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Anonymous wrote:Another PP mentioned my favorite disgusting eats container: the demitasse cup.

I like to soften a big hunk of kerrygold in the microwave and mix it with powdered sugar, a sprinkle of sea salt, and then my flavoring of choice. Sometimes a citrus juice, or a spoonful of jam, cocoa and cinnamon, cream cheese and vanilla if I'm feeling extra gross. A giant serving of buttercream.

Frosting isn’t my vice of choice, but this is ingenious. Might have to try it!

Anonymous wrote:I’ve read quite a number of pages from this thread and everything sounds downright revolting! And I’m not some super skinny health freak. But not one of these calorie bombs sounds remotely appealing.

I think my disgusting pleasure is more like stealing ice cream right from the pint. But good ice cream (like Jeni’s, or green tea, or something).

Anonymous wrote:Wow, this thread is disgusting.

My secret vice is raw carrots.

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Anonymous wrote:My favorite flavor profile is salty, sour and spicy
I mix a can of sardines or other canned fish with hot sauce and mayo and eat on crackers. Sometimes I add capers lol.

For all of you who hide these from your spouses, I have a question. If he/she totally embraced your food and ate it with you or ate something equally "disgusting," would you like that? I think I would be grossed out by my spouse lol so the secrecy must be part of the allure.

For me, the secrecy is necessary because I married a man with an aversion to almost every fattening food (ice cream is his one vice, and ironically, almost the only fattening food I don’t like). My husband hates cheese, bacon, salad dressing (yes, he eats salad without dressing). Water is the only thing he drinks. He has a super strong sense of smell and frequency recoils at the scent of foods, wrinkles his nose and calls them disgusting. He sucks the pleasure out of splurges.

Anonymous wrote:

Anonymous wrote:Another secret Totinos eater here. Only purchased when I am home alone for a couple of days (mayyyybe once every 3-4 years).

Chips and dip is my go to secret eating at other times. I know it's a normal snack, and I'm not at all skinny, but we don't usually keep it in house and and once in a while it's a perfect binge.

This is maybe the only one I just don’t understand. I am a lover of terrible disgusting delicious things, but Totino’s party pizzas are terrible!

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Anonymous wrote:Half a pound of heavily buttered pasta with lots of Kraft green can Parmesan.

This is delicious. I sometimes add hot sauce, Texas Pete is best.

Imagine how good it would be with real cheese, and not that green can stuff?

You realize it is real cheese, right?

It's technically real cheese, but it's not real parmesan cheese. It's mixed with fillers and anti-caking agents, and the base cheese is only allowed to be called "parmesan" because there are no laws that govern the term in the US, unlike Italy where actual parmesan is made. Kraft actually isn't allowed to sell its green can cheese as "parmesan" anywhere in Europe.

It’s not real Parmigiano-Reggiano. Which means it did not originate from Parma, Italy.

Just like most American Champagne does not come from champagne France. Just like it’s illegal to sell California “champagne” in Europe they must call it sparkling wine.

We know Kraft Parmesan is not Parmigiano-Reggiano, we know it has anti caking agents in to that why it’s on this thread.

But here's the thing - the PPs don't go out and buy this crap when they are home alone - they have it in their house already. It's what they buy for their families to use as "Parmesan." There's just no reason or excuse for that.

Oh shut up.

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Anonymous wrote:I will eat slices of butter. It's best at room temperature.

My mom used to do this, about a Tablespoon at a time. She’d put the slices on saltines, though. Something to consider if you are looking for a fig leaf.

Ha, are you my sister? My mom does this too!

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Anonymous wrote:Half a pound of heavily buttered pasta with lots of Kraft green can Parmesan.

This is delicious. I sometimes add hot sauce, Texas Pete is best.

Imagine how good it would be with real cheese, and not that green can stuff?

You realize it is real cheese, right?

It's technically real cheese, but it's not real parmesan cheese. It's mixed with fillers and anti-caking agents, and the base cheese is only allowed to be called "parmesan" because there are no laws that govern the term in the US, unlike Italy where actual parmesan is made. Kraft actually isn't allowed to sell its green can cheese as "parmesan" anywhere in Europe.

It’s not real Parmigiano-Reggiano. Which means it did not originate from Parma, Italy.

Just like most American Champagne does not come from champagne France. Just like it’s illegal to sell California “champagne” in Europe they must call it sparkling wine.

We know Kraft Parmesan is not Parmigiano-Reggiano, we know it has anti caking agents in to that why it’s on this thread.

But here's the thing - the PPs don't go out and buy this crap when they are home alone - they have it in their house already. It's what they buy for their families to use as "Parmesan." There's just no reason or excuse for that.

Anonymous wrote:Chef Boyardee canned ravioli

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Anonymous wrote:Wonder bread with Mayo and iceberg lettuce. Love that stuff.

You're doing it wrong. Wonderbread and iceberg lettuce require Miracle Whip!

Anonymous wrote:I grew up in Ireland and miss the unhealthy food of my youth. Now that I’m WFH I’ve been recreating “curry chips” every so often - half a bag of Ore-Ida frozen French fries baked in the oven, then drenched in “curry” sauce (made from a powdered mix). God it’s so delicious