I don’t think I’ve made a post on here about food, so here goes! 😃

I’ll go first…I just love eating uncooked pasta. It has such a satisfying crunch and the tomato pasta and wholewheat pasta are my faves! This has been a habit that I’ve had ever since I’ve had teeth and people are always surprised that I haven’t damaged my teeth doing this. I enjoy pasta cooked too!

  • introvertcatto@lemmy.blahaj.zone
    0·
    10 days ago

    uncooked pasta, uncooked noodles, flour, sugar, whole apple (with seeds and that wood thingy on apple), nails (not eat but chew and spit out), coffee beans. There might be more but can’t think of right now.

      • TommySoda@lemmy.world
        0·
        10 days ago

        If they meant nails like fingernails I’m completely lost. But I used to with regular nails for the metal taste. I almost died as a kid because I used to suck on small nails and screws. Surprisingly that’s not what stopped me from sucking on them. It was because i unconsciously bit down one once and that shit hurt. Used to do coins too but when I found out what germs were and how many germs are on money I stopped immediately.

      • Nightwatch Admin@feddit.nl
        0·
        10 days ago

        please elaborate

        This is uncalled for, to say the least. The very idea of someone chewing on (clipped) nails was problematic enough

    • jqubed@lemmy.world
      0·
      9 days ago

      Raw flour is not recommended for direct consumption because it can actually carry foodborne illnesses. I suppose you could “cook” it in the oven with no other ingredients to have a similar experience but killing any potential pathogens.

          • BlemboTheThird@lemmy.ca
            0·
            9 days ago

            It really does. I’m one of those who like cookie dough more than actual cookies, especially when it comes to chocolate chip. Leave out eggs, add like a tablespoon more butter, and toast the flour beforehand, and you wind up with a truly excellent edible cookie dough. In my book, the nuttiness of the flour is makes it even better than regular dough.

            • Refurbished Refurbisher@lemmy.sdf.org
              0·
              9 days ago

              I think it’s possible to pasteurize eggs to make them safe to eat like they do with eggnog. Don’t quote me on that, though.

              Also make sure to brown the butter if you want an even richer, nuttier flavor.

              • Pockybum522@lemmy.zipEnglish
                0·
                5 days ago

                My grocery store sells whole pasteurized eggs in the egg section. It’s only one brand but neat that’s even an option.

              • BlemboTheThird@lemmy.ca
                0·
                9 days ago

                I think it’s possible to pasteurize eggs

                For sure it’s possible. Like you said, they do it for eggnog. I used to work for an ice cream company and we’d do it by thoroughly whisking them and then slooooowly stirring them into a hot mix of cream and sugar and whatnot. Not totally sure how you’d do it for this but I’m sure there’s a way; maybe if you’re getting the butter hot you could use that? But also not sure what benefit eggs would impart here. Maybe an extremely subtle flavor but as far as I can tell their purpose in cookies is their structure, which isn’t all that relevant for an edible dough.

                Browning the butter is an interesting idea, I might try that. I worry it could reduce the moisture content though; the reason I add extra is to make up for the lack of moisture from eggs and there’s already so much, I wouldn’t want to add even more butter or oil lol. Maybe I could straight up add water but then I usually freeze it and idk if that would be a problem long term

    • halyk.the.red@lemmy.ml
      0·
      10 days ago

      Mother of the groom gave an impromptu speech at the reception about how her son is like milk and orange juice. It was as meandering as it was long.

    • maxalmonte14@lemmy.world
      0·
      10 days ago

      That’s a very popular drink here in the Dominican Republic, probably in Puerto Rico and Cuba too, you have to know the trick so the milk and orange juice mix well tho. It’s called “morir soñando” (which means “to die dreaming” in Spanish) look it up if you feel like to.

      • shikitohno@lemm.ee
        0·
        9 days ago

        Yeah, it’s pretty good, especially in the summer time.

        On topic for the thread, the way I make it has pretty much always gotten a “WTF are you trying to feed me?” look from Dominicans. Okay, more of an “Ay dios mío, este muchacho” eye roll and a “¿Qué es este menjunje que tu tá inventando allí?” from them, if I’m being honest. For the ones I’ve gotten to actually try it, though, they all agree it’s pretty good.

