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Do you have any food “kicks”?

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Generally I’m always on some type of food “kick” where I’ll eat a particular food or dish for days until I’ve had my fill. Then it’s on to the next thing. Lately it’s chicken curry. Eggplant parmesan is another dish in the rotation.

Usually a kick is triggered when I make a large batch of food for freezing or canning or when a favored produce comes in season. It can also be a restaurant dish that I can’t seem to get enough of.

Some kicks are ongoing and I always try to have them on hand (like salads, smoothies). I get a bit forlorn if I run out and don’t have time to make them for a day or so.

Anybody else?

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  1. About 6 months ago I tried my hand at pernil after buying a book from Daisy Martinez.

    Whoa, did I ever fall hard and fast for that!!! It is now a monthly event, even though it takes me a week of daily meals to finish one off....

    1. When in season, could eat local asparagus EVERY day! Once REAL Jersey tomatoes start showing up at little mom & pop stands... could be breakfast, lunch & dinner. Same with Jersey Silver Queen corn. A few of the bigger roadside stands are CLAIMING to have LOCAL tomatoes, corn, watermelon, etc. NOT possible!?! Corn in fields is only about a foot tall right now. No real, fresh off the vine tomatoes until late July, if you're lucky.

      1. Summer fresh corn in the summer, and pumpkin pie in the fall.

        2 Replies
        1. re: Cheese Boy

          argh - I remember my mother serving us corn for *every single* meal *every day* for weeks. When we kids (three) & Dad rebelled, she looked perplexed and said "but I thought you liked corn"....

          1. re: piwakawaka

            Oh gosh, corn overload.
            Hopefully you weren't inundated with summer squash TOO.

        2. I've had many food kicks where I try to find places I like.

          Pho - I moved to an area that had many different restaurants. I spent a couple weeks trying different places.

          Fried Chicken - Supermarket, chain restaurant and local places.

          Others include, pizza, bahn mi, tamales, mapo tofu, roasted pork, french fries, inexpensive burgers, taco trucks where I was looking for carnitas or al pastor... many, many kicks.

          The only sweet kick I've gone on was a search for the best old-fashioned donut.

          1. Home grown Tomatoes from behind the house.....3 meals a day in some form from Early spring to late fall frost....

            Fresh Mustard Greens and Turnip Roots in the fall of the year....

            Fried Catfish......Weekly! .... Then there's always Catfish Courtbouillion, Etouffee, Stew, etc that pops up on the radar here and there....

            Chocolate..........

            1 Reply
            1. re: Uncle Bob

              +100 on home grown tomatoes. Just had my 1st one of the season and had forgotten just how luscious the taste is. Now I'm impatiently tapping my foot for the others to ripen.

            2. Looks like there're some kindred spirits here. You are my peeps!

              1. No, I don't have food "kicks". I do however have food binges.

                I knew I wasn't the only one.

                I have gone years without eating ice cream. By that I mean I go a couple/three years bwetween one dish and the next, just not my thing. Spurred by a sale price inadvertantly noticed while shopping, I am currently on an ice cram "novelty" binge/kick. Just had my first fudgesicle in I don't know how many years. Klondike bars, Blue Bunny Cones, a shake at the local Mr. Softee. Every day for the last week and a half.

                I'm also at the beginning of a garlic aioli and fries binge. Four times in two week or so; before that couldn't say when I last had French fries - certainly not in 2012.

                1 Reply
                1. re: FrankJBN

                  Yeah ice cream is my main sweets binge...I either buy ice cream by the pint or when ben and jerry's/haagen daaz have the single serving cups I get those because otherwise I could probably polish off a gallon of ice cream. Of course as soon as I finish a pint I go and buy another the next day, but at least I'm not gorging on it. Right now I'm not on a kick and can walk right by the ice cream section.

                  Not sure if this would be a "kick" but I've had a big bowl of popcorn almost every day for the past 10 or so years.

                  I'm on a salad kick right now...various veggies, feta cheese, sunflower seeds, lemon juice/olive oil/herbs. I have that for breakfast with a hard boiled egg. I bring it to work and every day it's "are you eating salad for breakfast?!?" Yes I am and it is delicious.

                2. Currently, but dwindling, its cashew butter with saltines and apple. For awhile I was eating a jar each week.

                  And due to CSA we are in a salad kick. Salads every night. Currently with ranch but will probably rotate with balsamic and oil once I develop a taste for it again.

                  3 Replies
                  1. re: viperlush

                    Right now I'm on a duck green curry kick - and the only place that makes it locally is the local Thai restaurant. Think I'll be going back there soon!

