Name two foods that can't be combined in any recipe.

For example, onions and chocolate.

nope, don't think so

:P

and heres a recipe to show im not crazy

Easy Mole

4 1/2 cups broth
3 tablespoons olive oil
1 cup finely chopped onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chili powder
3 tablespoons all-purpose flour
2 ounces dark chocolate, chopped (Hershey Special Dark, it has a sweetness that mellows the sauce)

Heat oil in a large saucepan over medium low heat.
Add onion, garlic, oregano, cumin and cinnamon.
Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
Mix in chili powder and flour, stir for 3 minutes.
Gradually whisk in broth.
Increase heat to medium high.
Boil until reduced, about 35 minutes, stirring occasionally.
Remove from heat.
Whisk in chocolate; season with salt and pepper, if desired.

You know how patient you had to be to grind up all those spices with a pestle and still CARE enough to make them into a sauce? :)

lol

You use Champagne.

I've got recipes from LaRousse, Georges Blance, Paul Robuchon, Julia Child and Paula Wolfert, all calling for Champagne in sauerkraut.

Here is an alternative suggestion:

Mole and lemonade

Suggestion: Don't EVER combine these; lemons change your sense of taste such, that mole will taste as bitter as quinine.

(personal experience)

Onion-Chocolate Chip Cookies


Ingredients:


2 1/2 c all purpose flour
1 ts baking soda
1 ts salt
8 oz butter, softened
3/4 c brown sugar
3/4 c granulated sugar
2 eggs
1 ts vanilla
12 oz pkg. chocolate chips
1 md vidalia onion, chopped


Instructions:

PREHEAT oven to 375°.
Combine flour, baking soda and salt; set aside.
BEAT together butter,white and brown sugar til creamy and light. Beat in eggs one at a time with vanilla. STIR in flour in two lots; mix well. Dough will be quite stiff. Stir in chocolate chips.
Spoon by heaping spoonfuls about 2 inches apart onto greased cookie sheets. Flatten with wet fingers and sprinkle onions on top of each cookie.
Bake until golden brown, 12-14 minutes. Cool on rack.
Makes about 30 cookies.


Surprise your friends with these unusual cookies. The onion gives a coconut like texture.

When I found that recipe online last year I had to try it, just out of curiosity.

I was surprised by the taste, nothing like an onion flavor at all. My friend asked if I had put pepper in the cookie dough. Not that he didn't like them, he ate all of the cookies except the 2 I ate. :rofl:

Vidalia onions are sweet though, not sure it would taste as good if you used a regular onion.

With that said, I have no desire to try them again. It was just a curiosity thing which has been satisfied.

wrong place.

My cousin loved that,

In Amsterdam they serve French fies with Mayo.
Not bad acually.

In the UK - deep-fried Mars bars or snickers to schoolkids for lunch

Yeughhhhhhhhhhhhhh

And ketchup has A LOT of sugar in it! :)

:rofl:

LOL

and whipped cream.

though hubby tried one night. Even the dog-who-will-eat-ANYTHING (including cat poop) declined.

Mustard and strawberries

Dill relish and vanilla custard

Cap'n Crunch and ketchup?

Whisky and Clamato?

The Germans drink that. Half beer and half sprite or mountain dew.

Sorry, but I don't accept it.

the beer and the sprite/mountain dew both have to be really cold. It is especially yummy when it is hot outside. Really refreshing...

I mean real chunks of monkey, of course.

Google "Crunchy Frog"
:rofl:

I thought the Anthrax Ripple was pretty funny, too.

Heard that one on XM Comedy channel. Along with "Fish License."

My fave has always been budgies in the sewers.

Two bad things that go worse together! :puke:

Circus Peanuts, the orange things, right? :puke:

Very impossible to say who likes what.

My dad would eat sandwiches made of sardines, bananas, and mayo. Bread was normally Rye:) Yeck:)

On second thought, how about a lutefisk-flavored Bertie Botts?

Delicious.

.

Those do both go in guacamole, I forgot. Now I might have to make some :9

1/4 teaspoon salt
1 lime
Cilantro (optional)
1 large or 2 small cloves garlic
1/4 cup green taco sauce - not red
4 large Hass avocados, very ripe
Fresh tortilla chips

Use only Hass avocados - do not use Fuerte, Bacon or Zutano avocados as they do not have the right texture. Pinkerton avocados are acceptable if Hass are not available, but the results are best with Hass. When fully ripe, the avocados will be completely black on the outside, and soft but not squishy.

Squeeze juice from the lime into a bowl. Cut the squeezed lime peel in a few pieces, and drop into the lime juice. Add salt and mash lime peel down. Allow to sit for a few minutes to let the lime oil come out of the peel. Mash or press if necessary to get the lime oil to come out. This will improve the flavor of the guacamole. Then discard the lime peel.

