About a week ago a friend of ours wrote and asked us what our naughty food indulgences are. He was inspired by this article that revealed the gastronomic weaknesses of some of San Francisco’s foodie elite.
I got to thinking about my own soft spots. (I’m not bitching, but it’s a total cop out to claim that jamón ibérico and homemade apricot pie are your food sins. Those aren’t meritless indulgences- those should be mandatory.)
I’m a fairly unmoored eater. I don’t have a lot of attachments; foods that I need to consume daily or weekly to feel fulfilled. As long as a dish is prepared with a little love and good ingredients, I’ll eat it and probably like it. New and different gets me all tingly.
That being said, for years I have secretly been icing saltine crackers and eating them tucked away in a kitchen corner or lurking beside the pantry door. Yup, my favorite is cream cheese frosting with Premium brand saltines. Original flavor.
I got it from my mom when I was a young kid helping her out with baking projects. Any leftover birthday or cupcake topping didn’t get tossed and we didn’t just lick it off the beaters. Nope. We would carefully pry open a new package of crispy, salty crackers and slather thick spoonfuls of super sweet creaminess on top.
She in turn, got it from her mom who grew up during the depression. I don’t know if they baked a lot of cakes, but I'm sure they weren’t throwing out any icing. It really is a pretty brilliant idea, the range of textures and the sweet/salty contrast. Sort of like chocolate dipped pretzels.
Well there you have it. Part one of Weird Stuff We Eat over here at Boots.
I have no idea how broccoli could have gotten in there...
And in the interest of fairness, Rachel can’t live without Kraft macaroni and cheese. She can make it a few months, but I don’t like to push it.
-Logan
Wow... I like to eat leftover frosting straight from the can with a butter knife, but I might have to try the saltine thing. :)
Posted by: Crystal | Saturday, 13 June 2009 at 12:17
In my family it's chili cheese flavored fritos with cottage cheese to dip them in.
Posted by: Laura | Saturday, 13 June 2009 at 23:51
God help me, chili cheese fries from Carl's Junior - across the road from work. Once every six months. And deep-fried crumbed squid tentacles onna stick. Haven't had any this year yet...
Posted by: Ling | Sunday, 14 June 2009 at 00:09
Crystal- I'm to see you have as good of taste I thought you did : )
Laura- Wow. That is different. You'll have to introduce me to that some day.
Ling- I have no idea how one gets deep-fried squid tentacles to stay on a stick but I want it!
Posted by: Logan @ Boots in the Oven | Sunday, 14 June 2009 at 09:44
Logan - check this link out, click on "sotong onstik":
http://www.oldchangkee.com/products.php
"Sotong" is Malay for squid... Old Chang Kee is one of Singapore's favourite street food purveyors...
Posted by: Ling | Tuesday, 16 June 2009 at 08:37
I like the way you think! Salty crackers, plus crazy sweet frosting, equals yum! But what about the trans fats? Wah wah.
Posted by: Gastronomer | Tuesday, 16 June 2009 at 14:03
Geez, it's like I fall in love with you guys more and more each day! (Way to be all healthy with the craft ;) )
Posted by: Albany Jane | Thursday, 18 June 2009 at 22:20
Ack! I mean Kraft!
Oh, the blasphemy!
Posted by: Albany Jane | Thursday, 18 June 2009 at 22:20
Ling- Thanks for the link. OnStik is entirely too awesome!
Gastronomer- It's definitely a good combo. As for transfats, they'll just have to get in line with everything else that's vying to kill me.
Jane- You're totally forgiven. This time. Hmm. Healthy is one way to look at it...
Posted by: Logan @ Boots in the Oven | Saturday, 20 June 2009 at 15:26