/eh/ - Relatively Boring Conversations

Well John, the thing is, I don't really like ketchup in the first place. Not on my sausages, not on my potatoes, and logically, not on my macaroni.

Now, normally I just don't like ketchup because of the taste, but with macaroni the fact that ketchup is cold and the meal is hot also plays a role. I just can't wrap my head around the fact that people actually seem to be enjoying this. Tomato sauce, which is pretty similar in some of its ingredients is something I do really like on my macaroni though: in fact, I almost never eat any pasta without it.

I hope to have informed you enough of my tastes now, John, so one question remains: what about you?

Your friend,

John

>>154

You know, John, I'm sort of in the same boat as >>156 I don't really enjoy the sweet taste of ketchup, even though the vinegar taste is okay. I do like quite a bit of pepper on my macaroni though. I will have to try tomato sauce now, sounds pretty interesting.

I know this may be a little bit off topic, John, but I enjoy my macaroni, and most all of my pasta, with a dash of salt and pepper, a helping of butter and few spritzes of olive oil. I find that it helps the 'bulky' feeling that eating too much pasta tends to leave a person with. I hope you get a chance to try this at some time, if you haven't before.

–John

>>168

Some good points John. I'd like to add cheese to that list. It really adds something to the meal as a whole.

>>169

Cheese is not a bad idea. I feel somewhat bad, I have to admit, for my impulse to derail this thread with conversation that is not related to macaroni, but I feel strongly compelled to recommend mixing some sliced pears and olives with your pasta, and if you are feeling completely out of character, replacing the oil and pepper with citrus juice and zest.

I'll digress though, John, I feel all this experimental food discussion in getting me too excited, you'll have to forgive me, it's been a few days since I've had a good meal.

–John