# Your most shameful culinary practices **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [March 23, 2021, 3:42pm UTC](https://boards.straightdope.com/t/your-most-shameful-culinary-practices/938498 "2021-03-23T15:42:29Z")\ **Posts on this page:** 20\ **Page:** 11
**Author:** ![panache45](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/panache45/32/64_2.png) [@panache45](https://boards.straightdope.com/u/panache45)\ **Post date:** [March 25, 2021, 11:54am UTC](https://boards.straightdope.com/t/your-most-shameful-culinary-practices/938498/201 "2021-03-25T11:54:44Z")
> [@Fear\_Itself](#): > > If I make a big pot of chili, or spaghetti sauce, or beef stew, I frequently leave it on the stove over night to cool before putting the leftovers in Tupperware and into the refrigerator. We’ve had threads about this. ---
**Author:** ![Two\_Many\_Cats2](https://avatars.discourse-cdn.com/v4/letter/t/779978/32.png) [@Two\_Many\_Cats2](https://boards.straightdope.com/u/Two_Many_Cats2)\ **Post date:** [March 25, 2021, 1:08pm UTC](https://boards.straightdope.com/t/your-most-shameful-culinary-practices/938498/202 "2021-03-25T13:08:53Z")
I’m stealing this. ---
**Author:** ![TRC4941](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/trc4941/32/6792_2.png) [@TRC4941](https://boards.straightdope.com/u/TRC4941)\ **Post date:** [March 25, 2021, 2:03pm UTC](https://boards.straightdope.com/t/your-most-shameful-culinary-practices/938498/203 "2021-03-25T14:03:55Z")
That sounds great! There is a hack that says using melted butter in place of the oil and milk in place of the water when making a cake from a mix will make it taste like a homemade cake. I haven’t tried it yet. ---
**Author:** ![kenobi\_65](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kenobi_65/32/13178_2.png) [@kenobi\_65](https://boards.straightdope.com/u/kenobi_65)\ **Post date:** [March 25, 2021, 2:04pm UTC](https://boards.straightdope.com/t/your-most-shameful-culinary-practices/938498/204 "2021-03-25T14:04:20Z")
@Two_Many_Cats2 Come join the Dark Side…we have White Trash Turkey Dinner! ---
**Author:** ![Two\_Many\_Cats2](https://avatars.discourse-cdn.com/v4/letter/t/779978/32.png) [@Two\_Many\_Cats2](https://boards.straightdope.com/u/Two_Many_Cats2)\ **Post date:** [March 25, 2021, 2:07pm UTC](https://boards.straightdope.com/t/your-most-shameful-culinary-practices/938498/205 "2021-03-25T14:07:04Z")
> [@kenobi\_65](#): > > Come join the Dark Side…we have White Trash Turkey Dinner! Dark Side, Dark Meat…That’s for me!! ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [March 25, 2021, 4:03pm UTC](https://boards.straightdope.com/t/your-most-shameful-culinary-practices/938498/206 "2021-03-25T16:03:14Z")
> [@Die\_Capacitrix](#): > > > [@terentii](#): > > > > My version of this is the classic “Diner Hot Turkey Sandwich.” The same sliced turkey meat heaped on a slice or two of white bread, smothered in canned gravy, and served with a scoop of mashed potatoes and peas or green beans. All heated in the microwave. > > > > I do the same classic “Hot” sandwich with sliced roast beef and canned beef gravy. Sometimes I’ll use the variety with mushroom bits in it. Takes me back to road trips with my dad when I was a kid. > > These both sound really good. Fortunately I don’t have a microwave, so that limits my schenanigans. You _can_ heat the ingredients the old-fashioned way, on the stove. The result is the same, just takes longer. One thing I have found, though, is that the thinly-sliced deli meats don’t heat well on the stove. They tend to get tough and chewy if you leave them in the gravy even for a minute or so. It’s best to just put them on the bread cold and pour the hot gravy over them. I love stuffing with my turkey, but can’t always be bothered to make the Stove Top boxed version. Nowadays I buy a complete Stouffer’s microwave turkey dinner and have that a couple of times a month. And don’t forget the cranberry sauce! 🥰 ---
