Cooking Guilty Pleasures

Miaireland · 02-07-2014 7:26pm

I drink homemade gravy like soup.

Lisha · 02-07-2014 7:30pm

Jawgap wrote: »

.....with really fresh Brennans bread and loads of tomato ketchup.....

Almost as good as.....

.......Tayto crisp sandwiches.......:pac:

I'm not a ketchup girl, it's yr sauce all they way. So fresh batch bread, cheddar cheese tomatoes and yr sauce. Or macambridge bread with cheddar and brown sauce if I'm feeling 'healthy' ish

Also toasted ham cheese and tomato with bag of ready salted macoy crisps

The Hill Billy · 02-07-2014 8:44pm

Ham, cheddar & Tayto sandwiches on Brennan's white sliced pan. (No batch bread for me!

)

gingernut79 · 02-07-2014 8:55pm

I immediately thought of licking the bowl after baking when I read the title post. My real guilty pleasure though would be making macaroni cheese and to hell with the calories!

MissFlitworth · 02-07-2014 9:14pm

Eating the burnt food off oven dishes. Burnt cheese, for preference, but burnt white sauces, bits of burnt vegetables or pasta. If we every have anything oven baked I can be found in the kitchen after scraping the dish clean.

I almost never use home made stock, my home made stock has always been rubbish, bland and greasy and I like the msg Chickatee goodness of oxo cubes

Shenshen · 12-07-2014 2:39pm

Adding a teaspoon or two of veggie gravy granules to any stew-type dish... thickens it nicely and adds just that little bit of extra flavour.

And using a mixture of passata and tomato paste for pizza toppings rather than cooking it.

Uncle_moe · 15-07-2014 10:47am

Kraft mac n cheese in a box and add 2 slices of american cheese to finish it.

Oven chips smothered in garlic mayo (has to be dunnes own brand) and mature cheddar cheese.

Greenduck · 16-07-2014 5:01pm

Hmmmmmm

gouche · 16-07-2014 5:26pm

Greenduck wrote: »

Hmmmmmm

That pic just reminded me. Used to live on these.
One slice pan + 5 pack of Koka Chicken Noodles = dinner for a week.
With lots of butter for the sandwich as well!

You know, I don't miss being poor!

GoodBridge · 21-07-2014 9:57am

Whenever we have roast chicken, it's my job to strip the carcass and put the leftover meat in a bowl for a curry or whatever the following day.

Part one of the guilty pleasure: I do it mostly by hand (with well washed hands, obviously) because it's just easier and more efficient. How else you going to get the oysters and other nice little pieces off?? Anyway, I love it.

Part two: I eat half the left overs as I go.

the beer revolu · 21-07-2014 11:11am

GoodBridge wrote: »

Whenever we have roast chicken, it's my job to strip the carcass and put the leftover meat in a bowl for a curry or whatever the following day.

Part one of the guilty pleasure: I do it mostly by hand (with well washed hands, obviously) because it's just easier and more efficient. How else you going to get the oysters and other nice little pieces off?? Anyway, I love it.

Part two: I eat half the left overs as I go.

That's just doing the job properly!
It hurts my heart when I see people throwing away half eaten chickens.

K-9 · 21-07-2014 2:07pm

GoodBridge wrote: »

Whenever we have roast chicken, it's my job to strip the carcass and put the leftover meat in a bowl for a curry or whatever the following day.

Part one of the guilty pleasure: I do it mostly by hand (with well washed hands, obviously) because it's just easier and more efficient. How else you going to get the oysters and other nice little pieces off?? Anyway, I love it.

Part two: I eat half the left overs as I go.

My Brother in Law who is a chef has actually complimented me on that! Leave nothing to waste and the juiciest parts of the chicken are the "leftovers" for me.

confusticated · 21-07-2014 8:42pm

the beer revolu wrote: »

That's just doing the job properly!
It hurts my heart when I see people throwing away half eaten chickens.

It hurts my stomach! All that chicken that I could be eating...nom.

FortuneChip · 22-07-2014 4:27pm

Dirty Sweet & Sour Chicken!
There was next to nothing in my house last night, some onions, peppers and chicken goujons.

Fried off the onions & peppers. Poured in a healthy (!?) dose of sugar, poured in a glass of white wine, some vinegar, and a squeeze of ketchup.
Threw in the cooked goujons and boom. Took no more than 20 minutes (most of which was waiting for the chicken to be cooked)

Dial Hard · 22-07-2014 4:45pm

Aromat. It's the secret to my utterly awesome steak seasoning that people keep asking me about and I'm too ashamed to admit it.

Also, grilled potato waffles, topped with jalapenos, loads of cheddar cheese and Frank's Red Hot Sauce, then bunged back under the grill for a few moments. Little rectangles of heaven!

K-9 · 22-07-2014 5:10pm

I rediscovered waffles last year and contrary to what I remembered they are actually nice. Wawfully Versatile, brings back memories of the 80's ad. Must be high on fat though.