I have an unlimited toppings pizza place near me, and my new GoTo has been my own take on a Hawaiian. Either salami or Canadian bacon (they have no prosciutto), bacon, pineapple, roasted garlic, red onion, and a balsamic drizzle, on top of mozzarella and asiago. I imagine many would consider that weird, but it is divine, and I’m clearly a culinary genius
Why, just because of the pineapple? Every place makes a Hawaiian, people, and there’s no gun to their head. Maybe you find it squicky, but it’s a completely viable flavour combination.
… Did you just want to share your dope pizza recipe? Lol.
A burger with nothing else just the pattie.
When my father’s dog was getting towards the end of his life, my father would order an extra burger patty, with nothing else for the dog. He figured the dog was close enough to the end of his life, the occasional burger patty wasn’t going to cause meaningful harm and it gave the dog a nice treat.
You may have had a customer with a similar situation.
My favorite working at mcdonalds was a double cheeseburger no cheese with a hamburger happy meal add cheese
I know someone who hates all forms of onion, and is married to someone who likes to cook. If it were me, I think we’d have broken up about a month into the relationship.
I know someone who is allergic to garlic. Sometimes I wonder how sad her life must be.
My wife had a friend who said she hates onions. We never changed our recipes and put onions in them. She would always love the food and wonder what was the secret. IT’S THE ONIONS!!!
Describing literally my exact relationship, albeit only engaged (so there’s still time to change my mind lol). She despises onions in any form, the smell of them, the sound, specifically, of them being cut, and describes unpeeled onions as looking like “tumors.”
Funny enough, she’s gone for the weekend and I made myself a big crock pot of French onion soup yesterday morning, finished it tonight. 5 onions total consumed in ~36hrs. I love onions.
I honestly don’t know how I’d cook if I couldn’t use onions. I’d be paralyzed, like my entire inventory had been rendered null, like removing the Keystone from an archway.
I’ve found garlic can go a long way when you’re cooking without onion, though it definitely depends on the recipe.
As a cook, I once had a server come back to the kitchen and said the customer complained that thier omelet was “too hot”…
I’d send it back with an empty glass. “This is glass of air. Just pour it onto your omelet and wait about 2 minutes.”
I quoted James Earl Jones in Coming to America, “LET THEM WAIT!”.
What a reference!
I just love the way he delivers it. I’m typically not so bold…
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He would prolly enjoy Finland. Our eggs are safe to eat raw.
They’re actually safe raw in the US as well. I mean, there’s technically a risk, but it’s literally a 0.00005% chance of an egg having salmonella.
Oh sure, I’m sure some eggs are safe to eat draw, but in Finland government regulation means that all Finnish eggs are.
Slightly different, but I see your point.
Government regulation guarantees that every egg is supposed to be safe. Your weather has a lot to do with there being less salmonella risk, though. It’s harder to keep in check in countries where it’s warm. Your seasons are a fair amount cooler than the US.
Were also really into bureaucracy and there’s only 5 million of us, so it’s much easier keeping actually tight regulation and high quality control.
Hell we had health inspectors come check my supply group when I was in the army (my as in I was the leader). We had been set up in a literal fucking swamp and a govt health worker random inspection came to take a swab out of one of the hands of the cooks. Luckily I managed to wrangle the only guy with semi clean hands to be the one who was tested. But yeah we made actual food for a few hundred people and the health standard the army has are like 10-15% higher than in civil life. Like the internal temp of the food must reach 85C instead of 75C etc.
But yeah my main point being it’s much easier for us to boast about tight and well kept regulation as we’re so much smaller, so much less to govern and such a different way. No federal government needs to fight with states etc.
I have a close friend who is the opposite… I make my scrambled eggs so they’re just BARELY not wet at all. Just curds. Maybe a tiny bit of shine.
I was demanded to cook them… MORE. AND MORE. AND MOREANDMORE. The smell was REVOLTING. There were bits that were nearly black.
They fucking LOVED the eggs. The best eggs they’ve had in a long time, I guess. I had to open the windows.
I ate my barely-shiny eggs in another room.
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That reminds me of the way Gordon Ramsey said to cook scrambled eggs, at least for the result. Beat it in a bowl with some milk, then cook it with low heat using a spatula (the scrape luquid from the sides perfectly kind, not the pick up flat thing kind) to mix it constantly. Then, when you think it’s almost done, it’s done.
Eggs end up moist and undercooked looking. It’s OK, I wouldn’t call it better than the usual scrambled eggs but just different.
Not sure if briefly cooked on very hot pan would give the same result though.
And he uses loads of butter for his scrambled eggs. And they are wonderful!
