• "I realized a few days ago that I put many of the same ingredients on my pizza that I put in my salad." When I read that, I was picturing pizza with lettuce on it. This is an interesting question. You could put salad on bread and call it a sandwich, you could put bread on salad and call it croutons. If you are familiar with Taco Bell restaurants, they are notorious for having a menu with scores of different items all made with the same handful of ingredients. Taco, big taco (burrito), flat taco (tostada), deep-fried taco (chalupa), taco inside of a big taco, taco inside of a big taco- deep fried, stack of flat tacos- wrapped in a taco- deep fried, mashed taco (taco salad), etc.
    • Linda Joy
      I use baby spinach in my salad, which wouldn't be unreasonable on pizza, but not nearly as funny of a visual. I don't put spinach on my pizza. It was when I was chopping up my jalapeno, red bell pepper, onion and mushrooms that I thought I should chop up twice as much and use it in my salad later that day. I put things on my pizza I wouldn't put in my salad and vice versa. And pondering this question, I thought about the croutons and tomato. And that is true about Mexican food having a lot of the same ingredients. But at least they are inventive with what they had to work with! Potatoes can make a lot of different things as well.
    • bostjan64
      Oh yeah, spinach is pretty good on pizza and on salad. My kids won't eat spinach at all, but I and my wife love it. I think she never ate it as a kid, though. Lettuce as the basis for salad is over-rated, in my opinion. I can't eat red onions or even yellow or white onions too much, but other than that, that sounds like my ideal salad. I usually add a little protein to my salads, as well, like sunflower kernels or chickpeas. I don't think those would be a hit on a pizza, but mushrooms, peppers, and onions are probably the most popular vegetable toppings around here. I think Mexican food, in the broadest sense, has a larger variety of ingredients than "American" food, but, the stereotypical Mexican food (more like Tex-Mex, cuisine popular in northern Mexico and, even moreso, in the Southwest USA) is pretty much all made from: corn, rice, or wheat (usually as a tortilla or a sort of pilaf); black or pinto beans (either mashed or whole, either on the side or incorporated); lettuce, tomato, onion, and/or peppers; cilantro, cumin, oregano, black pepper, and/or (rarely) stinkfinger; Monterrey Jack cheese; and either beef, chicken, or pork. The methods of cooking are also often limited to smoking, boiling, or frying. But, if you go to Mexico City, you can get Mexican streetfood made of all sorts of vegetables and meats that the typical American would not consider with very little seasoning, or if you go to Tijuana, you will see all sorts of seafood as well. There are also dozens of different Mexican cheeses that are not common in the USA (the USA is a bit weird about importing cheese).
  • Poi and wallpaper paste.
    • Linda Joy
      Hahaha! I thought paste was made from flour and water!
  • Vodka and french fries!!
    • bostjan64
      Vodka is generally made from grain. It can be made from potatoes (or any starchy substance, actually, edible or not), but very rarely actually is.

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