I'm amazed at the stuff that can be found on hamburgers. Yikes! Sometimes my favorite burger is just the patty with mayo and lettuce. That's it. I also like cottage cheese with ketchup. A few drops of A1 steak sauce is good too. (especially when the steak is nearby.) I can't do chicken on pizza. It's just wrong. I do like a white sauce pizza with spinach though. Chicken and waffles and shrimp and grits sound so bad to me, I will never, ever find them on a plate of mine. I like fries dipped in tartar sauce more than ketchup, and also like salsa and sour cream on eggs. A favorite food combo is hot Campbell's chicken noodle soup and cold milk. I like to put a heaping spoonful of noodles on a heavily buttered cracker too, and carefully put the thing in my mouth. (when no one is looking.)

I like to dip pizza into blue cheese if it's pizza and wings fare. French fries too. I only eat this a couple of times a year, but I really enjoy it. There are plenty of things I would eat regularly if they weren't so unhealthy, and this is probably one of them.

Jellies with meats is a very old combination. I made my Cranberry jelly for Thanksgiving a couple of days ago.

I once served a friend a favorite salad of mine, Lettuce, chopped chicken breast, cucumbers, celery, chopped plums and strawberries with a nice dressing. She was creeped out by the strawberry slices. She was horrified at the idea of chicken and fruit. I tactfully explained that cucumbers and tomatoes were fruit but she wasn't having that for a minute. She ostentatiously picked out the strawberries. It was pretty funny.

patriciae

What I don't like is things like surf and turf.

I'll have to strongly disagree with you floral...steak and skewered shrimp on the grill is a great and very popular combo here in the states. I think they compliment each other very well.

I'm a pretty picky, thus boring, eater. I don't like the taste of peanut butter or catsup/ketchup so most of what I'm reading here would be a no-go for me. I tend to use mustard rather than mayonnaise. A friend saw me using mustard as a salad dressing and thought it was weird. I told her to think of it as a breadless sandwich instead of a salad and she said that made more sense. It's funny how we get locked into certain concepts.

Steak on the grill, yum. Skewered shrimp, yum. But not both on the same plate. It's a popular meal here too but I'd rather have them separately.

Did anyone dip their Wendy's French fries in their frosty? Something about sweet and salty. And adolescence.

I just recently tried a new combo that I love: French Fries dipped in Garlic Aioli!

Lynn, that does sound good! Maybe not uncommon, but I love fries with ranch dressing.

Can’t deal with cinnamon in anything savory.

" Steak on the grill, yum. Skewered shrimp, yum. But not both on the same plate. "

So you must not like paella?

Paella can be made with many different proteins besides beef and shrimp. I've had it made with pork loin, chicken sausage, chorizo, and maybe others that I don't recall. Never made it myself though I might have to give it a shot.

Yes, there are many varieties and permutations of paella ingredients. But some include beef or beef/pork sausage and most include shrimp. Which was why I asked.

A friend’s grandmother likes to dip Cheetos in butter. I love Cheetos, and I love butter. But…well, maybe I will have to try it!

Im so glad there is a sisterhood of cottage cheesers who know it is so much more than a derogatory term for cellulite!

One of my kids, now an adult, still does not like fruit with meat. Even tomorrow at Thanksgiving dinner, the turkey and the cranberry sauce ne’er shall meet till past the gullet.

Once i posted here that I like butter on bread, then the peanut butter. Folks were appalled! Even my kids don’t like it. Am I still the outlier?

Always bread buttered, always. Any kind of sandwich has to be buttered. Same with toast.

No butter on hamburgers or hotdogs, though.

No you are not an outlier. If I'm having toast with peanut butter there will be butter underneath that peanut butter. That is the same with a peanut butter and marmalade sandwich.

Yes, I love marmalade. But don't put strawberry jam anywhere near my toast or bread.

