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Nov 5, 2008 10:12 AM

Family foods I thought was normal

My mom and dad (R.I.P) had some strange food habits which I really didn't realize until I got out into the "REAL" world. Pumkin pie had to have maple syrup poured over it, which I thought was normal, I loved my mom's green tomato pie, which I thought was normal, chili had to be served with peanut butter only, which I thought was normal,we had this yellow circley stuff for breakfast served with maple syrup on it, dad called it MUSH., which I thought was normal.

Anyone have their own weird foods growing up that they thought was "NORMAL" ??

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  1. My Mom always let the cooked cornmeal mush cool and gel, then sliced and fried it. Fried grits were equally good. Never had them with syrup though.

    She also made something for breakfast she called "Super Dooper Eggs" - which were simply scrambled eggs with cornmeal mixed in. Guess it helped stretch the eggs, and we had bushels of cornmeal. My Mom grew up in the Depression. She's thrifty that way.

    28 Replies
    1. re: vtnewbie

      We also had fried cornmeal mush, sometimes with sorghum molasses if we had been to visit the MO grandparents recently. Fried grits were added after my father came home from a posting in Virginia.

      1. re: BeefeaterRocks

        love fried grits. really just a carrier for hot bacon fat! ;-0

      2. re: vtnewbie

        A little "That's Amore" in the background and $20 or more bucks attached to it and you have a craved for polenta dish.

        If I had my way, and I don't because I live in a masochistic self-imposed militant state, I would eat cheesy grits with a fried egg on top every day of my life. Comfort foosd at its very finest.

        1. re: Sal Vanilla

          I am in Minnesota, born and raised. Wish I could say I ever tasted grits. Its odd that I never even saw them on our way down to Arkansas, or is that a "gritless" state? Could also be that we never get to stop anywhere...sigh...

          1. re: nyxpooka

            oh nyx, nowhere South of the Missouri river is gritless. even my mom who grew up in Iowa and Minnesota knew (something) of grits (hers were more like cream of wheat and missed the point)

        2. re: vtnewbie

          My Hungarian grandmother used to cook the cornmeal mush, then spread it out on a large serving platter. She would put numerous little undents in the surface, then drizzle on some browned butter. Th final touch was little dollops of sour cream here and there.
          One of my favorites as a kid.

          1. re: vtnewbie

            We grew up with both fried cornmeal mush and fried grits. Sometimes served for breakfast with eggs.

            1. re: decolady

              my mom taught me to fry up leftover grits. better than the first time -- esp. the crispy browned edges with a nice fried egg!

              1. re: alkapal

                Oh yes! Those crispy brown edges were so good. I haven't eaten fried grits in years, juts because I never have leftovers. Ought to go make some, just for frying.

                1. re: decolady

                  mom told me that her mom would put the leftovers in a greased glass, to make a round mold in effect, then the next meal use it to cut off rounds for frying. she grew up in the depression in the florida panhandle.

                  now today, one could get fancy, spread it in a pan, then use a large biscuit cutter to make a nice pretty round shape just perfectly sized for an egg.

                  decolady, let's make up a southern eggs benedict....
                  fried egg, crumbled bacon on a fried grits round, with...which gravy? and should we add a fried green tomato while we're at it? i think we just will make a pan drippings milk gravy. what say you?

                  1. re: alkapal

                    I'd eat that, but to keep it sort of Benedict, I feel the egg needs to be poached or shirred. milk or maybe red eye gravy?

                    and we are talking garlic cheese grits right?

                    1. re: hill food

                      with garlic cheese grits, we're gonna have to add shrimp or crawfish, and use some tasso shreds and maybe a little tasso millk gravy. then it can be some version of cajun benedict (ha ha). i think red eye gravy might be a little strong; maybe not.

                      hey, you can poach your egg if you'd like (ahem). however, i must warn you that the egg will not have the great crispy little edge that a bacon grease-basted fried egg will have.
                      i never grew up with garlic cheese grits. i don't know who came up with them first. that might be a good topic.

                      1. re: alkapal

                        I was introduced to garlic-cheese grits by folks from the Arkansas to Missouri bootheel region along the Mississippi. my mother (from upper Midwest) always made them like cream of wheat so I was never interested until exposed to what I think of as the 'real' stuff.

                        I do like a crispy egg fried in reserved pork fat, but maybe too rich.

                        I tossed out the red eye idea as coffee goes so well with b'fast, I can see tasso playing a role.

                        and a quick search finds this VERY sad account


                        1. re: hill food

                          and it is sad because of the demise of the garlic cheese product, or that some have never had the one with real cheese? i've seen so many different ideas about cheese grits, but i've always kept them simple, and usually just add jalapeño jack cheese and butter. sometimes cheddar, too. but actually, sometimes the cheddar has a too-sharp edge. uh oh...gettin' into the weeds, now.;-).

                          1. re: alkapal

                            While we're talking southern food/carbs why not whip up some biscuits and gravy!

                            1. re: stuck in Hartford County

                              I'm English, but spent some time in Virginia a few years ago. Biscuits are the things I remember most fondly - yum!

                            2. re: alkapal

                              alkapal:I found the product and someone's reliance upon it sad. I understand an affinity for a particular method, but with a little imagination it can usu. be approximated.

                              1. re: hill food

                                hill food, yes, people get stuck in a rut sometimes. i have so many old community cookbooks that have recipes calling for some kraft cheese in a jar (of some particular flavor). i've never seen it at the grocery.

                      2. re: alkapal

                        Good idea! I vote for using plain grits. Cheese grits were not something we had growing up. The grits round and fried eggs are great. Either bacon or a slice of ham would do. I also like the fried green tomato. If we use the slice of ham, we can do redeye gravy. Oh, and not everyone uses coffee in redeye gravy. We never did. Otherwise gravy made with pan drippings will work fine. I think I will try it both with and without gravy, because I'm thinking I would like it sans gravy better.

                        FWIW, I love the Louisiana version of Eggs Benedict which uses crabcakes instead of Canadian bacon.

                        1. re: decolady

                          OMG, John Besh has the most amazing recipe for sausage and shrimp gravy on page 57 of his New Orleans cookbook.He also has a good beignet recipe on the previous page.

                          Oh boy do I miss living in LA!

                          1. re: stuck in Hartford County

                            I miss living in Louisiana, too. Fortunately I have family that I can go visit. :-)

                            1. re: decolady

                              Here are some of the foods from my neck of the woods, Low Country Carolinas:
                     Try the Baked Mac and Cheese recipe; and the Pound Cake is so good because of CAKE FLOUR. I grew up on a farm about 30 miles from Willie. His COOK BOOK is my favorite.

                            2. re: stuck in Hartford County

                              love besh! see if you can ever watch this episode of "chefs a' field: kids on the farm" with besh and kids on a shrimp boat.
                              charming and .... mouth-watering.

