When I worked at Subway, there was a woman who would get the BLT, but she’d want us to put the bacon in the toaster oven and literally burn it. As in, like, turn it into charcoal. One time I left it in until it was nothing but black dust and tiny glowing red embers, and she said it was the best she’d ever had.
As for the strangest thing that’s actually good, I think my tuna sandwich takes that one: flatbread, tuna, pepper jack cheese, double extra bacon, lettuce, spinach, onions, tomatoes, one line of mayo, one line of sweet onion sauce, one line of roasted garlic aioli.
I personally don’t think that’s too far out there, but everyone I mention it to thinks I’m nuts 🤷♂️
I made that exact sandwich for myself all the time when I worked at subway, only difference is I used sriracha instead of aoli
EW WHAT THE FUCK
:-p
I mean it’s a little odd having both lettuce and spinach i guess, but the sandwich sounds totally normal to me., and maybe something I’d order.
Goldmember, but with green instead of gold
They call him The Green Thumb
I prefer The Green Inferno
I have an unlimited toppings pizza place near me, and my new GoTo has been my own take on a Hawaiian. Either salami or Canadian bacon (they have no prosciutto), bacon, pineapple, roasted garlic, red onion, and a balsamic drizzle, on top of mozzarella and asiago. I imagine many would consider that weird, but it is divine, and I’m clearly a culinary genius.
Sounds pretty good to me. Might try to get my local place to try this.
Sounds pretty good to me, except for the spinach (though tbh I probably wouldn’t notice it with all that other stuff).
It is good. Try it.
My go to was sauce from the meatballs, chicken, bacon, onions, peppers, shredded cheese x2, toasted twice for footlong or toasted for footlong if 6in. Italian seasoning.
Rings up as a chicken bacon ranch and costs half what it’d cost to add the toppings to a chicken, and you end up with a pretty good pizza.
She was not pregnant, but she may have been suffering from some deficiency - nutritional or otherwise
Cool, TIL it’s called pica. My grandma apparently had that as she was pregnant with my mom, she would eat pieces of mortar that had fallen off of buildings…
Back when I worked at a Pizza Hut we had a regular who would order the same thing 2 or 3 times a week:
*Medium crust
*No cheese
*Heavy sauce
*Meatballs and bacon
*Drizzled in garlic butter
Honestly sounds like nothing more than a stoner meal (and probably still was), but still, he ordered that same thing 2-3 times a week for years. Not to mention that it came out to almost $20 per pie with all the toppings/modifications. Never had a chance to try that combo myself, though, so I maybe shouldn’t be talking down on it.
I worked at a casey’s and this one cop would order a large pepperoni pizza extra pepperoni under the cheese. He ordered this every other day for a year
Mmmm the heart disease special
I used to deliver for papa johns many moons ago. We had one guy who ordered the same thing every Saturday afternoon at about 4pm. I forget the exact details… it was something normal like a pepperoni & mushroom, but then add literally 5x extra anchovies on the entire thing. A typical large was about $12 in those days, and his pizza would be north of $25.
I hated getting that run because my car would smell like fish oil into the next day, but the dude tipped well so it was cool.
Apart from the meatballs (and maybe bacon) this sounds like a good pizza to me. I like just a little bit of cheese on my pizza and if I put this in the special order it is like they don’t believe me and add extra cheese. I also like to go heavy on the sauce and add garlic. Did your place have garlic without butter?
To be very honest I just like Pizzabrot but I think they only sell this in Bavaria (whelp).
Fries, but only deep fried for a second. Came out like pale, limp, oily sticks of potato. Always ordered it, and it alone, in the afternoon lull about 4pm. Bless you, old man with three teeth.
This wins the thread for me. shudders
My consistent favorites are the “blah blah allergy” then they order something that can’t have the allergen swapped out and they say “well I can have a little”. Most commonly happens with gluten allergies and the person wanting dessert.
It happens to me with avocado. Intolerance would be the better word for it. Whenever ordering sushi I need to pick it out or I’ll have a painful digestion (and nausea) later on. Some avocados hit really bad and others I’ve eaten pieces accidentally without major consequences but anyway, I find most people don’t understand the word ‘intolerant’ or maybe they don’t give a fuck, whereas if you say ‘allergic’ you have their attention.
I know, in my kitchen we have to treat intolerances seriously just like allergies. Sorry you experience really crappy places that would ignore that.
It was (and maybe still is) trendy to avoid gluten without any medical reason so it doesn’t surprise me you would encounter a lot of people lying about having an allergy or intolerance. Of course people with celiac disease can have a severe reaction to it, so it has to be taken seriously.
Yeah my wife just got diagnosed with celiac and some restaurants take it seriously. And some make her violently ill.
It’s been a treat for her :(
And people who claim to have sensitivity and then eat a piece of cake with normal flour piss me off. Making it hard for the actual celiacs to get taken seriously
On the other hand, if it weren’t for all the normies trying a fad diet, there likely wouldn’t be as many gluten-free options available.
I get what you’re saying, though. It’s like the rest of the world is crying wolf and your wife has to deal with the consequences.
