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Crack Food Revisited

cstout Aug 25, 2012 02:33 PM

I don't know about you, but sometimes I just want to pig out on some of those things that I am absolutely sure will blow my diet, give me indigestion, knock my socks off & cause me to fall asleep on the couch in a stupor.

You know, those things that are a little too sweet, a little too salty & full of fat (all combined or separate, I don't care).

Misery loves company, so come on over & bring your wicked ways with you!

Here is what got me started down the rabbit hole -


Also, I would like to make a batch of Fish House Punch for all of you, but can't seem to find the exact recipe. It came from a Captain in the Navy many years ago, but I have misplaced it & have been searching for it forever. It was served in a punch bowl with those little punch cups & 2 cups of this stuff was your limit. Of course, served along with every kind of crack food known to man.

  1. r
    Rafie Sep 11, 2012 08:55 AM

    Chicken skin. Rubbery or crisp, i don't care...probably prefer soft, come to think of it.

    And pate / foie. YUM.

    1. blue room Aug 30, 2012 12:41 PM

      Good heavens, it's candy candy candy of course. From the cheapest in cellophane bags and can't-be-sanitary bulk bins to the finest prettiest haut-iest most expensive. I love you candy.

      1. splatgirl Aug 30, 2012 12:07 PM

        Homemade rocky road ice cream. The. Absolute. Best. Ever. It's kind of all I can think about lately.

        Another thing I can't put the spoon down for is homemade jam. Last week was peach-ginger and peach-rosemary, this week is hot pepper. Turns out hot pepper jam and chevre make an insanely tasty and perfect dessert pizza. Kind of like a cream cheese wonton only spicy and better because of the char from the wood-fired oven.

        2 Replies
        1. re: splatgirl
          cstout Sep 11, 2012 12:32 PM

          Homemade rocky road ice cream - do I need an ice cream machine to make this?

          1. re: cstout
            splatgirl Sep 11, 2012 02:03 PM

            maybe not. I used the Alton Brown chocolate ice cream recipe with the nuts, marshmallows and chocolate bits added. It's very rich which makes it more forgiving, texture-wise. I think with some patience you could get a decent result by just doing it in a pan in the freezer with an occasional stir. OTOH, even if it's the only flavor you ever make, another stupid small appliance is a completely worthwhile trade. It's got me seriously considering buying a real-deal ice cream freezer-maker.
            FWIW, I have a 20+ year old Donvier hand crank maker that I got at the thrift store for a few bucks. I also have a Cusinart electric one that someone gave me that sucks. The cheap little Donvier does better and faster with very little effort--you just have to crank it a couple of times every few minutes, not constantly.
            I see there is a new, tarted up and more expensive version than the original Japanese ones, but there's still some of the vintage style on Ebay for ~$20.

        2. deet13 Aug 29, 2012 06:10 PM

          I'd like a whole, baked Pennsylvania Dutch style Cheesecake, stuffed into an IV bag, and spiked directly into my arm.

          Nothing like a Penn-Dutch Crackcake...

          2 Replies
          1. re: deet13
            sandylc Aug 30, 2012 08:01 PM

            I have to ask....What is a "Pennsylvania Dutch Style" cheesecake?

            1. re: sandylc
              deet13 Aug 30, 2012 11:11 PM

              You would use farmers or cottage cheese instead of cream cheese in the recipe.

              It's not as dense as a NY style cheesecake.

          2. Ruthie789 Aug 29, 2012 04:30 PM

            An old fashioned upside down pineapple cake is my guilty pleasure.

            1. r
              rohirette Aug 29, 2012 04:26 PM

              White rice with chopped up cilantro and lime.

              It isn't nearly as delicious as a slice of cake or a sloppy unctuous cheesesteak. But as I fork up mouthfuls from the pot (SO WHAT??) over and over I keep getting whiffs of cilantro, and then I'm an acid head so I keep getting little thrills from the lime, and white rice just goes down like nothing.

              Same thing with quinoa! At least that has protein though.

              2 Replies
              1. re: rohirette
                splatgirl Aug 30, 2012 12:11 PM

                WHITE RICE! I cook white rice about never, but I did some the other day because I was out of brown. Then I proceeded to eat the leftovers with butter and the hot pepper jam I've mentioned below.
                Refined carbs and sugar, YES.