**Author:** ![Cheesesteak](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cheesesteak/32/3694_2.png) [@Cheesesteak](https://boards.straightdope.com/u/Cheesesteak)\ **Post date:** [March 25, 2021, 4:19pm UTC](https://boards.straightdope.com/t/your-most-shameful-culinary-practices/938498/207 "2021-03-25T16:19:58Z")
> [@terentii](#): > > can’t always be bothered to make the Stove Top boxed version. I mean, I’m plenty lazy already but I clearly have much to learn if I aspire to be a master. ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [March 25, 2021, 4:37pm UTC](https://boards.straightdope.com/t/your-most-shameful-culinary-practices/938498/208 "2021-03-25T16:37:36Z")
Making good stuffing isn’t as easy as just dumping the contents into a pan and adding water. You still have to chop up the celery and onion and saute them in butter before adding to the mix. The one advantage I see in Stove Top stuffing is that the dry ingredients are already blended and seasoned. Saves a bit of trouble when making a full poultry or pork dinner. ---
**Author:** ![amaguri](https://avatars.discourse-cdn.com/v4/letter/a/49beb7/32.png) [@amaguri](https://boards.straightdope.com/u/amaguri)\ **Post date:** [March 25, 2021, 5:18pm UTC](https://boards.straightdope.com/t/your-most-shameful-culinary-practices/938498/209 "2021-03-25T17:18:13Z")
I’m old now and I can’t eat like I used to… but here are some of the gross habits of my youth: - saltines and margarine - grape jelly and cream cheese sandwiches - salami, margarine and yellow mustard sandwiches (I don’t know where I picked this one up!) - well-done steak with ketchup + A1 mixed together ---
**Author:** ![sitchensis](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sitchensis/32/4892_2.png) [@sitchensis](https://boards.straightdope.com/u/sitchensis)\ **Post date:** [March 25, 2021, 5:24pm UTC](https://boards.straightdope.com/t/your-most-shameful-culinary-practices/938498/210 "2021-03-25T17:24:27Z")
I eat the cartilage chunks off the ends of chicken legs and eat the wing tip on a full chicken wing. I’m now married, but in the past I refused to let potential dates see me eat chicken until we’d been together for a while. It’s just not a pretty sight. ---
**Author:** ![Procrustus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/procrustus/32/2994_2.png) [@Procrustus](https://boards.straightdope.com/u/Procrustus)\ **Post date:** [March 25, 2021, 5:28pm UTC](https://boards.straightdope.com/t/your-most-shameful-culinary-practices/938498/211 "2021-03-25T17:28:43Z")
Just thought I’d point out an interesting sequential thread related to this topic. - Your Most shameful Culinary Practices - Sterilizing Mayonnaise? ---
**Author:** ![lissener](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lissener/32/6139_2.png) [@lissener](https://boards.straightdope.com/u/lissener)\ **Post date:** [March 25, 2021, 5:52pm UTC](https://boards.straightdope.com/t/your-most-shameful-culinary-practices/938498/212 "2021-03-25T17:52:38Z")
I’m getting a LOT of recipe ideas in this thread. But these lips will never touch lips that have touched margarine. ---