                              check out the hulu links to some NOLA programs on this thread -- in the post by "edible complex"

                              1. re: alkapal

                                Wow! Thanks for the links. I still visit N.O. for Tulane events, but it's a long way from CT. Bummer. I try to stay in touch by cooking favorite remembered meals/ingredients, but most of the ingredients are difficult to find here. Also, my kids refuse to believe that there are drive thru daquiri bars- such a crazy city! I adore Besh and thought he should have won Iron Chef,

                                1. re: stuck in Hartford County

                                  I, too, thought John Besh should've won Iron Chef.

                                  1. re: decolady

                                    Hell yeah, he should have. I might have actually watch the show if Besh was an Iron Chef. Otherwise, I find it kind of snoozy.

                  2. re: vtnewbie

                    I grew up in a Mennonite family. One Wednesday evening, the bishop told us at prayer meeting that his father's favorite dish was mush and milk. My mom made mush and milk for dinner that Thursday evening, and fried mush for breakfast the next morning. When we went to church on Sunday, we discovered that nearly everyone in the church had had both mush and milk and fried mush that week!

                    A nice form of mush is scrapple, mush made with pork broth and maybe some ground trimming, fried and served with maple syrup. Oh, and don't forget puddin' over pancakes or mashed potatoes. Puddin' is the ground pork trimmings, made by grinding what falls off of boiled pork bones during buthering. The broth and a little puddin' was mixed with cornmeal to make scrapple. The remaining puddin' was heated up and served over pancakes or mashed potatoes.

                    I haven't had puddin' in 30 years, but I want some before I die! (It make kill me after just a few bites.) I don't think it is heart healthy.

                    1. re: sacwoodpusher

                      dang now I know what to do with the solid-ish bits of flesh and fat I strained out of the stock (ok beef in this case) I spent the last 2 days simmering!

                      not heart healthy? ya think?! ehh once a year or so is ok I say.

                  3. I remember being offered a sandwich at a friend's house one day, and his mom asked me whether I wanted mayonnaise OR mustard. This struck me as pretty eccentric, as our sandwiches at home always came with both, except for the peanut butter ones, and all sandwiches came with butter as well. When I described the Standard Owen Sandwich thus (well, I was in 4th grade and didn't realize this might be impolite), both mother and child looked at me with genuine astonishment. Then the mom proceeded to make a bologna sandwich as I'd described it, and they both continued to stare at me while I ate it.

                    For the rest of it, I learned early on that many of our family favorites were regarded as weird by the larger community, and that the weirdest thing of all was our willingness to try new and different foods and/or dishes, so I got pretty much used to being an oddball. A well-fed oddball, I might add.

                    40 Replies
                    1. re: Will Owen

                      That's very similar to the time a friend's mom asked if I wanted butter or cream cheese on my bagel -- at home, we always had both I chose cream cheese, but it really opened my eyes. My mom and dad always buttered bread for a sandwich, including hamburger buns (dad has since had quadruple by-pass surgery)....

                      1. re: hungry100

                        yes that reminds me of a friend who a long time ago I observed spreading butter on bread before proceeding to spread peanut butter. I expressed surprise perhaps a mite too derisively, saying something like "the peanut butter is already a butter, you don't need to add real butter".

                        Angrily, he retorted, well I don't care how they do it in Poland! I was stunned, as my remark had nothing to do with my Polish heritage or Polish cuisine.

                        I just thought it was weird (and a bit sickening, actually) to put peanut butter on top of dairy butter.

                        1. re: JamieK

                          No, no, no! The best (rare) snack imaginable is a few Saltine crackers, each with a little chunk of cold butter, topped with a schmear of good peanut butter. It's a texture/temperature thing.

                          1. re: pikawicca

                            Hmmm. I'm actually kinda of salivating about the idea of the combination of the salty crunch of cracker combined with good cold fat. But I just am not into peanut butter anymore so that's putting me off a bit. I can see how the texture/temperature thing could work, for sure.

                            1. re: JamieK

                              We've always eaten butter on crackers, and cold is best. Butter AND peanut butter also rocks, although peanut butter on crackers by itself is also great. Also, any of those combinations plus jelly, preferably pomegranate jelly, which we've made at home since I was a little kid.
                              My earliest memory of feeding myself is making saltines and butter to eat out on the front porch of the house we lived in when I was three.

                              1. re: herbalista

                                Saltines with cold butter and chicken noodle soup--my mom's recipe for whatever ailed you.

                                1. re: gaffk

                                  My mom served the same "remedy", along with ginger ale, poured into a glass and left out long enough to be close to room temp and mostly flat. (It all had something to do with not wanting to rile an upset tummy.)

                                  1. re: brandywiner

                                    My mom went with Coke. (We always also had syrup of coca cola, which she oddly enough got at the local pharmacy as a tummy cure.)

                                    1. re: gaffk

                                      I worked part-time at a pharmacy in California in the early 1970s, and one of the old pharmacists still had Coca-Cola syrup for stomach troubles.

                                      1. re: Tripeler

                                        Yep, that's right about the time mom was getting it at the local pharmacy in Philadelphia

                                        1. re: Tripeler

                                          Walmart pharmacy will still special order it for you. It really works.

                                  2. re: herbalista

                                    I've always eaten cracker (usually ritz) with butter and peanut butter. Was the only one I knew that did. I also eat my peanut butter samiches that way.

                                    1. re: herbalista

                                      A"normal"snack at grandmom's in Philly was saltines with dark Karo syrup poured on each one individually at the kitchen table. sometimes with a barrier of butter first. w/o the butter,i used to enjoy tipping the cracker back and forth to see which hole would let the syrup flow through first.. We would often arrive late on Friday nights from upstate NY (a 4 hr drive) and someone would immdeiately be sent out for steak sandwiches and inevitably my aunt ruth would arrive with a box of jelly donuts at about the same time. the next morning i would either find cheerios in the cupboard or wait until grandmom would fry up some bologna for breakfast. strangely enough, we only had scrapple back at home and depending on mood, had it with ketchup usually my habit or my mother's favorite, with fake maple syrup i.e. aunt jemimas or log cabin...karo was not in my mother's cupboard...

                                      1. re: herbalista

                                        The first summer my son stayed at home as opposed to going to day care (where he had become more a caretaker than young charge), he ate his way into about four inches of growth. One day I realized that during the day he had eaten a pack and a half of saltines and a full quarter pound of butter during the day.

                                  3. re: JamieK

                                    My grandmother was off-the-boat Polish, and she served us butter & peanut butter sammiches all the time!

                                    1. re: Ravac

                                      We always had butter on our sandwiches along with mayo or whatever else was to come. I still love the taste of butter and peanut butter together; I try to save it for a once in a while treat so I can live a few more years.

                                    2. re: JamieK

                                      The best is on a warm (wheat) English muffin. The regular butter goes all melty and into the bread and than the peanut butter adds it's thing on top. I also like butter and jelly, or just butter...
                                      This must have somethign to do with my dairy farmer grandparents

                                      1. re: JamieK

                                        My grandmother always said you needed butter on the bread to keep the peanut butter from sticking in your throat. My best friend's mom used mayo on peanut butter sandwiches for the same reason.

                                        1. re: JamieK

                                          To this day I use both butter and P-nut butter on soft white sandwich bread (Wonder) and I can't imagine anything better. Try it before you shudder. You will be amazed.

