Vanilla ice cream with cherry flavored cough syrup (the kind with codeine) for a sauce. I was probably 8 years old.

spaghetti and hotdogs (like, chopped up hotdogs in the sauce). oh, and the SO dips his potato chips in jello. this is the only occasion in which ruffled chips are ok to eat (at least this is what he claims). i guess non-ridged potato chips just don't hold up?

This is a traditional Dutch afterschool snack - the sprinkles are called hagelslag in Holland; one of those great gutteral Dutch words. My family favors chocolate sprinkles but they come in many flavors, inclduing anise. My daughter prefers nutella to butter under her sprinkles.

Prepared jello, or jello powder? Either way,

oh. definitely prepared jello. we'll go and visit his parents and his mom will make a jello mold with fruit in it, and i'll look over and he's scooping the jello onto the potato chips and mowing. strange boy. (i wonder if he's tried just the powder packets and potato chips... )

My Dutch relatives call these -- and I'm going to spell this phonetically, because Dutch spelling is beyond my ken and it's probably spelled with an oe, a j and an umlaut -- "chocolata mershes" and "gestampte mershes." Maybe there are various names, or regional ones--they are from Haarlem, if that makes a difference.

I like kimchee sandwiches with buttered white toast and kimchee and also spaghetti sandwiches. Plus my mom used to fry either hot dog slices or bologna quarters in soy sauce and sugar for us to eat with our rice. I'll still make that sometimes when I'm feeling nostalgic.


Same here!

Aha. I knew there had to be sightings out there.

(I just bought a can to reinstate the tradition.)

Not all that strange as I remember eating Spaghetti-O's growing up that came with hot dogs.

Keller's cocktail sauce out of the jar

When I was a kid I had 2 strange things I remember eating. One was carrot sticks dipped in butterscotch. The other was chocolate chips cookies dipped in Heinz 57.

Ok, I'll 'fess up one of my weird eating habits. I loved a Budget Gourmet Swedish meatball entree, nuked for 7-8 minutes until the meatballs are somewhat dried and the gravy corners turn brown and crusty. Why, I don't know but damn, I love me some overnuked industrial food. I love me some chicken tail, too. I don't know why more people don't eat it - it's the best ratio of skin:fat:meat:bone. Oh yeah!

I have a friend who will eat a cheddar cheese & peanut butter & mayo sandwich on wheat toast. Bleah.

As a child, whenever we had some leftover rice (in a Korean household, this was often), I would have a bowl of it mixed with a "special sauce" made from ketchup (only Heinz), pickle juice and soy sauce (sometimes substituting Worchestershire sauce if I wanted a little more spice). Oh the sweet, salty, sourness of it!

Scrambled eggs with maple syrup- havent had since I was a kid.

Sugar free red vines, seriously, sometimes they taste like plastic but i am addicted. also frozen pudding, and cool whip straight from the container... Burnt food too. I love the crust of any burnt bread/pizza, but am not a filling person. When I go out to dinner with my mom, I eat the crust of the bread and pass her the rest!

SALTED butter

The crime of culinary cognoscenti. Whole Foods at Tenleytown at 6 PM on a Sunday night. Not a single roasting chicken in the store. No sour cream of any kind. No unsalted butter at a price I'm willing to pay for plain old ordinary weekday cooking. Never, ever put off the last grocery store trip on a weekend to this hour. The place was mobbed, too.

When I was a kid, I loved pudding skins. Far and away my favorite treat--they were best just after forming, well before the pudding had hardened. And raw hot dogs wrapped in a slice of American cheese were great as an after-school snack.

When I'm feeling lazy and hungry, nothing quite does it like Wheat Thins and Gulden's spicy brown mustard. Yum......

Oh, Boy! Does THIS bring back memories. My mother used to make the very fudgy Jello pudding mix (not instant) and put it in some very nice stemmed glasses. I actually LOVED that skin which formed on top, not knowing that this is the result of several chemical reactions one finds in cooking with a thickener like corn starch.

BTW: Tom Power's chocolate tart fires up my memory cells. Except, of course, there is no "skin" and he has the flakiest crust imaginable. But, it comes as close to that deep, dark chocolate pudding that I remember from my childhood. Refined to the nth power. (Not to mention the carmelized banana and the scoop of chocolate ice cream, none of which my mother ever dreamed.)

Yep, my grandmother used the Jello mix as well. She liked tapioca, my grandfather loved his butterscotch, and I wanted the chocolate. But of the three, I liked the butterscotch skins best. But the whole thing had a stealth element, 'cause she never liked the way I pilfered the skins before the pudding had properly set......

Wow that just reminded me of something i used to love- fritos dipped in butterscotch pudding. Tried on a dare. But oh, the rewards...

I'm having a Superintendent Parrot moment.

ahh this thread brings back memories

PB & Mayo sandwiches as a kid
French's Fried Onions from a can
Sardines with mustard on crackers
Kidney stew on waffles Christmas morning
Cottage cheese missed with Apple Butter (ala Peter Pan Inn)
Fried Chicken Livers with gravy over French fries
Pickled Eggs

I've always wanted to do that! ...next time I get bronchitis...

-potato chips with dijon mustard (prolly not that weird, but sooo delicious)
-moustokouloura (greek 'grape must' cookies) and vanilla soymilk
-natto (i'm still learning this one...)
-spaghetti & scrambled egg sandwich

Well, I bought some strawberries at TJ the other night. (I know, totally out of season and the opposite of my buy local/independent pledge... but they looked good and the other fruit at TJ didn't). I was craving something fruity and sweet. I light went off in my head and I thought... hmmm can't I melt chocolate on the stove. Who needs a microwave!

Yep, old fashion stuff still works.

(the chocolate covered strawberries hit the spot)

(one wonders how such good, almost wild, strawberries are grown in Florida in January.... wait, don't tell me Global Warming)

Um, by using a greenhouse?