The environment we grow up in plays a significant role in forming our relationship withnutrition. In fact, having frequent and regular family meals is associated with a myriad of benefits for children and adolescents, includingdecreased riskof obesity,lower chanceof substance use, violent behavior, depression, and suicidal thoughts, as well as bettercommunication skillsand improvedself-esteem.Naturally, it also shapes our taste preferences, exposing our taste buds to certain flavors and textures. Interested in just how much variation there is, Reddit userKerker1717made aposton the platform, asking everyone to share the weird food combination that was standard in their household that later people said was not normal.Continue scrolling to check out the answers they have received and don’t miss the chat we had with foodiesSarah TuckandRicha Gupta— you’ll find it between the entries.This post may includeaffiliate links.
The environment we grow up in plays a significant role in forming our relationship withnutrition. In fact, having frequent and regular family meals is associated with a myriad of benefits for children and adolescents, includingdecreased riskof obesity,lower chanceof substance use, violent behavior, depression, and suicidal thoughts, as well as bettercommunication skillsand improvedself-esteem.
Naturally, it also shapes our taste preferences, exposing our taste buds to certain flavors and textures. Interested in just how much variation there is, Reddit userKerker1717made aposton the platform, asking everyone to share the weird food combination that was standard in their household that later people said was not normal.
Continue scrolling to check out the answers they have received and don’t miss the chat we had with foodiesSarah TuckandRicha Gupta— you’ll find it between the entries.
This post may includeaffiliate links.
Whenever my mom used an egg wash and breadcrumbs there would be leftover from the breading station. So she used to mix them together, add a little water if there was too little of the egg left, and let the breadcrumbs hydrate. Then the mixture went into a skillet with heated olive oil to be fried like a breadcrumb pancake. There was no way she was going to throw out those breadcrumbs.Every so often I find myself craving a breadcrumb pancake. I make one with a beaten egg to hydrate seasoned breadcrumbs. But I add Locatelli Romano cheese and julienned sun dried tomatoes as well. Fried in olive oil with extra Locatelli cheese on top. So maybe not a weird food combination. But certainly a weird item to cook. Weird- but I love it!
My little old great-grandmother used to wake me up at 3:00 a.m. every morning and give me an ego, cheese and ham sandwich and a gigantic like 40 oz mug of hot cocoa and tell me that I hadn’t eaten anything all day and I had better eat.She had mild dementia and I had moved in there with her to take care of her.She was really sweet and my favorite human being on the planet until she died like a year or so later.RIP Granny, I love you and I miss youShe could also cook better than anybody I’ve ever met.. everything that came out of her kitchen was delicious.I’m not sure how she made her lasagna taste like that I cannot replicate The taste she produced.Also her lentil chicken soup was delicious. And I’m really really hungry now thinking about my great grandma that’s weird
While it might be tempting to just say “yuck” when reading about these meals, don’t be so quick to write them off. “Trying out new dishes is like travel—broadening our perspective and widening our way of thinking,” Sarah Tuck, the woman behind the food and recipe blogStuck in the Kitchen, toldBored Panda.“It’s an adventure! And that’s not to say the familiar isn’t also amazing. I like nothing better than perfect softly scrambled eggs on toasted wholegrain bread—it tastes like coming home after a trip away,” Tuck, who’s also the editor of New Zealand’s biggest food magazineDish.co.nz, added.
While it might be tempting to just say “yuck” when reading about these meals, don’t be so quick to write them off. “Trying out new dishes is like travel—broadening our perspective and widening our way of thinking,” Sarah Tuck, the woman behind the food and recipe blogStuck in the Kitchen, toldBored Panda.
“It’s an adventure! And that’s not to say the familiar isn’t also amazing. I like nothing better than perfect softly scrambled eggs on toasted wholegrain bread—it tastes like coming home after a trip away,” Tuck, who’s also the editor of New Zealand’s biggest food magazineDish.co.nz, added.
