HI,

I like ice.

In my other life, I had Europeans of various cultures railing agaist ice. They were especially prickly when I wanted ice in winter. They were absolutely sure I was destined for a sore throat at the very least.

There is a taco joint I regularly visit that does not offer drink refills. I order Coke, no ice and a seperate glass with ice. I pour uniced Coke onto the ice. I get my free refill this way.

Regards,

Cathy2 wrote:HI,

I like ice.

In my other life, I had Europeans of various cultures railing agaist ice. They were especially prickly when I wanted ice in winter. They were absolutely sure I was destined for a sore throat at the very least.

There is a taco joint I regularly visit that does not offer drink refills. I order Coke, no ice and a seperate glass with ice. I pour uniced Coke onto the ice. I get my free refill this way.

Regards,

I say boo to ice because it waters everything down and in bars you just get less booze because there's no room for it. So if I have a canned pop that's nice and cold, I skip the ice.

Hi,

High school chemistry class: ice slightly dilutes (which I am used to), lowers the temperature and increases the fizziness.

All good in my book.

You may want to order drink your liquor neat (without ice) and a seperate glass of ice.

Regards,

Aha! Neat! I keep forgetting the term for "no ice". So to keep from looking like an amateur, I've been saying "just leave the bottle" instead.

a lot of bars will charge you an extra $1 for a drink on the rocks, because they're putting more booze in it (so it stays strong as the ice melts)

a lot of restaurants (fast food chains in particular) make their sodas more syrupy than usual to account for the ice melting and watering down the drink, bringing it to the same sweetness as a normal version.

things to consider.

I've never liked ice, but I'm usually not fast enough to say "no ice, please" before my glass is filled with ice water. Mama happy_stomach always encouraged me to use a spoon to fish the ice cubes out of my glass to put in hers. Sometimes I do this without thinking when I'm with other people. It usually raises eyebrows for a second, but then my companion(s) realize that I'm just "sharing" my ice, and all is good.

As a kid, I used to eat the candy-coated chocolate off peanut M&Ms at home (and, yes, disgustingly put the peanuts back in the bag) because I was the only one who liked plain M&Ms, and I wanted to be obnoxious. Now, I buy my own plain M&Ms.

I've known people who put peanuts in their Pepsi. When my time machine is finished (shouldn't be too long now), I'll hook you up.

My breakfast order at every diner I visit is the same: two eggs over medium, bacon, hash browns (well done, please), and buttered wheat toast.

And here comes that thing that I do...

Once the plate is delivered I center the hash browns on the plate, take the bacon, cut it into little pieces and sprinkle it on to of the hash browns. Then poke holes in the eggs, breaking the yolks, at which point I carefully flip the eggs upside down, on top of the hash brown/bacon pile, letting the yolks soak in. On top of that goes a few squirts of ketchup and it is time to eat - each forkful going with a bite of my buttered wheat toast.

Breakfast of champions.

That sounds delicious. Mind if I steal it?

happy_stomach wrote:...Mama happy_stomach always encouraged me to use a spoon to fish the ice cubes out of my glass to put in hers. Sometimes I do this without thinking when I'm with other people.

My holistic kid sister refuses to have ice in her beverage as her teacher told her it interfered with the body's natural process of digestion (which requires heat, I guess. I've often been the beneficiary of her attempts to keep herself healthy.

bean wrote:

happy_stomach wrote:...Mama happy_stomach always encouraged me to use a spoon to fish the ice cubes out of my glass to put in hers. Sometimes I do this without thinking when I'm with other people.

My holistic kid sister refuses to have ice in her beverage as her teacher told her it interfered with the body's natural process of digestion (which requires heat, I guess. I've often been the beneficiary of her attempts to keep herself healthy.

Yup. I hang out with a lot of yoga teachers. If ice is poured before we can ask for no-ice, we either ask for an extra glass so that we can all remove our ice (guess who taught them that) or usually just drink tea.

What a bunch of lovely food perverts you all are.

Aha! Neat! I keep forgetting the term for "no ice". So to keep from looking like an amateur, I've been saying "just leave the bottle" instead.

