Things you like that (you think) are probably weird.

I like Guinness Stout better after its been sitting open for almost a full day. Not sure why.

I sleep on an air mattress. Not because I can't afford a 'real bed', but because the air mattress seems to regulate with my body temperature better. FTR, its a pretty high end air mattress.

Sometimes I put A1 sauce in my scotch. Its not 'good' per say, but its not bad either. Mostly just interesting.

After trying every conceivable sweetener for my coffee, I've settled on blackstrap molasses. I don't really like molasses in anything else, but I like it in my coffee.

 

While most people like hot coffee, I prefer cold brew iced coffee, to my wife's horror.

I'm addicted to Doritos, Spicy Nacho flavor (not any other kind) and I'm slightly ashamed of it (it's really junk food) and I enjoy it with scotch whiskey which I'm sure would revolt any Scottish person.

I love opera which most people find to be weird music (well, it's not; it's really beautiful).

I detest IPA beer. Too bitter.

I love white chocolate which is not even real chocolate. Second best is dark. Milk chocolate is not my thing. Now, what irritates me and I don't understand, is why everybody seems to think that sea salt needs to be included in most kinds of "gourmet" dark chocolate. I really don't care for this combination at all. Much prefer mine without any sea salt. I think it's a fad that is supposed to be "in" and "cool" and "gourmet" but the salt spoils the pure tastes of the chocolate. OK, it can be moderately interesting but do we really need to have it nowadays in pretty much most dark chocolate bars??? These days it's becoming difficult to find really high quality dark chocolate that doesn't have the freaking sea salt added to it! Dammit! I'm about to found a new political party with the mission of freeing dark chocolate from sea salt.

Most Americans dislike the stinky kinds of European cheeses. I love them (e.g., Pont L'Évêque or Crémeux de Bourgogne with truffles).

I must be one of the few people who highly enjoy both American football and soccer. Usually these are incompatible. Whoever loves one finds the other one boring. I think they are both highly exciting.

Well, here is one that will turn two thirds of the forum against me: I detest pets. What annoying creatures they are! Contrary to most pet lovers' beliefs, no, it doesn't make of me a horrible person. I'm 100% incapable of mistreating any animal, but it doesn't mean I need to love them. I'm a pretty decent and charitable person who deeply cares for other human beings, but apparently pet lovers think that not loving pets is incompatible with these feelings. Well, it's not.

 

I'm British so, everything.

 

Mostly agreed, actually I don't buy doritos because I will eat them all in a sitting and feel like crap, physcially sick and emotionally defeated. I like Opera-esque vocals, so long as its accompanied with some metal or other suitably (masculine?) background. Nightwish with Tarja Turunen (aka: older nightwish) would probably be the most well known example of what I mean. I like other people's pets at other peoples houses. I can't wait for my stepdaughter to move out 100% only because I will then be sans animals.

 

These crisps I'm eating are pickled onion flavour and they're burning my lips and probably taste like rancid Funyun and because I'm British I say words like crisps and because they're British they say Walkers instead of Lays.
I like driving on the left with the steering wheel on the right.

 

Pickled onion does indeed sound terrible. I would try it though.

 

It comes both in potato form

(what I'm snacking on now)

and the more popular corn chip form

is how you could get your fix of that flavour.
It's the same company though, so tastes and burns the same.

 

Italian opera, particularly Puccini, Lemons with salt, Apples and oranges with salt, a lot of salt, Beethoven's Missa Solemnis.

 

The weird thing is, if another Brit were to see my posts in this thread, they would think that that stuff is normal, that's how weird it is here, and...
I've gotta say, I've got my favourite this and that here, which is all probably weird outside the UK.

From my £ to my mile, that's how I likes it.

 

Yay, another opera lover! Puccini!

 

I like Chinese Chicken Curry!

 

I'd have Chicken on my pizza!

 

OK, @dgrichards this is not Puccini but is Italian opera. Donizetti. Arguably the most beautiful aria ever composed for the tenor voice. There is nothing more romantic.