**Author:** ![kenobi\_65](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kenobi_65/32/13178_2.png) [@kenobi\_65](https://boards.straightdope.com/u/kenobi_65)\ **Post date:** [March 25, 2021, 5:53pm UTC](https://boards.straightdope.com/t/your-most-shameful-culinary-practices/938498/213 "2021-03-25T17:53:16Z")
> [@amaguri](#): > > saltines and margarine You have a number of kindred spirits (though, mostly butter rather than margarine) in this thread: [https://boards.straightdope.com/t/what-goes-best-on-saltines/938446/85](https://boards.straightdope.com/t/what-goes-best-on-saltines/938446/85) ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [March 25, 2021, 7:07pm UTC](https://boards.straightdope.com/t/your-most-shameful-culinary-practices/938498/214 "2021-03-25T19:07:28Z")
> [@sitchensis](#): > > I eat the cartilage chunks off the ends of chicken legs and eat the wing tip on a full chicken wing. I LOVE the wingtips of chicken wings. But I don’t care for the cartilage at the end of chicken legs. I don’t think it’s gross to eat that, I just don’t like it myself. ---
**Author:** ![dummygladhands71](https://avatars.discourse-cdn.com/v4/letter/d/c0e974/32.png) [@dummygladhands71](https://boards.straightdope.com/u/dummygladhands71)\ **Post date:** [March 25, 2021, 9:07pm UTC](https://boards.straightdope.com/t/your-most-shameful-culinary-practices/938498/215 "2021-03-25T21:07:03Z")
Canned white potatoes cooked in a hot hot oven & rolled around in melted butter until each po gets a little tough buttery crust. Yum. Iceberg lettuce ONLY ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [March 25, 2021, 9:17pm UTC](https://boards.straightdope.com/t/your-most-shameful-culinary-practices/938498/216 "2021-03-25T21:17:51Z")
I’m a pretty accomplished cook, and when I make chili or mole, etc., I do it from scratch using reconstituted dried peppers and the whole. . .er. . .enchilada. But on occasion, I loves me a can of Dennison’s chili. Preferably mixed with a bowl of elbow macaroni. My wife just looks and me and shakes her head. Come to think of it, I can eat an entire box of cooked elbow mac just mixed with butter and salt. It’s a holdover from my childhood. ---
**Author:** ![Gatopescado](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gatopescado/32/5711_2.png) [@Gatopescado](https://boards.straightdope.com/u/Gatopescado)\ **Post date:** [March 26, 2021, 4:37am UTC](https://boards.straightdope.com/t/your-most-shameful-culinary-practices/938498/217 "2021-03-26T04:37:30Z")
I’m not too proud of the ‘Timothy’ incident. ---
**Author:** ![Aspenglow](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aspenglow/32/76_2.png) [@Aspenglow](https://boards.straightdope.com/u/Aspenglow)\ **Post date:** [March 26, 2021, 4:39am UTC](https://boards.straightdope.com/t/your-most-shameful-culinary-practices/938498/218 "2021-03-26T04:39:39Z")
> [@Gatopescado](#): > > I’m not too proud of the ‘Timothy’ incident. - (snerk) I haven’t thought of that song in years. 😃 ---
**Author:** ![salinqmind1](https://avatars.discourse-cdn.com/v4/letter/s/958977/32.png) [@salinqmind1](https://boards.straightdope.com/u/salinqmind1)\ **Post date:** [March 26, 2021, 1:15pm UTC](https://boards.straightdope.com/t/your-most-shameful-culinary-practices/938498/219 "2021-03-26T13:15:55Z")
Was this a good thing people liked or was it an unforgiveable food crime? ---
**Author:** ![salinqmind1](https://avatars.discourse-cdn.com/v4/letter/s/958977/32.png) [@salinqmind1](https://boards.straightdope.com/u/salinqmind1)\ **Post date:** [March 26, 2021, 1:21pm UTC](https://boards.straightdope.com/t/your-most-shameful-culinary-practices/938498/220 "2021-03-26T13:21:51Z")
I object! Claxton fruitcake is excellent, compared to the cheap trash sold elsewhere. It’s more of a confection than anything, should be cut in little cubes to add interest to the inevitable Christmas cookie plate. [Previous page](https://boards.straightdope.com/t/your-most-shameful-culinary-practices/938498.md?page=10) [Next page](https://boards.straightdope.com/t/your-most-shameful-culinary-practices/938498.md?page=12)