                                          1. re: JamieK

                                            The only person I know who butters peanut butter sandwiches is my mother, and she is of Polish descent. I always assumed her obsession with butterfat was a Polish thing, as her dad was a cowherd on the family farm back in the old country when he was a little boy.

                                            Buttered peanut butter is delicious, if not exactly heart healthy.

                                            1. re: Pipenta

                                              I never knew you could make a sandwich without butter (PB included) until I came to the States from Canada.

                                              1. re: buttertart

                                                I'm Canadian and I'm pretty sure my mom still makes every kind of sandwich with butter. Peanut butter, bologna, BLT, you name it.

                                                1. re: Blush

                                                  That's the way I still like them. Mayonnaise on sandwiches, no thanks. I also don't like huge gobs of sandwich filling, meat, etc.

                                                2. re: buttertart

                                                  Yep, I concur from the UK as well. All sandwiches must be buttered, and then additional things such as pickles, mustards, ketchup, brown sauce, mayonnaise etc goes on top.

                                                3. re: Pipenta

                                                  I've never heard of buttering bread before putting anything on it as another spread and my parents are of polish/german descent. I think the two weird foods that we had in our house that most people I know gave me strange looks for were Cream cheese and jelly sandwich or fruits (usually bananas, strawberries or blue berries) in sour cream with a little bit of sugar.

                                                  As a general rule, I hate mayo if I can taste it.. if it is on a hamburger but is so little then I don't care.

                                                  1. re: burgeoningfoodie

                                                    Cream cheese and jelly is a classic combo in this family. I've converted many friends to love this as well... only because I'd offer it for their English muffins in the morning, and they were so baffled that they'd want to try it. I didn't realize it was abnormal for the longest time.. and I still don't think it's strange to this day!

                                                  2. re: Pipenta

                                                    Butter on a peanut butter sandwich?

                                                    But of COURSE!

                                                    You put butter on one piece of bread, and the peanut butter on the other. Slap 'em together. The only time it's acceptable to leave the butter off is if you're putting jelly on there instead.

                                                    Same thing on crackers - saltines, butter on one, PB on the other, stick 'em together.


                                                    *Not of Polish descent*

                                                    1. re: ZenSojourner

                                                      I also butter my cold cut sandwiches... Butter, meat, cheese. I guess it's a European thing, tho I was watching an episode of "Leave it to Beaver" a while back and June was making samiches for The Beav, and she was buttering the bread. Guess it was common in the States some years back.

                                                      1. re: BobbyG

                                                        A while back I saw a picture of a Ham & Butter sandwich and I became obsessed. Whether it's on plain bread or a crusty loaf a la the french, I love it. And since then, I add butter to most of my sandwiches.

                                                        1. re: DreamCyn

                                                          Butter is the way to go on sandwiches in my world!

                                                    2. re: Pipenta

                                                      My mother also buttered sandwiches and her family was Swedish/German so I don't know if ethnicity has anything to do with it. I have one brother who never butters bread and one of his sons is the same way. I always butter the bread for a sandwich.

                                                    3. re: JamieK

                                                      Oh heck ya, add the butter! We scandinavians grew up craving butter, cream and eggs! I put butter on my extra crisp english muffin before I melt extra sharp cheddar cheese on it! Mom always made it like that! My fave!

                                                      1. re: JamieK

                                                        My boss in a restaurant where I cooked breakfast...many many years ago. Would put a huge pat of butter on her biscuits, and then put the sausage gravy on them. She gained a TON of weight the year I worked there.

                                                        1. re: JamieK

                                                          I'm British and the thought of butter with peanut butter disgusts me! Ick!

                                                          1. re: Heywhatsfordinner

                                                            Is it the butter, the peanut butter, or the combination that bothers you? Does butter and the combination of anything else savory disgust you?

                                                            1. re: Heywhatsfordinner

                                                              Couldn't agree more, Hey- opening my lunch at school to find BUTTER on the the peanut butter and honey sandwich was enough to induce severe gag reflex

                                                        2. re: Will Owen

                                                          LMAO – that brings back memories.

                                                          Similar experience, asked if I wanted mayonnaise on my sandwich and I didn't even know what that was.

                                                          I had only ever had sandwiches made with butter.

                                                          1. re: RetiredChef

                                                            Gosh, I could actually EAT at your house! People would just slap that stuff on and I would gag when I was a kid! Couldnt even stand the smell of it... Still cant touch mayo or MWhip...blecch! I am careful to inspect all sandwiches very carefully.

                                                            1. re: nyxpooka

                                                              I don't like mayo much either - trying to buy a pre-made sandwich from M&S or wherever is nearly impossible.

                                                        3. Pumpkin pie does have syrup (or honey) poured on it, doesn't it ;). My brother would ask for whipped cream on his so as not to miss out on the cream, eat it off the top and then add the Rogers Golden syrup or honey and eat the pie that way.

                                                          One of our favourite desserts was really thick Bird's custard with sweetened thickened currant juice on top. I guess a combo of my Dad's British and my Mom's Dutch roots. Never have I seen that dessert anywhere else.

                                                          And it's not a 'weird' food, but when I was little I didn't understand where my friends got their vegetables from. We got ours from the garden either at our house or at my grandparents next door, but none of my friends had big backyards.

                                                          76 Replies
                                                          1. re: Sooeygun

                                                            One of our typical Sunday night suppers was French Toast topped with fried eggs (lightly salted during cooking) and sprinkled with sugar. Don't knock it 'til you've tried it!

                                                            1. re: lattelover

                                                              Cocoa Krispies with Reddi Whip for breakfast.

                                                              Syrup on meatballs after they were fried and before they went into the gravy.

                                                              Bones and gristle were for eating.

                                                              Sounds good to me, lattelover. So does mayo and butter and mustard.

                                                              1. re: dolores

                                                                Wow,,,I think you won some kind of prize with that! Original.

                                                                1. re: dolores

                                                                  Curious, where'd you grow up? What culture/background?

                                                                2. re: lattelover

                                                                  In our house, and now in my own, it was French toast with sour cream and chocolate milk. Also, Cheerios sauteed in butter. My mom called it "fried Cheerios." I think I feel a craving coming on.

                                                                  1. re: Kate is always hungry

                                                                    Hmm, were fried cheerios a snack or for breakfast?

                                                                    1. re: nyxpooka

                                                                      I know someone who makes those for a snack.

                                                                      1. re: burgeoningfoodie

                                                                        Try them in bacon fat. I made them as a treat for my dog, then found myself snacking on them...

                                                                        1. re: kbinsted

                                                                          I LOVE your post. By the way, is your dog overweight?

                                                                          1. re: kittyangel

                                                                            Nope, but he is a hyperactive rat terrier. I could probably feed him nothing but balls of fat with fat sauce and he'd still run it all off.

                                                                            Seriously, the tiny cheerios are perfect treats for training. Regular dog treats are way too big for a little guy like him - not to mention that I resent how expensive they are.