Another banner worthy quote...maybe for the drink thread.

razbry wrote:What a bunch of lovely food perverts you all are.

Aha! Neat! I keep forgetting the term for "no ice". So to keep from looking like an amateur, I've been saying "just leave the bottle" instead.

Another banner worthy quote...maybe for the drink thread.

Yes, love Pie Lady

razbry wrote:What a bunch of lovely food perverts you all are.

Aha! Neat! I keep forgetting the term for "no ice". So to keep from looking like an amateur, I've been saying "just leave the bottle" instead.

Another banner worthy quote...maybe for the drink thread.

This is like truth or dare for "food perverts"! O.K.,I've got some: I won't eat Little Debbie Nutty Bars http://www.littledebbie.com/products/nuttybars.asp unless they're frozen. I usually ask for no ice from fast food places because I figure the ice costs less than the beverage,takes up the volume that the beverage would occupy,and the beverage is usually cold already.With the recent heat wave,though,I have altered my thinking about this.
A girl once told me (about 40 years ago) people who chew their ice were sexually frustrated so I haven't chewed ice since. Funny what you remember...

This is like truth or dare for "food perverts"

That's the spirit!

Though I haven't done it for a while, I used to mash up my cake so that each bite had equal and evenly distributed cake:frosting ratio. Tastes like cake flavored frosting. Like Pie Lady, I will also segregate my candy and alternately eat it by color. Apparently, separate but equal is still alive and well inside of my Skittles bags.

I have different procedures for bagel composition when alone or with others. With others, I will grab bagel, cream cheese, lox, not being too particular. When by myself and with all necessary fixins on hand the proper bagel is so: egg bagel, lightly toasted so as to have swaths of light brown, but not across the whole bagel. Set bagel aside to cool moderately so the cream cheese won't melt while I slice onion, tomato. When it has cooled just a bit, spread cream cheese with chives across bagel in an even layer, but not too thick. Take a very thin slice of onion and break into rings and then into segments and disperse around bagel so each bite has just a bit of onion taste and a bit of crunch. Repeat with capers (optional). Completey cover with one layer of lox, leaving no naked cream cheese. Take a thin slice of tomato and cut in two, put on top of lox (a third half-slice of tomato if mood permits). If I am going to have a whole bagel and split the toppings, the bottom half always get the lox treatment, the top gets butter.

Haven't read it myself, but have heard good things about What We Eat When We Eat Alone:Stories and 100 Recipes.

I'm a pancake soaker. You?
At a restaurant for breakfast, pancakes MUST be dealt with as soon as they hit the table. The bottom pancake must be spread completely with butter, then each subsequent pancake up to the top. Then, the same procedure must be done with syrup. The pancake being coated with syrup must be covered with the pancake above as soon as the syrup is poured to prevent runoff, and to allow proper soakage of the middle of the pancake. Once all are properly coated with butter and syrup, then, and only then, can the plate of eggs, hashbrowns, and whatever else be consumed. Pancakes are only consumed after other plates of food are polished off. They need to soak thoroughly. When I see another diner (ahem, wife 1.0) put a lil' pat of butter and a dollop of syrup on the top pancake only, I seriously die a little inside.

So, seebee - what happens when you see someone apply the same butter procedure but move the pancakes off center, raise on side of the plate with a pack or two of sugar, and make a "dippy section" of syrup in which to dip each 3-tiered bite that never comes in contact with the stack itself?

Also similar to skess: Occasionally, I would take the three crusty crusts of bread of my sandwich and roll them into little balls and eat them separately. Mostly I did this with peanut butter sandwiches. This would never work with the shiny top crust, heavens no!

Pie Lady wrote:So, seebee - what happens when you see someone apply the same butter procedure but move the pancakes off center, raise on side of the plate with a pack or two of sugar, and make a "dippy section" of syrup in which to dip each 3-tiered bite that never comes in contact with the stack itself?