If it’s the same one i saw there was creme fraiche in there too. He also kept taking it off of the heat so it didn’t cook too fast. Like 15 seconds on and 15 seconds off
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It happens to me with avocado. Intolerance would be the better word for it. Whenever ordering sushi I need to pick it out or I’ll have a painful digestion (and nausea) later on. Some avocados hit really bad and others I’ve eaten pieces accidentally without major consequences but anyway, I find most people don’t understand the word ‘intolerant’ or maybe they don’t give a fuck, whereas if you say ‘allergic’ you have their attention.
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It was (and maybe still is) trendy to avoid gluten without any medical reason so it doesn’t surprise me you would encounter a lot of people lying about having an allergy or intolerance. Of course people with celiac disease can have a severe reaction to it, so it has to be taken seriously.
Celiac disease is an autoimmune disease. Wheat allergy is different. With celiac disease, you’ll “just” cause long term damage to your small intestine.
With a wheat allergy, a person could have an anaphylactic reaction. Because allergies are different.
It’s like how lactose intolerance is different from a dairy allergy. Although confusing them is quite understandable.
There’s also a lot of increasing evidence or NCGS, non-celiac gluten sensitivity.
2 years ago I thought it was just a 40-year old Karen fad, then I read about NCGS, went on a gluten and casein free diet (no gluten products or any sort of dairy) and it solved the stomach issues and sort of physical anxiety I had had all my life.
I’d like to try a double blind to see how accurate I am in recognising when. But for instance I could genuinely never binge drink, but now that I’ve stopped drinking beer and am off gluten and stomach feels fine, I’m able to drink and enjoy red wines. A bit too much, actually.
But I exposed myself every few months or so and every time the same. Am currently on the toilet after having eaten gluten and dairy yesterday and it’s not as painful as it used to be every day before going on this diet. But the poop is orange and floats. So clearly affected.
So yah. A fee years ago I would’ve mocked someone who’s avoiding gluten like that. Now I won’t. And I do know the “I can have a little” thing, gluten is just so bloody addictive. Celiac disease is a spectrum, so people with light celiac disease could feasibly eat a tiny bit of gluten every now and then. It’s just the collective effect of having it in your diet daily which causes the long term damage and inflammation.
Yeah my wife just got diagnosed with celiac and some restaurants take it seriously. And some make her violently ill.
It’s been a treat for her :(
And people who claim to have sensitivity and then eat a piece of cake with normal flour piss me off. Making it hard for the actual celiacs to get taken seriously
On the other hand, if it weren’t for all the normies trying a fad diet, there likely wouldn’t be as many gluten-free options available.
I get what you’re saying, though. It’s like the rest of the world is crying wolf and your wife has to deal with the consequences.
That’s a legit point, hadn’t thought of that.
My neighbour has celiac disease and he’s very grateful to the trendsetters - the previously tiny selection of gluten-free products has ballooned. There’s even a fish and chip shop that does a gluten-free day each week when they change the frying oil.
Several years ago I watched an interview on tv, bud has Celiac and is annoyed at all the people going anti-gluten. At the time I was thinking this guy is an idiot. The bigger a trend gets, the more options there are.
It makes your dick fly off. Totally a valid reason.
Back when I worked at a Pizza Hut we had a regular who would order the same thing 2 or 3 times a week:
*Medium crust
*No cheese
*Heavy sauce
*Meatballs and bacon
*Drizzled in garlic butter
Honestly sounds like nothing more than a stoner meal (and probably still was), but still, he ordered that same thing 2-3 times a week for years. Not to mention that it came out to almost $20 per pie with all the toppings/modifications. Never had a chance to try that combo myself, though, so I maybe shouldn’t be talking down on it.
Sounds great. Maybe he either didn’t like cheese, or it was too much dairy for him.
Pizza places never use enough sauce.
I used to deliver for papa johns many moons ago. We had one guy who ordered the same thing every Saturday afternoon at about 4pm. I forget the exact details… it was something normal like a pepperoni & mushroom, but then add literally 5x extra anchovies on the entire thing. A typical large was about $12 in those days, and his pizza would be north of $25.
I hated getting that run because my car would smell like fish oil into the next day, but the dude tipped well so it was cool.
gawd I love anchovies but I’m a salad bitch
gimme a million anchovies in my Caesar
Apart from the meatballs (and maybe bacon) this sounds like a good pizza to me. I like just a little bit of cheese on my pizza and if I put this in the special order it is like they don’t believe me and add extra cheese. I also like to go heavy on the sauce and add garlic. Did your place have garlic without butter?
To be very honest I just like Pizzabrot but I think they only sell this in Bavaria (whelp).