                                                                            1. re: kbinsted

                                                                              Do I know expensive!?! We've got 12 cats and 2 dogs - all rescues. When treats/food go on sale and I have coupons I stock up - then use the "gas points".

                                                                              You've actually managed to train a hyperactive terrier? I made the mistake of adopting a dog from the Humane Society 2 years ago that they guessed was a terrier/shepherd mix (I must have had a major lapse of reason!). He seemed normal at the shelter, but the day after we got him home he turned in to a hyperactive lunatic dog from Hell with the attention span of a gnat! And he's getting worse! The d*mn dog knows when he's doing something "bad" but just keeps on doing it! My vet said to use positive reinforcement but I said how do you do that when he never does anything good???

                                                                    2. re: Kate is always hungry

                                                                      My brother and I used to eat Special K sauteed in butter! I remember my other saying that when she was a child they did that with Rice Krispies.

                                                                      1. re: Cliocooks

                                                                        Actually, that doesn't sound too bad.
                                                                        Kind of like what you do to make Chex mix, really...

                                                                    3. re: lattelover

                                                                      Something similar in our house- cottage cheese omelets, and powdered sugar on top. Yum! Still a comfort food.

                                                                      Open faced sandwiches on dark bread surprised the heck out of my childhood friends. My Polish mom * might * have gotten away with the toppings (liverwurst, sliced radishes, sliced hard boiled eggs, etc. or the less worrisome salami and sliced pickles) if only there was only a second slice of bread on top. Somehow the open face confused my friends most of all, go figure!

                                                                      1. re: Starka

                                                                        My mom used to make Jam Omelets.... I cant stand them to this day...

                                                                        1. re: LadySafire

                                                                          When I was a kid and staying with some neighbors for the night the mom made pancakes with scrambled eggs on the inside. That was weird especially since back then I didn't like scrambled eggs.

                                                                      2. re: lattelover

                                                                        salted fried egg (runny yolk a must) on top of syrupy pancakes.

                                                                        1. re: plateofwander

                                                                          Eww...I HATE it when the syrup touches my eggs. ***shudder***

                                                                          1. re: KristieB

                                                                            I'm with you on the syrup and egg thing, KristieB. It's just not right.

                                                                            1. re: herbalista

                                                                              No sweet eggs on my plate. I can see the idea behind it, sweet and salty plus fatty yolk...but its like the syrup flavor clashes somehow...

                                                                              1. re: nyxpooka

                                                                                I can handle a little syrup "touching" my eggs. I think I would much prefer that to ketchup which seems so common, at least here in Central PA. One thing that is yummy is when I have pancakes or french toast with sausage, I like to dip the sausage in the syrup!

                                                                            2. re: KristieB

                                                                              I don't think I'd care for sunny-side up egss with syrup on them, but syrup on scrambled eggs is extremely delicious.

                                                                              1. re: cmztrav

                                                                                Actually, when a bit of the syrup gets into the runny yolk on a sunny-up or over easy, it is a decadently rich taste.

                                                                          2. re: lattelover

                                                                            Our french toast was never sweet--we always made it with eggs, a splash of milk, salt, pepper, garlic and onion powder, or smoked paprika, fried in a little butter or bacon drippings, then served with chili sauce or even just Catsup. Still remember first time I ordered it in a restaraunt here in Canada and it arrived with powdered sugar and maple syrup and I could not eat it. Still can't eat it sweet.

                                                                            1. re: mlynnb

                                                                              Wow, that actually sounds pretty good, mlynnb! I have a huge sweet tooth, but for some reason, I've never been much on sweet french toast. I'd probably pass on the chili sauce/ketchup, but maybe a light herbed butter/olive oil sauce might go along nicely.... Thanks for the idea!

                                                                              1. re: mlynnb

                                                                                We always had french toast with butter, King's syrup and cinnamon on it growing up in our Central PA home. Needless to say, I was surprised and dismayed the first time I ordered it in a restaurant and it arrived with powdered sugar on it!

                                                                                1. re: mlynnb

                                                                                  your French Toast savory style reminds me of my mom's matzah brei. onions, milk, eggs, salt and lots of black pepper. i didn't much care for it back then, and i think i might like it now, only now allergies prevent me from trying it. oh well.

                                                                                  1. re: mlynnb

                                                                                    i that would be eggy bread. a tasty treat on its own right. with honey its poor knights toast, with maple syrup and cinnamon its candian style french toast, with part of bread removed and more egg in it its toad in the hole. all yummy

                                                                                2. re: Sooeygun

                                                                                  We always had Apple Pie with a slice of good cheddar cheese and cream poured over it. It's a British thing

                                                                                  1. re: ike04

                                                                                    It's old school American granddad eats his apple pie with cheddar as well

                                                                                    1. re: MIss G

                                                                                      or to fancify it - pear pie with camembert is good

                                                                                      1. re: MIss G

                                                                                        Apples and cheddar is something I've always done..... originally from Virginia. Not sure if its a regional thing. I tell people about it in other parts of the country and they are horrified.

                                                                                        1. re: BobbyG

                                                                                          "Apple pie without some cheese/Is like a kiss without a squeeze" - one of my father's sayings, Ontario, Canada, mid-20th C, I very much doubt original to him. Very common in Ontario and in England.

                                                                                          1. re: BobbyG

                                                                                            Growing up In our Central PA home we never ate cheese with apple pie. However, I have since learned that it is common (at least around here) and is supposedly very good. I've never tried it tho. I don't think I've ever seen it in a restaurant - just with vanilla ice cream.

                                                                                          2. re: MIss G

                                                                                            Apples pie and cheese: Common in the midwest. Don't care for it myself.

                                                                                            1. re: sandylc

                                                                                              Depends on the cheese...good aged cheddar, yes. It's an amazing combination.
                                                                                              But crappy American process cheese or (horrors) the evil Velveeta...I'll pass.

                                                                                              1. re: The Professor

                                                                                                I've had apple pie and cheddar, and while I do love cheese, and I'll pretty much eat it on anything, I don't really understand the appeal. I still eat it, mind you, but I'm never entirely sure why. To me it just tastes like baked apples...and cheddar cheese...nothing special.

                                                                                                1. re: DreamCyn

                                                                                                  I totally agree with everything you said!

                                                                                                  I will eat it, but I don't see how the cheese compliments the pie in any way.

                                                                                                  Just like last night, my friend insisted that I try a hot dog with cheese, which I had never had before. It was that melty Velveeta type on top of a hot dog.
                                                                                                  The cheese tasted good, in the way that crappy cheese sometimes does - and the hot dog tasted good...but together - meh!
                                                                                                  The cheese didnt compliment the dog in any way - in the way that mustard or sauerkraut do......much like apple pie and cheddar!

                                                                                                  1. re: NellyNel

                                                                                                    Apple pie and cheddar is a very old tradition. I highly suspect that if you and DreamCyn eat it but don't find it terrific, it's probably because it's damned hard to find truly great cheddar any more! Kraft don't cut it! Try a little piece of truly expensive cheddar from you best local cheese shop and I suspect you'll find out what all of the fuss is about. '-)

                                                                                                    1. re: Caroline1

                                                                                                      Absolutely has to be good cheese. But it has to be good apple pie as well, properly made with some tart apples in the mix.
                                                                                                      With these components, the apple pie+cheese thing becomes transcendent.

