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Those weird things you eat when you are in your kitchen

I love food. I love fine dining just as much as I love the taco truck (I probably like the taco truck more actually). But what I love more is sitting in my kitchen eating the food that I love the way I like them, no matter how weird.

What I want to know are, what are the strange food combinations you love, that others may think, EEWWW gross!

I love peanut butter and pickle or peanut butter and sriacha sandwiches. Also toast with jam and a slice of cold cheddar cheese is delicious! Oh and wait I have more, what about popcorn with some soy sauce drizzled on top?!?!?

So what do you eat when your standing in the middle of the kitchen?

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  1. The only thing I eat "secretly" in the kitchen that other people would probably find strange is butter. Straight up, like with a spoon (though not in large quantities - a pat or two at most). My husband found this equally fascinating and repulsive when we first started living together, but to me it's no different than eating a very rich triple creme cheese, or a spoonful of creme fraiche, etc. It's also no different than eating my husband's favorite snack, which is fried beef fat. Any time I get a cut of beef with large chunks of external fat, I cut them off and fry them up for him - he eats them like candy. Whatever, as long as he doesn't take away my butter!

    43 Replies
    1. re: biondanonima

      heh, I'm pretty close to yours... I occasionally have a spoonful of one of our finishing olive oils. I love a great evoo from almost anywhere in the mediteranean and will sip some straight up with a pinch of grey salt or fleur de sel. Currently really enjoying a Palestinian evoo.

      Will also do the same thing with one of our hot sauces depending on my mood. :)

      Haven't tried butter yet, but not counting it out at all... lol

      1. re: biondanonima

        My boyfriend loves butter straight up also, I just can't come to doing it myself. But the fried beef fat, totally down

        1. re: biondanonima

          I do the butter thing, especially with excellent imported butter, but my vehicle is generally the tip of a knife. I gross all my kids out if I have excellent beef by buying a small piece to eat raw, little slice by little slice. Not so different from tartare, is it then? And I love to drink the vinegar out of any pickle in the fridge: pickles, peppers, carrots, beans, kimchi, asparagus....anything. I have been known to make a great salad dressing and eat a spoonful of it and no I don't mean a tasting spoonful. : )

          1. re: mamachef

            Great blue cheese salad dressing is MEANT to be eaten with a spoon. Or as a condiment for french fries. : )

            1. re: biondanonima

              biodanonima, how in HELL did you know that the last time it happened, it was with blue cheese dressing? If I don't make my own, (which I generally do) I'll settle for Marie's, the jarred refrigerated dressing. I canNOT handle the bottled shelf stuff; ever so nasty and sweetly chemical-tasting. I totally agree on your vehicles, too....French fries and blue cheese are a natchal combination. As well as cucumber sticks and potato chips. Oh, and get this: honeydew melon and cantaloupe are AWESOME dippers. Try it before you shudder. : )

              1. re: mamachef

                Blue cheese salad dressing is simply food of the gods! I also like Marie's if I buy a store brand, although I make my own usually. I'm living in Berlin right now, and there is a burger joint here that makes their own blue cheese dressing - it is so good I literally dream about it! I have them put it on my burger AND give me a side for my fries. I would kill for their recipe.

                Anyway, I can TOTALLY see melon with blue cheese dressing - sweet and salty, be still my heart! I love it especially on sweet potato fries but I think I recall from another thread that you have a sweet potato aversion? Maybe the blue cheese would make them palatable for you!!!!!

                  1. re: biondanonima

                    Have you tried the Bolthouse yogurt-based blue cheese dressing? Very good by itself or with those maddenly addictive deep fried pickles. Guess you could have it on a salad, too.

                  2. re: mamachef

                    Cantaloupe and Blue cheese dressing are a match made in heaven MamaChef; even better if some prosciutto is involved, and black pepper:)

                    I can't eat the butter quite straight, but I slice the baguette VERY thin, and use as a vehicle for the salted French butter. Grossing out the Frenchman, who thinks bread is best alone. His loss!

                    1. re: mamachef

                      My favourite blue cheese dressing dipper: dill pickle spears.
                      I'm looking forward to trying melon!

                      1. re: MrsCris

                        OMG, MrsCris, have you had fried dill pickles w/ blue cheese? Amazing. And now I have to try it your way; unfried. Do try the melon, though...there's just nothing better.

                        1. re: mamachef

                          Ohhhh... I've only had fried pickles in restaurants where they've been served with some kind of ranch dip. Next time I'll demand blue cheese!

                    2. re: biondanonima

                      An awfully good dip tor pizza, too. But only if it's good quality thick, chunky bleu dressing, I agree.

                      1. re: biondanonima

                        I'm embarrassed by the amount of things I've put bleu cheese on. But you are right, they are perfect for fries

                        1. re: biondanonima

                          i usually fry bacon crisp to make it a little healthier, then totally defeat the purpose by dipping the slices in the (Marie's) blue cheese dressing jar. Add a little pepper to the bacon before frying and it's even better...