        I have the usual mix of milk and orange juice, add in some sweetened, condensed milk, vanilla extract, and then I add jam/preserves instead of just sugar. I’m partial to cherry preserves, but if chinola jam were a thing I could get here, I’d probably just stick with that. Toss it in a blender with some flaked ice, and 30 seconds later, you’re that much closer to developing diabetes. Depending on the sort of night I’m having, I might toss in some spiced rum, too.

            • MrLLM@ani.socialEnglish
              0·
              8 days ago

              Not OP, but I was curious about it, so I watched a video tutorial (in Spanish).

              Basically, you prepare a mixture of evaporated milk, condensed milk and regular milk with some ice and vanilla extract, and in another bowl just orange juice with ice.

              The secret is that both liquids need to be cold so they get mixed properly. She didn’t mention what temperature was necessary, just that 20 minutes in the cold did the trick.

    • dmention7@lemm.eeEnglish
      0·
      9 days ago

      Add a little vanilla, and yeah, that’s a Creamsicle!

      Or, blend frozen OJ, milk, ice, and a bit of vanilla extract and you’ve basically got an Orange Julius. (Do those places still even exist…?)

      • Yankee_Self_Loader@lemmy.world
        0·
        9 days ago

        Top tip: add in some powdered sugar. In addition to adding some sweetness, powdered sugar has cornstarch in it which will act as a thickener making for a more unctuous mouthfeel

  • nesc@lemmy.cafeEnglish
    0·
    10 days ago

    Beetroot juice and beetroot based dishes, pikled lemons and other citrus fruits, sweet meat.

    I like to experiment with food in general, try some old recipes like before american vegetables old.

    • Skua@kbin.earth
      0·
      10 days ago

      Beetroot is great when winter comes round. It fits so well in those hearty roasted dishes

      try some old recipes

      What do you think of Max Miller’s youtube channel?

      • nesc@lemmy.cafeEnglish
        0·
        9 days ago

        I have somewhat mixed opinions on Max Miller; his acting is a bit over the top, and history fragments sometimes have weird details that he had misunderstood during research or misread. I would have liked his videos a lot more if he actually talked about the history of the recipe more and not something tangentially related to it. In general he is ok. 🙃

        • Skua@kbin.earth
          0·
          8 days ago

          That makes sense. Not something to be taken too seriously, but a bit of fun engagement with the past in a space where it’s not hurting anyone if the details are wonky

    • Higgs boson@dubvee.orgEnglish
      0·
      9 days ago

      I learned only relatively recently that borsch (which I love for the beets) was originally made without beets. I still haven’t found a recipe I like and we don’t get sorrel here.

      • nesc@lemmy.cafeEnglish
        0·
        9 days ago

        You can grow sorrel at home, if you really like it.

        Histrically borshch probably was a name for anything that was more or less drinkable and non-alcoholic, there were no original recipe, like there is no original recipe for other common dishes, they were just made with whatever was available and whatever people ate at the time. AFAIK there are similar dishes in countries that were part of lithuanian commonwelth, which were based on different kinds of kvass as well.

        Personally I really dislike kvass based borshch, like it’s vile. 😄

    • IninewCrow@lemmy.caEnglish
      0·
      10 days ago

      Mine is an ‘everything’ poutine … it depends on who makes it and where you get it … but up in some northern Ontario towns and highway places its usually a base of fries topped with fried onions, fried peppers, corn, peas, cooked diced carrots, hot peppers, jalapenos, ground beef, bacon bits, ground sausage, fried steak strips, pulled pork, two or three types of cheese and cheese curd smoothered with lots of hot gravy. If the place is good and generous, they layer it by placing a few fries, then the toppings … the repeating it one or two more times.

    • FiveMacs@lemmy.ca
      0·
      10 days ago

      I’m sorry…mustard with poutine, or poutine with mustard.

      The way it’s written it looks like mustard in the main item and you add a bit of poutine to it.

  • Majorllama@lemmy.world
    0·
    10 days ago

    I give my kiwis a good rinse and sorta “scrub” their skin (is it called a peel on kiwis?)with my palms before I bite into them skin and all like am apple. I have had more than one person audibly gasp and ask me what the hell I’m doing when they see me eating kiwis that way.