                                                                                                      1. re: The Professor

                                                                                                        I am willing to give it another go..I really want to like this combo

                                                                                                        Maybe warmed pie and warmed cheddar to really bring out the flavors?

                                                                                          3. re: ike04

                                                                                            Ooh, that reminds me of the pork and apple pie topped with sour cream that my mom used to make. yum!

                                                                                            1. re: ItaliAnna

                                                                                              Pork and apple? Served as a main course or as a dessert? What sort of recipe (heritagewise) is that?

                                                                                              1. re: tatamagouche

                                                                                                I'm guessing most European ones as well as the British Isles... they all found quite a few ways to combine fruit & various meats . I've always thought it odd that most Americans consider such combinations as 'strange".

                                                                                                Pork and apples are a pretty 'normal' combination, classic pie (with the addition of some onions) it's a really incredible entree dish. Never had it with the sour cream on top, but it sounds like something I need to try

                                                                                                1. re: The Professor

                                                                                                  Definitely used to pork and fruit in roasts and such, or fruit as sauces for meat, but I've never heard of them together in pie that I can recall. And yes, it was in part the sour cream that threw me...

                                                                                                  1. re: tatamagouche

                                                                                                    the hungarians use lots of pork and sour cream, no?

                                                                                                  2. re: The Professor

                                                                                                    I do a pork loin that I brine for 2-3 days in sauerkraut juice and then braise on low with all white ingredients. Lots of sliced onions, granny smith apples and sauerkraut. Sprinkle caraway seeds on the white veggies before braising. Crank the oven up at the end to brown and crisp the outside of the meat.

                                                                                                    1. re: phantomdoc

                                                                                                      My (German-Irish, 100% of each depending on whim) husband would love that. Do you just use the juice with the sauerkraut or do you buy extra? Do they even put that (sauerkraut juice) out any more?

                                                                                              2. re: ike04

                                                                                                Apple pie with cheddar... that's just classic. The cream is good too...

                                                                                                1. re: mjhch1

                                                                                                  Cream or milk on desserts was a big thing in my family. Cream on pies, cream or milk on fresh cut-up or canned fruit and Jello. Don't knock it until you've tried it!

                                                                                                  1. re: buttertart

                                                                                                    Oh when I lived in England - Cream was always served with desserts. If you order pie or pudding in a restaurant - you will be asked :"With ice cream or cream?"
                                                                                                    In fact my (English) in laws serve ice cream -with cream poured over the top!
                                                                                                    Decadent for sure - and delicious!

                                                                                                    1. re: NellyNel

                                                                                                      Wow! That is something. Sounds divine. Would make a good easy dinner party dessert with some nice cookies, wouldn't it? Cream is also wonderful poured over biscuit strawberry shortcake - the biscuits still a bit hot. Much nicer than whipped cream. (The best cream I ever tasted came from a friend of the family's Jersey cow - raw - the most beautiful shade of pale yellow and so rich. The only dairy product in my experience to sour naturally - we made cream biscuits with it when it got sour.)

                                                                                                        1. re: NellyNel

                                                                                                          Since I remember it from (gasp) almost 40 years ago, you can imagine it was.

                                                                                                          1. re: buttertart

                                                                                                            I am one of those people who could sit and pour some cream into a cup and spoon into my mouth..mmm I really love the taste , so I imagine I would remember it after all those years too!

                                                                                                            I remembered something else I had while in England -
                                                                                                            While visiting Cornwall - the local specialty was ice cream served with....
                                                                                                            CLOTTED CREAM on top!
                                                                                                            yes! it was outrageous!
                                                                                                            It was regular clotted cream on the top but then where it was pressed up against the ice cream - it formed a slightly crunchy that Magic Shell stuff -(if anyone remembers that)

                                                                                                            1. re: NellyNel

                                                                                                              I remember Magic Shell! I think I saw it at Target when I was there...not sure though! Might have been a generic knock off...but it brought back fun memories of waxy goodness!

                                                                                                    2. re: buttertart

                                                                                                      I melt good french vanilla ice-cream w/some sort of liquor (brandy/rum/cointreau/midori...) and spoon it on fresh fruit. Or pie. Or whatever. Cheaty creme anglais!

                                                                                                      1. re: buttertart

                                                                                                        buttertart, cream actually rescues jello!

                                                                                                        hey, look at this! quite appealing (and 'm not a jello fan, typically):

                                                                                                        1. re: alkapal

                                                                                                          It is! After all, what are French fruit charlottes (which this looks a bit like) but jellied mousses with jelloish proclivities if not artificial flavors. Not that I'm against artificial flavors.

                                                                                                          1. re: buttertart

                                                                                                            Jelloish! Off topic, I know, but I have Jello on my mind (or maybe my mind is jello... anyway... ) The Jello company puts out a jello cookbook and they sell it at our school's Scholastic Book Fair. One of my parents (who clearly has WAY TOO MUCH TIME ON HER HANDS) made the over-the-top awesome pool "cake". It's completely amazing what you can do with jello. Or "jelly" as it's labeled at Club Med (the European food selections, natch!).

                                                                                                              1. re: alkapal

                                                                                                                OK. It looks a bit like 815 Jello Dive In Cake, except the pool was larger w/more umbrellas and smalll chairs and tables. The water was aqua, shiny, smooth and actually "wet" looking-not lumpy like some of the others shown. So cute!

                                                                                                                1. re: alkapal

                                                                                                                  I'm looking for it now and will post a link if I can find it!

                                                                                                                2. re: stuck in Hartford County

                                                                                                                  Ah, but what better thing to do with your time than something crazy/outrageous that your kids will remember forever?

                                                                                                            1. re: buttertart

                                                                                                              blueberries in a bowl with milk and a sprinkle of sugar....yummmmm!

                                                                                                              1. re: danni_1981

                                                                                                                Right there with you on this. Also, sliced bananas in milk with brown sugar.

                                                                                                              2. re: buttertart

                                                                                                                cream is actually good IN jello too, BT...I made a wonderful thing called "swedish cream dessert" that was essentially just cream, jello, sugar and vanilla. Served it with lingonberries or cloudberries (wont do the cloudberries again, the seeds are gianormous and really cloying), but if I had carmelized some sugar on the top of that wonderful stuff, it would have been a knock off for creme brulee besides! We scandinavians put cream on all our desserts, to be honest... Anyone for some rommegrot? (mom loved it, but we never actually made it at our house...sigh)

                                                                                                                1. re: nyxpooka

                                                                                                                  How do you make that Swedish cream? I'm very jello-friendly (have family in Iowa).

                                                                                                                  1. re: nyxpooka

                                                                                                                    What on Earth are lingonberries and cloudberries??? And rommegrot? I like jello, but just stir in some canned fruit and dollop Cool Whip on top.

                                                                                                                  2. re: buttertart

                                                                                                                    my dad never ate cake without milk poured on top in a bowl...