My ex made me scrambled eggs, and I had to immediately spit them out. There was CINNAMON in them.I asked why the hell he had put cinnamon in my eggs, and he said he didn’t. Only salt and pepper. Um, no, taste them - there is cinnamon on these eggs. So he takes a scoop and tells me I’m imagining things. They taste fine![They did not]Turns out he was NOT gaslighting me. His mother had given him his salt and pepper shakers. We were at his moms and I put some pepper on my meal and again, f*****g cinnamon.“Oh yes!” His mother exclaimed, “He’s a Taurus, and they have weak throats. Cinnamon is good for the throat, so to make sure he gets enough and stays healthy, I mix it into the pepper!“He thought that was just what pepper tasted like.
Our thanksgiving leftover meal was turkey with gravy over waffles. Delicious. But when I got to high school/college people told me it sounded gross and weird.
It’s also perfectly fine if these pictures inspire you to come up with something entirely new because “it’s when you push the boundaries that you get the most interesting combinations,” Richa Gupta, the cook, writer, and photographer running the blogMy Food Story, explained to us.Just remember to at least consider how things come together. To begin, Gupta suggests playing with complementary and contrasting flavors. The former allows ingredients to work in tandem (think peanut butter and bananas), while the latter pairs distinct taste profiles to create a dynamic sensory experience.“While you’re experimenting, always taste, taste, taste,” Gupta added.
It’s also perfectly fine if these pictures inspire you to come up with something entirely new because “it’s when you push the boundaries that you get the most interesting combinations,” Richa Gupta, the cook, writer, and photographer running the blogMy Food Story, explained to us.
Just remember to at least consider how things come together. To begin, Gupta suggests playing with complementary and contrasting flavors. The former allows ingredients to work in tandem (think peanut butter and bananas), while the latter pairs distinct taste profiles to create a dynamic sensory experience.
“While you’re experimenting, always taste, taste, taste,” Gupta added.
Scrambled eggs/omelets with ketchup. I always thought this was normal but as an adult the more I eat with others the more they keep pointing out to me that’s weird or gross???
My mom used to put cut-up hot dogs in everything.Cut up hot dogs in scrambled eggs, in box mac and cheese, in stir fries with vegetables to eat on top of rice, in fried potatoes to make some kind of hot dog hash.
However, if you’re an absolute novice, you might want to learn your way around the kitchen first. “I think as a beginner cook or baker it is best to follow conventions to start with,” Sarah ofStuck in the Kitchensaid. “Then, as skill levels increase, I would recommend experimenting.““When thinking about developing a recipe, it is a little like writing music, thinking about all of the different elements coming together—in this case, I always start with the sweet/salty/bitter/umami balance, but also the texture; do I want an overall soft, smooth texture or would something benefit from a little crunch to contrast?”
However, if you’re an absolute novice, you might want to learn your way around the kitchen first. “I think as a beginner cook or baker it is best to follow conventions to start with,” Sarah ofStuck in the Kitchensaid. “Then, as skill levels increase, I would recommend experimenting.”
“When thinking about developing a recipe, it is a little like writing music, thinking about all of the different elements coming together—in this case, I always start with the sweet/salty/bitter/umami balance, but also the texture; do I want an overall soft, smooth texture or would something benefit from a little crunch to contrast?”
My grandmother always put grape jelly on her grilled cheese, so I like to also. Apparently that is not something people normally do.
Pork chops and homemade applesauce. So damn good but everyone I mention it to thinks it’s repulsive
“I like little contrasts to liven things up, like a fresh zingy lemon/garlic/parsley gremolata on a slow-cooked soft beef cheek ragu, or a sprinkling of crunchy nuts and seeds with dukkah and a little olive oil over burrata broken onto a salad,” Sarah Tuck added.“But the thing is, sweet and savory can also work brilliantly together, like sea salt and dark chocolate, or chili honey with cheese or chicken, so something that might sound weird when you first hear of it might actually make total sense when you take a bite!” the food writer said.
“I like little contrasts to liven things up, like a fresh zingy lemon/garlic/parsley gremolata on a slow-cooked soft beef cheek ragu, or a sprinkling of crunchy nuts and seeds with dukkah and a little olive oil over burrata broken onto a salad,” Sarah Tuck added.
“But the thing is, sweet and savory can also work brilliantly together, like sea salt and dark chocolate, or chili honey with cheese or chicken, so something that might sound weird when you first hear of it might actually make total sense when you take a bite!” the food writer said.
When I was young and my Dad was a single parent, he’d try to have “fancy” dinners for my sister and me. His go-to appetizer for us was a slice of bologna, covered in peanut butter, then rolled up into a log. He’d then cut it into sections and each would have a toothpick in it. Voila! Appetizers.Whenever I start missing my Dad, who passed away when I was 24, I make those appetizers.
Strawberry jelly on a sausage biscuit. Learned that working fast food at 15.
Interestingly, in some scenarios, you might be more inclined to broaden your culinary horizons. For example, if you’re actively dating!
Having milk to drink with spaghetti, super refreshing. It counters the acidity perfectly but my Italian American friends think I’m nuts.
Kraft Mac n Cheese with a can of tuna in it. I was thirty before I realized this was not common.I think its came about because my dad comes from a poor Catholic family and it was a cheap way to feed five kids during Lent.Edit: Guys I get it. Please stop replying “It’s tuna casserole.” It is not the same thing as what I ate growing up.Tuna casserole is pasta and tuna, yes, but it is not a box of Kraft Mac n Cheese with a can of tuna dumped in at the end. Tuna casserole has some variety of peas, onion, cream of mushroom/chicken soup, and often has bread crumbs or chips on top. I have had tuna casserole, tuna salad, and tuna helper at various times of my youth. They are different.
Potato chips & cottage cheese.
My grandpa used to make peanut butter toast (crispy bread, like almost burnt, and smooth PB — and he always buttered the bread before putting on the PB) and hot chocolate, and would dip the toast in the hot chocolate. Didn’t realize it was weird until I got to college, did it in the dining hall, and got some weird looks.
I always thought coleslaw on pulled pork was normal because every place near me served it like that. Then I find out the heathens in the rest of the country don’t like that.
Shepherds pie but instead of mashed potatoes, macaroni cheese on top!!!!!!!!!
We were kinda poor, and my mom used to take a package of uncooked hot dogs and grind them up and mix them with sweet relish and mayonnaise. That was our “ham salad”. My friends all loved the stuff!
Sliced pickle and Kraft singles sandwiches. Did not ask for and did not want these but got them in lunches regularly.
When it was dad’s turn to cook…S. O. S.Ground beef browned with salt n pepper. Thickened and creamed. (Essentially just hamburger gravy) on toast.Meh.
The weirdest thing I can think is my grandma taught me to eat Coffee and Crackers. Basically you take a plate and line it with saltines, then pour over coffee until they’re softened then spread some sugar to taste and eat with deli ham. It’s basically a poor man’s country ham biscuits and red eye gravy.It’s not the most filling breakfast in the world but it hits the spot every once in a blue moon.
Digestive biscuits spread with soft cheese like philadelphia and a bit of jam, usually two to make it a sandwich biscuit. I sometimes had this with peanut butter between the biscuits instead.
Tomato open-faced sandwiches as a snack in-between meals. Just a few pieces of bread with nice tomato slices on them, salt and pepper.
Growing up in the midwest, chili & cinnamon rolls were a common combination. It wasn’t until I was an adult that I learned this is pretty much only a midwestern thing.
I grew up with a lot of fruit in my savory dishes, mostly fruit and cheese combinations. Some are normal, but i think most of them aren’t. Still love it all so much, it adds just the right amount of sweetness.Cheese and banana sandwiches are the bestPineapple parts in lasagnaApple or mango in dishes like wraps or curryRaisins in couscousPasta of mango and blue cheeseCheese fondue with pineapple, apple, banana, grapes, pearSalads contained mostly normal fruits like apple or raisins, but for some reason also often bananas
As newcomers to Canada in the 90’s, ketchup wasn’t really a thing in my home country. So we became obsessed with it when we got here. As a kid I used to put ketchup on everything, but my favourite was ketchup sandwiches (ketchup + bread) and ketchup sandwich with bologna or sliced ham.
