ILS is known for its extraordinarily delicious meals, cooked by its wonderful food providers—SAGE dining. Everyday they make sure everyone has the many delectable choices for breakfast and lunch. But food is also common ground for wacky combinations, downright devious duos—such as, soy sauce on crackers which Gustavo Ortiz-Penzol enjoys.
Ketchup and any vessel is a guilty pleasure shared by several. This love for ketchup concoctions often originates from childhood meals. The early yearning for this delicious condiment has resulted in many enjoying it even as young adults.
“Wendy’s chili and Wendy’s frosty… take a little of the frosty on your spoon then a little chili… Mind blown,” said Mr. Armando Alicandu exclaimed.
Mr. Alicandu’s combo has been reviewed by:
Gianna Cusano
Nicolas Black,
Stephanie Perera,
and Thomas Bojanic.
All of them claimed Mr. Alicandu has gone “crazy.”
Jason Hall, also known as Chef Jason said, “The craziest food I’ve had would most likely have to be Brain Masala. It’s popular in Pakistan.” He has travelled the world researching different cuisines.
“Brain Masala” also known as Bheja Fry has as its main ingredient lamb brain. Another popular variation may be to use the brains of goats instead.
“Cotton candy grapes with a little lemon juice and sugar on top… delicious,” said senior Thomas.
Thomas referred to this combination as “Heavenly” because of its intense tart flavor leading into a wonderfully sweet and mellow taste. This recipe is a healthy alternative to Sour Patch Kids for anyone in need of succulent snacks.
Food is not something to take for granted, so enjoy it to the best of your abilities.