I say why waste the time of dipping, when they could be soaked? It's like eating pancake sponges that wring out butter and syrup when bitten. Your engineering, however, is admired. Your perfect pancake plate would probably have a sep reservoir for syrup, mine would just have raised edges, like a springform cheesecake pan or something.

I so want pancakes now.

seebee wrote:

Pie Lady wrote:So, seebee - what happens when you see someone apply the same butter procedure but move the pancakes off center, raise on side of the plate with a pack or two of sugar, and make a "dippy section" of syrup in which to dip each 3-tiered bite that never comes in contact with the stack itself?

I say why waste the time of dipping, when they could be soaked? It's like eating pancake sponges that wring out butter and syrup when bitten. Your engineering, however, is admired. Your perfect pancake plate would probably have a sep reservoir for syrup, mine would just have raised edges, like a springform cheesecake pan or something.

I so want pancakes now.

Soaking makes the cakes too soggy. See my "hot roast beef sandwich" issue above. If I could have a separate reservoir that was slightly bigger than a mouthful of pancakes so that the edges don't just hit the sides of the plate and curl up when dipping, I would be thrilled.

I think I'll be heading to Walker Brothers shortly.

Breakfast requires ritual. There are sacred trusts NEVER to be violated. If there is syrup involved, it must be served separately, in order that it might be most surgically applied to the appropriate carb dish. Bacon, sausage, eggs must never ever be violated by the syrup.

And hey! I am soooo with DClose on how the breakfast 'stew' of eggs, hash browns, sausages/bacon simply *must* be assembled. And then carefully mixed.

Breakfast is toooo important to allow the random to interfere...

Geo

seebee wrote:I'm a pancake soaker. You?
At a restaurant for breakfast, pancakes MUST be dealt with as soon as they hit the table. The bottom pancake must be spread completely with butter, then each subsequent pancake up to the top. Then, the same procedure must be done with syrup. The pancake being coated with syrup must be covered with the pancake above as soon as the syrup is poured to prevent runoff, and to allow proper soakage of the middle of the pancake. Once all are properly coated with butter and syrup, then, and only then, can the plate of eggs, hashbrowns, and whatever else be consumed. Pancakes are only consumed after other plates of food are polished off. They need to soak thoroughly. When I see another diner (ahem, wife 1.0) put a lil' pat of butter and a dollop of syrup on the top pancake only, I seriously die a little inside.

Holy crap, yes. YES. A thousand times yes.

If I encounter so much as a bite of dry, throat-clogging, non-syrup-soaked pancake, I'm forced to deduct points from my breakfast execution score.

Geo wrote:Breakfast requires ritual. There are sacred trusts NEVER to be violated. If there is syrup involved, it must be served separately, in order that it might be most surgically applied to the appropriate carb dish. Bacon, sausage, eggs must never ever be violated by the syrup.

I agree with you that syrup should never, ever be applied by anyone other than the diner. However, I'm a devotee of syrup-drenched breakfast meats. Sausage, bacon, ham - all are improved with the generous application of good syrup, in my book. Only corned beef hash is an exception to that rule - syrup should never touch corned beef hash.

Geo wrote:Breakfast requires ritual. There are sacred trusts NEVER to be violated. If there is syrup involved, it must be served separately, in order that it might be most surgically applied to the appropriate carb dish. Bacon, sausage, eggs must never ever be violated by the syrup.

And hey! I am soooo with DClose on how the breakfast 'stew' of eggs, hash browns, sausages/bacon simply *must* be assembled. And then carefully mixed.

Breakfast is toooo important to allow the random to interfere...

Geo

Bacon and syrup is delicious.
I also had basted eggs at Walker Brothers today and wiped up the yolk with bacon. Mmmm, tasty!

Pie Lady,

You and The Other Dr. Gale agree about the syrup and bacon--indeed, she put some of Québec's finest syrup d'erable on my home-made bacon *this very morning*! Oh, the humanity.

However, I, like, totally, agree about the bacon and egg yolk. Oh yes. But TODG demurs, with a shudder of horreur.

I wonder when and how our breakfast habits get ingrained?

Geo