Unsweetened shredded wheat (it was large size not spoon sized) toasted in the oven with sharp cheese and fried bacon and you’d serve it with a bit of maple syrup on the side. It was…I think a recipe on the cereal box but seriously good. I never see those big shredded wheat squares around any longer so I can’t make this.
Eggo waffles with melted sharp cheddar cheese. It was such a regular breakfast in my family, I literally didn’t realize it wasn’t a thing until I had my first apartment and I told my roommate she was welcome to the eggos and cheese and she was like “I’m sorry, what?”
Cubed up baguette tossed in greek yogurt and chopped mint. Sometimes some honey to make it a sweet treat.This was strictly an after dinner snack for some reason
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My mom didn’t realize that you were supposed to create a broth with the Ramen noodle spice packet. She would drain the noodles and then stir in butter and season it to taste with the flavor packet (usually about 1/4 of the packet). It was delicious!
Peanut butter and honey is great, but best after it has sat in my lunch box half the day and the honey has penetrated the bread and makes it slightly crunchy. This is for those who posted it and don’t think many people do this. I’m pretty sure a lot do.However, I came to post this. I still eat it all the time, my favorite sandwich ever: FLUFFER NUTTER. For those who don’t know, this is peanut butter and marshmallow fluff on white bread. 🤩
We always had pickles and sliced tomatoes inside of our grilled cheese sandwiches.
Grew up poor as a young child. Rather than have proper desserts of any kind in the house, we had cans of condensed milk we’d just eat with a spoon. Never knew that wasn’t what it was for until I was an adult. Now I can’t have it in the house or I’ll eat a whole damn can like it’s pudding.
My husband taught me to scramble leftover French toast batter once the bread is gone. It’s eggs, milk, and vanilla and it’s delicious. Now I sometimes just make that. Best served with maple syrup.
I don’t know if it’s weird, but we ate a lot of peanut butter and honey sandwiches when I was young. Or on toast. I’ve never met anyone else who likes it.
It’s not unheard of but my mom always makes chili and spaghetti. It’s good, too, and I’ll defend it
Cheerios were never eaten without bananas sliced up in them.My dad only ate watermelon if it was buried in salt.
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Leftover meatloaf sandwiches with ketchup.
Spaghetti and ketchup
Eating cream cheese rolled inside slices of genoa salami isn’t super unusual, but it definitely is a regional thing that was NOT the norm for where I grew up. My mom was raised in the south, and brought it to NJ with her when she married my dad. I didn’t know it was “weird” until I hit middle school. Still eat it, and it’s still tasty.
My mom put chopped up apples in the tuna fish. I don’t know anyone else that does this, but I still eat it that way!
vanilla in eggs i can almost see, it’s like. almost a custard i guess. wouldn’t do it myself lol though there is a mizrahi dish (fatoot samneh) where you essentially scramble some eggs with torn up toasted pieces of pita and then drizzle with honey that i quite likeanyway to answer your question, i loved dipping my fish sticks in applesauce as a kid lol
Grilled cheese with a side of cinnamon sugar rice.
I used to sprinkle Jello out of the packet over vanilla ice cream…usually strawberry.
Dipping fries in a fried egg. Best sauce ever.
Putting boiled eggs in lasagne. I had no idea it was weird until I made a lasagne for a boyfriend and his roommates.And also didn’t realize that most people don’t eat fresh vegetables. Growing up I didn’t realize how lucky I was that my dad had a full garden and we ate fresh tomatoes, lettuces, beans, herbs, etc.
Hamburger and baked beans. You fried up the hamburger, seasoned it, added BBQ sauce, some ketchup, and finally added a can of baked beans. If you were splurging, you used Bush’s Baked Beans, but usually they were store brand.Not sure if anyone else ate that for poverty supper, but I’ve never run into anyone else who ate this combo.