To sing along (for those who can, that is, LOL):

'Una Furtiva Lagrima'

Una furtiva lagrima
negli occhi suoi spuntò:
Quelle festose giovani invidiar sembrò.
Che più cercando io vo?
Che più cercando io vo?
M'ama! Sì, m'ama, lo vedo. Lo vedo.
Un solo instante i palpiti
del suo bel cor sentir!
I miei sospir, confondere per poco a' suoi sospir!
I palpiti, i palpiti sentir,
confondere i miei coi suoi sospir...
Cielo! Si può morir!
Di più non chiedo, non chiedo.
Ah, cielo! Si può! Si, può morir!
Di più non chiedo, non chiedo.
Si può morire!
Si può morir
d'amor.

English Translation

A single secret tear
from her eyes did spring:
as if she envied all the youths that laughingly passed her by.
What more searching need I do?
What more searching need I do?
She loves me! Yes, she loves me, I see it. I see it.
For just an instant the beating
of her beautiful heart I could feel!
As if my sighs were hers, and her sighs were mine!
The beating, the beating of her heart I could feel,
to merge my sighs with hers...
Heavens! Yes, I could die!
I could ask for nothing more, nothing more.
Oh, heavens! Yes, I could, I could die! I could ask for nothing more, nothing more.
Yes, I could die!
Yes, I could die
of love.



---------------

But of course it's not just Italian opera that is sublime. Listen to this piece from a French opera (composed by someone originally born in Germany):

 

Full disclosure, I don't think it's weird to like Opera.

There is no wrong answer in taste of music.

 

Indeed. This is one of the most beautiful pieces ever composed for a mezzo-soprano, sung by the best mezzo alive today, Elīna Garanča from Latvia, who not only has a superb voice and perfect technique, but is also incredibly beautiful and classy. A fierce Viking woman... a goddess. (She is the blonde on the left side of the duo I presented above in post #13; here in the black-and-white video clip I'll show next, we can't see the gorgeous color of her hair, and her blue eyes - even in that color video clip we can't really discern her blue eyes - in person they are beautiful! A dark blue, so without the proper lighting they don't seem blue - but you can tell, in this picture).



I once had the privilege of chatting for two hours with Elīna, one of my best memories in life. I was mesmerized. She is also highly intelligent and articulate. What a woman!

 

Yeah, I also like blue grass, classic rock, heavy metal, old school country, and soul.

 

I put mustard on pizza.

 

I'm tempted to put

on this frozen pizza I buy;

Because it's got that hotdog in the crust and fried onions on.


... you saying it makes me want to go out and buy the mustard for my pizza I may have today/It's Wednesday, my Italian day.

 

I am a fan of French's mustard for my pizza as a matter of fact. Colman's is a bit too strong/bitter.

 

It's just a different type of mustard altogether.

Colman's is more of an ingredient than a condiment imo but I grew up with a mother who'd have this with red meat on the side, according to the internet, Dijon Mustard is for dressing salads with (which makes sense); and Wasabi is green mustard from Japan and as a paste is used to give sushi a kick.

 

Pork rinds dipped in hot sauce, preferably Texas Pete, I could literally drink the stuff. Or as one of the Stooges would say "I've got a tapeworm and it's good enough for him".

 

I cook/heat up frozen chicken nuggets in the oven and splash light soy sauce and Sriracha Sauce on them before serving; that's not so much weird as it is stolen from VICE and Eddie Huang/something I saw.

 

I like mustard with meat, especially pork. I put it on breakfast sausages as well. I don't know that I consider Colman's an ingredient. I like it pairing it with cheese or sliced poultry. I prefer just straight traditional horseradish on sushi which I guess is a one-off version of wasabi. I also like a little Parmigiano-Reggiano on my sushi. That was literally my dinner a few nights back---california rolls with horseradish, P-R, and a drop of soy.

 

I may have used Colman's when I made Sloopy Joe this one time to see what all the fuss was about, also, Google says it goes into Chili Con Carne, which makes sense.

I don't know if I'd have Colman's in a ham and mustard sandwich though.

 

Heresy!