I don’t think I’ve made a post on here about food, so here goes! 😃

I’ll go first…I just love eating uncooked pasta. It has such a satisfying crunch and the tomato pasta and wholewheat pasta are my faves! This has been a habit that I’ve had ever since I’ve had teeth and people are always surprised that I haven’t damaged my teeth doing this. I enjoy pasta cooked too!

  • CarbonatedPastaSauce@lemmy.worldEnglish
    33·
    10 days ago

    Not me, but an ex-girlfriend. She would fill a bowl with potato chips (crisps to you Brits) and then pour ketchup all over and eat it like a bowl of cereal with a spoon.

    • maxalmonte14@lemmy.world
      14·
      10 days ago

      That’s a very popular drink here in the Dominican Republic, probably in Puerto Rico and Cuba too, you have to know the trick so the milk and orange juice mix well tho. It’s called “morir soñando” (which means “to die dreaming” in Spanish) look it up if you feel like to.

      • shikitohno@lemm.ee
        5·
        10 days ago

        Yeah, it’s pretty good, especially in the summer time.

        On topic for the thread, the way I make it has pretty much always gotten a “WTF are you trying to feed me?” look from Dominicans. Okay, more of an “Ay dios mío, este muchacho” eye roll and a “¿Qué es este menjunje que tu tá inventando allí?” from them, if I’m being honest. For the ones I’ve gotten to actually try it, though, they all agree it’s pretty good.

        I have the usual mix of milk and orange juice, add in some sweetened, condensed milk, vanilla extract, and then I add jam/preserves instead of just sugar. I’m partial to cherry preserves, but if chinola jam were a thing I could get here, I’d probably just stick with that. Toss it in a blender with some flaked ice, and 30 seconds later, you’re that much closer to developing diabetes. Depending on the sort of night I’m having, I might toss in some spiced rum, too.

    • dmention7@lemm.eeEnglish
      4·
      10 days ago

      Add a little vanilla, and yeah, that’s a Creamsicle!

      Or, blend frozen OJ, milk, ice, and a bit of vanilla extract and you’ve basically got an Orange Julius. (Do those places still even exist…?)

      • Yankee_Self_Loader@lemmy.world
        3·
        10 days ago

        Top tip: add in some powdered sugar. In addition to adding some sweetness, powdered sugar has cornstarch in it which will act as a thickener making for a more unctuous mouthfeel

    • halyk.the.red@lemmy.ml
      4·
      10 days ago

      Mother of the groom gave an impromptu speech at the reception about how her son is like milk and orange juice. It was as meandering as it was long.

      • superkret@feddit.org
        2·
        9 days ago

        My wife’s dad held a 15 minute speech about South American partisans and guerillas at my wedding. No one knew what he was trying to say, and my wife’s bridesmaid pulled him from the stage before he was finished.

        • halyk.the.red@lemmy.ml
          2·
          10 days ago

          Quite the opposite, but maybe his mom feels like she just drank milk and orange juice when she sees her son? I suppose we’ll never know for sure.

  • jqubed@lemmy.world
    17·
    10 days ago

    This is very much a regional food around here, but if you’re not from here, with previous generations from here, it will seem like a strange food: the banana sandwich. This is peanut butter, banana, and mayonnaise (Duke’s Mayonnaise for any proper Southerner). People are generally on board until you mention the mayonnaise. I get that it sounds weird but is actually really good.

    I hear it called a Southern thing but don’t know if it’s just a North Carolina thing or extends farther across the South. It is definitely a thing, though. I remember years ago one of the larger news outlets posted a question on their Facebook page, asking if people sliced their banana into planks or circles for their sandwiches and it got hundreds of comments in response with people arguing for one option or the other. I’ve always been a circle person myself. I can see a theoretical appeal for planks in having less open space but am so used to circles that I’ve never quite figured out the logistics of cutting straight planks out of a curved banana.

  • TommySoda@lemmy.world
    15·
    10 days ago

    Dry sandwiches. I don’t like most condiments on anything that I eat cuz I think it ruins the flavor. Most condiments are overpowering and just make food taste like condiments. Don’t put them on anything. Not hotdogs, burgers, or sandwiches. The only exception I make is hot sauce.

    • kinship@lemmy.sdf.org
      2·
      10 days ago

      I stopped eating condiments because in high school one of my classmates stopped as well (based on his nutricionist recommendation). He was a bit on the chubby side and he was looking great by the end of the year.
      That and I have no clue WTF is on margerine, mayo, etc. I rarely eat ketchup and mustard but recently fell in love with ‘Schiracha’.

      • fine_sandy_bottom@discuss.tchncs.deEnglish
        2·
        9 days ago

        There’s a huge variety in condiments.

        Mayo is egg, vinegar, and oil.

        Fats (oil) are super complicated. Some are very bad for you like canola oil (but they’re also cheap) while some are very good for you like olive oil (EVOO) (but it’s very expensive).

        Some Mayo varieties will have these three ingredients and an emulsifier to help it stay nice on the shelf.

        Others will have heaps of sugar and bullshit flavours.

        The difference in nutritional value is huge.

  • Majorllama@lemmy.world
    131·
    10 days ago

    I give my kiwis a good rinse and sorta “scrub” their skin (is it called a peel on kiwis?)with my palms before I bite into them skin and all like am apple. I have had more than one person audibly gasp and ask me what the hell I’m doing when they see me eating kiwis that way.