Whew,

I’m an outlier in a different regard. I’m from Chicago. I went to college in Texas. One day I was out with friends we were having hot dogs, and one looked at me and said, “I thought you were from Chicago?” That was the first I heard that Chicagoans don’t put ketchup on hot dogs. Hogwash. Maybe it’s because I grew up in the suburbs, but still I say, Hogwash. Pass the ketchup.

I love butter burgers. A nice toasted roll, heavily buttered and a hamburger patty. Nothing else.

I also love New England style hot dog rolls grilled in butter with a hotdog grilled in butter.

We are thinking about a trip to Amsterdam, and apparently the street food of choice is raw herring on a bun with pickles and raw onions. I don't think I could do it.

faftris, my husband eats those. He calls them rollmops. No bun, though.

I love pickled herring with pickles and onions but I have never had raw herring.

lucille, ah yes. My husband eats the pickled kind.

Theoretically, yes, rollmops are raw insofar as they're not actually cooked, but since they're salted and pickled they don't taste any more raw than ceviche or gravadlax. Do try them. They're delicious.

floral, my dad ate them all the time. He loved them. I think that my husband found out about them from him. They were good friends.

A traditional breakfast food in Scandinavian countries is herring in various forms. Go to a breakfast buffet in a hotel of any reasonable standard to find a half dozen or more different preparations of herring in the breakfast buffet. Pickled, of course, and in wine, in cream, in mustard, with herbs of different sorts, and so on. Also very yummy but it can take a bit of a stretch to want to eat herring with your first sips of morning coffee. Do it, it's worth it. And brush your teeth well before venturing out.

Such herring is raw. Salt-cured/brined but not cooked with heat.

In the Netherlands, a common food sold from carts by street vendors is "broodje haring". The term means something like herring sandwich or herring bun. It's a bun like a small hoagie bun sliced open on one of the long sides, filled with lightly processed haring filets and usually onions. And sometimes a few other things here and there, like pickles.

I don't know if there's a season for these or not. People line up to get them. Very delicious. On one of our family Europe trips with our kids, we were in Amsterdam and passed by one of these carts. I strongly encouraged each kid to get one to try as part of their "immersion" to learn local cultures. All did (we did too of course) and all loved it.

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We lived in Groningen in the Netherlands for a year ‘88-89 . One of the very first things my DH did was hold up a herring by the tail and devour it . Not me or the kids 😂😳. We all did love the smoked eel , purchased from the fish monger wrapped in paper. It was delicious a beautiful rich oily bronze color.

I love Blue Cheese any way it is served and fries dipped in a chunky blue cheese dressing are outstanding. Also on a burger blue cheese crumbles.

DH loves peanut butter toast but never ever butters the bread… I love peanut butter toast no butter but must have banana slices and a drizzle of honey. Never ever crunchy peanut butter ! When I butter my toast it’s always followed by a heavy dusting of cinnamon-sugar nothing else. Only ever homemade bread in this house since the mid 1970’s . Makes all the difference.

My Mom’s guilty pleasure when Dad was out of town was Charles Chips ( delivered in a big metal can to our house in New Orleans ) dipped in Chocolate ice cream while reading in bed ❤️😊. Sweet and salty is always delicious!

My DD eats cottage cheese with chili crisp . Granddaughter is 8 and she loves it with cinnamon sugar. @Elmer J Fudd boy do I remember the lime jello salad with a layer of cottage cheese and a layer of crushed pineapple 1950’s pot luck dinners in the basement at the Methodist church in Ohio where I was born. Moved to NOLA in 1964 and adapted to the cuisine overnight. Still can’t get enough good shrimp dishes , unfortunately the quality isn’t the same anymore.

Fun fact, the pickled or corned fish people eat is technically cooked since the proteins are denatured. Vinegar does the same thing. The consistency feels raw but they arent. Yuck from my standpoint. I am from the land of salmon and we have salmon treated this way. I have done it myself but dont care for it. I have never tried a herring. There are enclaves of Russians around here and they have shops where you can buy it. It just never have.

patriciae

Try it, you'll like it!

