What's Your Guilty-Pleasure Food?comments (9) October 19th, 2009 in Blogs
Guilty-Pleasure Food. Everybody has one. . .or ten, right?
In this post from the Fine Cooking staff, we’re admitting to all sorts of food secrets. . .and not the how-to, technique kind. We’re telling you what we eat when nobody’s looking (and maybe even when a few people are). Just don’t tell our moms.
Laurie kicks us off:
Only ten? In no particular order: Diet Coke (but everybody knows that). Fritos. The red ones in that candy mix that includes red and black licorice balls. Diner-style grilled cheese (white bread and American “cheese”). Chipwiches (tell me I don’t have to explain these). Popcorn (with a Diet Coke) for dinner. A cheese enchilada with refried beans at a very dark restaurant no where near the Mexican border. And a margarita. Bacon rolls (hard to describe but impossible to pass up: sausage meat rolled up in bacon and baked). Pie for breakfast.
—Laurie Buckle, editor
Really, what the heck are Chipwiches, anyway? My guilty-pleasure food is a ham & cheese croissant from the Ovens of France Bakery in Woodbury, CT. I use our on-location shoots as an excuse to buy a bagful for breakfast (we can’t have our authors cooking on empty stomachs, now can we?). And they’re good for you, right?
—Kelly Gearity, photo editor
At least those all count as actual foods. My guilty pleasure is raw doughs and batter (and not just chocolate-chip cookie kind). The pleasure factor: the texture, the sweetness, and—let’s admit it—the illicitness of it. I used to feel much more clandestine about full-face-in licking the bowl, and though I still won’t do it if someone is watching, it’s become much more acceptable somehow. Heck, there’s even raw cookie-dough flavored ice creams!
—Lisa Waddle, managing editor
Hmmm, raw dough. That’s something I’ve never tried. Maybe I should… Well, my guilty pleasure is potato chips for dinner washed down with cold beer. Not the baked, organic, lightly salted potato chips, but classic Frito-Lays (I just think they taste better than all their “healthier” cousins). Oh, and frozen pizza. You might think that’s no big deal, especially if you get a decent one from Trader Joe’s or Whole Foods, but you have to understand, I was born and raised in Italy. For my people, eating frozen pizza is a bit of a disgrace. So, shhhh, don’t tell my mom.
—Laura Giannatempo, associate editor
Crab Rangoon. Guilty not only because they’re fried and fatty, but also because they aren’t the least bit authentic Chinese (or authentic anything, for that matter). Still, there’s just something about the combo of molten cream cheese, crab, and scallions in a crackly fried wonton shell that makes me melt. My slightly-less-guilty pleasure (I can pretend they’re a little bit healthy) are peanut butter-stuffed pretzels from Trader Joe’s.
—Sarah Breckenridge, Web producer
I’m with Laurie. Narrowing my guilty-pleasure foods down to only ten is a challenge. Is there such a thing as a guilty-pleasure food event? That’s right. I’m talking about fair food. Every September, my family and I head out to the Durham Fair and eat our way from the bottom of the hill to the top. Glistening, super-salty French fries with the skins still on; fried dough (one with sauce, one with sugar); steamed cheeseburgers; pulled pork sandwiches; cheese and potato pierogies; kettle corn; and to be sure we get our daily five: a frozen chocolate covered banana. And, that’s just lunch.
—Robyn Aitken, Web producer
Amen to pie for breakfast! There is nothing better in this world. I am also a sucker for a grilled cheese with aged cheddar, salted butter, tomato, and crisp bacon (American cheese, Laurie? Really?!). French fries with ketchup and mayo. Heck, French fries and a Frosty, when the former is dipped into the latter before every bite. Pancakes, for breakfast, lunch, and/or dinner. Spoonfuls of Peter Pan creamy peanut butter straight from the jar. Cheese, all kinds. A vanilla milkshake and onion rings after a hike. Baked potato dinner (cheddar and broccoli optional). And hot toddies with Woodford Reserve bourbon (best when you’re not at all sick).
—Denise Mickelsen, associate editor
It’s not technically a Chipwich, at least not the kind on Laurie’s list (that's for you, Kelly, and anybody else out there who's been missing out), but I like to put potato chips on my sandwich instead of lettuce for a little crunch. Also on my list, frozen mini Snicker bars—they’re easier to eat mini. And, yes, totally agreed: the real Chipwiches are the best!
—Melissa Pellegrino, assistant food editor
I'll say it: brownies from a box. Any box. While, I do believe that most baked goods need to be made from scratch for maximum tastiness, brownies are the exception. Give me brownies made from a mix over homemade any day. It’s the uber-sweet chocolate flavor and chewy texture that make me swoon. I like them served molten hot with a scoop of Häagen-Dazs coffee ice cream. That’s my heaven.
—Samantha Seneviratne, associate food editor/stylist
In June, strawberry shortcakes for dinner—main course, not dessert. They have to be made with big, flaky, warm, buttered biscuits and crème chantilly. Pie for breakfast? Yes! Also, French toast for dinner. I dial down the guilt quotient a little by making it with whole-grain bread and topping it with toasted walnuts or pecans and, of course, real maple syrup.
—Enid Johnson, senior copy/production editor
Chocolate, chocolate, chocolate (we wrote the book on this one, literally). How is chocolate not on everyone’s list (multiple times, in fact)? Come on, ladies. I’ve eaten with you.
Oh, and I also have to fess up about this disgustingly rich pasta casserole that my mom makes; the secret ingredient is sour cream. It’s so rich it could kill you, but somehow I find myself scarfing it down all winter.
—Rebecca Freedman, senior editor
There you have it. We've been known to eat breakfast and snack food for dinner, box brownies, and frozen pizza. Your turn, food lovers. Spill it. What's your guilty-pleasure food?
posted in: Blogs, chocolate, cheese, Pizza, brownies, guilty-pleasure food, fast food, Fine Cooking editors