badhabits
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France has got nothing on China...
Crazy things you ate before you became the genius that you are today.
- Thread starter Mike Dollarsign
- Start date
Cold right outta the fridge.
True
Oh Lordy, so did my mom. She’d buy brains at the grocery store and scramble them in eggs! My sister and I were totally grossed out. We couldn’t even watch her eat dinner. Fortunately she was too wise to even suggest we try a bite.
Don't forget the grated cheese! When I was a kid, sawdust wasn't a component!
(Cellulose, sawdust.... poTAY to, poTAH to...)
My mom reminded me the other day of my cold spaghetti sandwiches on buttered Jewish Rye bread... And eating Campbell's Cream of mushroom soup, cold from the can with a spoon.
Nowadays, the craziest thing I eat is Lobster. But only when I'm within sight of the ocean it came out of. I eat all of it, starting with the teeny legs, and the claws and tail are last. No butter none of that "Clam Bake" stuff (corn, fries, anything else.) just Lobstah. When I'm done, there's an exoskeleton, eyes, and antenna left.
My wife calls it "Dinner and a Show", and it is the only time she is guaranteed to finish eating before I do.
Nowadays, the craziest thing I eat is Lobster. But only when I'm within sight of the ocean it came out of. I eat all of it, starting with the teeny legs, and the claws and tail are last. No butter none of that "Clam Bake" stuff (corn, fries, anything else.) just Lobstah. When I'm done, there's an exoskeleton, eyes, and antenna left.
My wife calls it "Dinner and a Show", and it is the only time she is guaranteed to finish eating before I do.
oldjazznut
Well-known member
Peanut butter and butter sandwiches. An ex had braces for a while, she loved peanut butter but it stuck to her grillwork. Dentist tipped her off to PB & B. Actually not bad.
I still eat that And with a slice of cheese (American, NOT "Cheese Food" or "Cheese Product"!)- never thought of it as crazy.
I consider Velveeta an affront to cheese. ( "Velveeta: So vegetarians can have Spam.")
bbkobabe
Well-known member
My friend and I used to heat up a can of chili, cut up the American cheese into small squares and sprinkle them over the top.
I also used to eat Dinty Moore beef stew straight out of the can when I was backpacking. Never thought twice about it!
I also used to eat Dinty Moore beef stew straight out of the can when I was backpacking. Never thought twice about it!
OP
OP
Mike Dollarsign
Well-known member
My Grandfather used to make them this way, he claimed the peanut butter didn't stick to the roof of your mouth. To this day, peanut butter has never stuck to the roof of my mouth. I didn't care for the peanut butter and butter sandwich, but I never told him so, I told him they were fantastic...and he was happy.
I was a picky eater growing up and also into my 30's. Irish/Italian ancestry. Pasta and potatoes were staples.
Met my wife when I was 32. She's from Hawaii and is Chinese. I've become much more adventurous the last 35 years, especially when visiting family in the islands. It was either adapt or starve at family dinners.
Met my wife when I was 32. She's from Hawaii and is Chinese. I've become much more adventurous the last 35 years, especially when visiting family in the islands. It was either adapt or starve at family dinners.
But a little block of Velveeta is absolutely necessary in making homemade baked Mac n Cheese. It’s just one of the cheeses in the recipe, but is needed to make the sauce smooth. Without it, the other cheeses curdle up and don’t melt smoothly.
Otherwise, I agree. IMO, Velveeta exists solely for the sake of Mac-n-cheese.
Oh. I would appreciate being adopted by her family to join them for dinner. Mmmmmm. My friend's mom is Manchurian, and I was invited to their family Lunar New Year celebration one year, and wow, we ate like kings. Plus her mom would make beng (scallion pancakes) for our potlucks all the time, and they were my favourite thing ever.
nononononononononono!!
Start with a roue, and slowly add chopped or thinly sliced other cheeses... Brie, Ementhaler, Swiss, any triple-cream cheese will give a rich, smooth texture without curdling...stir continuously, so it won't burn. I generally use about 2-3 pounds of various cheeses to 1 pound of macaroni, but Velveeta is prohibited from entering my house. I won't even buy Kraft Macaroni and Cheese as emergency food, because it is powdered velveeta. Annie's Mac & Cheese is much better, and there isn't hat annatto coloring.
And don't forget to use a glass baking dish with a shredded cheese blend on the bottom, and on the top- that way you get a crust on both sides.
And breadcrumbs are prohibited as well.. They are for hush puppies, fried chicken, and fried eggplant, not macaroni and cheese.
I will happily join your family for mac & cheese night any day. That sounds awesome.
Me too! But your Mac-n-cheese recipe sounds a lot tonier than mine. Brie!
OP
OP
Mike Dollarsign
Well-known member
If I was going to make baked mac n cheese, I would do it like kseigal does it. But, if I'm making unbaked mac n cheese, I just cook up some pasta, drain it and return pasta to the pan. and pour in some heavy cream. When it starts bubbling, throw in the same amount of shredded cheese, by weight as the dry amount of pasta you used and stir it all around. Add salt and pepper and you have the most delicious mac n cheese you've ever tasted. It's Mom approved.
But, mac n cheese is in no way a crazy thing to eat, with or without velveeta cheese, which isn't bad, it has a bad rap and is great on Ritz with some salami or pepperoni.
But, mac n cheese is in no way a crazy thing to eat, with or without velveeta cheese, which isn't bad, it has a bad rap and is great on Ritz with some salami or pepperoni.
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And Velveeta is essential for proper pimento cheese sandwiches.
Back to the crazy things - one jar of marshmallow cream blended with an 8oz block of cream cheese and dipped with strawberries, pineapple chunks, blackberries, peaches, your finger, whatever.
Back to the crazy things - one jar of marshmallow cream blended with an 8oz block of cream cheese and dipped with strawberries, pineapple chunks, blackberries, peaches, your finger, whatever.
It wasn't just the Chinese food that my MIL made. (My wife is pure Chinese) Mom was an incredible cook. Pickled Pigs Feet was her specialty Hawaii has so many other ethnic foods.
I grew up in a town with a large Latino population and have Puerto Rican relatives. I never ate a pastelle until I visited Hawaii. We usually stop at The Pastelle Shop on North School St. for takeout right after we land. Heading over on the 25th. I know what our first dinner will be.
I loved pickled pigs’ feet as a kid. They came in a jar, from Hormel I think it was. Gnawed on the knuckles till there was almost nothing left! As an adult, I once bought a jar in a fit of nostalgia, but it was like drinking vinegar. Ugh.
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