Foods that you enjoy but lilplatinum hates

As we've seen on a different thread, lilplatinum -- a Texan, no less -- knows not only what we should and should not eat, but also where we might be allowed to do so. This is certainly a topic worthy of its own thread and I expect it to hit the front page get me a free six months as a supporter.


Right, ketchup's out. Lilplatinum doesn't like it, it must be banned. That's going to put a lot of people at Heinz and Devely out of work but them's the breaks.

At least swan is still on the menu. I wonder if I'm allowed to put steak sauce n swan. Here's hoping for a quick reply.

woof.

I'm not too keen on ranch dressing either. And if my newfound authority to be the food police extends to Canada, we're getting rid of Poutine too..

You would hate to dine with me, then.

First ketchup and now Poutine? I just added a brand new page to the Official French Fries Pages about Poutine. People interested in poutine make up around 10% of all my visitors.

A Poutine Chef in the northern regions of Province Quebec has to study three years before he's awarded the prestigious Bol de Caillé, allowing him to make certified Poutine de Province Quebec. It takes another six months of intense training before he's awarded the Tomato Cluster (Bol de Caillé avec Tomate) in order to serve a poutine with ketchup, but you believe all these artists should be left unemployed.

Between that and ketchup, you're killing my site. What am I supposed to eat on my French fries? Heinz 57? Barbecue sauce? Refrioed beans?

woof.

Fine, for the sake of employment I shall allow ketchup on fries and burgers, but not on pasta or any good cut of steak. To show even greater appreciation towards our northern brothers, I shall allow poutine to be served - but not within 20 miles of the border and not at a Blue Jays game if the Yankees are the visitors - in case I am in the crowd.

Never let it be said that I am a heartless food tyrant.

I just knew I should not have looked! Thats put me right off lunch!
Poutine
Are you meant to eat it blindfolded!

According to the Wiki article:


Erm... really? Could it be that I was always so focused on my fish that I totally missed this atrocity interesting international variation? Or is this just more Wikibollocks? I mean, cheesy chips, ok, but with gravy? In a British chippy?

More Geordieland and Scotland i think tiggi.

Oh, well then. Enough said.

Well I seen chips and curry sauce in Stoke, but nothing like it anywhere North of the Border!

Stoke?! I'm starting to get the picture. Though curry sauce can't quite attain the pinnacle of perversion that is cheese and gravy on chips, to be fair.

Only kidding. Well, mostly. I mean, the idea totally grosses me out but I'd try it once just to be sure, so no need to start a separate thread for me yet.

Fish, chips n curry sauce is bloody lovely.

I remember having chips, cheese and gravy at Leeds Uni in the student union. Yum!

The main reason I have kept my slim and boyishly, yet muscular body is, in fact my refusal to stuff mounds of fat drenched, unpalatable, processed food down my neck. Confronted with something like poutine I would politely refuse and cover said offending article with a napkin and nibble on a bread stick!

White Castles

Its not cheese, its cheese curd - a different animal

They eat cheese curd that squeaks in Wisconsin. I think they only eat it because it squeaks.

Is cheese curd kind of like cottage cheese? And doesn't poutine sound look like a rude word?

And so very much worse. The Wiki quote I was worrying about claims it's cheese in the UK though. Either way, I'm in no great rush to try it!

nope! Cottage cheese makes me gag, but cheese curds hard to explain, but they are yums.

Cheese curd= quark!
But somehow I think the german stuff is slightly runnier than the American stuff!

I too put Ketchup on everything...Chips, Pasta, Eggs, Potatoes, Pancakes... I've also been known to eat Cheese with Honey, sweet Pancakes with Cheese or other weird combinations..

Whilst at university in Edinburgh, i discovered "salt and sauce", followed by the word "pal".

So when in a fast food joint, you hear "salt and sauce pal ?", in a suggestive manner.

It takes a while to get used to the flavour, but quite nice actually on fries ! It is a combination of what can only be described as HP brown sauce with vinegar.

Fresh cheese curds squeek. If your curd isn't squeeking then it's not fresh!

What about curry-cheese-chips?
Or garlic-cheese-chips?

sea-king- ehh you're wrong. Cheese curds aren't quark.
Cheese curds are exactly that- cheese curd.


Quote taken from this site

An interesting approach to high-energy physics.

In other news, UW has a cheese science department.

I believe it's part of the 'food science' department.
They do have a dairy store though.

Ketchup is not a vegetable.

But eating ketchup is healthier than eating raw tomatoes.

Ketchup is made from tomatoes?

same with the U of Manitoba, loved the UM choc milk.

Sorry, my mistake. It's made of ketchup fruit, I totally forgot

LP wouldn't like to go drinking with me, because I like beers that bite me in the 'buds, like Arrogant Bastard Ale, an exceptionally fine American brew.

I also like loads of Tabasco Sauce on my omlettes, excessive amounts of horsey radish on my raw oysters, and nostril hair-singing quantities of fresh wasabi on my sushi. But no mayo is gonna touch my fries.

I'm down for Whitey Cassel's any time, Mister Dan. I'd even wash 'em down with Busch beer if it's late enough in the evening.

I wasn't impressed with Arrogant bastard, but you are in the clear with tobasco, horseradish and wasabi.

I like eating my fries with Thai Sweet Chilli sauce, gives them a kick

well i agree with liliwhatserbname about ketchup. It doesn't make me heave but its sheer ubiquity and overwhelming smothering of all other flavours pretty much means I do not touch the stuff.

Mint sauce would be my next bete noire: it is maybe a testament to the muttonlike quality of english lamb that they does it with an acrid, sweet vinegar 'sauce': I prefer Scottish lamb with rosemary and garlic - ie additions that compelemnt the delecate flavours of the meat itself.

did the scottish invent lamb with rosemary and garlic? Dont think so!!! and I've certainly not been served vinegary mint sauce for nearly 20 years, thats old peoples food like salad cream. redcurrant jelly all the way these days. Besides, I thought it was the scots who drowned their fish and chips in about 20 litres of vinegar

I never said the Scots did. Scots lamb is the best in the world and when united with Italian seasoning (rosemary and garlic) it is sublime.

Depressingly a truly scottish recipe would probably have the lamb deep fried with a mars bar and then doused with brown sauce (yeuch). That's east coast though. In the west they swill everything in vinegar.

Not everything with vinegar!

Although lamb deep fried in batter is an option!

Ooooh. I LOVE vinegary mint sauce! Should I put that on the other thread? Nah, come on. Loads of people love it, right? Not that lamb with rosemary and garlic isn't wonderful too, mind. I am civilised really. Promise.

if you eat lamb, it makes you body oder very stinky, mint sauce or no mint sauce

Tiggi - with you on the mint sauce thing. And I can eat piccalilli out of the jar with a spoon to all eternity.
Plus extra strong pickled onions.
No, I don't have too many friends, why do you ask?

Well I roast my lamb with garlic & rosemary, and then have a small amount of mint sauce on the side of the plate & put a little on the meat as I eat it, is this acceptable lilp? I also put ketchup on Hamburgers, the way most places cook them nowadays thats the only way to get them down.