Serious Eats - seriouseats.com

How do you get a white trash girl to suck your d**k?

Dip it in ranch dressing.

@ChefR0bert I've heard that before. I've risen to the challenge. Still don't like tomatoes. Unless, of course, as you suggest, the flavour of the tomato is obliterated by other ingredients.

But, as a person who has no taste for tomatoes, I've noticed that it does deeply offend people who do like them. So much so, that it doesn't matter that I make myself prepare something I've never tried before at least once a week, that I can suggest menu ideas and substitutions that make the neighbours say "wow", that guests never leave my table without a new food experience, that I've tried witchetty grubs; No, simply because I don't care for tomatoes, I need to "stop complaining and get out there to expand my culinary viewpoints".

I don't put ranch on anything! Gross tasting stuff.

I absolutely love ranch on my pizza. Granted, I am a middle-school student (though homeschooled), and got the idea from my (middle school, homeschooled) friends after we started dipping French-Fries in Ranch (that's justified in Mich--here most of the fries are way too greasy or way too dry). We decided to try it on our pizza--and it's great. Only Hidden Valley (tm) works though. Deep dish pizza doesn't need it, fortunately. A group fave for us is cayenne pepper, fresh black pepper, ranch, and tabasco sauce. I agree, if it's good pizza, it doesn't need condiments, but (1) pizza in metro-detroit isn't that good, and (2), it doesn't matter if it needs it--if ya want it, I say put it on unashamedly!

@bareneed: We have delicata squash here in Oregon and I've seen it other places on the West coast. Fall is my favorite and I'm actually cooking a big Fall dinner this evening. On the menu: Herb-roasted salmon (which my dad just caught this weekend!) with wine-wine butter sauce, chanterelle mushroom risotto, and a salad of maple glazed delicata squash with blue cheese, warm bacon cider vinaigrette, on top of baby greens! Yay Fall!

I'm also a pumpkin kinda gal. I love all the fall/Halloween treats, even the much maligned candy corn. But pumpkin stuff (pie, bread, butter, cake, soup, curry, cookies etc.), along with gingerbread, are my special favorites.

pumpkin, cinnamon, chocolate, apple, ... we really do go overboard on the apple baking though.

Roasted sweet potatoes. At the Asian markets around me, they'll often set up big metal drums and roast them and sell them by the paper bagful. The roasting aroma is the very essence of fall.

Fall is also the season for mushrooms, also my mom's herbtastic chicken soup.

It's got all kinds of medicinal herbs in it but it's so good you forget all about them, its supposed to bolster the heaty properties in your body in preparation for winter! The soup is a comfort and a cure all for everything from a cold to fall allergies.

Also weirdly enough, around this time of year is wax apple season in California. Until very recently, wax apples were nearly impossible to find in the U.S let alone any that didn't taste like packing peanuts. We just ordered a few straight from a farm in CA and my mom was elated. She said they tasted just like they did in Taiwan.
If the crops continue to be a success in California, I have a feeling we'll be sending out for more of these every year.

I'm with watchforbears, anything apple. Make mine Macoun.

I'm a big fan of Macouns

I use them for everything while they are around. We dont have them yet, but I am watching.

I've tried them, and am probably the one person who wasn't won over. I thought they were a little bit too sweet and watery, at least from the 'barrel' I tried. Apples are not my favorite fruit, but when I do eat them, I like Pink Ladies the best, followed by Fujis.

@chiff--I don't think they'd be unusable, like a Red Delicious in cooking (which is really watery and bland) but I've never seen them recommended in a recipe, like you sometimes see suggestions for different combos of tart/sweet applies to suit a particular dessert.

Same here. If any of you out there haven't tried a honey crisp, they're worth the premium.