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My favorite is pickles and cinnamon applesauce. It works best if you have whole dill pickles. Bite the end off, then spoon some cinnamon applesauce onto the top of the pickle and eat. I add more applesauce after each bite.

First, it's a good thing I don't have to use proper grammatical rules here, because I'm not going to. I love mac and cheese with tuna and peas. Rice, tuna and frozen peas works well...of course it needs a sprinkling of cheese. French fries with honey...yum! Bananas with sour cream?...that is something I might enjoy. I can see the whole M&M and goldfish cracker thing working...too bad I can't eat goldfish anymore! Before I found gluten-free crackers and bread I liked, I would put the following on plain rice cakes...not all mixed together!...nutella, brown sugar and cinnamon swirl cream cheese, any flavor jelly or jam, peanut butter, a slice of cheese... Applesauce goes with everything. Sausage with maple syrup is a combination found everywhere. Frozen sausage with maple syrup is out there, the McGriddle, etc. Oh man, I used to love the McGriddle! Banana pudding with chocolate sprinkles...I never got into the peanut butter and mayo sandwich, but mayo and cheese work great between two slices of bread. This thread is quite interesting, and I look forward to reading more.

LOL I thought I was the only one that dipped french fries in my Frostys -- milkshakes and sundaes too. Yay!!!

When I went to McDonald's as a kid, I used to throw 4-5 french fries in my saimin* and fish them out later. They were soggy, but for whatever reason, I loved it.
* Hawaiian version of ramen except in a fish-based broth, with fishcake, green onions, and char siu on top.

@Chisai - I introduced the mayo+soy sauce as asparagus dip to my husband years ago and he LOVES it. He uses it with fish sticks, french fries, anything you can think of.

I always...always...dip my french fries in mayo-ketchup-mustard (1/2 mayo, 1/3 ketchup, 1/6 mustard), unless I'm at a Greek place, then I dip them in the tzatziki. Replace "mayo" with Kewpie mayo when I am at home.

Growing up, I used to dip my fries in honey, mainly because it was leftover from the fried chicken. I would also dab brine from pickled jalapenos on my fried chicken and eat it with whole jalapenos. I was also one of those kids who loved digging for and eating marrow. What a mess!

French onion dip lightly spread on fresh sour dough bread and sour cream and onion potato chips in the middle.

Best snack - candy corn and salted peanuts
Toasted bagels with cottage cheese and applesauce on top.
Speaking of applesauce, one of my friends just loves to dip potato chips in applesauce!
Back in the day, used to love blue box mac & cheese w/ tuna and peas, Haven't had that in years.

Pepperjack cheese and fresh pineapple.

Cottage cheese with syrup, we also ate our rice with syrup.
Popcorn and milk

Bagel and cream cheese with yellow mustard and obscene amounts of black pepper. Seriously.

@amyscoop - my dad introduced me to bananas and sour cream when I was a kid. I think it was actually pretty big in ethnically eastern European households. Oh, it's even better with a drizzle of maple syrup.

And I too love mac and cheese with peas or broccolli, which I also grew up with.

The thing my friends here think I'm really weird for is a hometown favorite - mayo mixed with shoyu and used as a tip for broccoli, though I've expanded to include grape tomatoes. It's SO good, but I think something one kinda has to grow up with.

I've never eaten ketchup, so as a child, I dipped my French fries in syrup. This was the days before burger joints served breakfast, so the response to a kid asking "Can I have some syrup?" was never positive.

Also, I didn't like PB&J, so I would mix PB & syrup, then spread it on crackers...cause I didn't like sliced bread. (I know...I was a weird kid.)

@ sheldel: "...peanut butter & celery leaves..."

Growing up, I always thought peanut butter on celery (w/leaves) was universal. Later on I discovered it was only common in Republican households.

Pickles and cheese. The snack that we always ate before dinner if we were hungry was Mt. Olive baby dills, sliced in half, with a slice of extra sharp Kraft cheddar cheese on top. Perfection.

I eat at a tiny hole-in-the-wall place that I'm reluctant to tell anyone about. I used to eat Tamales at a place across from Manganaro's on the west side midtown. Since they closed I've been looking for a place and found one at 47 1st Ave. between 2nd and 3rd called Puebla Mexican Food and Coffee Shop. I only post this because I searched review sites to find a good tamale but was disappointed in the lack of results. The pork tamales are great here (they serve chicken and veggie too). Nice amount of meat and good size for $5 for 2. I always get salsa verde (green sauce made of jalapenos) which is KICKING HOT and believe me I eat a lot of hot. Like my dad used to say, when you feel the hairs on the back of your head standing up and tingling it is hot. The also serve the regular fare of Mexican staples like burritos, enchiladas tacos and platters but this place serves breakfast too so if you want a breakfast burrito try it here. Very nice people there (they are Mexican) and they just repainted the inside which is clean but simple. Very small place, not a "restaurant" more a coffee shop like the name suggests. Please don't abuse it because I want to get food as quickly as I'm used to getting it :D

I didn't mean anything derisive by it. I just wanted to point out (to myself, mostly) that it shouldn't be surprising to find a high proportion of people who are unable to enjoy cilantro (and apparently it's a really foul taste for them) converging in a thread about food aversions.

Ie., if you're genetically predisposed to have a strong distaste for a flavour, and have experienced that distaste featured prominently in popular cuisines (Mexican, Thai, Vietnamese, etc), then sure, you may also have an interest in a thread on foods people dont like: you've had a real experience of it.

What's so wrong about that connection?

From what I've heard, this cilantro=soap thing is really strong. It was mystifying to me when I first met people who had this aversion (and I didn't know it had some physiological root). I can't think of another food/taste that, when disliked, is disliked with such intensity.