" Yuck from my standpoint"

As I used to say to my kids, you can't say you don't like it, if you haven't tried it? Have you tried it?

@Elmer J Fudd.... a laudable philosophy perhaps, but I think it might be more of an individual thing. For myself, if I venture too far from my comfort zone culinary wise, I'm quite likely to throw it up in front of you and everybody else. Not a pretty sight. But Im all for others expanding their taste buds as they see fit, of course.

I can't think of any weird combos I do. But I don't like peanut butter in any way and chicken and waffles was one of my mother's best dishes, and I miss it to this day. At a fancy DC restaurant a few years ago, I ordered it and was amazed it was nothing like my mother's. Hers was wonderfully roasted chicken , her homemade gravy and her homemade waffles. This was a waffle with a hard piece of fried chicken on it.

I love sweet and savory together. My standard diner order is either soup or a BLT, with a dish of applesauce on the side. If they don't have applesauce, I'm OK with having a dish of red Jello on the side, not as dessert. (BTW, I never think of Jello as having a fruit flavor. To me, the color is the flavor.)

The texture of chicken doesn't recommend it as a pizza topping. Sometimes it's the 'mouth' of some food that feels wrong to me. There are also foods that I like now that I rejected as a child -- when my taste buds were more sensitive.

I think it's probably the thought of it, more than the actuality. I plan to try it--easy to get rid of it if I am not pleased

" if I venture too far from my comfort zone culinary wise, I'm quite likely to throw it up in front of you and everybody else. "

Nah. Without even knowing you, I give you and anyone else with such attitudes more credit than that. Forget what you think is a comfort zone, try new things and enjoy doing so. Trying new foods is not like sky diving or bungee jumping - it's as safe as could be.

" a laudable philosophy perhaps, but I think it might be more of an individual thing. "

It applies to far more than food but where I am, most everyone enjoys eating most anything and everything. We exposed our kids that attitude, to leave reluctance behind when there was something reasonable to try and it stuck.

A few weeks ago, we took our 10 year old grandchild to dinner to celebrate a birthday. We said we could go for anything they wanted. The choice was to go to a sushi restaurant for their favorite kinds of sashimi. That worked for us and we had a great dinner. There were a lot of kids in the place. The restaurant served sushi, sashimi and tempura, nothing else.

And edit to add:

Yes, this youngster is my kid's child. See how good ideas that stick get passed along to later generations!

I'm not a fan of "fishy" tasting fish, but I do like smoked salmon and salmon sashimi. Cooked salmon, unless it's in a salmon patty, meh.

@bpath, yes to butter under the peanut butter. Not a big fan of strawberry jam with it, but I do like redcurrant jelly, mulberry or cherry jam.

I'm not a big fan of jam either, so if I want something on my toast, it's cinnamon sugar.

Plain cottage cheese, yum. I'm having some for lunch today.

Apricot chicken was big here in the 70s/80s- chicken pieces casseroled with a sauce made with a can of apricots and a packet of French Onion soup. Quick and easy. I quite liked it but DH was not a fan so I didn't make it often (DD liked it) and I don't think I've made it since DD left home back in 2001.

When I was in college we used to go to New Orleans to visit with friends and one of them was in a Chef school associated with THE most upscale expensive restaurant. They had an interesting conceit. It was a fantastically expensive place to eat but someone had to eat the offering of the school so they had a day a week when we the newbie possible patrons could try out the menu. The food had to be cooked to their standards. We also had wait people learning how to wait. In NO you paid a fee to become a wait person in this sort of restaurant. The first time I went(it cost ten dollars which was a lot of money at the time) one of the offerings was a French dish of pickled fish which our waiter insisted we tried just because as it was that sort of place being educational. It was a buffet by the way and included an ice sculpture. Very educational. We did not care for the fish. One of my fun experiences. I got to try some amazing food there but not the fish.

patriciae

I skipped to the end after reading a few.

