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May 28, 2009 11:25 AM

Your latest 'addiction'?

What's the one thing that you can't just get enough of lately?

Maybe it's a drink you just tried for the first time, or a rekindled love for a favorite appy, or a spice that you now put on everything... What ever it is, what's your current addiction?

For me, I recently started making my own hummus... I probably make 3 'batches' a week with slight tweaks. (Maybe a little amateur-ish)

Your turn!

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  1. Natto - yeah, those sticky, slimey soy beans!

    I eat them on toasts, rice, or by themselves. Just can't seem to stop.

    I'm thinking about making my own batch. Has anyone made natto before?

    3 Replies
    1. re: Anomay

      I hear you ... straight out of the little styrofoam packets. Have you tried it with a raw egg mixed in? My sister swears by it, but I'm into just straight up style myself. On toast? That's hysterical!

      I don't know about making them yourself ... I think you need a special bacteria? Let us know how you go ...

      1. re: Anomay

        My mom used to make it in the days where you couldn't readily buy it at stores and when pilot lights were standard on most ovens. The heat generated by they oven's pilot light was just enough to turn cooked soy beans into natto. I would imagine that if you have access to a yogurt maker or something similar (or even an oven with a pilot light), you could do the same. I've even heard of folks using incandescent light bulbs for a heat source. You can use store-bought natto for your seed material. Look online for details - I'm sure there are plenty of detailed recipes. Good luck...

        1. re: Anomay

          Considering what others have written, the classic Easy Bake Oven might work too (though with a 15-30 watt bulb instead of a 100)

        2. Only once have I ever had hummus in a restaurant that I liked more than the kind I make at home.

          But my recent obession is jalapeno stuffed olives. I don't even usually like spicy that much, but lately I just crave them.

          1 Reply
          1. re: hyacinthgirl

            The same thing happened to me! I don't really like spicy that much, but then I started craving jalapenos on everything. So strange.

          2. I have started making a substitute for spinach pie using escarole instead of spinach. No phyllo. Less feta and more ricotta.

            5 Replies
                1. re: michelley

                  Here is my jumping off point.

                  I modify to my particular circumstance.

                  2 onions chopped fine as i fine tune my knife skills.
                  A bunch of green onion is not an exact measure, so, I usually use 3 bunches.
                  5 cloves garlic chopped or pressed
                  2 pounds escarole or more (I do not really measure.
                  1 bunch of parsley. any kind any quantity that the store bunches up.
                  3 eggs dropped into the blender
                  A cup and a half to two cups ricotta. Also in the blender.
                  Half cup of crumbled feta, limits the saltyness.
                  Any pieces of leftover cheese either dropped in blender with the eggs and ricotta, or chopped up with the crumbled feta. I usually have some cheddar or Reggiano to toss in.

                  i use no phyllo.

                  I fry the veggies in the following order . first the onion 5-10 min., then the garlic, scallion, parsley, escarole. I fully cook the escarole in the pan before combining with the eggs/cheeses.
                  Top with 3/4 cup Italian bread crumbs (optional) and 2 oz. oil.
                  Put into an oiled corning ware casserole. Bake for an hour or so at 350.

                    1. re: michelley

                      Let me know if you try it. Thanks
                      Works well without the breadcrumbs

              1. Clif Bars (chocolate peanut butter).

                2 Replies
                1. re: ipsedixit

                  Love Cliff Bars! I am a fan of the Chocolate Chip. Great meal replacement.

                  1. re: Nestra

                    Luna Bars - made by Clif but lighter, fewer calories, etc.

                2. Making homemade bagels a la Smitten Kitchen: They're AMAZING!

                  But, I hardly ever eat them/indulge. Mostly enjoy baking them for the family.