                    I will eat sunomono anytime my husband makes it, too :)

                    1. re: viperlush

                      I'm on a salad kick too...for dressing I do olive oil and some sort of citrus juice. If I do orange juice I try to add some raspberries to the salad to balance the sweetness. As I mentioned above I have them for breakfast which is odd to a lot of people but it's a refreshing way to start the day.

                      1. re: Fromageball

                        In college I ate two salads a day (lunch and dinner) or at least a bowl of veggies w/dressing dip. The salad bar is what I miss most about college. I love eating salads, but I hate making them. All the chopping, peeling, cleaning, etc. I can't wait until it lets up. Two heads of lettuce and a bag of mixed greens each week is getting a little overwhelming (both eating and storing).

                    2. Many. I went through a black garlic kick - it seemed like everything I made contained black garlic.

                      Sriracha.

                      Fish sauce.

                      Frozen chocolate-covered banans with bacon.

                      From our recent trip to Italy we brought back gold label aceto balsamico tradizionale - we had strawberries almost daily for a few weeks with that stuff. Thankfully you only need a few drops!

                      Then I went through an Umami #5 paste kick. Same thing. That stuff goes wonderfully with so much.

                      My current kick is making various kinds of thick smoothies for my lunch. I just cannot seem to stop.

                      2 Replies
                      1. re: chefathome

                        I guess sriracha would be another one of my "kicks" - I've been having a can of sardines with sriracha on wasa as an afternoon snack for the past several months.

                        1. re: Fromageball

                          It's addictive stuff! I have not tried it on sardines, though. Sounds good!

                      2. I need a 12 step program for New Mexico green chile. IN August I had 90 lbs. in the freezer. Now it's nearly gone. Will I make it to August?

                        2 Replies
                        1. re: Passadumkeg

                          WOW! You get my vote for most intense kick. I'm a chilehead myself and my supply of pepper relish is nearly gone too. I share your hope of making it to August cause I may have to ration my limited supply.

                          1. re: Spice_zing

                            My go to snack is throwing a few chiles in a flour tortilla, adding cheese, fold & roll, Zap in the micro for 2 min. Chile & scramble eggs, green chile cheese burgers, and the epitome, the chille rellano.

                        2. I make fried chicken and cheeseburgers with careful thought, because they trigger a kick, every time.

                          In fact I'm marinating chicken now, and just know that it'll mean three nights of fried chicken in a week.

                          4 Replies
                          1. re: shanagain

                            I like to make sauces...

                            I'll make some french fries, or potato chips, or pita, or tortilla chips in my oven

                            I'll put like old bay on them, or kosher, or Garlic&Parmesan, or creole......Then it is sauce time!

                            I don't know if anyone has ever made their own mayonnaise, or BBQ sauce, or ranch..... but

                            It makes me get creative especially if I am missing an ingredient, and have to substitute !

                            1. re: EpicuriousChivalry

                              Me, too! I LOVE to make sauces. I make my own BBQ sauces, ketchups, mustards, ajvar, mayonnaise, etc.

                              1. re: chefathome

                                @chefathome

                                any tips on BBQ sauce.... I met a self proclaimed chef that saved his pork drippings in a mason jar for a day, or two, and used the liquid (bottom) part of those drippings to start his sauce, so I use bacon to start my sauce??

                                1. re: EpicuriousChivalry

                                  I have not used pork drippings but it would be a great idea. Yes, you can start with either bacon or pancetta or you can leave it out entirely. In fact, most of the recipes I use do not include bacon. It is nice, though, to do the bacon and onion thing before adding the other ingredients.

                          2. Tomatoes and corn. When they're in season, I can't get enough of either. Oh, and those little plums (about the size of golf balls) that are bright red on the inside and sweet as sugar -- what ARE they called?

                            1 Reply
                            1. re: CindyJ

                              Ooooo,,,Jersey tomatoes!

                            2. Watermelon. I crave it in the summer, all summer. We go through probably one every other day. Then fall comes, and I'm sad.

                              1 Reply
                              1. re: sunangelmb

                                Me too.

                              2. Ongoing kicks
                                - lettuce and tomato salad with vinaigrette served alongside crusty bread and cheese
                                - brown rice with black beans
                                - vegetarian chili
                                - Trader Joe's chocolate chips with raisins and peanuts put in the microwave for 20 seconds and devoured with aid of a spoon. Serous addiction so I only buy these items maybe twice a year.

                                In the winter it's roasted roots - can't get enough of them. Served for dinner and then soup is made with the leftovers.