Ok, here’s my favorite:
When doing hot dogs, toast the buns in the broiler for about a minute while you boil the franks.
Turns a mediocre lunch into something really really good.
What’s your favorite “trick” with food? I’m thinking in terms of things so simple and obvious that they are easy to overlook…like toasting the buns, or another favorite of mine is placing a few potato chips (crisps, for our friends across the pond) on a cheese sandwich to give it a bit of crunch.
–James
When you have a hangover and need a beer in the morning to combat it…chug half of it, then fill it up with tomato juice…ZING!!! 
When I made BLTs I use to toast the bread in the bacon fat in the pan.
My wife does not allow me to do that anymore.
(Boiled franks?)
The technical term for that is “frying”.
Yes, fried toast. Another pleasure denied. And boiled dogs is for when you’re in too big a hurry to grill them properly. Scrambled eggs on peanut butter and toast turned out to be better than I had thought. I haven’t figured out curried peanut butter sandwiches yet, but something tells me it has potential. Curried chips are, of course, Ireland’s contribution to world haute cuisine.
djm
My favorite trick is go to Lebanese Taverna or Noodles & Co.
Local spots Garry’s Grill and Brian Boru aren’t bad either.
mayonnaise and mustard really spark up a grilled cheese sandwich. So does a slice of tomato.
When you make mashed potatoes (made with a ton of butter otherwise they don’t count), make far too much accidentally on purpose and keep the excess in the fridge overnight. Next day, for breakfast, melt a knob of butter in the frying pan and put the spuds in. Add a few ounces of strong cheddar cheese cut up into chunks. Keep the mixture moving for a few minutes until the cheese has melted in. Let it sit undisturbed for a minute or two to brown on the bottom. Slide the whole thing into a bowl and eat for breakfast with a fork whilst posting to the controversial forum. Your brain will function much better than it would on that rabbit food that passes for “breakfast cereal” or muesli (aargh! Bring on the earth mothers!! 
), and Weekenders won’t stand a chance against the sheer eloquence of your rhetoric, but you will have to go for a long walk afterwards.
When I cannot be bothered to make Gnocchi, lefsa, or “bubbles and squeak” with my leftover mashed potatoes, sometimes I make a breakfast similar to yours.
I heat the mashed potatoes with a bit of butter and hot pepper flakes (or minced hot peppers) when it is hot, I cover it with some shredded sharp cheddar and a dollop of light sour cream. I’ll have to try browning it with cheese mixed in.
Although, If I had the potatoes around, I would be just as likely to shred two of them with half an onion, add a tablespoon of flour and an egg, and cook the mixture like a pancake. My wife eats these with sour cream, i cover them in syrup.
I need to buy some potatoes.
If you like your scrambled eggs garlicky, stick a peeled clove of garlic on the end of the fork you use to scramble them.
Not so good if you are trying to use a wooden fork - but you can do this on a metal fork without scratching a non-stick pan, if you take a little care.
The scrambled eggs will be nice and garlicky when cooked, and what you do with the clove of garlic is your own affair.
If you’re starving and don’t want to mess around, get your pasta on the boil and in another pan throw a dollop of olive oil, a big dollop of sundried tomato paste and some dried basil. A squashed clove of garlic would be good. Warm that through and toss in with the drained pasta. Is that cookery? I don’t think so. A bit of parmesan on top is good though not essential. Cheap red wine is brilliant with it. I will not have dried parmesan in the house. It is disgusting, like the droppings of termites. Just buy a big lump and grate some off when needed. It keeps for months in the fridge.
Tip: Cut Habaneros and other hot peppers hold the pepper down with the back of a fork and cut the pepper through the tines. It will help keep the capsaicin off of your hands.
Make a quick soup with whatever you like: onion, potato, celery, beet, carrot, etc. Take some raw sausage (ground, for patties), flatten it on a cutting board, and slice it into chunks about 1/2 inch or so. It doesn’t slice, exactly; you just press the edge of a long knife down onto the sausage to divide it into sections. These will hang together. Pull them apart and drop them into the soup as it is cooking.
All the seasoning from the sausage will diffuse into the broth and create a terrific tasting soup.
Best wishes,
Jerry
Just use gloves. I keep a box of gloves under the sink just for this and cleaning up nasty animal-related messes and pulling chicken wrappers out of the dog’s ass.
Be sure to take them off before you go potty.
Cut your hot peppers in half, remove the seeds, and spoon in a big glob of peanut butter. Tasty, and the peanut butter works like a salve when eaten with habaneros.
I recently had a nifty lunch at one of our taverns. Beer-cheese soup served in a sourdough bread bowl. Somewhat commonplace, I know. But there’s more! The cook served it with a small bag of white cheddar popcorn with the instruction to crush it into the soup. What is normally a mild and creamy(yet somewhat hearty) soup was transformed into a textural and cheesy bonanza! I thought it was brilliant.
Recently I baked a modified toffee blondie in which I pressed whole caramels into the batter before popping it into the oven. Made for a great chewy surprise when you bite into the bars.
If you eat hot food and your mouth is burning, sugar takes the burning away quickly. In fact, in India they eat sugar-coated caraway seeds after dinner for this purpose.
Also, beware of pet parrots that eat hot peppers. Don’t let them preen your eyelashes after a meal. They sometimes put chiles japones in bird food. Those are the dried red ones.
How simple could this be? Get hunks of very strong cheddar cheese and hunks of crusty French bread. Smear bread chunks liberally with butter and consume with the cheese. It is absolutely imperative that you wash this down with proper English bitter cask beer. If you don’t give a monkey’s mickey about bad breath you can eat some pickled shallots with it, but these are optional. Not Guinness, not lager, nothing chilled at all. Real ale. I promise you, if you’ve never done this before it will change your life forever.
Sounds like a plan! I’ve recently been doing nearly the same thing sans the bread. My parents gave me a pound of Wookey Hole cave aged cheddar and it goes down really nice with the ale in my fridge.(it’s not English but its nice and bitter).
India Pale Ales go really well with strongly seasoned fish. Porters go really well with cookies(especially oatmeal)…who needs milk anyway?
Try boiling seafood in strong beers. I recently did poached shrimp in a brown ale that was really nice. Boiling bangers in beer works well too!
Another trick is using a little parmesan cheese in my steak marinade. Make sure that some of the cheese is on the steak when you grill or broil it. It really makes the flavors pop.
Mayonaise is a great base for dressings, sauces, and spreads. I believe the culinary term is Aioli. Cream Cheese can also be mixed with a myriad of ingredients to produce spreads that can really kick up sandwiches.
A current favorite snack of mine involves balsamic vinegar, olive oil, and assorted seasonings to provide a dipping sauce for crusty bread. It’s a popular appetizer at Americanized Italian restuarants.
marinate a steak in Dr. Pepper and about 4 literally mashed up oranges and onions for 8 hours makes one helluva Carne Asada…
I would be quite nonplussed by a parrot wanting to preen my eyelashes.