                                                                                                                      1. re: betsydiver

                                                                                                                        BD my dad ate his cake the same way. He also liked drinking soda with a package of salted peanuts tossed in. I tried both of these concoctions when i was a bit older but could ever reconcile the sweet/salty and conflicting textures enough to enjoy either of these snacks.

                                                                                                                        1. re: Munkipawse

                                                                                                                          The soda/salted peanuts thing is a Southern Classic. We loved it as kids (rarely had soda, though), especially when the salt caused the soda to fizz uncontrollably. Then, when you tipped the bottle (not cans, back then) up, the peanuts whacked you in the nose. Fun times.

                                                                                                                2. re: Sooeygun

                                                                                                                  Oo, that's so weird, we used to eat that custard/currant thing too, and my mom's British and my dad was Dutch. I haven't thought about that for years. Thanks!

                                                                                                                3. My mom served roasted lamb heads garnished with salt, pepper and garlic. We each got one and all the tortillas we could eat. It was my favorite; I can still remember the horrified looks in elementary school during a conversation about favorite foods. My mom was so mad at me for telling my classmates about my favorite food. Apparently she knew it wasn't normal!

                                                                                                                  I also loved bologna sandwiches with mayo and potato chips. My grandmother served warm salted bacon fat in small bowls to mop up with pieces of bread. and also served sugared iceberg lettuce.

                                                                                                                  70 Replies
                                                                                                                  1. re: dlane

                                                                                                                    You too, dlane? We had it, once, and I can still see the poor thing's head in my mother's oven.

                                                                                                                    And my horror and obvious scarring for life, watching my father eat the brains and eyes, while I HAD to sit there and eat the cheek meat.

                                                                                                                    Disgusting, barbaric, but times were different, weren't they.

                                                                                                                    I loved fried baloney sandwiches.

                                                                                                                    1. re: dolores

                                                                                                                      I loved fried baloney too! And tomato, butter and white bread sandwhiches, but I think our weirdest "normal" food was my dad's Thanksgiving stuffing made with saltine crackers, pineapple and mushrooms.

                                                                                                                      1. re: dragonchowmein

                                                                                                                        dragonchowmein, i'm glad to know i'm not the only Chowhound whose family has a bizarre Thanksgiving stuffing tradition. my mom's recipe [which came from her mom] involves corn flakes, oats, onions, carrots, canned mushrooms and schmaltz [chicken fat].

                                                                                                                        1. re: dragonchowmein

                                                                                                                          My little brother would hold a slice of bologna (baloney in those days) on a fork over the gas flame of the front burner. When it began to drip and make the flame sizzle, he would place it on a piece of buttered Wonder bread. Fantastic.

                                                                                                                          1. re: dragonchowmein

                                                                                                                            Fried baloney reminds me of the movie "Bad Santa"! Regular oscar meyer stuff, right?

                                                                                                                            1. re: nyxpooka

                                                                                                                              I'd say anything but the Oscar Meyer stuff.
                                                                                                                              It's much better with a quality bologna, preferably from an independent butcher/specialty shop if there are any near you (they are unfortunately a disappearing breed).

                                                                                                                              1. re: The Professor

                                                                                                                                I don't want to be nit-picky, but growing up in the 70's the jingle still runs thru my head - "My bologna has a first name, it's O-S-C-A-R, my bologna has a second name, it's M-A-Y-E-R....

                                                                                                                                PS. Thank God in Central PA we still have many butcher/meat markets!

                                                                                                                                As for the movie "Bad Santa", I'd make a comment, but better not! :-)

                                                                                                                            2. re: dragonchowmein

                                                                                                                              Stuffing with pineapple??? Did you live in Hawaii???

                                                                                                                            3. re: dolores

                                                                                                                              We used to go to a special restaurant that served "Gabutzelle" I know I'm spelling that wrong - but what it is - is "Goats head"
                                                                                                                              They came out with a proper head - sawed in half on a platter!
                                                                                                                              While my sister was absolutely horrified - I was quite grandfather would dig into yes the eyes and brain - but wait - it gets worse because he also ate the tounge - and at the end of the meal he would pick out the teeth and suck on them!!

                                                                                                                              I have to add though, that even though we were very young - we did know that this was NOT normal!

                                                                                                                              1. re: NellyNel

                                                                                                                                what heritage/region is Gabutzelle?

                                                                                                                                I would be fascinated too.

                                                                                                                                1. re: hill food

                                                                                                                                  Hi hill
                                                                                                                                  Italian American

                                                                                                                                  funny though - as I was posting this I tried Google translation of "goats head"
                                                                                                                                  thinking it would give me the proper spelling of "Gabutzelle" - but this is what came up: testa delle capre. so I'm not sure where Gabutzelle comes from but that's what we called it. (I also tried to translate Gabutzelle but came up with nothing!)

                                                                                                                                  1. re: NellyNel

                                                                                                                                    maybe it's made up, my SO's mom refers to eggplant as "jojo potatoes" in a ploy to make it more appealing when the kids were at a picky age.

                                                                                                                                    1. re: hill food

                                                                                                                                      Weird, I've only seen thick cut wedge fries called Jo-Jos (though I have no idea why. Never heard of it until I moved to Cleveland)

                                                                                                                                    2. re: NellyNel

                                                                                                                                      I believe you are looking for capozelle. Check the following link:

                                                                                                                                      1. re: Whazoo

                                                                                                                                        Thanks so much whazoo!!
                                                                                                                                        Unfortunately i am at work and my company blocks allot, and the link was blocked!
                                                                                                                                        I need to remember to chack it out over the weekend - I'm curious!

                                                                                                                                        At least now i know the correct spelling!! Thanks again!

                                                                                                                                        1. re: NellyNel

                                                                                                                                          Another spelling is capuzzelle, which is what came up when I Googled "goat's head Italian". It can mean either goat or lamb's head.

                                                                                                                                    3. re: hill food

                                                                                                                                      My grandmom would take semi-stale home made bread, cut it thick and toast it in the oven (like a crostini I guess)

                                                                                                                                      Then we’d put it in a bowl, sprinkle w/ cinnamon & sugar and pour warm coffee w/ cream and sugar over it

                                                                                                                                      I thought it was the best thing, EVER for breakfast

                                                                                                                                      I’m a second generation Italian-American and we grew up with all very traditional foods. One that my grandpop abandoned was the lamb’s head or goats head…

                                                                                                                                      My grandfather cured lots of his own meats and one time I got in trouble at lunch because the kid next to me thought I was trying to gross him out by telling him I had gabbagool in my sandwich (cappicola, I used to try to say it like my grandparents)

                                                                                                                                      Christmas eve included Smelts! Pasta w/ anchovies! Calamari cooked in red sauce for a long time, scungili, and at least two others so that we would have seven fishes

                                                                                                                                      Imagine being a little kid and you and your friends are discussing Christmas dinner and your friends are talking about great big turkeys or roast beeves and you’re talking about smelts and anchovies for dinner

                                                                                                                                      What my grandpop called “sofrito” was a stew of various parts of a cow, that people generally didn’t buy at the butcher, and even some that they weren’t supposed to sell, heart, lung, tripe… cooked a very long time in a tomato base with hot peppers from the garden and garlic… oh it was wonderful, the textures that were in those bowls of sofrito I cannot even begin to describe… my husband wonders why I love beef tendon in pho and I think it’s because it comes close

                                                                                                                                      Salad sandwiches – we’d take the bread from the dinner table and make a pocket and stuff the too vinegary salad into it and have a salad sandwich (works best after Sunday Macaroni and meat balls, use the salad sandwich to swipe up any gravy leftover in your bowl)

                                                                                                                                      1. re: cgarner

                                                                                                                                        My Italian housemate ( from Milan) makes a bowl of strong coffee with milk for breakfast and pours her cornflakes in it, and eats with a spoon.