                        2. re: mamachef

                          i dip almonds in soft butter as a snack.

                          1. re: mamachef

                            Love pickle juice from kosher half-sours or full-sours. I always plan to keep them for Romanian soup recipes that call for pickle or sauerkraut juice, but it never happens. At some point, I drink it like it's a fruit juice.

                            I must admit that when breaking down a few whole tenderloins a few months ago, I nibbled on a few choice ultra lean trimmings raw. I'm not a red meat lover by nature, but this kind of changed the game for me. Who knew raw meat could have such draw?

                            1. re: 1sweetpea

                              Yep. Slices of raw steak or raw hamburger with seasoning salt. Grosses hubby out, so I indulge when he's not looking.

                              1. re: AngelaID

                                My mouth is watering for raw meat with salt. See, Angela from Idaho? You're fitting right in, and you just joined. We won't tell hubby. You're safe here.

                                1. re: AngelaID

                                  I indulge when bf isn't looking also. Fatty ground beef like an 80/20. And tenderloin trimmings, yes please. My friend eats cannibal sandwiches. Hamburger,salt, pepper, sliced raw onion and white bread.

                                2. re: 1sweetpea

                                  I'm the only one who eats ground beef in our house but if truth be told I usually eat half of it before it even gets close to the stove.
                                  I see that lovely pack of extra lean hamburger in the store and my mouth starts to water.

                                  I usually open it before all the groceries are unpacked.
                                  And there's me and the salt and pepper shaker pulling off chunks of ground beef.
                                  Once I mix it with finely chopped onion and egg for burgers it's even better.

                                  Once it's cooked it's just not nearly as appealing to me.

                                  1. re: 1sweetpea

                                    "At some point, I drink it like it's a fruit juice."

                                    oh my

                                    1. re: iL Divo

                                      My hubs does the same thing. I end up with a bunch of half shriveled pickles in almost empty jars.

                                3. re: biondanonima

                                  I would never fry up beef fat. *BUT* I love the crispy fat on steaks.

                                  1. re: pdxgastro

                                    This is the same idea. The problem for my husband is that the fat on his steaks never gets crispy enough, since he prefers his meat REALLY rare. He'll eat the fat even if it's not super crispy, but he prefers it well done, so I cut it off and fry it up separately for him.

                                      1. re: biondanonima

                                        I face the same dilemma - I love a super-rare steak, but I love the fat crispy. My husband has taken to holding my steak on edge for a few extra seconds over our very, very hot "big green egg" to get the fat done. I'm a lucky girl.

                                      2. re: pdxgastro

                                        Or the crispy, salty, sage-rubbed fat from the outer edge of a good pork roast. A heavenly but decidedly guilty pleasure.

                                        1. re: eclecticsynergy

                                          if we are on the topic of fat, chicken skin. freshly roasted chicken skin on toast with cheese. done

                                          1. re: Rachael5000

                                            one of my offspring would be perfectly happy to count roasted chicken skin as a food group. If I left it to this kid's choice, dinner would be nothing BUT the skin...the meat is consumed only as an afterthought.

                                            1. re: Rachael5000

                                              When i was a kid, oldest of nine, we didn't have a lot of money for obvious reasons, but every sunday after church we would have a fried chicken supper. I liked the back because of the high skin to meat ratio, and always told my parents when i grew up i would have fried chicken skins for every meal. Wife doesn't eat the skin, so when i am prepping a big package of chicken breasts for the freezer i have actually had a meal of fried chicken skins a couple of times. Starts off great, but the massive infusion of grease eventually leaves me regretful...

                                        2. re: biondanonima

                                          I snack on relish right out of the jar, if that's the only pickle thing we have in hand. I'm a pickle fiend so I pretty much snack on any pickled thing in the fridge

                                          1. re: biondanonima

                                            Funny, I used to be crazy about butter when I was little. We only had it when we ate out in restaurants because my parents only kept margarine in the house. When we would go to the local restaurant on the Air Force base where we lived, the waitresses would sneak me those little pats of butter on wax paper when the folks weren't looking. Still love it and probably put more than the normal person would on rolls and bread, but not so much straight up anymore.

                                            1. re: biondanonima

                                              i love the mexican treat chicharrones, which is fried pork skins but with the fried out pork fat attached (and sometimes a bit of the meat). Never tried fried beef fat, but is sounds like it would be just as good. Hmm, I beleive i have some fatty steaks in the freezer now that i think about it...

                                              1. re: michaelangel

                                                When my mother was young, her mother (from Slovakia) fried up the bits of meat fat as a snack for the children. Mother called them skvarkies. I don't know if that's the correct spelling, but that's how it's pronounced.

                                                1. re: michaelangel

                                                  My dad always said the crisp fat from a steak was the best thing you could possibly eat.

