my never agains are; cow udder schnitzel. so gross! fried brains, lung soup, blutwirst, any kind, but especially warm and freshly made. organ meat. calamari used to be on the list, but then I finally had some properly made. tripe, cooked celery, canned peas, any sweet jello salad. anything that features miniature marshmallows, and/or cool whip. sweet potatoes (which I truly wish I liked), any sweet squash, (another huge regret)
Quote:
Originally Posted by BenG
Ketchup I mainly use on hamburgers. If the fries are good enough they don't need anything but salt, though sometimes I use vinegar too. Mustard is my go-to condiment.
I like buttermilk if its tangy, but some brands have a more yogurty, chalky taste I don't care for. I sometimes crumble cornbread in a bowl and cover it with buttermilk for a light supper.
And Malcolm Gadwell has an interesting article on ketchup.
Mustard now comes in dozens of varieties. Why has ketchup stayed the same? |
there's now a tabasco ketchup! I saw an article sometime last year talking about new ketchup without sugar and corn syrup. I was really excited about that, but so far all I've seen are no salt ketchups. I really liked the ketchup in Germany, but when I found that brand here it was like pancake syrup. I put tabasco on my fries, and occasionally ranch dressing or tartar sauce. malt vinegar of course with fish!