                                                                                                                                        1. re: Isobel_A

                                                                                                                                          Hmmm. Actually sounds good & "kills 2 birds with one stone".

                                                                                                                                    4. re: NellyNel

                                                                                                                                      Wow. I really try to be open to different kinds of foods, but that's far beyond my reach. Gaahhh! I'm surprised it didn't give you nightmares! I'm of Italian descent too, but I'm thankful to say nothing like that ever showed up on my grandparents' table! However, I'm squeamish about eating things like eyes and brains anyway.

                                                                                                                                      1. re: tonina_mdc

                                                                                                                                        OMG!! That's too bad! If there's anything better than a brain simmered in slightly acidulated water with a little salt, drained, sliced and with a pat of butter on it, I can't think of it. It's really good if you're not feeling well - nourishing, light and good. Although, with some of the diseases making the rounds in animals now, I'd have to think twice.

                                                                                                                                      2. re: dolores

                                                                                                                                        Those cheeks are probably $40 at Mario Batalli Babbo.

                                                                                                                                        1. re: dolores

                                                                                                                                          YUM! Wow, haven't thought of a fried baloney sandwich in years.

                                                                                                                                          I think my mom was trying to make a Midwestern version of the NJ classic Taylor Ham and Cheese with these when I was a kid. Not even close, mom!!


                                                                                                                                            1. re: dolores

                                                                                                                                              dolores, I don't think eating heads is any more barbaric or disgusting than eating other parts of an animal. Poor animals. I think it's because the way we buy our meat now is so removed from the reality of what it actually is that when are reminded, we find it confronting. We kill other animals so we can eat their bodies. Eyes of meat animals look so much like ours, it is very difficult to look at them.

                                                                                                                                              dlane, my 8 year old son loves boney bits of meat and things like fish heads. He hasn't ever had the chance to eat other animal heads yet so I don;t know how he would feel about it, but he does know his love of bones is not "normal". We were at a family function recently and he came up to me and whispered that he wanted to chew on his pork chop bones but didn't want to do it infront of "all the delicate people" so I took him and his plate of bones to another room so he could gnaw on them in private while I guarded the door. I love him : )

                                                                                                                                                1. re: hillsbilly

                                                                                                                                                  I was raised to believe that God gave us animals to use for our purposes to survive - to work for us, to eat for nourishment, and to use the other parts for other purposes. We were taught in school that in the American Pioneer times they used the hides for clothing and the bones for things like needles, etc. Nothing was wasted. ("Waste not, want not"!) I'm OK with it as long as they are treated humanely and killed humanely. (I just try not to think about it too much!) My problem is with people who kill just for "trophies"!

                                                                                                                                                  As for gnawing on the bones - I remember doing that as a child as well. My grandparents were farmers so we always froze butchered beef in the spring and ate it at family cookouts on Sundays over the summer. The T-bones were just too good to waste anything. Of course, as an adult, I would never do that in public! Glad to hear you love your son so much!!!

                                                                                                                                              1. re: dlane

                                                                                                                                                sugared iceberg lettuce? intriguing! a regional specialty or her own concoction? did she just shred the lettuce and put sugar on top?

                                                                                                                                                1. re: cimui

                                                                                                                                                  I missed the sugar on iceberg lettuce!

                                                                                                                                                  dlane, I put sugar on everything, but never put it directly on salad. I put it in all my dressings, does that count? I think I would have liked your grandmother. Mine put sugar in her gravy (red sauce), and cemented my sweet tooth forever.

                                                                                                                                                  1. re: cimui

                                                                                                                                                    I think it was her own concoction. I inherited my sweet tooth from grannie. it was a small plate with sugar, lettuce on the side. We tore off small pieces of lettuce and dipped them in. It was one of my afterschool snacks along with hot buttered homemade torillas. Boy, I miss grannie!

                                                                                                                                                    1. re: dlane

                                                                                                                                                      my grannie also had a massive sweet tooth (still does, actually). she'd serve us ripe, red tomatoes out of our garden with sugar. maybe i should introduce her to the sugared lettuce thing. =)

                                                                                                                                                      1. re: cimui

                                                                                                                                                        sugar on garden tomatos, every summer... sugar and vinegar on cooked cabbage (as in corned beef and... possibly as a way of havibg us actually eat the cabbage; also at my granmom's we would sit around the kitchen table eating saltines with Karo syrup on them, sometimes with butter to plug up the saltine holes while we waited for my Aunt Ruth to bring home jelly donuts and Uncle John to bring home the philly cheese steak sandwiches... can you see why I've had a life-long weight problem?

                                                                                                                                                        1. re: betsydiver

                                                                                                                                                          I have a brother-in-law who eats sugar on tomatoes - lots of sugar. I tried it out of curiosity...NASTY! Must be a taste acquired early in life. <Shudder>

                                                                                                                                                          1. re: Purrkins

                                                                                                                                                            My German grandmother always put sugar on her tomatoes. I grew out of it at a very early age.

                                                                                                                                                    2. re: cimui

                                                                                                                                                      it was commonplace at our dinnertable that we would put the dressing inbgredients directly on the salad, lettuce, tomatoes, peppers, etc.... sugar s&p, oil and vinegar... also vinegar and sugar on cooked cabbage when we had corned beef and cabbage...

                                                                                                                                                    3. re: dlane

                                                                                                                                                      Mustard and potato chips on my bologna sandwiches. Never tried it with mayo, but that would probably be good too. I know a lot of southerners who eat mayo on their fries instead of ketchup - never did get that one.

                                                                                                                                                      1. re: cycloneillini

                                                                                                                                                        i like to dip crispy fries in mayo, but i learned that in belgium.

                                                                                                                                                        1. re: alkapal

                                                                                                                                                          YUM! Frites in a paper cup with a glob of mayo! One of the best things I ate in Belgium -- and I ate a TON of things there.

                                                                                                                                                        2. re: cycloneillini

                                                                                                                                                          mayo on toast--that's it. peanut butter and pickle sandwiches too!

                                                                                                                                                          1. re: cycloneillini

                                                                                                                                                            Oh, yeah, I forgot about that too. Before microwave ovens you had to reheat pasta on the stove and it got crispy---yum!