                                                  1. re: buttertart

                                                    Mine, too, so he always gave me his when I was young, because I was skinny and he was not.

                                                    1. re: jmcarthur8

                                                      I was the world's pickiest eater (basically lived on candy and a very few selected foods) and a complete fat-o-phobe, so I couldn't share in the fun at the time. Glad it wasn't a permanent affliction.

                                                      1. re: buttertart

                                                        Corn syrup mixed with strawberry koolaid powder on top of waffles with pork rinds on the side

                                                          1. re: dixiepixie

                                                            I can see myself loving this, but frankly, I'll probably never try it.

                                                2. I don't think it's all that strange, but I've had some raised eyebrows when I've been caught in the kitchen having my "standing up" snacks- raw broccoli or frozen peas. My flatmate squirts tomato paste into his mouth straight from the tube.

                                                  4 Replies
                                                  1. re: ultimatepotato

                                                    Frozen peas (& frozen corn, too) are amazing summer snacks, standing or sitting. (I've never known anyone else to eat either. This is why I love this site.)
                                                    Worcestershire sauce, straight up. Also Pickapeppa. Also Tamcon (tamarind concentrate). Oh, if someone is looking, I'll dip a carrot or something in, but right from a spoon ... yes.
                                                    And a very crunchy-granola former roommate used to put tamari & nutritional yeast on her popcorn. Looked gross, tasted fantastic.

                                                    1. re: mshenna

                                                      i love frozen peas! i pour them in a little bowl and eat them while i watch tv.

                                                      1. re: jamieeats

                                                        A woman at my work makes a salad with cottage cheese tomatoes doritos and green onions. Saaid people always go crazy for it. It was pretty good.

                                                        1. re: Boychucker

                                                          Frozen peas on a green salad are awesome! (Goodness, didn't realize I was so excited about peas.)

                                                  2. I don't know why, but I really like nacho cheese Doritos scooped into large curd cottage cheese. And I only eat that standing up in the kitchen. And I would never offer it to anyone. DH thinks it's gross.

                                                    7 Replies
                                                    1. re: jmcarthur8

                                                      Great with cream cheese so I'm sure cottage cheese would be great!

                                                      1. re: jmcarthur8

                                                        On a similar note, I LOVE pork rinds (especially BBQ or spicy flavor) with cream cheese on them. Awesome.

                                                        1. re: biondanonima

                                                          Spicy pork rinds dipped in plain sour cream is one of my holdover lowcarb favorite snacks.

                                                        2. re: jmcarthur8

                                                          Nacho cheese Doritos and cottage cheese was my go to nosh when I was in the service 30+ years ago. If Frito Lay would only make them the way they used to.....*sigh* They're just not the same any more.

                                                          +1 on the butter, olive oil, hot sauce threads as well. Sometimes balsamic vinegar.

                                                          I'm an odd duck.

                                                          1. re: Dee S

                                                            Not so odd, as it turns out, eh?

                                                            Soy sauce is my addition to your list. Always have to tip the bottle onto my finger.

                                                          2. re: jmcarthur8

                                                            Pizza flavour Pringles "sandwich." Cream cheese is the filling.

                                                          3. If I make some microwave popcorn, I often cut up small pieces of cheese to eat with it. I treat the popcorn like crackers. :o)

                                                            1. I cannot keep anchovies to save my life. Just eat them strait out of the can, people think that's strange. Will also slowly reduce a big block of feta cheese(nibbling again) I buy once a week. Same will apply to a jar of provencal mustard that I don't buy anymore, for obvious reasons.

                                                              4 Replies
                                                              1. re: arktos

                                                                If that is strange then my bf is strange. I cannot keep anchovy paste in the house because he squeezes it straight from the tube onto his finger and pops it in his mouth. When i see him do it he gets this sheepish grin and a twinkle in his eye. Melts my heart. I keep an extra tube in the pantry as an insurance policy. If that's your thing arktos I say eat up!

                                                                1. re: suzigirl

                                                                  Oh I've done that too!! But I prefer it canned, as it has the olive oil and crunchy little bones.

                                                                  1. re: arktos

                                                                    I got him a really good quality canned of Delallo rolled witd capers for him thinking he loves pickliebits and anchovies and he didn't like them. Sited the bones as the cause. But he loves canned sardines. Huh? Oh well. To each his own. However we made a promise to each other that I won't make beets while he is home and he won't make sardines on toast wit cheese and warmed in the microwave( shudder). Although I still lose on the stink factor as i have to clean the microwave and nuke a cup of baking soda water to mostly kill the funk. Me-Honey, can you heat that in the toaster oven? Darling boyfriend-but it doesn't come out the same. The things we do for love. :-) Strangely now beets have had to become my guilty pleasure.

                                                                  2. re: suzigirl

                                                                    When my girlfriend 'admitted' that her dad squeezed anchovy paste onto crackers I knew I had a keeper.
                                                                    At least her dad and I still get along...