I worked at a casey’s and this one cop would order a large pepperoni pizza extra pepperoni under the cheese. He ordered this every other day for a year
Mmmm the heart disease special
When I worked at Subway, there was a woman who would get the BLT, but she’d want us to put the bacon in the toaster oven and literally burn it. As in, like, turn it into charcoal. One time I left it in until it was nothing but black dust and tiny glowing red embers, and she said it was the best she’d ever had.
As for the strangest thing that’s actually good, I think my tuna sandwich takes that one: flatbread, tuna, pepper jack cheese, double extra bacon, lettuce, spinach, onions, tomatoes, one line of mayo, one line of sweet onion sauce, one line of roasted garlic aioli.
I personally don’t think that’s too far out there, but everyone I mention it to thinks I’m nuts 🤷♂️
Sounds pretty good to me, except for the spinach (though tbh I probably wouldn’t notice it with all that other stuff).
It is good. Try it.
My go to was sauce from the meatballs, chicken, bacon, onions, peppers, shredded cheese x2, toasted twice for footlong or toasted for footlong if 6in. Italian seasoning.
Rings up as a chicken bacon ranch and costs half what it’d cost to add the toppings to a chicken, and you end up with a pretty good pizza.
What’s nuts in your recipe ? sounds delicious.
🤷♂️
I mean it’s a little odd having both lettuce and spinach i guess, but the sandwich sounds totally normal to me., and maybe something I’d order.
Goldfinger, but with green instead of gold
I have an unlimited toppings pizza place near me, and my new GoTo has been my own take on a Hawaiian. Either salami or Canadian bacon (they have no prosciutto), bacon, pineapple, roasted garlic, red onion, and a balsamic drizzle, on top of mozzarella and asiago. I imagine many would consider that weird, but it is divine, and I’m clearly a culinary genius.
They call him The Green Thumb
I prefer The Green Inferno
When I was in my 20s, I would ask for two whole hands of jalapeños on a sub. Well, my catcher’s-mitt-sized hands, that is. Along with all the normal fixin’s. Like, the jalapeños would make up more than half of each sub’s non-bread contents.
And I would frequently eat two of these monstrosities in a single sitting.
I would often have the staff put more and more on because as Filipino ladies, their hands were tiny AF, and they couldn’t imagine eating subs like that. So they were always starting out with 10-20 slices scattered along the entire sub and I was like, “NO. Grab an entire fistful. As much as you can grab. Put that on one end. Then repeat three more times along the sub.”
I mean, I could likely still have that amount of jalapeños on a sub. But I would be stuffed after just one sub, these days. The hollow leg of my youth vanished during my fifth decade, and I’ve been inconsolable ever since.
Damn. That doesn’t sound too “weird,” per se, but I do mourn for your digestive tract.
I made that exact sandwich for myself all the time when I worked at subway, only difference is I used sriracha instead of aoli
EW WHAT THE FUCK
:-p
Cool, TIL it’s called pica. My grandma apparently had that as she was pregnant with my mom, she would eat pieces of mortar that had fallen off of buildings…
She was not pregnant, but she may have been suffering from some deficiency - nutritional or otherwise
You can watch this man go insane trying to make a “piña colada, extra creamy”
In Brazil in the hot dog stands you can add a lot of toppings to your meal, including but not restricted to potato puree, parmesan cheese, potato crisps, corn, green peas and all kinds of sauces. There was one guy back in the school days that ordered his with all of those but no sausage
Vegetarian maybe? I used to do that at the burger van outside my university.
They’d even let me trade out the burger for extra cheese. Bet the Brazilian ones would smash it out the park, though.
I’m vegetarian and this sounds like a drunk or high vegetarian feast
Fries, but only deep fried for a second. Came out like pale, limp, oily sticks of potato. Always ordered it, and it alone, in the afternoon lull about 4pm. Bless you, old man with three teeth.
This wins the thread for me. shudders
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One time I took a box of gingersnaps to coldstone creamery and had them mix it into chocolate almond ice cream. Apparently they won’t do it anymore even if I bring a still commercially sealed box like I did.
That sounds dope actually
I’ve made a BLT wrap with veggie burger added and it was amazing
Also it’s Hard Rock Cafe, they have a burger with shrimp on it, what’s so weird about mix n’ matching patties?
I get black bean veggie burger with bacon and cheese at the cafe at my work and it’s fantastic. I put mayo, jalapenos and onion on it, sometimes a little Sriracha.
Man, that actually sounds really good.
Any request at five minutes to close.
If you’re ordering food at that junction in time, be prepared for anything that may come, it may not be pretty.