                                                                                                                                                            1. re: cycloneillini

                                                                                                                                                              Lots of people in the UK have mayo with chips, especially with curly fries (I don't like mayo much, myself - more of a ketchup or brown sauce person). And cheesy chips, too - just a bowl of chips with grated cheddar melted over them. Yum.

                                                                                                                                                            2. re: dlane

                                                                                                                                                              Can't relate to the lambs head, though I have heard wonderful things and would love to try it...not on the menu at Ruth's Chris.

                                                                                                                                                              But sugared iceberg lettuce was my family's definition of salad.

                                                                                                                                                              1. re: LJS

                                                                                                                                                                There is (or was) an old restaurant in the restaurant row area (might be a on that block or one or two off) that was a real old school type place on the garden level. My husband and I stopped in for a drink at the bar (after spying it through the window and becoming intrigued) and checked out the menu. They have something like this on the menu. However, you have to order it a couple of days ahead of time.

                                                                                                                                                                Sorry, this is in Manhattan. I forgot that I was on the general board.

                                                                                                                                                              2. re: dlane

                                                                                                                                                                Such a funny story about your mom getting mad! I think I am in love with your grannie.

                                                                                                                                                                When my nieces and nephews were young we would do a few pig roasts during the year and the adults would always fight over the head. Slowly but surely we have turned these little urbane, abercrombie-ites into jowl snatching snout coveting freaks just like we were. Hope that joy is passed to their kids.

                                                                                                                                                                1. re: dlane

                                                                                                                                                                  WOW, sugared lettuce. My grandmother used to do that. I haven't thought about that in years. I love apples with camembert. I guess the strangest thing I can throw in, is rice"cereal". My Aunt would make plain white rice, and then put it in a bowl with sugar and milk. I've never seen or heard anyone else do that. I ate it once, maybe. Sugar and milk. I was, like 6.

                                                                                                                                                                  1. re: firemyars

                                                                                                                                                                    honey, that's just rice pudding, pre-heat!

                                                                                                                                                                    1. re: alkapal

                                                                                                                                                                      And apples with cheese (of various sorts) is quite common. But sugared lettuce - not so much. I wonder if it's a particular ethnic or regional specialty?

                                                                                                                                                                      1. re: BobB

                                                                                                                                                                        bobB, i wonder, too. i didn't have it growing up in sw florida, and my mom was from n. florida and dad and his parents were from illinois.

                                                                                                                                                                        when i was in middle and junior high schools, i used to do grocery shopping for my grandparents, and i recall regularly buying canned cling peaches -- and occasionally muscatel wine. ;-)). one food treat they gave me was sweet, milky coffee.

                                                                                                                                                                        1. re: alkapal

                                                                                                                                                                          Don't slam the canned peaches! I love those-mom always had them around. Good w/ice cream and, uh, libations (just not at mom's)..I've cut myself on the lid more than once, as a kid. Ouch!

                                                                                                                                                                          1. re: stuck in Hartford County

                                                                                                                                                                            The canned peach c-rations were such a thirst quenching, sugar bootsing treat out in the field in hot, humid Nam. Fruit "cock tale" too.

                                                                                                                                                                            1. re: Passadumkeg

                                                                                                                                                                              Poppin cherries in Nam! Ha ha-canned fruit cocktail is so nasty...

                                                                                                                                                                              1. re: stuck in Hartford County

                                                                                                                                                                                Not when one is hot, tired, dehydrated and fatigued. Juicy canned fruits were manna from heaven. Screw the cans of lima beans and ham.

                                                                                                                                                                                1. re: Passadumkeg

                                                                                                                                                                                  'keg, all joking aside, do you avoid foods that you associate w/Vietnam? Or maybe you just avoid the MRE foods? I imagine I might. Just curious, b/c I do know guys who shudder when they see food that triggers those memories. My neighbor has to go home when I have a gin and tonic-the "quinine" reference is repugnant to him.

                                                                                                                                                                                  1. re: stuck in Hartford County

                                                                                                                                                                                    Yes, the memories of C-rats and Spam are not pleasant. Funny you should mention quinine, disgusting stuff w/out the gin. I have only recently tried to again eat pho. Yes, foods can be "triggers", as well as music.

                                                                                                                                                                            2. re: stuck in Hartford County

                                                                                                                                                                              stuck i h c,

                                                                                                                                                                              how in the heck was i "slamming" canned peaches? to say i bought them for my grandparents?

                                                                                                                                                                      2. re: firemyars

                                                                                                                                                                        When I was at college in Louisiana (1970s), one of our suitemates was from OK. The only way her family ever ate rice was cold with milk and sugar for breakfast. That was the first time I ever heard of that. You are the second.

                                                                                                                                                                        1. re: decolady

                                                                                                                                                                          Interesting. I also went to college in LA (1980's) and one of my suitemates was from OK. She also ate that crazy rice. Her father was a farmer, and they didn't eat meat much. She said it reminded her of rice pudding.

                                                                                                                                                                          1. re: decolady

                                                                                                                                                                            My Great grandma made rice with cold milk and sugar for breakfast. Grandpa sprinkled sugar on lettuce from the garden.

                                                                                                                                                                            1. re: decolady

                                                                                                                                                                              my mom did the rice with butter sugar and milk all the time...

                                                                                                                                                                                1. re: betsydiver

                                                                                                                                                                                  We had sweetened, milk/buttered rice for breakfast quite often.

                                                                                                                                                                              1. re: firemyars

                                                                                                                                                                                I was talking with my younger sister last night and she reminded me that we also used to eat warm white rice with milk & sugar when we were kids. We just called it "rice with milk." I had completely forgotten.

                                                                                                                                                                                1. re: BobB

                                                                                                                                                                                  It sounds good to be honest. I don't like the creamy milk part of rice pudding and I prefer the pakistani sweet rice desserts so this sounds kind of good to me.

                                                                                                                                                                                2. re: firemyars

                                                                                                                                                                                  that's the only way my mom will eat rice*still, she's 92, although she did'nt necessesarily serve it to us that way exclusively...

                                                                                                                                                                                  1. re: firemyars

                                                                                                                                                                                    This is the only way I ate rice growing up -- didn't know it was served any other way. My mom would cook the rice until it was a sticky glob, put it in cereal bowls, then butter and sugar (white or brown) would be added, as well as cream, if desired (we lived on a farm). This was so good with salty bacon and toast or hot biscuits, which my mother made from scratch almost every morning.

                                                                                                                                                                                    1. re: moonmau

                                                                                                                                                                                      Cook it a little bit with some raisins thrown in, and it's basically just kheer.

                                                                                                                                                                                    2. re: firemyars

                                                                                                                                                                                      well not EXACTLY - Rice pudding has eggs and Vanilla and is cooked - BUT, close. Hot rice w/milk and sugar is really good - and hot rice with salt and butter is also delicious! Brings back childhood memories!

                                                                                                                                                                                    3. re: dlane

                                                                                                                                                                                      Not disgusting. Not barbaric. Just not mainstream middle American.

                                                                                                                                                                                      Bologna with mayo, however, that is mainstream middle American and it is horrid!

                                                                                                                                                                                    4. Navy beans (cooked w/ham or bacon) and served on white bread with ketchup.