Your personal food rules.....
Dec 12, 2006, 2:40 pm
#166
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Dec 12, 2006, 2:59 pm
#168
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M&Ms are to be removed from their wrapper and placed in any convenient container. They are then to be scanned for most prevelant color(s), which will vary from batch to batch. They are then to be eaten in pairs, never two of the same color at the same time, and in such a way so as to wind up with an equal number of each color as early in the consumption process as possible. At this point you can then eat the rest of the Ms in some pattern of your choice, always maintaining the same color balance in the remaining Ms. While I don't bother to count the entire set before I begin, I do try to discover as early as possible if there is an odd number, at which point I eat three in the next batch, never one.
And, I still miss tan, which were my favorite.
Dec 12, 2006, 3:15 pm
#169
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Gotta disagree here. While I'll go with the "precisely two at a time part", color does matter, in terms of aesthetics if not in taste.
M&Ms are to be removed from their wrapper and placed in any convenient container. They are then to be scanned for most prevelant color(s), which will vary from batch to batch. They are then to be eaten in pairs, never two of the same color at the same time, and in such a way so as to wind up with an equal number of each color as early in the consumption process as possible. At this point you can then eat the rest of the Ms in some pattern of your choice, always maintaining the same color balance in the remaining Ms. While I don't bother to count the entire set before I begin, I do try to discover as early as possible if there is an odd number, at which point I eat three in the next batch, never one.
And, I still miss tan, which were my favorite.
M&Ms are to be removed from their wrapper and placed in any convenient container. They are then to be scanned for most prevelant color(s), which will vary from batch to batch. They are then to be eaten in pairs, never two of the same color at the same time, and in such a way so as to wind up with an equal number of each color as early in the consumption process as possible. At this point you can then eat the rest of the Ms in some pattern of your choice, always maintaining the same color balance in the remaining Ms. While I don't bother to count the entire set before I begin, I do try to discover as early as possible if there is an odd number, at which point I eat three in the next batch, never one.
And, I still miss tan, which were my favorite.
Dec 12, 2006, 3:23 pm
#170
Join Date: Feb 2005
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Posts: 2,099
Gotta disagree here. While I'll go with the "precisely two at a time part", color does matter, in terms of aesthetics if not in taste.
M&Ms are to be removed from their wrapper and placed in any convenient container. They are then to be scanned for most prevelant color(s), which will vary from batch to batch. They are then to be eaten in pairs, never two of the same color at the same time, and in such a way so as to wind up with an equal number of each color as early in the consumption process as possible. At this point you can then eat the rest of the Ms in some pattern of your choice, always maintaining the same color balance in the remaining Ms. While I don't bother to count the entire set before I begin, I do try to discover as early as possible if there is an odd number, at which point I eat three in the next batch, never one.
And, I still miss tan, which were my favorite.
M&Ms are to be removed from their wrapper and placed in any convenient container. They are then to be scanned for most prevelant color(s), which will vary from batch to batch. They are then to be eaten in pairs, never two of the same color at the same time, and in such a way so as to wind up with an equal number of each color as early in the consumption process as possible. At this point you can then eat the rest of the Ms in some pattern of your choice, always maintaining the same color balance in the remaining Ms. While I don't bother to count the entire set before I begin, I do try to discover as early as possible if there is an odd number, at which point I eat three in the next batch, never one.
And, I still miss tan, which were my favorite.
Dec 12, 2006, 5:07 pm
#172
Join Date: May 2005
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Yeah, no kidding. My in-laws can be annoying, but especially so in this case. I 'hear' through the grapevine that it isn't good manners when I don't change hands. I now make a point to NEVER change hands.
Dec 12, 2006, 5:13 pm
#173
Join Date: May 2005
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Posts: 2,874
Dec 12, 2006, 5:45 pm
#174
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The best breakfast in the world is "porridge with" or in American English, oatmeal with brown sugar and single malt scotch on top. Hold the milk for the kids. 
Dec 12, 2006, 5:52 pm
#175
Join Date: Mar 2003
Posts: 4,800
Tillamook makes lovely presliced cheddar separated with sheets of parchment paper.
Dec 12, 2006, 5:56 pm
#177
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Sure, over fries, why not? 
Dec 12, 2006, 6:00 pm
#178
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Gotta disagree here. While I'll go with the "precisely two at a time part", color does matter, in terms of aesthetics if not in taste.
M&Ms are to be removed from their wrapper and placed in any convenient container. They are then to be scanned for most prevelant color(s), which will vary from batch to batch. They are then to be eaten in pairs, never two of the same color at the same time, and in such a way so as to wind up with an equal number of each color as early in the consumption process as possible. At this point you can then eat the rest of the Ms in some pattern of your choice, always maintaining the same color balance in the remaining Ms. While I don't bother to count the entire set before I begin, I do try to discover as early as possible if there is an odd number, at which point I eat three in the next batch, never one.
And, I still miss tan, which were my favorite.
M&Ms are to be removed from their wrapper and placed in any convenient container. They are then to be scanned for most prevelant color(s), which will vary from batch to batch. They are then to be eaten in pairs, never two of the same color at the same time, and in such a way so as to wind up with an equal number of each color as early in the consumption process as possible. At this point you can then eat the rest of the Ms in some pattern of your choice, always maintaining the same color balance in the remaining Ms. While I don't bother to count the entire set before I begin, I do try to discover as early as possible if there is an odd number, at which point I eat three in the next batch, never one.
And, I still miss tan, which were my favorite.
I actually wolf down Ms so fast that the color all becomes one big blur. I do, however, miss the tan ones.
