While everyone has their preferences when it comes to food, it might take just a pinch of another ingredient to make your tastebuds go from “Ick” to “Hang on, I think we’ve got something here.” We’re not just talking about salting, buttering or spicing. These food combinations may seem absurd, but trying new foods is a game of trust. So trust us when we say these combos are about to become your new go-tos.
Eggs with Honey
Despite the several ways you can cook eggs, some people have a sensory issue regarding their very distinct flavor. Senior political science and math major Lex Kondratenko was once part of this crew until she saw her roommate put a fried egg drizzled with honey on her avocado toast. “I hate it when eggs taste too ‘eggy.’ [The honey] makes it taste less ‘eggy’ because the sweetness takes over,” she said. “Once you try it, you can’t go back,” Kondratenko says.
Mozzarella Sticks with Ranch Dressing
Move over carrot sticks — mozzarella sticks are no longer paired with pizza parlor
marinara sauce that gets cold and soggy when delivered to your home. Junior marketing and legal studies major Reese Putnam, who hails from Illinois, said that in the Midwest, “ranch is the most popular thing to put on almost anything, and we always eat it with random things. It was only since moving to Florida that I realized it wasn’t something everyone did.”
Mac & Cheese with Ketchup
This combo is a classic for anyone who is not favorable of the gooeyness or milkiness of mac & cheese. Sophomore management major Hannah Cote said, “at one point in my childhood, they were put on the same plate, so I guess I decided to mix them. I did not like cheese as a kid, but the ketchup hides the cheese flavor, and I’ve been eating it ever since.”
Crackers with Sweetened Condensed Milk
While this snack sounds like a Civil War ration, it is quite popular in some Asian cultures. All you have to do is heat the sweetened condensed milk, then place Saltines or oyster crackers into it as you would typically do with soup. This concoction makes for a sweet and salty combo that will warm up all the Jersey kids on the dreaded cold days they return home for winter break.
PB & J on a Burger
Not to be confused with “The Elvis” sandwich — peanut butter, jelly, banana and bacon on sandwich bread — this sweet meat pairing might get some flack at your next family barbecue. Sophomore broadcast journalism and political science major Wrigley Kordt was skeptical of it at first but, after trying, he said, “it’s surprisingly amazing. When the beef is salted just right, you get a nice sweet, savory and salty combo.”
Vanilla Ice Cream with Olive Oil and Salt
Even though ice cream lovers in the United States enjoy topping their dessert with hot fudge, sprinkles and candy, this combination is prominent in European countries. Dino Vogiatzis, a graduate student studying biomedical sciences, spent most of his childhood living in Greece where he first tried this savory goodness. “Being Greek, we put olive oil on everything, but it is definitely an acquired taste,” he added.
French Fries with Powdered Sugar
Considering a small fry holds enough salt that even the ocean would say “no thank you,” fries from McDonald’s are not the right move for this one. Pop any bagged fries from your local supermarket into an air fryer or oven and sprinkle on the powdered sugar while they are still hot. You’ll soon ask yourself, “where was this at the county fair?”
Hawaiian Pizza
The age-long controversy: does pineapple belong on pizza? Junior creative advertising major Sam Klein sure thinks so. “I’m a big fruit guy. Any ingredient that can make something both salty and sweet, I’m in,” he said.
If this article stops your appetite, we sincerely apologize. But if it cured some of your pickiness, here’s your next assignment: anything with pickles. Sorry in advance.
words_amanda mohamad. photo_ethan dosa.
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