All the odes from 2018 at a glance
FavorFlav’s Emma has quite a few food-related annoyances, but luckily there are plenty of odes to make up for them. From fried onions to a sausage roll, which one is your favorite?
These are all the odes from 2018, and don’t worry, next year we’ll happily continue with the odes, because there are still so many left to come up with.
An ode to smoked sausage
When you cut it open, the fat drips out, and it’s deliciously salty. For appearances’ sake, you cut it in half or thirds, but make no mistake: we could easily eat an entire sausage all by ourselves. Mmmm.
An ode to white bread rolls
“When they appear here at lunchtime, which doesn’t happen often, I have to restrain myself from immediately eating four rolls. Because yes, a white roll with cheese is the best thing in the world, but so is one with salami, peanut butter, or chocolate sprinkles…”
An ode to iceberg lettuce
Many a foodie turns up their nose at this lettuce star. No, you really need romaine, butter lettuce, or lolo biondo. But why, actually?
An ode to foie gras
“As far as I’m concerned, Christmas isn’t complete without crusty fresh baguette with a slice of foie gras and a little coarse sea salt. The perfect snack with drinks, right?”
An ode to fried onions
“There are a few things I always have at home and replenish as soon as they’re half-empty or nearly gone. Fried onions definitely belong on that list. They’re the crunchy addition that makes almost any dish better.”
An ode to garlic sauce
Sausages, spareribs, chicken wings, baguette—everything from the barbecue tastes better with very large amounts of garlic sauce. Just the bottled kind, yes.
An ode to creamed spinach
The frozen vegetable that gets shamed the most is probably creamed spinach. Why? It’s so delicious! That creamy, almost mushy spinach is exactly the side dish every meal needs, isn’t it?
An ode to spreadable cheese
“Cheese you can spread—what more could a person want? Colleagues sometimes add pickles, sambal, or pesto, but I only spread spreadable cheese on my sandwich, so its wonderfully chemical flavor can really shine.”
An ode to frozen pizza
“That cheap meal can simply go straight into the oven, and it’s ready after ten minutes. As soon as the oven timer rings, you’re sprawled out on the couch in your sweatpants, ready to shovel this divine dinner down.”
An ode to the sausage bun
“I mainly eat it when I have a hangover, but really, I’d prefer to eat it every day. A soft white roll with processed cocktail sausages, mayo, ketchup, fried onions, and pickles.”
An ode to the sausage roll
So greasy that afterward you can barely walk and think you’ll never need to eat another one, but oh, how you enjoyed every bite. Worth every calorie, twice over.
An ode to slavink
Tender, seasoned ground pork, completely wrapped in fatty bacon. Unless you’re a vegetarian, there’s no reason not to go completely crazy for this meaty treat.
An ode to garlic powder
“Garlic powder is a standard ingredient in my spice blend for spareribs, but I also add it to the flour I coat my fried chicken in.”
An ode to Zaanse mayonnaise
“Zaanse mayo is a crowd-pleaser. The distinctive tube—I have a jar because it contains more—is in many people’s refrigerators, but as far as I’m concerned, it doesn’t get praised often enough.”
An ode to the custard bun
Pastry cream is the most delicious thing in the world. We’d love to slurp down a bowl of it for breakfast, another one for dessert, or bathe in it.
An ode to the fried egg
“A fried egg goes with everything and is the ideal hangover food. Do you have nothing to eat at home, but still have an egg and some cold rice? Fry the rice, put a fried egg on top, add some spicy sauce, and you have nasi goreng.”
An ode to shawarma
Juicy roasted lamb, perfectly seasoned and tucked into a light yet sturdy pita. Add crunchy iceberg lettuce, plenty of garlic sauce and hot sauce, and you’ve got a culinary highlight, as far as we’re concerned.
An ode to the pan-grilled cheese sandwich
When you make a grilled cheese sandwich in a pan, only good things can happen. Crisp, buttery bread, perfectly melted cheese, and, if you’re lucky, a piece of crispy cheese that escaped during cooking.
An ode to cornstarch
You definitely have a packet of this in your cupboard. Do you only use it to thicken sauces or soups? Then read on quickly, because cornstarch can make your dishes better and tastier in many more ways.
