Yesterday my son wanted raspberry jam to dip his carrots in. I thought surely he would not like it, but he did. That said, I once had a strange craving for a blueberry and carrot milkshake.
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Yeah....I think you just won the strange award. ;)
Its always funny how one culture sees things as snacks while another has a hard time imagining them as such. Here in the Philippines they have belot (duck eggs cooked just prior to hatching) Far too gross for me but loved here.
I'd heard of fried grasshoppers, but not belot. Except for them being close to hatching, I don't see why they would be much different than any other egg.
You should check it up, shanmarie. Balut is nothing like eating a regular egg. Ugh, I think it's gross too.
I'll look it up. I'm wondering if it is something like a cross between an egg and regular meat servings.
I think I'll pass on the magic beans! LOL
My first impulse is to say that doens't sound good, but then it might not be that different from pineapple and ham on a pizza. Thanks for sharing!
That's right, what makes it yummy is the sweet and salty combination. (Another dish with similar flavor profile is a brown sugar and pineapple glazed ham.)
Yes, I've glazed ham like that before, though, at first, the thought of pineapple on a pizza disgusted me. It was the cheese. I like it now, however.
I've put green beans, peas, and/or carrots in my macaroni and cheese. Never even occurred to me to try corn.
Yes, I would say that is strange. . .however, they do make peanut butter and cheese crackers.
I'll dip french fries in vanilla ice cream or shakes, too. I've not tried apples and salt, but the sweet and salty kind of makes sense. I"m not a big salt fan, though. . .maybe something salty like caramel instead.
1 cup of mayonnaise, 1 tbs. of sweet pickle relish, 1 tbs. minced onion, 1 tbs. lemon juice, salt and pepper to taste. Mix it all together and you have a pretty good tarter sauce.
Sounds like a good homemade recipe to me! I've just thrown relish into miracle whip for tartar sauce.
Thanks! That's going on a recipe card right now.