                1. re: splatgirl
                  sandylc Aug 30, 2012 07:44 PM

                  YOU FORGOT FAT! :-)

              2. RUK Aug 28, 2012 05:35 AM

                I am absolutely addicted to good Licorice!
                And there are these "Salmiak Pastillen" - see link
                Nowadays I rarely buy Licorice for myself and I really stay away from those Salmiak pastillen - once I start eating them, I find it impossible to stop until the bag is empty. You are practically sick by the time you are halfway through that bag, but you keep on munching along.
                Horrible stuff . :-)

                1. t
                  Tara57 Aug 27, 2012 03:40 PM

                  Chips and salsa

                  1. natewrites Aug 27, 2012 03:09 PM

                    Lays Baked Parmesan Potato Chips. The "baked" part makes you eat even more of them.

                    1 Reply
                    1. re: natewrites
                      ritabwh Aug 29, 2012 08:36 PM

                      i have never seen these. original lays is my crack weakness

                    2. j
                      jbsiegel Aug 27, 2012 12:43 PM

                      Any combination of chocolate and peanut butter.

                      8 Replies
                      1. re: jbsiegel
                        cstout Aug 27, 2012 03:01 PM

                        Isn't there some kind of recipe that calls for graham crackers, chocolate bars & peanut butter & then marshmallow creme on top, or is it just something I was dreaming about?

                        1. re: cstout
                          coll Aug 27, 2012 06:23 PM

                          S'mores with peanut butter, quick! patent it.

                          1. re: cstout
                            jbsiegel Aug 28, 2012 04:19 AM

                            Reminds me of one of my favorite things from Rocky Mountain Chocolate (which I sadly can't find any more.) Two graham crackers, this ridiculously thick slab of peanut butter (somewhat sweetened like a buckeye filling) between them (like more than 1/2" thick) and then the whole thing dipped in chocolate. I think there were some marshmallows in there too - insanely good!

                            1. re: cstout
                              valerie Aug 29, 2012 04:26 PM

                              These are amazing as written, but omg, if you added a layer of peanut butter to these...


                              1. re: valerie
                                cstout Aug 29, 2012 07:48 PM

                                S'Mores, I love/hate you for connecting me to that link, you are so cruel, but we all choose our path, so I really can't blame you for addicting me. Am going to make these for Labor day. Thank you!

                                1. re: cstout
                                  valerie Aug 30, 2012 11:59 AM

                                  I make them every year to bring to my friend's super bowl party. Everyone raves about them, year after year.

                                  And I just stumbled across this recipe...looks terrible, right?


                                  1. re: valerie
                                    jbsiegel Aug 30, 2012 01:08 PM

                                    Wow...amazing! I'm SO making those!!!

                                    1. re: valerie
                                      cstout Aug 30, 2012 07:18 PM

                                      Want to try this immediately - thanks for sharing!

                            2. p
                              PhillyCook Aug 27, 2012 11:43 AM

                              Here's a Fish House Punch recipe that cites the original home of the punch, the Fish House Club on the Schuylkill River: http://www.nytimes.com/recipes/1379/F...

                              When I make a punch I make a single huge ice cube in an empty (and very well rinsed) half-gallon orange juice container.

                              3 Replies
                              1. re: PhillyCook
                                lilmomma Aug 27, 2012 12:30 PM

                                Giordanos stuffed spinach pizza. I could eat almost a whole large one by myself!

                                1. re: PhillyCook
                                  cstout Aug 27, 2012 03:00 PM

                                  Fish House Punch, thanks for the link. That does sound good, but that was not the one. Your idea of a single block of ice is great. Thanks.

                                  1. re: PhillyCook
                                    splatgirl Aug 30, 2012 12:13 PM

                                    what do we think "loaf sugar" is?

                                  2. l
                                    lawgirl3278 Aug 27, 2012 11:21 AM

                                    I can't keep Nutella in the house. The jar will be empty in 2 days.

                                    Plus there's a gelato chain (Capogiro) that sells chocolate hazlenut gelato which is amazing. And there's locations steps from my work and home. It calls to me often...

                                    2 Replies
                                    1. re: lawgirl3278
                                      jessicheese Sep 11, 2012 06:44 AM

                                      Just came across this- Lawgirl, there's a place near my work that takes pizza dough, smears it with nutella, rolls it, cuts it, bakes it, and tops with a touch of powdered sugar. Fabulously amazing.

                                      1. re: jessicheese
                                        splatgirl Sep 11, 2012 08:14 AM

                                        Banana-nutella pizza (with nuts for the adults, no nuts for kids) sprinkled with crunchy sugar, yes. Always a hit at our pizza parties. Fortunately, I don't seem to have the Nutella gene so I buy the two pack of giant jars at Costco. You can count on my stash if you are ever having an emergency Nutella craving.
                                        The idea of rolling it up is new to me. If I can figure out a way to make this work at wood-fired oven temps, I'm totally in.

                                    2. w
                                      wandajune6 Aug 27, 2012 11:08 AM

                                      Pinterest is bad for me too.

                                      Current disasterous finds:

                                      1. English muffin bread. I didn't think it would be that awesome but it is. And the recipe makes 4 loaves, which is bad. I gave 1 away, froze 2, and have 1 loaf that lasted less than a day (and there's only 2 of us).

                                      2. I forget what they're called but it's a pretzel with a Rolo and a pecan on top, baked together just enough to smoosh it all together. Ridiculously wonderful...

                                      2 Replies
                                      1. re: wandajune6
                                        kubasd Aug 27, 2012 11:49 AM

                                        I saw your number 2 on the steamykitchen blog/recipe site yesterday and immediately forwarded it to a friend!

                                        1. re: wandajune6
                                          bearfromobx Aug 29, 2012 05:59 PM

                                          My Boy Scoutmaster used to call the Rolos thing a "Squishy"...

                                        2. s
                                          shadowandmolly Aug 27, 2012 08:17 AM

                                          Pig Candy- bacon covered with brown sugar and baked in a 375 degree oven....

                                          1. s
                                            Skippy1414 Aug 26, 2012 10:26 PM

                                            Peanut butter, simple as that. I can't have keep it around or I'll eat too much too fast. It makes me fat and sick. Lovely.

                                            9 Replies
                                            1. re: Skippy1414
                                              pine time Aug 27, 2012 07:53 AM

                                              I've been smearing peanut butter (or almond butter) on hot naan. Addictive. To make it less guilt-inducing, I call it lunch.

                                              1. re: pine time
                                                Skippy1414 Aug 27, 2012 09:32 AM

                                                It would be healthy if I could trust myself to just stop there, but I have a complete lack of peanut butter judgement. Worst of all, I'm vegan, so I kept giving myself the "This is my only source of protein, so it's fine if I have some at breakfast...lunch...dinner...snacks" excuse. Plus, "It's healthy if it's on an apple, or a banana, or celery, or a spoon, low carb, right?" Then I found myself wondering, "Hey, I run 8-10 miles every day and I'm gaining weight. What's up?" I went cold turkey on peanut butter and dropped the pounds immediately. So alas, no peanut butter for me...

                                                If I make it to 80, though, I'm going to eat Reese's peanut butter cups all day.

                                                1. re: Skippy1414
                                                  cstout Aug 27, 2012 10:36 AM

                                                  Does this mean no more peanut butter until you're 80?
                                                  What if you don't make it to 80?
                                                  You will have missed out on a whole lot of peanut butter.

                                                  1. re: cstout
                                                    Skippy1414 Aug 27, 2012 12:44 PM

                                                    If I'm at my parents' house and they have some peanut butter around, yes, I'll probably have some as a snack. If I'm at a restaurant and they have a dessert with peanut butter in it, I might have it. But a jar at home? No.

                                                    I may miss out on a lot of peanut butter but I'll also miss out on a lot of the unhappiness that goes with it due to my sad inability to eat it in moderation. If I don't make it to 80 and my biggest regret is "I didn't eat enough peanut butter," my life will have been very good, I think.

                                                    1. re: Skippy1414
                                                      cstout Aug 27, 2012 02:52 PM

                                                      Peanut butter, yes, I do eat that stuff by the giant spoonfuls. Add some honey to a little bowl & stir some peanut butter around in there & smack your lips.

                                                      One of life's many temptations.

                                                      1. re: cstout
                                                        Vidute Aug 27, 2012 10:40 PM

                                                        Individual half-ounce serving packets. Keep a couple close by and the rest in an inconvenient to get to spot. I do that with chocolate.

                                                      2. re: Skippy1414
                                                        sandylc Aug 30, 2012 07:40 PM

                                                        Just an observation, but if you crave peanut butter that strongly, and you are vegan, do you think it's a possibility that you are missing some nutrients?

