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What are your food-related "Guilty Pleasures"?

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Showing 351-373 of 373 posts in this discussion
Posted on 23 Jul 2013, 14:45:41 BST
I can always tell when I'm sleep deprived cause I eat too much and all the wrong things. I had that fry-up for brekky and then proceeded to make a very sweet Claude plum clafouti. I need clafouti with almonds and sugar and cream in it, like I need holes in my head. Ah well.

Posted on 23 Jul 2013, 16:56:39 BST
SDs says:
Fried chicken with the skin on!!! oohhh yummm...sooo fattening :)
Creamy cheesy pasta sauce....*sigh*
Chocolate Fondant ...slurp, slurp :D

In reply to an earlier post on 23 Jul 2013, 17:04:49 BST
Bearman says:
Ori - everyone needs sweet Claude plum clafouti now and then! Just so long as it isnt every day.

In reply to an earlier post on 24 Jul 2013, 08:38:32 BST
DH helped by eating a large-ish portion of the flan, though he did say it "tastes too much like fruit", LOL. I didn't sprinkle it with sugar and cream to serve, though.

I agree with Susana, home-fried chicken is the best!

Posted on 24 Jul 2013, 08:52:42 BST
Bearman says:
Fried chicken.....mmmmmm. Especially if it is dusted in seasoned flour and dipped in egg before frying

In reply to an earlier post on 24 Jul 2013, 09:43:01 BST
I do mine with seasoned flour, celery salt, garlic powder chilli powder and black pepper, it,s lovely, I was trying to replicate Kentucky. Have you ever done fried chicken that's been soaked in Buttermilk, that's luuuuuuush too.xxx

Posted on 24 Jul 2013, 09:59:12 BST
Hi all
Yes I have. I use the recipe from Gizzi Erskine's book. Very ice or lush as diamond sayed. I wanted a change from roasting .
When rummaging around the Cubbord I found my electric rotisserie. Bought on a whim and never used. Will try tonight and let you know how it was.
Tonight I will be making a mushroom risotto and salad. Made a gluten free olive bread yesterday. Will lightly toast the slices and serve with the salad and dinner.
Too hot and sticky to spent all day in the kitchen.

In reply to an earlier post on 24 Jul 2013, 10:23:36 BST
DIAMOND >>>>>>> I have often enjoyed KFC - but I do have a kind of sensitive taste and sniffer - and I always detect a touch of Tarragon in both the scent and smell of their cooked chicken - just a thought but I am just about certain of it

Posted on 24 Jul 2013, 10:49:02 BST
Bearman says:
I used to love KFC, but these days it seems so greasy and dripping oil. Homemade is much better. CD- no I never tried the buttermilk recipe, but have heard that it is good. Sabine, my Smeg oven has a built in rotisserie which works beautifully, but makes such a mess of the oven that it rarely gets used.

Posted on 24 Jul 2013, 11:08:31 BST
Yes I believe it is quite messy. This rotisserie I have is separate unite. Once the chicken is done I can take it apart and then put the bits in to the dishwasher, except the electric part
I always wanted and em with a rotisserie, but may be I should stay away from that.
As for KFC chicken, my cats love that stuff. Sometime when I pass I by a small 3 piece box and take it home. Not very healthy but it is a treat for them. Yup the buttermilk chicken I use is from Gizzi Erskine. You should be able to get the recipe online. If no, let me know and I'll sent it to you.

In reply to an earlier post on 24 Jul 2013, 11:49:06 BST
Bearman says:
Thanks for the tip - I just found the recipe on-line, and an alternative version on the BBC which is probably healthier - you start the chicken in a frying pan then transfer to the oven for most of the cooking. Guess that's dinner sorted out!

In reply to an earlier post on 24 Jul 2013, 11:57:01 BST
Glad to help. Good luck. That uses the buttermilk up. I used mine with the gluten free olive bread yesterday. There are not many recipes where you use buttermilk.

In reply to an earlier post on 24 Jul 2013, 12:18:23 BST
Bearman says:
Buttermilk is a really good addition for baking - makes cakes, muffins, brownies etc really moist. I most often use it in sauces and soups/chowders (substitute for cream).