    The spoon and digging as a kid was fun, but as an adult the time lost to cutting and spooning kiwi flesh from its skin just isn’t worth it. And if a kiwi is properly ripe anyway the bitter skin actually contrasts the sweet fleshy insides quite nicely.

    • otto@sh.itjust.worksEnglish
      0·
      10 days ago

      It’s a peel

      By the way, if you run a knife down the peel and cut into it around the kiwi and then again at a 90° angle, you can just peel the skin off. Very easy.

        • mushroomstormtrooper@lemmy.world
          0·
          9 days ago

          Sorry to scare you. I’m not by any means a doctor, but from what I understand it tends to be an issue more with people who are already predisposed. So it’s probably not something most people have to be too concerned about.

          • Majorllama@lemmy.world
            0·
            9 days ago

            Unfortunately you put the idea in my mind so now I’ll never be able to enjoy a kiwi again lol.

            I am petrified of kidney stones. It’s why I stopped drinking energy drinks almost entirely. Every time I drink one I am reminded of my doctor telling me that those drinks are dangerous to drink often and part of that is the significant increased chances for kidney stones.

            I appreciate you letting me know though. Better to have knowledge and have it changed your habits vs being blissfully unaware all the time. Though being blissfully unaware does seem awful tempting these days…

        • dumples@midwest.socialEnglish
          0·
          9 days ago

          Oxalates and oxalic acid are common in a lot of different foods. Anything that has the little tart taste like arugula generally contains it. So its in a large number of fruits and vegetables a lot of which are delicious. As long as you are drinking liquids on a regular basis and aren’t eating something like Yellow Wood Sorrel daily which is super high in oxalinic acid you will be fine.

          • Majorllama@lemmy.world
            0·
            9 days ago

            Oh no not the yellow wood worrel! My favorite late night snack!

            Jk. Thanks for the additional context. Yeah I did a little more research on the stuff and I am less worried now lol. I drink a lot of water every day and I only have things like kiwis on random occasions. Never a consistent thing.

    • partial_accumen@lemmy.world
      0·
      10 days ago

      I give my kiwis a good rinse and sorta “scrub” their skin (is it called a peel on kiwis?)with my palms before I bite into them skin and all like am apple. I have had more than one person audibly gasp and ask me what the hell I’m doing when they see me eating kiwis that way.

      Cannibalism?! Oh my god why the heck would you treat New Zealanders that way?!

  • Varyk@sh.itjust.works
    0·
    10 days ago

    probably heart for me these days.

    it’s my favorite cut of meat, and everybody agrees if I cook it for them, but until they try it I always get weird. looks or blank stares and confused questions.

    • Drusas@fedia.io
      0·
      9 days ago

      How do you cook it? I’ve never tried heart but I’ve been curious to do so.

      • Varyk@sh.itjust.works
        0·
        9 days ago

        every way, haha.

        a few of my favorites are:

        1. I love to jerky heart, so I’ll cut it into very thin ~2-3mm slices, marinate it in soy sauce and brown sugar to taste for 8 hours and then put it on a tray over a box fan and air dry it, it is my favorite jerky.

        i bought a counter deli meat slicer just for jerky after I made so much, and it was totally worth it.

        heart meat is very flavorful but doesn’t have any fat running through it, so it’s really easy to get a lot of good, flavorful slices for jerky, because you can’t really jerky fat, or rather the drying process for fat isn’t worth it to me.

        1. Hot pot, ~1 mm slices(deli meat slicer), Just a big old plate piled high with slices of heart, throw a quarter or half block of Hot pot base into a rice cooker, get your other dishes, once The hot pot is simmering, enjoy.

        2. stir fry: cut as thin or thick as you like. I really like the flavor of the meat itself with heart, so I will slice pretty thick, ~6mm, Chuck it in a pan with some onions for a couple minutes, Cook to your liking with some beef tallow/oil, and then at the end throw in the flavoring and shut off the heat and mix it in. I’ve taken to pre melting a 1x1 in block of hot pot base and pouring that on right at the end mixing it onto the stir fry.

        this type of hot pot base, the brand isnt too important as long as it looks similar to this:

        • Drusas@fedia.io
          0·
          9 days ago

          Your foods are totally up my alley. I make my own jerky as well and even have a dehydrator, so I will definitely give that a try. And I’m having that style of hot pot for dinner in a couple of hours! Sadly, I don’t have a heart on hand, but maybe next time.