                                                        1. re: sandylc
                                                          1POINT21GW Aug 31, 2012 12:35 AM

                                                          Nah. It's just because the stuff tastes good. Just like when vegetarians/vegans crave bacon.

                                                  2. re: pine time
                                                    bearfromobx Aug 29, 2012 05:56 PM

                                                    Waffles, slathered with extra crunchy peanut butter and topped with a little Nutella - My kind of peanut butter cup!

                                                2. f
                                                  Feed Me Aug 26, 2012 06:00 PM

                                                  French vanilla ice cream with strawberry compote - oh my goodness...

                                                  1. v
                                                    verysimple Aug 26, 2012 03:59 PM

                                                    I'm sure it wouldn't be exactly the same as your recipe, but Jeffrey Morgenthaler has a wonderful recipe for Philly Fish House Punch on his website--


                                                    1 Reply
                                                    1. re: verysimple
                                                      cstout Aug 26, 2012 05:38 PM

                                                      Fish House Punch, yes that sounds like a very good recipe. That recipe got my brain going & I do remember there was Cognac in it. Now I have 3 of the 4 liquors that went in it. Rum,cognac, peach brandy & something else. Thanks for directing me to Jeffrey's site.

                                                    2. s
                                                      suzigirl Aug 26, 2012 03:55 PM

                                                      Green curry. So good, but I am not allowed to eat
                                                      Fruit and veggies not cooked to death
                                                      Changmai noodles
                                                      Big bloody steak. Still can't have yet
                                                      Frankly anything fatty would make me smile

                                                      1 Reply
                                                      1. re: suzigirl
                                                        cstout Aug 26, 2012 06:01 PM

                                                        I agree with those veggies not being overly cooked!!!

                                                      2. c
                                                        Cabbagesoup Aug 26, 2012 03:23 PM

                                                        Guilty pleasure .. Only in the shroud of night!
                                                        Pepperoni slices covered w cheese . Nuked until all greasy and crunchy! Golden ribbons on grease to be ignored!

                                                        1 Reply
                                                        1. re: Cabbagesoup
                                                          cstout Aug 26, 2012 05:54 PM

                                                          I do a gourmet version - thin slices of Spam covered with whatever cheese I can find. While that is warming up I fry an egg in another skillet & then plop it on top of the melted cheese &.Spam. Lots of black pepper over the whole thing.

                                                          All this done in the middle of the night & served with a Big Red soda with & plenty of ice.

                                                        2. kbjesq Aug 26, 2012 01:22 PM

                                                          Is anyone else addicted to Salt and Vinegar Potato Chips? I absolutely cannot buy these things. Once the bag is open, I end up eating the whole bag (large, small, whatever, I can't stop until the bag is gone). My current favorite brand is Lay's, because it seems to have the strongest vinegar flavor, but I don't discriminate. I keep eating them, even though after you eat a whole bag, your mouth hurts.

                                                          15 Replies
                                                          1. re: kbjesq
                                                            chefathome Aug 26, 2012 02:19 PM

                                                            You are not alone in this...I like Salt and Vinegar and also Ketchup. Rarely have either because I cannot stop at just 10 or 20 or 500.

                                                            1. re: chefathome
                                                              jbsiegel Aug 27, 2012 12:42 PM

                                                              Even better...DIP the S&V into ketchup. Total yum!

                                                              1. re: jbsiegel
                                                                chefathome Aug 27, 2012 03:43 PM

                                                                Seriously now. You must stop! ;)

                                                              2. re: chefathome
                                                                rohirette Aug 29, 2012 04:19 PM

                                                                YES. I love it when you've had so many that your mouth feels like a dying man's in the desert. Acid and salt are just amazing.

                                                                1. re: rohirette
                                                                  cstout Aug 29, 2012 07:54 PM

                                                                  You must drink a Dr Pepper along with your chips. I up my chips a little by adding a hamburger dill slice to each chip.

                                                                  Oh yes, I take a new jar of those hamburger slices & drain all the liquid from them. Each time I get slice of pickle out, I just drain more liquid that accumulated & I end up with very salty shriveled up pickles that look horrible, but they are so tasty on those chips.

                                                                  1. re: rohirette
                                                                    chefathome Aug 30, 2012 10:01 AM

                                                                    Yes - that is a brilliant combination alright.

