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Hot chocolate with chili powder.
That is a winning combination indeed
is that unusual?
I’m the only person I ever met who does it, so … it’s probably not common?
Seems like a simplified take on Mexican Hot Chocolate.
It’s very common throughout Mesoamerica and anyplace with that influence (like Chicago, where I live).
Peanut butter and swiss cheese
I can see that working. Swiss has a nutty taste already, after all.
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Oh that sounds goooood
Yeah, I’m with you here. That sounds like a great combo.
It’s a pretty common combo too - I see it on menus a lot!
Watermelon generally goes well with salty varieties of cheese. It’s a common-ish breakfast/dinner combination where I’m from.
Watermelon and bacon.
And in the name of science I tried mustard on watermelon recently, and I was positively surprised. It has to be some really strong and course mustard, none of that Dijon slop.
I don’t think its particularly wierd, but everyone is always surprised they havent thought of it first.
I put Cheeze-its in my Chilli. I’m already going to put cheese and crackers in it.
Might as well make it cheese crackers and save a step (not really, I still put real cheese in it too).
Marmite and peanut butter on toast is amazing.
I’m with you here on everything except the Marmite. 😛
Haha same. Marmite is one of my hated foods. Not too keen on Bovril either, they both seem the same to me. I think it might be the smell and look of the stuff that puts me off.
From the comments this seems not so odd… But my go to is two pieces of white bread with cheese and mustard microwaves. I call it a mustard sandwich and my mother hates me for it…
I grilled 'em on the stove.
Otherwise the same thing.
Pepperami and beer
Is it like the celery in a bloody Mary, or you swig your beer then pop in a little pepperami afterwards?
My local pub sells pepperami behind the bar. I swirl it in the beer so it gets a good amount of beery glaze then… Er… Suck it off. Then do it some more, and swallow it. And yes I know exactly how that sounds.
A crunchie bar dipped in salsa is a pretty good combo for me.
And I also like branstons pickle with crunchy peanut butter.
Pickles and peanut butter, any acidic condiments with peanut butter
Branston is a pretty mild one, but I love a harsh, vinegary pickle with peanut butter. A sweat inducing Piccalilli is the bees knees too.
I’ll put peperoncini on there, all kinds of mustard, chimichurri, or my favorite, leftover cilantro chutney from Indian takeout.
Not me but a guy I knew used to have peanut butter and mayonnaise sandwiches. I tried a bite and it honestly wasn’t as bad as I thought it would be. Not the kind of thing I’d make for myself though.
These:
These are essentially crisp tea biscuits. Flavoured with chive oil.
GIVE NOW
I’ve heard rumours that there’s places out there that have so many of these they have to sell them!
I put cornmeal in my noodle-based dishes, because it’s mildly sweet, yummy, and adds texture. It’s also a bit weird.
