Well when I was in about fifth grade I wanted something spicy but filling so I used an ancient "horsey sauce" packet on a pb sandwich. It was old (who eats at arbys?) but I shit and puked my guts up.
Went to the liquor store a couple weeks ago and saw a bottle of that vile 99 Banana drink from the infamous burger video (Go re-watch this to honor the king I will link both the edited and unedited videos for you) Cobes did years and years ago and felt a mixture of nostalgia and sadness. Always the sweet liquor that god him the most drunk.
A cooking video that doesn't have any actual cooking in it. Cobes had the intention to make a burger, but never did, because he got completely wasted on 99 Bananas instead and the video ended with him vomiting in the kitchen.
The most insane thing that I can remember making more than once and enjoying, was a slice of white bread with strawberry jam and something reminiscent of pork crackling (but not quite) that we have in my country.
I haven't made that since I was like 5-6 years old but it's something both of my parents will occasionally remind me of. Current food hacks that I make? I don't think I am that daring a chef when compared to Cobes. I am a relatively picky eater, oddly enough, so I don't really combine items that "shouldn't" go together. Not even something more normal like a slice of pear or apple on a cheese sandwich.
Mustard and pepper in my mac and cheese...
It adds a tang and a smokiness that complements the cheese really well. But it sounds insane when you talk about it.
Barely a "food hack" honestly but when I'm extra broke and have to eat sloppy joes I'll always get kettle chips and put them on top of the loose meat slop before i chow down.
Not a certified food hack, let’s say a snack hack but when I was a kid I combined original flavored Skittles with Lay’s original potato chips. Drop a couple Skittles in your mouth, drop in a chip and chew. It was the contrast of the sweet, savory, fruity and salty that hooked me. Sour Skittles worked too if you needed another layer of a contrast. I’ll do it to this day on occasion, not often by any means because it’s a recipe for DIABEETUS.