If you love cilantro, add a tablespoon of finely chopped cilantro leaves at this point. If you hate cilantro, pretend you didn't read this part.

Use only fresh garlic. Mash the garlic with a garlic press, then add to lime juice mixture. Add the green taco sauce. A can of diced mild green chiles can be substituted for the taco sauce. Use a stronger taco sauce if you want it more spicy, but do not use red taco sauce or red chilis, as they will ruin the bright green color of the guacamole. Stir mixture until thoroughly mixed.

Cut avocados in half and remove pits. If there is any brown flesh on the inside, cut that away. The green areas in the same avocado is still perfectly usable. Using a knife, dice the avocado flesh while still in the shell, then scoop out with spoon and into the lime juice mixture.

Add diced avocado to the mixture, and stir just until it blends in. It should still have hundreds of tiny chunks of avocado throughout, it should not be a completely smooth paste. If you are a salt fiend, taste the guacamole and if it is not salty enough for you, add 1/4 teaspoon more salt. But the tortilla chips will also supply salt. Do not add cumin or any other seasonings. Do not add tomatoes!

Cover tightly and refrigerate for one hour. Serve within 4 hours of making it - it will only last one day. Serve with the freshest tortilla chips you can get - go to a Mexican bakery if possible. This recipe never fails - set it down at a party and watch it vanish within minutes.

I always use lime, cilantro & garlic but not a taco sauce. And I always take whetever avacadoes I can get, it's been hard to find ones ripe enough sometimes.
I'm going to Trader Joe's in a while and I'll get all the stuff I need (the right avacadoes, I hope) I know they've got the green sauce.

You could even use fresh green chilis if you want, or canned, or green taco sauce. I warn against using red chilis or taco sauce because it ruins the color of the guac. Enjoy!

that's just what they had- bag of 4 Hass! I never even noticed the name on them before.
Now I'm gonna wait a day or two to make it,
thanks! :headbang:

Now I want to get creative in the kitchen. :) Hmmmm...juice the orange and make a citrus/cilantro sauce?

but maybe I'm just strange.

You are. I know you are kidding.

:)

I love a good, rich, chocolatey porter. It's my "dessert beer."

Not a good combination.

He swore it was great, but to this day I have never tried it.

:puke:

may actually make the balut taster better...

Nope, nothing will make balut taste good...except maybe...nope never mind

For those of you that do not know what balut is:

http://en.wikipedia.org/wiki/Balut

maybe the balut would not be noticeable?

After all, balut or something like it is likely in hot dogs, spams, and misc potted meats.

I'll check that out tomorrow and let you know....

It sounds intriguing...

:popcorn:

:P

anything.

Not that I have or would...

Shiitake mushrooms and orange marmalade.

A-1 steak sauce on tapioca pudding.

(Edited to add:)
does Spam qualify as a food?

:puke:

Man: Well, what've you got?

Waitress: Well, there's egg and bacon; egg sausage and bacon; egg and spam; egg bacon and spam; egg bacon sausage and spam; spam bacon sausage and spam; spam egg spam spam bacon and spam; spam sausage spam spam bacon spam tomato and spam;

Waitress: ...spam spam spam egg and spam; spam spam spam spam spam spam baked beans spam spam spam...

Waitress: ...or Lobster Thermidor a Crevette with a mornay sauce served in a Provencale manner with shallots and aubergines garnished with truffle pate, brandy and with a fried egg on top
and spam.

good one!

Ever have...

I like both, but I wouldn't fancy them on the same plate.

Barf!

Didn't stop my major professor from doing so during a field season, though (we'd just arrived in the field and were yet to go to a store, so we made do with what the facility accumulated as leftovers from previous scientific parties)....it was all right, too, somehow.

a snack the kid next door used to eat.

Yick.

I defy you to put those two together.

I could call it a caramel sundae. Damn, that would piss my sister off. Payback for her pickle prank of 84'.

My sister taught all my kids how to lift their leg and fart aloud. I'm still trying to come up with the appropriate retaliation.

Not a good combo for two reasons: Rips up your palate and makes your pee smell weird.

I tried it. Damn I miss that house.

Good call.

Oh, did you say "can't"? I thought you said "shouldn't".

turkey and cranberries...ham and pineapple, duck and orange (???duck l'orange))

I've also heard of duck and cherries - never tried it but sounds kind of good.

Actually, Fig Newtons and beer go quite well together.

:9 :puke:

:hi:

NFW

just ate some :puke:

Not overly fond of the mustard but it is ok on an egg roll. However piece of broccoli got accidentally contaminated and I ate it anyway...:puke:

to get in)

:puke:

:hide:

:evilgrin:

:rofl: