peanut butter and red onion sandwich ...

Popcorn, cheese and apples.

Can of Bush's Baked Beans with cut up hot dogs = Beanie Weenies.

Peanut butter on a spoon.

Chinese prawn toasts with maple syrup.

Tinned tomatoes on toast. The toast goes all nice and soggy.

^^^^Bruschetta. Yum

Canned beets with Thai peanut sauce...

Mayo on french fries.

Ritz crackers spread with cream cheese and a slice of pimento stuffed olive on top.

Scrapple!!!

dcarch

Peanut butter and Cheeze Whiz on well toasted (dark) toast.

Fluffernutter? No, not everyone has heard of those. Maybe an east coast thing? Not sure about an Elvis special, but would guess grilled peanut butter and banana maybe?

Peanut butter and dill pickle is my fave weird combo. I was just reading an article about a Portland burger place that has a peanut butter pickle bacon burger...hmm.
Killer burger

A friend in Sierra Madre developed some bacon jalapeño ice cream that I really liked around 2003, but I've not had it since. I could not discern bacon or jalapeño flavor in it, and I don't remember exactly what it tasted like.

Yes, Elvis is grilled peanut butter and banana. Fluffernutter is peanut butter and marshmallow fluff. I heard about it on TV. Apparently a lot of people really like it. I'm not crazy about peanut butter. I'm having a hard time imagining the pickles, though I think the Thai peanut beets are beyond comprehension without trying it. I imagine the pickle cuts through the sticky unctuousness Of the peanut butter the way the jelly is supposed to, but by a different mechanism.

Thank-you all for your answers! Your faves are interesting and enlightening. And it's good not to be the only one. :)

Is it weird to eat a hunk of blue cheese with a tiny spoon? I like to do that.

I also like to mix tahini and honey to a fudgy consistency and eat that with a tiny spoon when I'm craving something sweet. It also makes a yummy dip for pretzel sticks.

I still eat an occasional peanut butter and Miracle Whip sandwich, something my Aunt Beatrice taught me. She's gone now, but the sandwich lives on, LOL. I also like cold baked bean sandwiches, a habit from Aunt Ronni. I also use cole slaw in lieu of tartar sauce with fish, but I don't think that's particularly weird. Both my girls dip french fries into a chocolate shake, and Amanda has always dunked hers in mustard instead of catsup. Ashley's favorite dinner was a big pile of mashed potatoes topped with sauerkraut with creamed corn ladled on top like gravy. She also eats Cream of Mushroom soup straight out of the can.

Elery puts anything in an "omelette", including beans. This morning it was soy noodles with peanut butter sauce and kim chee. Yesterday it was potato salad and pickled Sugar Rush hot peppers. Anything goes into those eggs and I just try not to look. (grin)

Agmss, the bright pink round Hostess cakes were probably a "snowball", it's chocolate cake with cream filling, marshmallow frosting and pink coconut.

Annie

Agmss, my parents were good about letting us have some conventional kid lunch junk food so we could fit in, but I also had things I liked that were considered weird by other kids. I didn't care. :) i would have loved your halvah and nori! When there wasn't something more normal or my father was in a hurry, he'd make me salami on white bread. Glorious! Garlicy kosher salami with peppercorns on spongy white bread. Just that. The fat from the salami soaks into the bread with a lot of flavor, putting mayonnaise to shame.

Carol, it makes sense to me. When I was a kid, I only liked raspberry sherbet eith a tiny spoon, or a tiny spoon amount on a teaspoon. The flavor was too intense otherwise. Your blue cheese and proto-halvah are also intense flavors, so tiny spoon makes perfect sense. And thank-you for the notion. I can't be bothered making halvah, though I'm a devotee of all things sesame. I've got to remember your trick when I'm looking for a sweet.

Annie, when my auntie was young and single, she'd dump the contents of the foil swan (or doggie bag) into scrabled eggs, whatever it was, including spare ribs, bones and all. :D

Ham steak with wasabi sauce and raisins.

Here's a new one: Matzah (the real kind) with ripe squishy brie and my father's charoset (apple and pecan (more pecan than apple) finely chopped with Saigon cinnamon and swimming in concord grape wine).

Pllog - my mom has been having a lot of memories of her dad of late. It actually came up in relation to my seitan experiments.

He was a first generation American originally from Lithuania (over a generation before the Holocaust). My grandmother was a fiercely non-religious Wasp from Ohio. He was a difficult fellow but I think loving despite it. My mom didn’t know his family very well. But she has been remembering him taking her to New York and visiting kosher restaurants and a Hasidic synagogue. (And of course in my family always art supply stores.) She is realizing now he was trying to connect her to his roots. She really had a hard time with the kosher restaurant with mock veal cutlets (hence the seitan). Although she grew up in an almost exclusively Jewish town as the daughter of one of the only non-Jewish ladies in town she didn’t feel like she was herself. Although if you want to make her very happy smoked fish is a way to go.

As far as me and odd food. Back to early school days - my sandwiches of homemade bread and what one teacher delicately called stinky cheese made me stand out. Stinky was cheddar or provolone. I also had white yogurt in a thermos when locally neon pink or blue flavored was all that was available. And childhood friends were often blown away by artichokes and the like. Oh and rock candy was a shocker too.

Cheddar? Stinky? Good thing it wasn't gorgonzola! Thank-you for the interesting family stories. :) I had grandparents originally from Lithuania as well. My grandmother would somehow (in rural California) obtain a container of caviar and settle in on the sofa with it and a spoon, weirding out her offspring. :)

From a restaurant: Avocado salad of sliced avocado and thinly sliced red onion. About one slice of onion, with the rings separated to one avocado. It needs a strong dressing. A thick, salty, sweet, acidic 1000 worked best. Really good though. Shocking, kind of, that the (very sharp) onion and avocado married so well. The dressing was mostly to add other flavors to cut the intensity. Most of all, it's still avocado and onion. Add the rest of the sandwich and I've eaten it countless times, but never knew how good they'd be doing duets in the spotlight.