          • Varyk@sh.itjust.works
            0·
            9 days ago

            perfect. definitely give it a try, it’s it’s such a great cut of meat, very deep flavor, satisfying texture while still being easy to bite through, and super versatile.

      • Varyk@sh.itjust.works
        0·
        9 days ago

        both, I haven’t had a heart I don’t like. I started eating barbecued chicken hearts first, and then I realized they sold pork and beef hearts in the supermarkets so I started buying those and those are such good cuts of meat for stir frying or Hot pot or whatever, such a stronger flavor and perfect texture for me since I like lean meat, so yeah if I see a heart, I’m eating it.

        • snooggums@lemmy.worldEnglish
          0·
          9 days ago

          Do you have a way of cooking them so they aren’t too chewy, or is that the texture you like?

          I always found chicken hearts to be a bit chewy, but they were probably overcooked.

          Edit: never mind, didn’t scroll down far enough.

          • Varyk@sh.itjust.works
            0·
            9 days ago

            Chicken hearts in particular are usually cut with the fat left on them and it’s a pain to remove because they’re so small, but pork or beef hearts are really easy to cut the fat away and then you just have firm, lean flavorful meat.

    • HootinNHollerin@lemmy.dbzer0.comEnglish
      0·
      9 days ago

      There was some news story i saw a long time ago where a crazy christian married couple were still virgins and the guy said every time he gets hot and bothered he just bites into a raw potato. Then shows him doing it. I laughed my ass off

    • Drusas@fedia.io
      0·
      9 days ago

      Because that’s not weird; it’s unsafe. Most people will get an upset stomach from eating more than a small amount of raw potato and if you eat a large amount, you could get solanine poisoning.

      • db0@lemmy.dbzer0.com
        0·
        9 days ago

        Yes yes, I know. I don’t eat kilos of the things, just a few pieces of while I’m cleaning them.

  • Philote@lemmy.ml
    0·
    10 days ago

    Not super weird but I usually get looks from others when I bust out a tub of cottage cheese as a dip for my chips. Spruced up version; Cottage cheese, chopped pickles, (Cholula chili garlic)hot sauce and a small dap of sesame oil is like the perfect ruffles dip.

    • dumples@midwest.socialEnglish
      0·
      9 days ago

      I used to hate cottage cheese which I think was because people used to eat it within a cantaloupe as a diet food when I was younger. But had it recently and it is amazing. I was eating it with pepper but something spicy and vinegary would be great

      • QualifiedKitten@lemmy.worldEnglish
        0·
        9 days ago

        I definitely prefer adding savory things to cottage cheese, not sweets. Some of my most frequent additions are salsa, everything bagel seasoning (preferably without salt), or red pepper flakes & garlic powder. Oh! Fresh green onions are also good. Also, full fat cottage cheese is way better than the lower fat versions, and I definitely prefer some brands over others.

        • dumples@midwest.socialEnglish
          0·
          9 days ago

          I enjoy a tart apple with a sharp cheddar but in general cheese and sweet doesn’t always mix. I am going to have to try fresh green onions when my garden is up and running since I have garlic chives running wild.

          Also what kind of monster eats low fat cheese? Cheese is just milk fats and milk proteins. Why would you remove half of that? Its the kind of terrible diet food that just tastes awful and seems like a punishment. I would never

    • FoxyFerengi@lemm.ee
      0·
      9 days ago

      Whipped cottage cheese is one of my favorite dips. I like and have all the other things you listed for your dip, so I will have to try this over the weekend

  • plactagonic@sopuli.xyz
    0·
    10 days ago

    There is a cheese in my country- olomoucké tvarůžky, which is in itself acquired taste.

    But I made “Loštický zázrak” which is this cheese pickled in beer, as a homebrewer I used half fermented beer. So smelly cheese fermented with beer.

    You can smell this concoction in whole house when the jar was opened, but the taste was amazing.

    • IninewCrow@lemmy.caEnglish
      0·
      9 days ago

      Reminds me of Spanish ‘Manchego’ cheese. It’s a semi hard gourmet cheese in most commercial places and it has a slight strong flavour. During a holiday once in the south of Spain, we went searching for authentic Manchego cheese in the Sierra mountains of Andalusia. The cheese we found was a very strongly flavoured hard cheese that was the consistency and taste of hot weathered plastic. Strangely enough, combined with strong Spanish onion slices and it was delicious … and then mixing it again with strong Chorizo sausage, specifically the ones they make in the mountains which taste like well worn and sweated gym socks and it was a whole other thing to get accustomed to.

      • Drusas@fedia.io
        0·
        9 days ago

        Manchego is delicious, but it doesn’t usually have a plasticky texture. That one must have been aged for a really long time.

        • IninewCrow@lemmy.caEnglish
          0·
          9 days ago

          This was high up in the mountains of the Sierra Nevadas … a mountain road that took us all the way to the highest village where they cured the best cured ham in the region. The ham was great but it was so well cured and dry that you could have used them as wedges for woodworking, the same for the cheese, it was hard like a plastic scrapper for auto body work. It might have something to do with the altitude, humidity and temperature because all the cheese we ever saw down at sea level were hard but not that hard.

  • tal@lemmy.todayEnglish
    0·
    10 days ago

    I like drinking diet tonic water straight. As far as I know, it’s not generally-consumed as a drink, just used as a mixer. More sour than most sodas.

    I don’t know if it’s super weird, but I don’t believe that it’s the primary intent for the thing.

    • Yorick@sh.itjust.works
      0·
      9 days ago

      I don’t know where you’re from but in my country drinking tonic is kinda popular, the Schweppes brand is seen as the coca cola of tonic (obviously not as a common soda as coke or even Fanta).

  • jqubed@lemmy.world
    0·
    10 days ago

    This is very much a regional food around here, but if you’re not from here, with previous generations from here, it will seem like a strange food: the banana sandwich. This is peanut butter, banana, and mayonnaise (Duke’s Mayonnaise for any proper Southerner). People are generally on board until you mention the mayonnaise. I get that it sounds weird but is actually really good.

    I hear it called a Southern thing but don’t know if it’s just a North Carolina thing or extends farther across the South. It is definitely a thing, though. I remember years ago one of the larger news outlets posted a question on their Facebook page, asking if people sliced their banana into planks or circles for their sandwiches and it got hundreds of comments in response with people arguing for one option or the other. I’ve always been a circle person myself. I can see a theoretical appeal for planks in having less open space but am so used to circles that I’ve never quite figured out the logistics of cutting straight planks out of a curved banana.

  • toomanypancakes@lemmy.worldEnglish
    0·
    10 days ago

    I don’t think I eat anything that in and of itself is too weird, but I’ve gotten side eyed over the volume of breath mints I eat before

  • TommySoda@lemmy.world
    0·
    10 days ago

    Dry sandwiches. I don’t like most condiments on anything that I eat cuz I think it ruins the flavor. Most condiments are overpowering and just make food taste like condiments. Don’t put them on anything. Not hotdogs, burgers, or sandwiches. The only exception I make is hot sauce.

    • kinship@lemmy.sdf.org
      0·
      9 days ago

      I stopped eating condiments because in high school one of my classmates stopped as well (based on his nutricionist recommendation). He was a bit on the chubby side and he was looking great by the end of the year.
      That and I have no clue WTF is on margerine, mayo, etc. I rarely eat ketchup and mustard but recently fell in love with ‘Schiracha’.

      • fine_sandy_bottom@discuss.tchncs.deEnglish
        0·
        9 days ago

        There’s a huge variety in condiments.

        Mayo is egg, vinegar, and oil.

        Fats (oil) are super complicated. Some are very bad for you like canola oil (but they’re also cheap) while some are very good for you like olive oil (EVOO) (but it’s very expensive).

        Some Mayo varieties will have these three ingredients and an emulsifier to help it stay nice on the shelf.

        Others will have heaps of sugar and bullshit flavours.

        The difference in nutritional value is huge.