@DigMe not nearly drunk enough to make shit like this up. No really, go for it :))
@Taverius I imagine it gets tiring! I can see what you mean about basil having a ghost of mint in it, but are you saying it's pronounced in the pesto you're familiar with? Curious to try that, hah.
Also, if you're familiar with a musician on YouTube who goes by Dodie (I'm kinda just okay with her but my sister is a huge fan), she's to blame for the banana/pesto effery.
LOL i agree. Anytime someone tells me most anime sucks and thats why they dont watch it, i respond that most everything sucks, it always takes work to find the good stuff. Sturgeon's Law is real
I tried vanilla ice cream, irish whisky, with crushed red savina chiles last night. Despite the heat of the chiles I couldn't really taste them. So the remainder of the bowl I added the black pepper. Edible, but not spectacular.
Maybe if I ground up the chiles to a finer grind then it might be better. I think it also needs some fruit or apple pie filling. The whisky and Ice cream is pretty good if you let them melt together a bit. - OK, now this has evolved (or devolved) into something completely different than the original suggestion.
Honestly I'm all for weird food mixes and I'm kinda tied up until mid July to really experiment, so I encourage others to try weird food combos and have fun with it (so I know what's worth making for myself haha).
Ok so a few more strange ones:
1. Peanut butter, mayo, lettuce and cheddar cheese sandwiches. I ate these as a kid.
2. The Canadian Bacon and 'kraut pizza allegedly originated in Iowa. Ham and Kraut is the cheaper alternative and it's pretty darn good. Mix a small % of swiss cheese in with the mozzarella.
I like both anchovies & steak. But steak is pretty much a once-a-year (anniversary) thing since we all became pescatarians in my house. And I'm not putting anchovies on my Ruth's Chris!
My grandmother used to ask me if I want both butter and mayo on a sandwich, and that always seemed not-quite-right to me. So I think I'd have to pass on PB&M.
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