In reply to an earlier post on 24 Jul 2013, 12:33:06 BST
Oh no, I love cream. Even have it on my cereal. I sometimes use Greek yoghurt instead. Mostly make my own, by using easy yo. Easy to make and so versatile. Made yoghurt ice cream with the easy yo. Kids love it and I can make as and when needed.
Just received a jar of Dulce de Leche. Now I can make the tropical fiesta cake for the weekend.dont know who is the owner of this recipe, but found it in the new Woman&home, Feel Good Food ". Brilliant magazine and so many choices.

In reply to an earlier post on 24 Jul 2013, 14:09:01 BST
I love tarragon, I will give it a try. @ Bearman, you,re right, KFC is greasy and soggy nowadays, the Colonel would turn.xxx

In reply to an earlier post on 24 Jul 2013, 15:07:16 BST
If you're gonna replicate Col Sanders' recipe don't forget a bit of sage. It makes all the difference. It's one of his "11 secret herbs and spices."

In reply to an earlier post on 24 Jul 2013, 15:09:53 BST
If you don't have buttermilk (we don't here, ever) you can use plain milk. Soaking river-fish such as cat fish etc in it helps too. It really removes that "coarse fish" flavour you often get with fresh-water fish from muddy rivers.
Oh man...catfish soaked in milk, then rolled in cornmeal and fried...with oniony "hush puppies" on the side...whine...

In reply to an earlier post on 24 Jul 2013, 15:13:58 BST
Bearman says:
Hi Ori - what are Hush Puppies? I assume that you dont mean the shoes?

In reply to an earlier post on 24 Jul 2013, 16:40:17 BST
Last edited by the author on 24 Jul 2013, 16:40:48 BST
pixie says:
Ori you can make your own buttermilk....To 1 cup of whole milk that is at room temp stir in 1 tbsp of white vinegar or lemon juice. Leave on the side for 10-15 mins as soon as it curdles stir vigoursly and there! will keep in the fridge for 5-7 days.x Glad you are feeling better!

In reply to an earlier post on 24 Jul 2013, 16:54:01 BST
I think I missed soething - not being on line lately - not so often
Very glad you are better Orinoco but had not heard you were ill
Hugs from Patti

In reply to an earlier post on 24 Jul 2013, 17:56:18 BST
Ori, will know, but I think they are some kind of grits, cornmeal, something like that.xxx
Your reply to Cookingdiamond's post:
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In reply to an earlier post on 24 Jul 2013, 19:11:05 BST
Hush Puppies came out of fishing or hunting expeditions in the south. They used the leftover cornmeal from breading fish or whatever to make these little fried patties, adding chipped onion. They say the dogs would whine at the good cooking smells and beg for treats until the cooks tossed them these, saying, "Hush, puppy!" The dogs bolted them and hushed in their great content.

Hush Puppies
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon freshly ground pepper
1 large egg $
1/2 cup buttermilk
1/4 cup minced onion $
2 cups vegetable oil
Combine first 5 ingredients in a bowl; make a well in center of mixture.
Stir together egg and buttermilk; add to dry ingredients, stirring just until moistened. Stir in onion.
Pour oil into a 10-inch cast-iron skillet, and heat to 375°. Drop batter by tablespoonfuls into oil, and fry in batches 3 minutes on each side or until golden. Drain on paper towels, and serve immediately.

Top tips:

Stir just until the dry and liquid ingredients are barely combined together. Overmixing causes a tough texture.

Use a pot that is at least 6 inches deep and fits the largest element on your cooktop.
The batter will stick to the basket of a deepfat fryer, so stick with the old-fashioned pot-on-a-stove method. Cast iron is best. The traditional fat in the old days was lard; these days, use what you're comfortable with.
Use a 2- to 3-inch depth of oil. Don't skimp; the batter needs to submerge in the oil. For great results, the oil needs to maintain 375°. Too low and the hush puppies absorb oil; too high and the outside burns before the inside is done. Plan to adjust the temperature dial on your range slightly up or down throughout the frying to keep the temperature at 375°. A candy/deep-fat fry thermometer is a must.

You can drop the hush puppy batter using two soup-size spoons sprayed with vegetable cooking spray or a 1 tablespoon-measure ice-cream scoop. Think quenelles.

Sometimes hush puppies will flip themselves over. Use a slotted spoon or frying spatula to turn the rest so they cook evenly.

Posted on 25 Jul 2013, 12:45:33 BST
Bearman says:
My american OH would probably love those, but I mightjust hide that recipe until the current diet as had at least some success.
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Discussion in:  cooking discussion forum
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Initial post:  22 Jan 2013
Latest post:  25 Jul 2013

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