My neighbour has celiac disease and he’s very grateful to the trendsetters - the previously tiny selection of gluten-free products has ballooned. There’s even a fish and chip shop that does a gluten-free day each week when they change the frying oil.
Several years ago I watched an interview on tv, bud has Celiac and is annoyed at all the people going anti-gluten. At the time I was thinking this guy is an idiot. The bigger a trend gets, the more options there are.
Celiac disease is an autoimmune disease. Wheat allergy is different. With celiac disease, you’ll “just” cause long term damage to your small intestine.
With a wheat allergy, a person could have an anaphylactic reaction. Because allergies are different.
It’s like how lactose intolerance is different from a dairy allergy. Although confusing them is quite understandable.
There’s also a lot of increasing evidence or NCGS, non-celiac gluten sensitivity.
2 years ago I thought it was just a 40-year old Karen fad, then I read about NCGS, went on a gluten and casein free diet (no gluten products or any sort of dairy) and it solved the stomach issues and sort of physical anxiety I had had all my life.
I’d like to try a double blind to see how accurate I am in recognising when. But for instance I could genuinely never binge drink, but now that I’ve stopped drinking beer and am off gluten and stomach feels fine, I’m able to drink and enjoy red wines. A bit too much, actually.
But I exposed myself every few months or so and every time the same. Am currently on the toilet after having eaten gluten and dairy yesterday and it’s not as painful as it used to be every day before going on this diet. But the poop is orange and floats. So clearly affected.
So yah. A fee years ago I would’ve mocked someone who’s avoiding gluten like that. Now I won’t. And I do know the “I can have a little” thing, gluten is just so bloody addictive. Celiac disease is a spectrum, so people with light celiac disease could feasibly eat a tiny bit of gluten every now and then. It’s just the collective effect of having it in your diet daily which causes the long term damage and inflammation.
It makes your dick fly off. Totally a valid reason.
I’m convinced people conflate Gluten and Glutton, so they want to avoid it and say they’re allergic.
had a man come in early one morning. 24h place and i was doing prep and nobody else was dining. the waitress tells me he had asked to speak to me which was not usual!
He said he had a weird request and hoped that i would indulge him. He said that he wanted a bunch of scrambled eggs, but wanted me to make them as undercooked as I could.
We discussed the health risk and he said that he understood and he also said that no place had ever gotten them as he liked them.
Well i’m an autistic people pleaser and eggs are my specialty so you know i’m going to make this fellas morning.
I cranked the gas to high and got the pan ripping and just poured a cup of scrambled egg across the hot pan and then right off into a plate. It was about 40% curds swimming in uncooked egg mixture. The waitress asked me wtf but took it out.
On his way out he told me with a beaming smile that it was the first time anyone had ever gotten his eggs the way he liked them. Felt nice.
He would prolly enjoy Finland. Our eggs are safe to eat raw.
As a cook, I once had a server come back to the kitchen and said the customer complained that thier omelet was “too hot”…
I’d send it back with an empty glass. “This is glass of air. Just pour it onto your omelet and wait about 2 minutes.”
I quoted James Earl Jones in Coming to America, “LET THEM WAIT!”.
Actually, by the time it’s been carried back and forth to a restaurant kitchen, assuming it wasn’t empty, it would probably be pretty cooled off.
I assume the customer was named Patience for some extra irony.
I know someone who hates all forms of onion, and is married to someone who likes to cook. If it were me, I think we’d have broken up about a month into the relationship.
Describing literally my exact relationship, albeit only engaged (so there’s still time to change my mind lol). She despises onions in any form, the smell of them, the sound, specifically, of them being cut, and describes unpeeled onions as looking like “tumors.”
Funny enough, she’s gone for the weekend and I made myself a big crock pot of French onion soup yesterday morning, finished it tonight. 5 onions total consumed in ~36hrs. I love onions.
I honestly don’t know how I’d cook if I couldn’t use onions. I’d be paralyzed, like my entire inventory had been rendered null, like removing the Keystone from an archway.
I’ve found garlic can go a long way when you’re cooking without onion, though it definitely depends on the recipe.
In Brazil in the hot dog stands you can add a lot of toppings to your meal, including but not restricted to potato puree, parmesan cheese, potato crisps, corn, green peas and all kinds of sauces. There was one guy back in the school days that ordered his with all of those but no sausage
I’m vegetarian and this sounds like a drunk or high vegetarian feast
when i ordered a double cheese burger with one veggie patty and one meat patty at the hard rock cafe decades ago the waitress later asked me for my first name and home town cuz apparently the cooks liked to write the weird ones up on the wall and i had made it. I would soooooo love to read that wall sometime!
I have an unlimited toppings pizza place near me, and my new GoTo has been my own take on a Hawaiian. Either salami or Canadian bacon (they have no prosciutto), bacon, pineapple, roasted garlic, red onion, and a balsamic drizzle, on top of mozzarella and asiago. I imagine many would consider that weird, but it is divine, and I’m clearly a culinary genius
Any request at five minutes to close.
If you’re ordering food at that junction in time, be prepared for anything that may come, it may not be pretty.
You can watch this man go insane trying to make a “piña colada, extra creamy”
