Nothing tbh, not in the sense you mean. Mainly because anyone that judgy isn’t allowed to stay in my life long.

However, I do have one oddball thing I enjoy that has never been enjoyed as much as I do by anyone. Tbh, lukewarm “it ain’t so bad I’ll waste it” is about the best I’ve ever gotten.

Peanut butter, bologna, and bread & butter pickle sandwich. Just a thin layer of pb on each slice of bread, a slice of bologna on each side, then sliced pickles in between. Sometimes I did the bologna only on one side, and it hits different.

It sounds like it should fail hard. But it’s synergistic. It’s like throwing cheddar on your pb&j, or your apple pie. Or dunking tortilla chips in your chili.

Now, I can’t say it’s some kind of taste explosion, it isn’t. None of the ingredients are a flavor bomb. But the way the pickles cut through the fats, and the textures rumble through the mouth make it a good treat now and then.

Also, I have had heated discussions about how and when both margarine and miracle whip are useful, or even superior, in specific cases. I despise food snobbery to begin with, but there’s people that just get so fucking smug about those two things that it’s ridiculous. Nobody has to like them, but don’t be a dick. And don’t pretend like they don’t have properties that are distinct from similar products.

Like, margarine is never going to taste better than actual butter to the vast majority of the human species. But it does react different than butter, shortening, or lard when baking. If you want the range of spread and texture it gives, good luck nailing the right mix of other fats from batch to batch. It’s possible, but a pain in the ass. It also works very well as a spread, so if you don’t mind the chemically flavor, it works well on toast.

Miracle whip, yeah, sweetish mayo seems weird. But any application where you’d be adding something sweet to begin with, it tends to be more evenly sweet. So, sweet pickle juice as an ingredient is awesome, but can be overpowering as well as uneven for salads and some sandwiches. A teaspoon of MW alongside a tablespoon of your mayo of preference in a salad, or deviled eggs, lets you adjust things more finely.

It’s also really nice on sandwiches where really strong mustards are present. That hint of sweet alongside the usually egginess works. Extra so on hot sandwiches. Not gonna put it on a blt where it would drown out the maters, but a thick roast beef with a horseradish mustard? Yeah, it’s pretty fucking bomb there.

All at once, or are those two different sandwiches?

I’m curious about whether or not maple syrup is going to get drowned out by the jelly. It actually seems like it could work

All on one sandwich, and yeah you can leave the maple syrup off.

I live in Asia, and I’m constantly mocked for eating steamed rice with milk and sugar/sweetener.

Cold Refried Bean Sandwich (BLT Beans-Lettuce-Tomato)

Bread Spread a thin-ish layer of cold refried beans (I prefer black but any will do) Onions Tomato slices Lettuce

cold sauerkraut. Personally i think its weird as fuck to serve hot or lukewarm pickled cabbage but what do i know?!

High percentage dark chocolate. I also dip salt and vinegar chips into more vinegar

Sardines

I don’t know if east Asia (which I assume is what you’re referring to) has an analog to rice pudding, but…

Rice pudding - Wikipedia

(en.wikipedia.org)

Rice pudding is a dish made from rice and milk, and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs.

Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia, where rice is a staple. Some variants are thickened only with the rice starch, while others include eggs, making them a kind of custard.[1]

The article does mention a couple of similar east Asian dishes:

East Asia

Ba bao fan (Chinese) with glutinous rice, red bean paste, lard, sugar syrup, and eight kinds of fruits or nuts; traditionally eaten at the Chinese New Year

Put chai ko (Hong Kong) made with white or brown sugar, long-grain rice flour, red beans, and a little cornstarch. It can be commonly found as street food and has a gelatinous consistency.

Tarak-juk (Korea): juk (rice porridge) made with milk.

I mean, I can run down to my local 7-11 and get cups of the stuff 24/7.

Fries. They’re my absolute favourite food. Apparently that makes me common.

You should have been born in Denmark haha. At Christmastime we eat risengrød and ris a la mande, both are absolutely delicious

Your actions are proud and you should feel proud! (I will admit I’m having trouble getting in board with the person who likes miracle whip. The applications they described are legit, but MW’s ingredients are just so terrible, I can’t bring myself to endorse its use. Surely there are more natural alternatives?)

Surely there are more natural alternatives?

It’s a highly processed mayonnaise which they dilute with water and modified starch, then increase its volume by blowing nitrogen into the mix.

Fun fact:
It was invented during the Great Depression, for people who couldn’t afford real mayonnaise.
And mayonnaise was allegedly invented during the Siege of Fort St Philip in the 7-Years-War, because real cream wasn’t available.
So Miracle Whip is a poor man’s version of a wartime alternative to whipped cream.

I like 100% dark chocolate. Like Lindt 100% cocoa dark chocolate. I once pranked my office. I got reactions from “This is chalk. I fucking hate you.” to “I like dark chocolate, let me try some… What the FUCK!! This tastes like burnt tires!”

Pizza snobs are the worst when it comes to judging people over food they like.

I’m with ya here. It’s like kimchi. you wouldn’t warm kimchi. The exception for warm sauerkraut would only be a rueben sandwich for me

Kimchi is warmed regularly from use in kimchi fried rice to kimchi jiggae and beyond.

I love to put kimchi in ramen to give it a bit of acidity.

Same! It’s awesome in bibimbap too. I mean it’s awesome in pretty much anything but still lol

I’m trying to get more people to try hotdogs and chocolate syrup. Its the most american thing I’ve come up with but it isn’t bad and makes it sweet instead of savory like ketchup does. Obviously I don’t do it every time but once in a while