    The spoon and digging as a kid was fun, but as an adult the time lost to cutting and spooning kiwi flesh from its skin just isn’t worth it. And if a kiwi is properly ripe anyway the bitter skin actually contrasts the sweet fleshy insides quite nicely.

    • partial_accumen@lemmy.world
      4·
      10 days ago

      I give my kiwis a good rinse and sorta “scrub” their skin (is it called a peel on kiwis?)with my palms before I bite into them skin and all like am apple. I have had more than one person audibly gasp and ask me what the hell I’m doing when they see me eating kiwis that way.

      Cannibalism?! Oh my god why the heck would you treat New Zealanders that way?!

    • otto@sh.itjust.worksEnglish
      2·
      10 days ago

      It’s a peel

      By the way, if you run a knife down the peel and cut into it around the kiwi and then again at a 90° angle, you can just peel the skin off. Very easy.

        • mushroomstormtrooper@lemmy.world
          1·
          10 days ago

          Sorry to scare you. I’m not by any means a doctor, but from what I understand it tends to be an issue more with people who are already predisposed. So it’s probably not something most people have to be too concerned about.

          • Majorllama@lemmy.world
            41·
            10 days ago

            Unfortunately you put the idea in my mind so now I’ll never be able to enjoy a kiwi again lol.

            I am petrified of kidney stones. It’s why I stopped drinking energy drinks almost entirely. Every time I drink one I am reminded of my doctor telling me that those drinks are dangerous to drink often and part of that is the significant increased chances for kidney stones.

            I appreciate you letting me know though. Better to have knowledge and have it changed your habits vs being blissfully unaware all the time. Though being blissfully unaware does seem awful tempting these days…

    • IninewCrow@lemmy.caEnglish
      3·
      10 days ago

      Mine is an ‘everything’ poutine … it depends on who makes it and where you get it … but up in some northern Ontario towns and highway places its usually a base of fries topped with fried onions, fried peppers, corn, peas, cooked diced carrots, hot peppers, jalapenos, ground beef, bacon bits, ground sausage, fried steak strips, pulled pork, two or three types of cheese and cheese curd smoothered with lots of hot gravy. If the place is good and generous, they layer it by placing a few fries, then the toppings … the repeating it one or two more times.

    • FiveMacs@lemmy.ca
      3·
      10 days ago

      I’m sorry…mustard with poutine, or poutine with mustard.

      The way it’s written it looks like mustard in the main item and you add a bit of poutine to it.

      • Skua@kbin.earth
        1·
        10 days ago

        One of the mustard plants is actually a close relative of the broccoli/cabbage/cauliflower/the rest of that set, and it gets used as a vegetable (as opposed to just the seeds being made into a condiment) in a fair few places

        …I don’t think that’s actually what they meant, but it’s possible!

      • Rivalarrival@lemmy.todayEnglish
        3·
        9 days ago

        Peanut butter is allergy death,

        Just out of curiosity, can you do any of the alternatives? Sunflower, cashew, almond, pistachio, pecan?

      • Buglefingers@lemmy.world
        2·
        8 days ago

        They jelly can absolutely be made into a mint sauce for lamb, or just slathered on as is too. But more or less yes, I enjoy the mint flavor with the peanutbutter a bunch! It also tends to be a less sweet jelly than store bought strawberry or grape. Those are sickeningly sweet

  • hark@lemmy.world
    10·
    9 days ago

    I’ll eat almost anything so there are plenty of examples but I’ll pick one of my favorites: chicken hearts. They’re tasty and have a satisfying springiness to them! Organ meats in general get unfairly hated upon, I feel.

  • nesc@lemmy.cafeEnglish
    10·
    10 days ago

    Beetroot juice and beetroot based dishes, pikled lemons and other citrus fruits, sweet meat.

    I like to experiment with food in general, try some old recipes like before american vegetables old.

    • Skua@kbin.earth
      7·
      10 days ago

      Beetroot is great when winter comes round. It fits so well in those hearty roasted dishes

      try some old recipes

      What do you think of Max Miller’s youtube channel?

      • nesc@lemmy.cafeEnglish
        3·
        9 days ago

        I have somewhat mixed opinions on Max Miller; his acting is a bit over the top, and history fragments sometimes have weird details that he had misunderstood during research or misread. I would have liked his videos a lot more if he actually talked about the history of the recipe more and not something tangentially related to it. In general he is ok. 🙃

        • Skua@kbin.earth
          2·
          9 days ago

          That makes sense. Not something to be taken too seriously, but a bit of fun engagement with the past in a space where it’s not hurting anyone if the details are wonky

    • Higgs boson@dubvee.orgEnglish
      2·
      9 days ago

      I learned only relatively recently that borsch (which I love for the beets) was originally made without beets. I still haven’t found a recipe I like and we don’t get sorrel here.

      • nesc@lemmy.cafeEnglish
        2·
        9 days ago

        You can grow sorrel at home, if you really like it.

        Histrically borshch probably was a name for anything that was more or less drinkable and non-alcoholic, there were no original recipe, like there is no original recipe for other common dishes, they were just made with whatever was available and whatever people ate at the time. AFAIK there are similar dishes in countries that were part of lithuanian commonwelth, which were based on different kinds of kvass as well.

        Personally I really dislike kvass based borshch, like it’s vile. 😄

      • superkret@feddit.org
        1·
        9 days ago

        I only know sweetbread from Dwarf Fortress, and still have no idea why it’s called that.

        Edit: And sweetened bread can be called sweetmeat, WTF?