What is your dirty secret?

[Toastiemaker]

I do roast potatoes in lard. So bad, but sooo good!
What is yours?

Gloriously filthy mash made with copious amounts double cream, butter, and salt.

Little knob of butter in baked beans.

I fry bacon rather than grill it. And then fry off some bread in the lovely bacon fat that is left in the pan. Utterly filthy. But glorious.

Butter. Butter in mash, butter on steak; butter dropped into garlic prawns prior to mixing with pasta.

@Chishnfips a little knob goes a long way if you know what to do with it .

That is not a dirty secret! That is exactly what you should do with roast potatoes! None of that highly processed oil shit that burns at a low temperature. Lard better for you that most fats.

I'll need to get back to you on mine. Used to be buttery Smash on white toast. YUM

I bake Betty Crocker brownies and pass them off as made from scratch people have told me they’re the best brownies they’ve ever had. Oops.

Betty Crockers devils food cake mix is the one I always pass off as home made. It's so sticky and delicious.

I have discovered that just a bit of MSG is amazing.

After reading all I could on it and concluding it is actually harmless and really just something that is in foods already. The umami flavour.

Next time I do roasties I'm getting lard 👍🏽

The Two Fat Ladies had a couple of recipes where they insisted "If you can't get lard, don't bother making this". One was Bubble & Squeak- 'you'll never get the fat hot enough unless it's lard". Bless them.

I put tamari (a stronger version of soy sauce, essentially) on hot chips, roast potatoes, hash browns etc. Filthy but awesome.

Always have butter with peanut butter on toast. I only realised recently that other people just put the PB straight on the toast, like it's the War.

@PrimroseBed

Always have butter with peanut butter on toast. I only realised recently that other people just put the PB straight on the toast, like it's the War.

I have butter too. Lots of it. Delicious.

Butter in scrambled eggs and also in the frying pan.

Beef dripping for Yorkshire puddings, how else would anyone make them?

Yes to liquid seasoning (MSG)

Decent knob of butter in bolognaise - makes a huge difference!

Cheesy pasta, love it.

Definitely butter in baked beans, I also like a dash of Worcestershire sauce in there. Yuum.

I was coming on to say lard. I use it for roast potatoes, and also for toad in the hole (wrap the sausages in bacon first).

I make soda bread and always put a knob of lard (and a teaspoon of sugar) into the dough.
In a bookstore in the States a few years ago I came across a small cookbook entitled 'Cooking with Lard'
I still regret not buying it!

Lots of salt all over my tomatoes, makes then sooo tasty. Pair them with cheese wow!

Medjool dates slathered with about a tablespoon of peanut butter (the kind made with just peanuts and salt)

Tablespoon of cream cheese mixed with a little icing sugar for pudding. It's like carrot cake, but without the faff of making a carrot cake.

I never buy reduced fat versions of anything, ever.
Knobs of butter help soups, sauces, stews, just about anything.
As the saying goes - add fat, add flavour.
I always butter my bread or toast before putting peanut butter on. Why wouldn't you? (Then add honey on top)
Am also a big fan if Nigella's 'double butter' technique for toast....

@TicTacHoh

A woman/man after my own heart. Mind you I sometimes also add salad cream!!

@Bagelsandbrie

I bake Betty Crocker brownies and pass them off as made from scratch people have told me they’re the best brownies they’ve ever had. Oops.

Same here but I use Ghiradelli ones from Amazon. If it makes you feel better I know of actual cake makers who sell their creations using Betty. CRocker mixes for sponges as they say their customers rave about them!