                                                                2. re: kbjesq
                                                                  suzigirl Aug 26, 2012 02:23 PM

                                                                  I'm so there for you. I will take the lining out of my mouth and keep on eating.

                                                                  1. re: kbjesq
                                                                    Christina D Aug 26, 2012 06:17 PM

                                                                    Herr's Salt & Vinegar is my absolute favorite. I can only buy them once a year, on vacation, and my sisters and I wipe out every one of them.

                                                                    1. re: kbjesq
                                                                      wandajune6 Aug 27, 2012 11:05 AM

                                                                      I adore them- and thus can't keep them in the house. And I agree- Lay's have the best vinegar flavor.

                                                                      I've also been known to douse them malt vinegar as I eat them...

                                                                      1. re: kbjesq
                                                                        MrsCris Aug 27, 2012 09:01 PM

                                                                        Miss Vickie's Kettle Chips in Malt Vinegar and Sea Salt flavour. Oh man. Just the best- hard crunchy, puckery sour, salty oily potato greatness.
                                                                        Wonder if the corner store is still open ...

                                                                        1. re: MrsCris
                                                                          Vidute Aug 27, 2012 10:35 PM

                                                                          Route 11's Mama Zuma's Revenge. Habanero and barbeque. Heat creeps up on you. Don't get on Mama's bad side.

                                                                          1. re: MrsCris
                                                                            kbjesq Aug 29, 2012 02:18 PM

                                                                            Where do you find these? I have not seen either the Miss Vickie's "malt vinegar" variety or the Route 11 brand (I'm in FL but willing to travel for great chips).

                                                                            1. re: kbjesq
                                                                              Vidute Aug 29, 2012 11:02 PM

                                                                              Coastal Food Market in Panama Beach carries them. You might want to give a call to Route 11. Here's the link to their website.


                                                                            2. re: MrsCris
                                                                              suzigirl Aug 29, 2012 03:09 PM

                                                                              I must have these chips. I have never seen them near me. But we have Miss Vickie's near me.

                                                                            3. re: kbjesq
                                                                              bearfromobx Aug 29, 2012 05:53 PM

                                                                              Not addicted, but close! Kettle style salt and vinegar or Chesapeake Bay style (covered with Old Bay style seasoning mix). Guess I might have to edit my Crack Foods list...

                                                                            4. jmcarthur8 Aug 26, 2012 01:15 PM

                                                                              Homemade mac and cheese. Always. With meatloaf or a nice ham.

                                                                              1 Reply
                                                                              1. re: jmcarthur8
                                                                                cstout Aug 26, 2012 05:48 PM

                                                                                Homemade mac & cheese, 3 kinds of cheese with some very small chopped onion in there.

                                                                              2. c
                                                                                cstout Aug 26, 2012 12:24 PM

                                                                                Slow Cooker Italian Sandwich Beef - I could eat this every day

                                                                                1 (3-4 lb) rolled & tied beef rump roast
                                                                                1 (10 oz) jar pepperoncini peppers
                                                                                1 (12 oz) can beer
                                                                                1 (14 oz) can beef broth
                                                                                hoagie rolls

                                                                                Place roast in a slow cooker or Dutch oven
                                                                                Add peppers with the liquid, beer & beef broth
                                                                                Cook on low for 6-8 hours or a couple of hours in the dutch oven
                                                                                Served meat piled up on the hoagie rolls
                                                                                Spoon juice in small cups for dipping

                                                                                1. c
                                                                                  chefathome Aug 25, 2012 05:33 PM

                                                                                  Mine is pork crackling. Today it is duck skin as that is what we are eating for dinner (along with the roast duck, of course). I do not indulge in either very often so my more realistic crack would be crispy oven garlic fries with blueberry ketchup.

                                                                                  13 Replies
                                                                                  1. re: chefathome
                                                                                    cstout Aug 26, 2012 12:32 PM

                                                                                    I want Chicharones - not those big puffy ones, but those smaller hard kind that show the layer of fat underneath the skin. Always with Cholula or Crystal hot sauce sprinkled all over & a very cold beer with squeezed lime juice to wash it down with. Amen.

                                                                                    1. re: cstout
                                                                                      chefathome Aug 26, 2012 01:06 PM

                                                                                      Oh, stop it! Now I've suddenly got yet another craving to contend with...

