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Aug 25, 2012 02:33 PM

Crack Food Revisited

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.

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  1. My current crack food addiction?

    Lemon Curd garnished with homemade granola.

    10 Replies
      1. re: ipsedixit

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

        1. re: cstout

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

          1. re: ipsedixit

            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

              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

                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

                  - 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

                    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

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

        2. The original comment has been removed
          1. 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

              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

                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. 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

                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

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

                2. 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

                    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

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

                      1. re: cstout

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

                        1. re: sundancer 10225

                          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

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

                            1. re: sundancer 10225

                              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

                            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

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

                            NOW you're talking...

                            1. re: cstout

                              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

                                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

                                  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

                                    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

                                      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.