Does anyone have a food they love that everyone else finds odd?

Jasper_The_Rasper wrote:

Just curious here because I love Marmite and banana sandwiches, most of my friends think is sounds disgusting.

I love peanut butter and lettuce on a roll or bread? Also I dunk my Frenchfrys in my vanilla shake..Yummy.. around here family say oh gross.. lettuce on your peanut butter sandwich?!?🤣😊

Ssherjj wrote:

I love peanut butter and lettuce on a roll or bread? around here family say oh gross.. lettuce on your peanut butter sandwich?!?🤣😊

I'm going to have to try that tomorrow. I love the natural peanut butter, that you have to stir when the peanut oil is on top. Colleen hates peanut butter so I'll sit infront of the big screen TV dipping celery in the peanut butter jar. LOL

ProTruckDriver wrote:

Ssherjj wrote:

I love peanut butter and lettuce on a roll or bread? around here family say oh gross.. lettuce on your peanut butter sandwich?!?🤣😊

I'm going to have to try that tomorrow. I love the natural peanut butter, that you have to stir when the peanut oil is on top. Colleen hates peanut butter so I'll sit infront of the big screen TV dipping celery in the peanut butter jar. LOL

Dave that is the best peanut butter the Natural or I even love the organic. The Natural is very good. Healthier with celery though I have to admit. I have never heard of anyone not liking Peanut Butter.

Dipping fries in a shake, yuk! 😃
Peanut butter I am not keen on.

I love eating "Sweet Gherkins Pickles" by Vlasic. I'll put about 5 or 6 of them little pickles in a bowl and eat them wile watching TV. Another thing Colleen hates. She told me those pickles stink like someone did their thing in the bathroom. ROFLMHO

Those pickles are delicious!😊

@Jasper_The_Rasper don't knock it until you try it. I got my Son's and Grandkids doing that FF in shakes forever. LOL

Are pickled eggs as popular eleswhere as they are in the UK?
I love them and so easy to make.

Jasper_The_Rasper wrote:

Are pickled eggs as popular eleswhere as they are in the UK?
I love them and so easy to make.

We have those pickled eggs in the USA but I do not know how popular they are.

I am not a fan though. Maybe if I made my own...🙃

Ssherjj wrote:

I am not a fan though. Maybe if I made my own...🙃

You should do Sherry if you ever have a glut of eggs, they are easy to make.

Jasper_The_Rasper wrote:

Ssherjj wrote:

I am not a fan though. Maybe if I made my own...🙃

You should do Sherry if you ever have a glut of eggs, they are easy to make.

Alrighty send me the recipe ok? 😊

Ssherjj wrote:

Jasper_The_Rasper wrote:

Ssherjj wrote:

I am not a fan though. Maybe if I made my own...🙃

You should do Sherry if you ever have a glut of eggs, they are easy to make.

Alrighty send me the recipe ok? 😊

I just hard boil them and seal in a jar container filled with pickling vinegar however here is one that was posted here 5 years ago by our old friend shorTcircuiT

Very Dill Pickled Eggs.... my kids love them but they call them "Sour Eggs." Comments, criticisms amd suggestions are more than welcome!

Very Dill Pickled Eggs

Category : Other
Prep Time : Variable ( see directions )
Cook Time : Variable ( see directions )
Yield : 1 Dozen Eggs per jar

Ingredients
NOTE: please read carefully! This is for one dozen eggs, scale accordingly.

PRE-PREPARED
One dozen MEDIUM hard boiled eggs, peeled and chilled

LIQUID
1 1/2 cups white vinegar
1 cup water

DRY
1/4 tsp mustard seed
1/2 tsp whole black peppercorns
1/2 tsp minced garlic (dried)
1/2 tsp whole coriander
1/2 tsp dill weed
3/4 tsp dill seed
1 tsp minced onion (dried)
3 tsp salt (pickling salt preferred)


Directions
Combine all dry ingredients for each one dozen eggs. ( Use a seperate container/cup for each dozen eggs being prepared ) Set aside.

Combine water and vinegar and bring to low simmer.

Prepare your canner and one quart size jar, lid and band according to canner directions for each one dozen eggs being processed

Pack 1 dozen eggs into each quart jar, then add dry pickle mix. Add hot water/vinegar leaving 1/2 inch headspace.

Lid and band according to canner directions.

Process in canner for 10 minutes at 10 pounds pressure.

Cool on rack until close to room temperature, then refridgerate, allowing at least one week to cure before opening. ( Longer cure times allow fuller/deeper penetration of flavor into eggs )

Use within 7 days after opening.


My comments
Eggs may contain Salmonella and or other hazardous organisms. According to the USDA and other sources, there is no safe way to home cure or preserve eggs.

I use a canning system to minimize the risks of bacterial or other contamination, but any user of this recipe assumes any and all responsibility for any illness that may incur. I make no claims whatsoever as to the safety of using this recipe or storing/curing of the finished product regardless of the storage conditions

This topic is open to all members to reply to, not just to us few.

Thanks Jeff!

I remember now that this egg recipe was posted ..