Oh, I so agree about flavored potato chips. They are an abomination. I also feel the same way about sweet potato fries.

Check the milk and the expiration date before you start chugging out of the carton.

(Just found this out the hard way the other day)

I saw this article today and it made me think of this thread

http://www.nytimes.com/interactive/2...foodrules.html

I'll add a couple.

Everything else being equal, a hamburger will always be MUCH better with multiple thin (1/4 inch) patties than one thick one.

Cold cereal MUST be eaten with a large (soup) spoon. It is impossible to attain the correct milk-to-cereal ratio per bite with a teaspoon. For this reason, I rarely ever eat cereal anywhere but home. It must also be eaten in small "batches" so it stays crispier.

1. No shellfish other than fried clams and crab
2. No blue cheese
3. No capers
4. No sauce or salad dressing whose main ingredient is vinegar
(Because of rules 2-4, I rarely eat salads when I'm out.)
5. Thin crust pizza only, please, and with no foo-foo toppings like Thai chicken
6. Spices, YES! But I have to be able to taste something besides heat, and if my nose and eyes are running, it's too hot.
7. No sugar or fruit flavorings in my ice tea. In fact, no sweet drinks unless they're also alcoholic
8. I hesitate to eat Japanese food outside of Japan, because too many places think that the cuisine consists of sushi plus meat smothered in teriyaki sauce.
9. Real food only: no skim milk, no margarine, no cool whip, no artificial eggs, no Aspartame
10. Helmans/Best Foods mayonnaise instead of Miracle Whip
11. No strong-tasting fish
12. No smoked foods except pork products and the eggplants for baba ghanouj.
13. No lemon merengue pie
14. I'd rather have sparkling water with a dash of fruit juice or wine than any commercial soft drink
15. Eggs must be solid, with nothing runny, cooked in olive oil or butter
16. No gelatin in my yogurt, please
17. I like all vegetables, but few fruits: apples, berries, melons, mikan, and grapefruit (but only with honey). I can tolerate bananas mixed in a drink and pineapple in pina coladas, but I eat the rest only if someone serves them to me and it would be impolite to refuse.
18. Black, dark-roast coffee with chocolate overtones. No milk or sugar
19. Peanut butter must be crunchy
20. Sorry, Brits, but stewed tomatoes, baked beans, and mushrooms are not breakfast foods.
21. I'm fine with beer, wine, hard cider, and white distilled liquors. Can't stand whisky, bourbon, or anything of that type
22. I avoid strip mall "Chinese" restaurants where the lunch buffet consists of UFOs (unidentified fried objects) in duck sauce with fried rice.

+1

Tea and soup just taste better if you have to gingerly sip at first.

But can't stand tea, soup or coffee that has gone cold even if it was served piping hot.

Additionally:
1. No raw onions on anything, not even spring onions.
2. A beetroot slice does not belong on a burger (it's a wierd Australian/NZ burger-bar thing)
3. Toast should be allowed to cool so that the butter/jam does not melt into, rather stays on the surface of the slice. I too have stood in the kitchen, slice of toast in each hand, flapping it about rapidly to cool it more quickly.
4. Can't stand "lite" versions of salad dressings/mayo. Either have the full fat version, or don't have it at all.
5. Processed cheese slices have no business even existing. Frankenfood.
6. If you're going to add prawns to a dish shell removed, why not go the extra distance, save me messing about, and take off the tail as well?
7. Hot roasted chicken is fine, cold roasted chicken, yuck!
8. Can't stand honey, not even the smell of it. Yes really.

1) No soggy sandwiches. If a sandwich must be packed then pack the ingredients separately. Especially any mayo-d filling (tuna salad etc) and any condiments (mayo, mustard, butter etc).
2) Any sandwich filling that is made with mayo cannot have more mayo than actual ingredient. Egg Salad should feature egg, not mayo. Ditto for Tuna Salad.
3) No Frankenfood: no processed cheese, no margarine, esp no flavoured toppings.
4) Real toppings are okay on food, not "flavoured" toppings (pls ref. rule #3).
5) If noodle soup is packed, then the soup and noodles should be packed separately. No swollen soft soup-less noodles allowed.
6) Salad dressing should always be served on the side. Exception is caesar made tableside. No lettuce floating in dressing soup.
7) Steak shall only be ordered in a reputable steak house and shall always be served rare.

1. I typically eat healthfully but if I'm going to have a burger the only acceptable toppings are cheese and more meat.Same with pizza.

2.Prepared bottled salad dressing(both ff and full fat) is nasty. I make my own.

3.At a restaurant if a dish is offered that comes to the table on fire, I must order it.

Do you allow yourself any fun at all?

Leftovers (especially Asian) are best eaten the next day cold, especially for lunch.

Now that I'm trying to be healthy, anything I'd usually shake salt on to can have pepper shaken onto it for a similar taste.

As I like to say "for God sakes no tomatoes" as a topper.

Even though this thread is a few years old, it's been interesting reading. I think people are allowed a lot more leeway to be OCD about food, with a minimum of ridicule.

Exactly. Who invented that rule anyway?

1. Don't put celery in my tuna salad, egg salad, or potato salad. In fact, celery has no redeeming value that I can see.

2. Life was a lot easier before they discovered cholesterol, trans-fat, and all that other bad stuff.

Lots of fun reading these - for me, it's:

no tap water
no margarine, etc., only butter
no shellfish
no deli turkey or chicken, only roasted (hot or cold)
eat cold cereal quickly, after adding milk, while the flakes are still crisp
crunchy peanut butter
use a straw to drink coffee, tea, and most drinks (avoiding teeth staining)
cut up most foods into small pieces - just prefer to eat them that way

One of my pet peeves is when you order a salad that has chicken on it - such as a Chicken Ceasar Salad or something similar - and the chicken is big long strips or pieces. You've got to cut them up into more manageable pieces, and you've got to do it on an unstable platform (lettuce). Why not just present them in bite-size pieces anyway? For that matter, why is the lettuce in salads often still in huge pieces?

You'll find that celery has great value in a lot of soups and cajun food if you give it a try.

How do you ever eat at restaurants?