From time to time, I get infatuated with certain snacks

[Beth]

[emma]

it is so bad for you
and leaves your hands all cheesy and disgusting

but i just can't...stop...eating it

[Rainer]

Yes, really.

What is that?  Looks like a still from a Stan Brakhage film.

[dave from knoxville]

Sardines in hot sauce

[Shaggy 2 Grote]

Mmm.  I second that, Dave.  This is like my entire diet, plus a few fancy things that I buy at the farmer's market and cook, depending on what's there and what I can afford:

[Gilly]

Eww...I'm going to have disagree on the TGIF Mozzarella Sticks in a bag. I was pretty disappointed with those.

I have never tried sardines but I should since I like almost all forms of fishy food. What does the taste most resemble?

[bruce]

it is so bad for you
and leaves your hands all cheesy and disgusting

but i just can't...stop...eating it

But its so tasty and delicious

[Shaggy 2 Grote]

Eww...I'm going to have disagree on the TGIF Mozzarella Sticks in a bag. I was pretty disappointed with those.

I have never tried sardines but I should since I like almost all forms of fishy food. What does the taste most resemble?

The "mozzarella" "sticks" are a guilty pleasure, like cheez doodles, but much worse in every way.  I have to cop to the crappiest thing I've eaten more than once in the past year, because almost everything else I put into my body (except coffee and alcohol and the occasional hoagie) is pretty healthy.  I get them at Rutgers, and they're better than the grease trucks, but that's about all I can say for them.

Sardines are worth a few bucks to try - they're pretty salty, fishy, and oily, though they have Omega 3 fatty acids in them and tend to be low in mercury due to their small size, so they're relatively good for you.  I would suggest splurging on the fancy imported kind.

[Gilly]

Don't get me wrong I can be all for unhealthy foods! Just not those. But I get what you're saying.

[Laurie]

I'm obsessed with Jennifer's Homemade Breadsticks. It's a local company, but her stuff is available at your Whole Foods, Wild Oats, and Fresh Markets  throughout the country. Plus, they donate scads of money and extra food to the Daily Bread Food Bank in South Florida.

I'm also addicted to this:



It does not give me Xplosive diarrhea.

[erika]

It does not give me Xplosive diarrhea.

You read my mind. When I see Xplosive Pizza, I think Xplosive diarrhea...

[emma]

But its so tasty and delicious

Another similar snack problem i have is with the puffy cheetos

you never want to eat a whole bag , and they turn everything in the vicinity scary bright neon orange. BUT THEY ARE SO WONDERFUL.

[Sarah]

Oh, I almost feel guilty for posting this, but I just made a dangerous and delicious discovery.  You see, over the weekend I made myself good old-fashioned fish and chips, diverging from my usual practice of pan-frying breaded fish and instead deep-frying battered fish.  There was a little batter left over, so I fried it up.  It was nummy.  So, just now, having a yen for junk food yet finding myself with none in the house, I decided to mix up some batter--just flour, salt, club soda, and seasonings (I used granulated onion, granulated garlic, homemade curry powder, thyme, and basil)--and fry it up.  SO GOOD!  I think next time--and, oh yes, there will be a next time--I'll try putting some cheese in the batter.  The result, I suspect, will be the best cheese puffs ever.

Oh, this is very, very bad. 

[Gilly]

I was infatuated with deep-frying food for a few months. I don't think I can ever eat deep fried walleye or cheese curds again- or jalapenos. Well, maybe cheese curds but I'll leave that for the state fair.

But, deep fried fish is pretty dang good. It's hard to find good fish at restaurants around Minneapolis. It's either too much batter where all you taste is the batter or really bland. There's a place that used to serve great halibut on the cheap but they switched to haddock instead and raised the prices so I don't go there much anymore. I have to get an ice house so I can get good fish in the wintertime.

[Sarah]

But, see, the beauty (and evil) of this is that it's just the batter.  The prep time is virtually nil.

You'd like the batter I described, Gilly.  It's very light (it's the egglessness, I think), and you can flavor it any way you want.  It makes beautiful onion rings, too (I tried those over the summer).  I've got to try other vegetables sometime. 

Still, for sheer junk, it'll be the batter alone for me.