used to soak his eggs in beer, with or without the shell. I think the practice came from his bootlegging days of his youth (which was the family business and made the family fortune: notably potato whiskey or vodka, later maple sugar products):) He'd drink the beer and the egg would come a tumbling down the glass into his mouth and be gone. I thought it was magic. Other family members would always use coffee grounds and egg shells as fertilizer in the garden, or feed the ducks, chickens, or trout with either or both discards. I got plenty of reallt bright green beetles in the plants outside, (grapes and pussywillow bushes they like best, after eating the tomatoes) and I wouldn't eat the bright green ones at all. No sirree. Imagine what a chicken thinks when fed eggshells that only hours or days before came from them. What would they think? Peck. Peck. Peck. I don't eat red meat or factory pork or beef because of the way the animals' lives are ended, violently. We have turned into a voilent society because in part we meat eaters have taken on the violence of the death of the food stuffs we eat. Imagine what a brussel sprout might think when plucked gingerly and carefully and lovingly from the stalk; imagine what a family raised pet steer thinks when led to slaughter. Then imagine what a factory farmed animal thinks when unlovingly killed without anyone explaining it's going to feed little children. Make sure you wash the shells before using them in a tincture. |
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i only buy organically grown food and naturally raised and processed animal proteins. but i still wash everything first. even my ketchup is labeled organic. but what i was going to say was, my coworkers daughters all got their periods when they turned 10 years old. yummy hormones in your milk and meat! |
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http://www.miamiherald.com/dave_barry/story/427603.html |
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in a desperate attempt to make myself feel better from the inside,currently i am drinking the juice of: 1 bunch garden-grown russian kale 1 bunch dinosaur kale 1 large beet 3 large carrots 4 celery stalks 1 handful garden-grown cilantro 2 lemons 1 lime 1 pink grapefruit 3 large pink lady apples a big chunk of ginger root i read that freshly juiced vegetables and oranges lose most of their nutritional value within hours of juicing. which sucks if that's true, because it made a shit ton of juice, which is being stored in mason jars on the fridge. |
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