Dec 12, 2006, 8:17 pm
#179
Join Date: Jan 2006
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OK, here's my food weirdness:
1) Beef of any thickness must be between rare and medium rare. If possible absolutely scorched on the outside 1/32" is nice.
2) Ground beef is just fine as above. Tartare is a wonderful exception on the rare side. An egg on top and you have a convenient salmonella/E. Coli dispensing package. The risk makes it all the better.
3) Eggs to be cooked sunny-side up, hard and fast so the bottom of the white is crispy and the top of the white not runny, but the yolk must be fully runny and gooey. If you break it in the cooking process it must be abandoned and another one made.
4) Bacon must be floppy. Crispy bacon is worthless if it is to be kept in its entirety.
5) Pork cuts DO NOT get cooked to (whatever). Find the temp that yields a nice texture and flavor. I am good at say 140 or so.
6) If you are BBQ'ing a butt (real 'Q, not that grill stuff), you must get internal to 190 so it pulls all the way through. Pulling the outer 3/4, while still delicious, doesn't count.
7) Never ever shall okra or anything okra-like pass my lips.
8) Except for a few very unusual Belgian styles, no beer shall be allowed in the house that is made with rice and/or corn. Yuengling Lager is the only exception, I call it 'emergency beer'.
9) When cooking, onion slicing must be equatorial. How the pole cutters work with onions is beyond me.
10) Sangrita w/ tequila must be the real tomato stuff, not that cheap sugar red flavored drink, which even in Mexico is what is offered quite often.
11) When dealing with poultry lunch meats or small pieces, it must be fibrous and stringy. If it is shiny and rubbery then I want no parts of it. Bird meat must be in its natural state, not some pressed mass.
12) When getting Mexican-style or Tex-Mex foods, the cheese (w/ a few exceptions) must be real melted cheeses. If it comes in a bucket and get slopped on w/ a ladle I don't want it. 'Stadium nachos' are vile and why anyone that is not part of a captive audience would willingly pay for this stuff is beyond me. I have to ask as well, I have been to too many places where the menu reads "3 melted cheeses" and you get bucket goop. If you see the words "Queso sauce", run away.
13) Olives of any sort are banned. Olive oil is to be encouraged.
14) Taylor Pork Roll is the Food of the Gods and must be eaten with a slice of raw red onion and a dollop of Kelchner's mustard.
15) Ribs are to be barbecued (real, not grilled), and served, dry. Provide sauce(s) on the side.
1) Beef of any thickness must be between rare and medium rare. If possible absolutely scorched on the outside 1/32" is nice.
2) Ground beef is just fine as above. Tartare is a wonderful exception on the rare side. An egg on top and you have a convenient salmonella/E. Coli dispensing package. The risk makes it all the better.
3) Eggs to be cooked sunny-side up, hard and fast so the bottom of the white is crispy and the top of the white not runny, but the yolk must be fully runny and gooey. If you break it in the cooking process it must be abandoned and another one made.
4) Bacon must be floppy. Crispy bacon is worthless if it is to be kept in its entirety.
5) Pork cuts DO NOT get cooked to (whatever). Find the temp that yields a nice texture and flavor. I am good at say 140 or so.
6) If you are BBQ'ing a butt (real 'Q, not that grill stuff), you must get internal to 190 so it pulls all the way through. Pulling the outer 3/4, while still delicious, doesn't count.
7) Never ever shall okra or anything okra-like pass my lips.
8) Except for a few very unusual Belgian styles, no beer shall be allowed in the house that is made with rice and/or corn. Yuengling Lager is the only exception, I call it 'emergency beer'.
9) When cooking, onion slicing must be equatorial. How the pole cutters work with onions is beyond me.
10) Sangrita w/ tequila must be the real tomato stuff, not that cheap sugar red flavored drink, which even in Mexico is what is offered quite often.
11) When dealing with poultry lunch meats or small pieces, it must be fibrous and stringy. If it is shiny and rubbery then I want no parts of it. Bird meat must be in its natural state, not some pressed mass.
12) When getting Mexican-style or Tex-Mex foods, the cheese (w/ a few exceptions) must be real melted cheeses. If it comes in a bucket and get slopped on w/ a ladle I don't want it. 'Stadium nachos' are vile and why anyone that is not part of a captive audience would willingly pay for this stuff is beyond me. I have to ask as well, I have been to too many places where the menu reads "3 melted cheeses" and you get bucket goop. If you see the words "Queso sauce", run away.
13) Olives of any sort are banned. Olive oil is to be encouraged.
14) Taylor Pork Roll is the Food of the Gods and must be eaten with a slice of raw red onion and a dollop of Kelchner's mustard.
15) Ribs are to be barbecued (real, not grilled), and served, dry. Provide sauce(s) on the side.
Dec 12, 2006, 8:27 pm
#180
Join Date: Oct 1999
Location: Where the wavin' wheat can sure smell sweet
Posts: 1,656
Hmmm....
1) Exactly 2 hot dogs a year max.
2) Food shouldn't mix on the plate. I'm not so bad as to eat off of trays with walls between the food, but I will all of one item before moving onto the next in order to prevent any mixing.
3) On road trips, I must buy the most disgusting sounding sugary caffeinated beverage available for sale. That can't be healthy.
4) Try anything local. Whether it's pepperoni rolls in West Virginia or cuy in Ecuador.
1) Exactly 2 hot dogs a year max.
2) Food shouldn't mix on the plate. I'm not so bad as to eat off of trays with walls between the food, but I will all of one item before moving onto the next in order to prevent any mixing.
3) On road trips, I must buy the most disgusting sounding sugary caffeinated beverage available for sale. That can't be healthy.
4) Try anything local. Whether it's pepperoni rolls in West Virginia or cuy in Ecuador.
