HOME > Chowhound > General Topics >

Discussion

Your REAL thoughts on super-processed, horribly delicious food...

I eat pretty well, I go to farmers markets a lot, and while I wouldn't describe my lifestyle as extremely healthy, I at least put forth the effort. Most of the time. But I have a HUGE thing for Pizza Huts (actually Wing Streets) buffalo nuggets....They are the MOST delicious thing ever. I crave them. I order a 20 piece, just so I can reheat them later....Naturally, I do this when I am totally alone, as it is hard for certain people to accept...So what is YOUR super duper horrible, but oh-so-good food item(s)?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. poutine or nachos are the farthest i've gone!
    it helps alot to be vegetarian, otherwise i'd probably be all over shish taouk or something like that

    1. microwave 7-11 burritos
      Velveeta melted with (at least homeade salsa) to make hot cheese dip.
      I don't do processed foods very often at all, but I can't seem to shake these habits once or twice a year.

      7 Replies
      1. re: gordeaux

        I make grilled cheese sammiches with velveeta on occasion, along with campbell's cream of tomato soup made with milk. It's comfort food from when I was home sick when I was a child (I was a sickly child). I usually have this once or twice a year. :) I don't like non-processed tomato soups, but I do like good cheeses most of the time.

        Today I'm making homemade mac and cheese for dinner. I've been craving that. THAT I make with good quality sharp cheddar. :)

        1. re: gordeaux

          2nd the Velveeta and salsa (and I don't even use homemade salsa for that)...and its second cousin, the dip with chili and cheese layered over cream cheese. Definitely on the same frequency as your indulgence--just once or twice a year, but mmmmm! Also, a McDonald's sausage McGriddle or hotcakes 'n sausage. There. I said it. I should feel somehow absolved of my sins now. ;)

          1. re: gordeaux

            Just Sunday we did Velveeta with a can of Rotel and it was oh so good.

            DT

            1. re: Davwud

              It's the snack that eats like a meal!

              1. re: kattyeyes

                With all the other goodies we had a dab leftover. So I put it on some fries the next day. OMG!!!!

                DT

                1. re: Davwud

                  That is both naughty and nice! ;)

            2. re: gordeaux

              Velveeta and Salsa. Store bought onion dip with chips and egg McMuffins

            3. Grilled cheese made with Velveeta and white processed bread....about half a stick of butter covering both sides of the bread to grill.
              Campbell's tomato soup made with whole milk.
              Like you...I only eat this when I'm alone :).

              1. Like you, I buy a lot from farmer's markets, local suppliers, grow a lot of my own produce... hell.. I run a damn web site for localvores....

                But I get a huge jones on for Chien Wah spring rolls about once a week.

                It's an Australian thing, but imagine boiled cabbage and unidentifiable "meat" in a claggy cornflour glaze, inside a "spring roll" wrapper that looks like it's got lupus. Deep fry the whole thing and eat with soy sauce.

                There is nothing remotely Asian about it and it is pretty much an heart attack in a bag, with enough air miles on it to make you weep.

                Yet, I give in to my craving about once a year. If I ate them any more regularly, I'd be dead.

                1 Reply
                1. re: purple goddess

                  LOL! This sounds amazing. I've never heard of such a thing, but I do love your description. Guilty pleasures!!! For me it's a McDonald's Quarter Pounder with cheese. I only give in maybe 2 or 3 times a year, but I look forward to it for weeks. Along with a small order of fries... heaven (and an incipient heart attack) on a plate! Well, a paper plate anyway. *G*

                2. Jumping on the Velveeta bandwagon. Although I use 4-5 different cheese when I make mac and cheese, the Velveeta HAS to be there to give it that "mom" taste. (Oh, and I top my mac and cheese with crushed goldfish crackers, so I guess that is another...)