Ok then, following devastating revelations regarding purchase of ready made pesto,what other heinous crimes and guilty pleasures will you foodies admit to?

[moondog]

Let she who is without blame cast the first stone (or something) so here goes.

Bottled mint sauce is essential. Who on God's earth would make it themselves??????

crispy pancakes, yum!

Findus???

I will nominate Expat for Provender 'Lazy Garlic'

Instant miso soup.

Borders on acceptable Carm.
(Not as if you could feasibly harvest yer miso eh?)
You will have to try harder I'm afraid.

fresh mint sauce is much nicer - I grow my own mint - or rather it infests my garden.

but I also have bottled for when mint is out of season

I am only a part-time foodie though - lots of shortcuts use in this house from time to time

I have shitloads of frsh mint in my garden and still prefer radioactive green vinegary stuff.

I just ate a Krispie Kreme dooughnut. It was yummy....(goes off to post on the "When do you get so fat that even your fattest clothes don't fit" thread).

Other than that I will admit to Very Lazy ginger, and gallons of sweet chilli sauce in a bottle (full of sugar).

yes moondog, "Findus"!! crispy pancakes

now that does shock me moondog

boil in the bag rice. Try as I may I Cannot measure it or cook it normally.

yorkshire pudding mine just arn't a patch on bessies

Ah no but I often have miso paste in the fridge (I live near Wing Yip Asian wholesalers)

Actually I have a weakness for all sorts of bottled chilli sauces. I LOVE that Reggae Reggae sauce and Mrs Balls chilli peach chutney and I found some fab horseradish mustard in the Polish section of the supermarket.

And Wing Yip is a treasure trove of all sorts of weird and wonderful sauces.

I freely admit to buying jars of pasta sauce - for days when I just can't be arsed, but I always use fresh garlic and ginger - I always have a good supply of bulbs and roots

Chris,like this:

Put as much rice as you want in saucepan. Add water until level of water is higher than rice by one knuckle (to check, put your finger in resting on top of rice vetically).

Boil fairly vigorously into most water has gone and surface has little pits in it. Turn off heat, put lid on and LEAVE for 20 mins. Before serving, stir through with a chopstick (keeps grains intact).

Buy a big sack of Basmati in a Chines/Asian shop and save a fortune.

Chilli sauces don't count as foods crimes, that I can confidently state.

Aunt Bessies puddings!

I'm a bugger for chicken Super Noodles, faggots and pancakes in particular aunt bessies.

Yeah yeah, judge away.

Ahem,before we continue...

you have to pride yerself on being a bit of a foodie before joining this thread.

It is not a free for all for shit cooks.

Thanks moondog. I will try try try again. (Bizzarly I can make a really good rissotto?!?!)

Oh I am a foodie.

I make all my own meals from scratch.

Oh oh oh I am just watching Nigella on Saturday Kitchen and she is using the no1 shortcut that I do use is red Thai curry paste, it comes in plastic tubs (from Wing Yip, natch[wink)

Fine then NBg. Carry on.

Curry paste also fine. Use thereof does not automatically lead to inclusion in this select club of Foodies with Guilty Secrets

quorn deep filled pies

think it is because all though im fine with pastry
veg gravy is a mystery to me

I missed them

miss
< not missed>