                                                                                      1. re: cstout
                                                                                        sundancer 10225 Aug 26, 2012 05:23 PM

                                                                                        These chicharones -- do you buy them or make them? I'm not familiar

                                                                                        1. re: sundancer 10225
                                                                                          cstout Aug 26, 2012 05:31 PM

                                                                                          You buy them where the potato chips & other snacks are. Are you in the US? You could make them if you had some pork skins & fried them in screaming hot oil. Some butcher shops may still carry pork skins if you ask them.

                                                                                          1. re: cstout
                                                                                            sundancer 10225 Aug 26, 2012 06:20 PM

                                                                                            Thanks cstout. Think I'll try the snack variety. I am in the States

                                                                                            1. re: sundancer 10225
                                                                                              cstout Aug 26, 2012 06:29 PM

                                                                                              chicharones - try to find a brand that has a Hispanc name on the package, something like "Garcia" or whatever. They do know their pork skins!

                                                                                          2. re: sundancer 10225
                                                                                            bearfromobx Aug 29, 2012 05:50 PM

                                                                                            Southern Snack Foods out of North Carolina has a great "popcorn" style chicharones (little bites) which I find in a lot ot the convenience stores in Virginia and NC. Addictive but #3 on my Crack Foods List. Number one is mini-pretzels with a good french onion sour cream dip and #2 is Pho Bo from a local thai place. Excuse me while I get a towel; I'm drooling just a bit... ;-)

                                                                                          3. re: cstout
                                                                                            Tripeler Aug 26, 2012 06:09 PM

                                                                                            Chicharones, the layer of fat kind, served with hot sauce and cold beer.

                                                                                            NOW you're talking...

                                                                                            1. re: cstout
                                                                                              Vidute Aug 27, 2012 12:10 AM

                                                                                              Ok, now you did it!! You've forced me to drive out to Hagerstown this Wednesday. Why Wednesday? It's Schmankerl Stube's (German Resto) Pork Shank Bavarian Style special. Crispy, chewy, did I mention crispy? pork skin encasing a succulant fresh ham. And this is a huge bone-in shank.

                                                                                              1. re: Vidute
                                                                                                cstout Aug 27, 2012 09:15 AM

                                                                                                German Resto, I have never had it, but I can say it puts those Chicharones to shame. My my, you DO know how to pig out!

                                                                                                1. re: cstout
                                                                                                  Vidute Aug 27, 2012 10:31 PM

                                                                                                  oink oink! :O)

                                                                                                  When I was growing up, my mom would cook a ham like that every so often. Score the skin and let the heat do the rest. If we weren't home when the ham came out of the oven, we'd return to find a naked ham and a mother with a chesire smile.

                                                                                                  1. re: Vidute
                                                                                                    cstout Aug 27, 2012 10:47 PM

                                                                                                    Naked Ham, well,hopefully you have learned how to make your own ham & you can grab that crust just like Mother did. One of the privileges of being tall hog at the trough.

                                                                                                    1. re: cstout
                                                                                                      Vidute Aug 27, 2012 11:10 PM

                                                                                                      I was entrusted with my mom's recipes, my sister never wanted to cook. So, yes, I make the ham, but it's just not the same.. I guess that little frisson of suspense is missing.

                                                                                          4. k
                                                                                            KSlink Aug 25, 2012 05:01 PM

                                                                                            My current addiction is slooooooow roasted pork butt/shoulder......

                                                                                            Is there a 12 step program to get over this? I need help......:0

                                                                                            2 Replies
                                                                                            1. re: KSlink
                                                                                              cstout Aug 26, 2012 12:27 PM

                                                                                              Roasted pork butt/shoulder - I will take some with a piece of bread slathered with mustard, please. Remember pork is the "other" white meat, so it must be good for us. No need for a 12 step program on this one.

                                                                                              1. re: KSlink
                                                                                                Will Owen Aug 26, 2012 02:30 PM

                                                                                                KSlink, I'd be happy to help you with it. Just send me your address and tell me when …

                                                                                              2. coll Aug 25, 2012 04:47 PM

                                                                                                I made Fish House punch for a party when I was a senior in high school, it was a big hit. It had a couple of liquors (rum and whiskey? or cognac?) but what I remember is apricot brandy. I think. And that's about all I remember of that night!

