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article imageBaked-bean pizza and deep-fried Mars bar supper, anyone?

By Mathew Wace Peck     Jul 17, 2010 in Food
Food comes in all shapes, sizes, tastes and smells. But what's hot and what's not, when it comes to culinary combinations?
Writing, as I did yesterday, about Tesco’s lasagne sandwich – the “Lasandwich” – got me thinking about other unusual food combinations.
When I was a kid, a favourite snack of mine was “smoky-bacon-flavoured crisps smothered in vinegar”. Basically, I’d open a packet, sprinkle some malt vinegar into it, hold the packet shut and shake it up and down. As long as I ate the crisps immediately, they wouldn’t be too soggy. When I’d eaten all the crisps, I’d drink the remaining vinegar out of the packet … Delicious!
Another culinary invention of mine as a kid was to add some milk to a glass of dandelion-and-burdock fizzy pop. I tried it once, promptly threw up, and vowed never to do it again.
In my late childhood and early teens, I would always smother my Sunday roast in tomato ketchup and HP sauce, much to my Grandma’s annoyance. At school, I found a liking for boiled white cabbage smothered in gravy and cheese, after the time when that’s all that was left in the cafeteria, so I had to combine all three.
A few year’s back, I remember trying Heinz Baked Bean Pizza – which was rather so-so – and cheese-and-pickle sandwiches dunked in tomato soup – which was rather better.
Looking on line, I see that today’s Chicago Tribune reports its readers enjoying delicacies such as “mango and balsamic vinegar”, “peaches and cheddar” and “peanut butter and sriracha on toast”.
I have never dared try one myself, but if you ever find yourself in Scotland, perhaps you could try a deep-fried Mars bar, which was invented, in 1995, by the Haven Chip Bar (now the Carron Fish Bar), Stonehaven, Aberdeen.
More about Baked beans, Heinz, Lasandwich, Tesco, Mars bar
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