I used to enjoy eating iceberg lettuce with a tiny bit of salt on it as a snack. It started when I accidentally got salt on my side salad at dinner. Tasted it and really liked it. I’d easily eat a whole head of lettuce just snacking on this as an 8yo. lol
My mom provided ketchup and mayo mixed up as “pink sauce” to add on tacos
Kraft Mac n cheese with sugar over the top of it. My dad and sister did this. YUCK!
Chilli and mashed potatoes. It ~works but I haven’t eaten it in decades.
Peanut butter (unsweetened, chunky) with alfalfa or bean sprouts & bananas on whole wheat sourdough.I still eat it.My dad was silent generation & mom just missed being a hippie.They were still pretty “back to the land” movement.
My uncle always made this for a snack for us: sliced a banana lengthwise, spread mayonnaise on it, sprinkled it with wheat germ. Did anyone else eat that in the 70’s?
Eggs scrambled with cottage cheese and Worcestershire sauce, served over toasted bread. Be sure to drain the cottage cheese before scrambling, so it won’t be soggy. works best if bread is a bit stale and dry.When making jello, substitute condensed milk for the cold water. Sometimes Granny would make several flavors of jello the regular way, then cut them in cubes and stir the cubes into a half-set bowl of jello made with milk for a “fancy” dessert.
We would put cottage cheese on toast and sprinkle with cinnamon and sugar.
Making oatmeal in tomato or cream sauce for a quick risotto
oh god, so many. here’s a few:* Diet Coke + Milk. I wouldn’t drink milk unless it was mixed with diet coke.* Pizza with black olives and pineapples. My sibling and I would each get to choose a topping so we both grew to love this combo.* Grilled cheese with mayo. Not on the outside to make it crispy; no, the mayo is on the inside with the cheese.* Crackers + peanut butter + sprinkles as a snack
“Tuna casserole”, which was a box of mac n cheese, cream of chicken, some slices of melty cheese and canned tuna.Doesn’t matter how sick I am, I will always be able to eat one or eight bowls of it. My husband is horrified every time he hears about it, but it’s easily one of my top 10!
My mother was english,(I’m 66), and England was so poor after fighting WWII, that food rationing continued for like 12 years after the war ended. A common breakfast in our American house was buttered toast with mashed sardines and malt vinegar on it.
Cold oatmeal mixed with ricotta cheese, some sweetener or sugar, and a little vanilla. Tastes like rice pudding!
a common snack in my household was to take either plain potato chips or crunchy cheetos and top them with sour cream and valentina hot sauce. it sounds ridiculous but it’s honestly a pretty top tier snack.
Old Bay Seasoning on almost everything. The normal fish, crabs, shrimp, chicken. But also on corn on the cob, in deviled eggs, in potato salad, in chili. Even desserts. My dad still puts glazed donut holes in a bag and some old bay and shoes it up. He eats vanilla ice cream with caramel, peanuts and old bay on top.
Pickled beets and eggs. It’s an Amish/Pennsylvania Dutch dish. My mom always made it with garden fresh beets and it was in the fridge with Amish cucumbers and my husband thought I was a psycho 😂 he’s from Louisiana.
Peanut butter and Mayo! My dad had it all the time and thought it was weird. It’s a comfort food now and tasty
Pita bread with melted Swiss cheese, mayonnaise, and shredded lettuce. My college drunk/Hangover meal.
My dad used to do “ma po tofu” with breakfast sausage and peas. I remember ordering it in a restaurant for the first time and being so disappointed. Now I like it the real way, of course, but goddamn my dad’s was still so good.
My dad was from the Netherlands but I was born and raised in the US. Couple things my friends thought were super weird were:1) Hutspot - mashed potatoes with carrots cooked and mashed in. My grandmother would always add nutmeg too for that “what is that flavor?” feeling.2) White bread lightly toasted, slathered in butter then sprinkled liberally with chocolate sprinkles. This is still a favorite today.
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