                                                                                                2 Replies
                                                                                                1. re: coll
                                                                                                  cstout Aug 25, 2012 05:37 PM

                                                                                                  Fish House punch - that is absolutely the one. Apricot brandy with I think 3 other liquors, so good & so so potent. Best party I ever had. Come to think of it, that was the last time I celebrated like that. All I could remember was some kind person busing everyone home & then waking up to an empty house with a bunch of cars outside. My last wild fling. No person should have that much fun in one lifetime!!

                                                                                                  1. re: cstout
                                                                                                    Vidute Aug 27, 2012 12:19 AM

                                                                                                    Fish House Punch
                                                                                                    2 parts dark Jamaica rum
                                                                                                    1 part cognac
                                                                                                    ½ part peach-flavored brandy
                                                                                                    1 part fresh lemon juice
                                                                                                    1 to 1½ part (to taste) simple syrup
                                                                                                    2 parts (more or less, to taste) water
                                                                                                    Stir with ice and serve in a punch cup. If you make it in bulk, do so in a sizable punchbowl with a large block of ice. You may decorate the punch with thin slices of lemon.

                                                                                                2. ipsedixit Aug 25, 2012 03:11 PM

                                                                                                  My current crack food addiction?

                                                                                                  Lemon Curd garnished with homemade granola.

                                                                                                  10 Replies
                                                                                                  1. re: ipsedixit
                                                                                                    1POINT21GW Aug 25, 2012 04:09 PM

                                                                                                    Dang. That does sound good.

                                                                                                    1. re: ipsedixit
                                                                                                      cstout Aug 26, 2012 05:41 PM

                                                                                                      Do you make your own Lemon Curd? I think I would like some Lemon Curd on a piece of pound cake.

                                                                                                      1. re: cstout
                                                                                                        ipsedixit Aug 26, 2012 08:22 PM

                                                                                                        Yes, I do make my own curd. Not just the lemon kind. Persimmon curd is awesome.

                                                                                                        1. re: ipsedixit
                                                                                                          cstout Aug 26, 2012 10:15 PM

                                                                                                          I don't know where I could find persimmons, but I sure would like your recipe for lemon curd. Have never made a curd before, but it sounds like it would go with so many things.

                                                                                                          1. re: cstout
                                                                                                            ipsedixit Aug 27, 2012 07:47 AM

                                                                                                            Sure, here you go:

                                                                                                            Zest four lemons and reserve the juice
                                                                                                            200g sugar
                                                                                                            100g butter (unsalted)
                                                                                                            3 large whole eggs and 1 egg yolk

                                                                                                            Put the lemon zest and juice, the sugar and the butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn't touch the water (e.g. double-boiler). Stir with a whisk until the butter has melted.

                                                                                                            Mix the eggs and egg yolk lightly with a fork, then stir into the lemon mixture. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.

                                                                                                            Remove from the heat and stir occasionally as it cools. Pour into clean jars and refrigerate.

                                                                                                            1. re: ipsedixit
                                                                                                              cstout Aug 27, 2012 09:21 AM

                                                                                                              Lemon Curd recipe - thanks so much. Tell me some of the ways you serve it.

                                                                                                              I was thinking about making some sort of crust in mini muffin tins & putting the curd in them & then place a sliced strawberry & a blueberry on top. Or something like that. Can't wait to make me some!!

                                                                                                              1. re: cstout
                                                                                                                ipsedixit Aug 27, 2012 08:50 PM

                                                                                                                - Pound cake

                                                                                                                - in trifles

                                                                                                                - with ice cream

                                                                                                                - with granola

                                                                                                                - on pancakes, waffles, french toast

                                                                                                                - in popovers

                                                                                                                - as donut filling

                                                                                                                and on and on ...

                                                                                                                1. re: ipsedixit
                                                                                                                  cstout Aug 27, 2012 10:38 PM

                                                                                                                  Lemon Curd - on everything. I think I now have an alternative to my addiction to peanut butter. Unfortunately, this sounds like moving from one bad thing to another!!

                                                                                                                  1. re: cstout
                                                                                                                    ipsedixit Aug 28, 2012 08:07 AM

                                                                                                                    Why not both? A lemon curd and PB sandwich sounds good to me.

                                                                                                                  2. re: ipsedixit
                                                                                                                    ola Aug 29, 2012 09:08 PM

                                                                                                                    eat with a spoon

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