NO NO No to the following:

Fried bologna

Pineapple on pizza

Ketchup on eggs

Raw egg or runny egg

Raw meat or raw fish

Spam

Here's a couple of my food quirks I just thought of. I don't care for any honey glazed or otherwise sweetened ham. Ham goes with hot mustard freshly made with Coleman's Mustard Powder. The jarred stuff doesn't cut it. However pork chops are eaten with applesauce and lamb chops are eaten with mint jelly, with a bit on on every bite of meat. Corned beef has to have horseradish to be enjoyed. I abhor ketchup on a hotdog in a bun but a naked hotdog is enjoyed with ketchup. Same with linguica and kielbasa. No ketchup on a burger either but a naked one is enjoyed with ketchup and a bit of Worcestershire mixed in. Fish and chips without malt vinegar may as well be fish sticks and fries.

I like plain sardines (King Oscar, double pack)

I will put a bit of anchovy on pizza

I like dry-ish firm cold smoked salmon, thinly sliced, But, I do not like wet, slimy fishy smelling lox.

I have never tried pickled herring. I cannot get past the look.

I make ceviche, but cheat and have to cook it just a wee bit.

I like oysters, but I am averse to sliding a raw oyster, clam, scallop, mussel or fish down my throat. I’m sure it’s yummy, but I will pass. Also, there is the parasite issue….

I have never eaten eel. Is it good?

I like mackerel, bluefish, tuna, haddock. Cod okay. Don’t like pollock or hake (too soft).

Love shrimp, lobster, clams, calamari, smelts, trout.

Never eaten sea urchin, starfish, or jellyfish or sea cucumber.

I don’t like ketchup on hot dogs, but like saurkraut on hotdogs. (I rarely eat hotdogs)

I want my shrimp separated from beef, definitely not on the same skewer or fork.

I'm seeing double comments 🤔

Everybody in my family loved pickled herring, but not me. I do like many kinds of fish, and regular herring too. I used to make my own ceviche with freshly caught fish when I was a kid - no precooking either. We mainly caught grunts from our dock.

Never had pineapple on pizza, never want to.

I eat a lot of cottage cheese, and like to cook with it too - but nothing sweet.

I do like a number of sweet combinations with meats - sausages and maple syrup is classic, IMO, and I love cranberry sauce on roast turkey - just had plenty of that today 😀 Ketchup tastes pretty sweet to me as well, and I like it on hotdogs and hamburgers, mixed with yellow mustard.

I like blue cheese very much all by itself, and do not want to dip anything into blue cheese dressing.

Yes to ketsup on scrambled eggs

No to oysters or oyster stew

No to most fish or seafood

Yes to rib eyes with eggs

No to canned salmon with all those little bones

" No to canned salmon with all those little bones "

Good quality canned salmon rarely if ever has bones in it. Just like canned tuna.

What different kinds of fish and seafood have you tried?

Elmer have not had canned salmon since childhood, maybe it's better now, or we were poor and mom bought the cheapest. Do not like catfish, and I have tried it. I like shrimp, but only eat it on Galveston Island where I know it came in off the gulf. NO Vietnam farm raised for me. Tried sushi and can't tolerate that. Red snapper from Galveston is ok.

I was raised in Kansas, and have not expanded my taste. Always take a steak, chicken, or pork over seafood.

Funny - the bones and skin in canned salmon are a treat for me - I always snacked on them when my mom removed them to make salmon croquettes - and still do when I make that.

IMPE, the big cans are always entire sections containing bones and skin, but you can find boneless/skinless in the small cans.

@wildchild2x2 What is a malt finger?

@Olychick I had that thought as well, and I think it's a weird autocorrect for "malt vinegar".

Olychick It was supposed to say malt vinegar. I have no idea what a malt finger is.

Oh, me neither, which is why I asked! Thanks for the clarification; I'll quit wondering.