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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. 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.

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

                            1 Reply
                            1. re: jmcarthur8

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

                            2. 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

                                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

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

                                  1. re: chefathome

                                    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

                                      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

                                        Yes - that is a brilliant combination alright.

                                    2. re: kbjesq

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

                                      1. re: kbjesq

                                        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

                                          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

                                            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

                                              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

                                                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

                                                  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

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

                                                3. re: kbjesq

                                                  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. 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

                                                    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. 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

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

                                                    2. 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

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

                                                        1. 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

                                                            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

                                                              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

                                                                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

                                                                  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

                                                                    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

                                                                      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

                                                                      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

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

                                                                2. re: pine time

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

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

                                                                1. 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

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

                                                                    1. re: wandajune6

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

                                                                    2. 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

                                                                        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

                                                                          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. 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

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

                                                                          1. re: PhillyCook

                                                                            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. Any combination of chocolate and peanut butter.

                                                                              8 Replies
                                                                              1. re: jbsiegel

                                                                                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

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

                                                                                  1. re: cstout

                                                                                    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

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


                                                                                      1. re: valerie

                                                                                        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

                                                                                          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

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

                                                                                            1. re: valerie

                                                                                              Want to try this immediately - thanks for sharing!

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

                                                                                      1 Reply
                                                                                      1. re: natewrites

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

                                                                                        1. 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. 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

                                                                                              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.

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

                                                                                              1. 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

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

                                                                                                  1. re: sandylc

                                                                                                    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. 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

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

                                                                                                    1. re: cstout

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

                                                                                                      And pate / foie. YUM.