Even culinary experts crave fast food and packaged snacks.
But when left to their devices and attuned to their cravings, they have surprisingly relatable eating habits.
“I can eat a whole box in a day!
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I used to cook a dish that was Ritz Cracker-crusted fish in a Creole-seasoned tomato butter sauce.
I thought it was a fun dish using such a humble ingredient like Ritz.
It turns out, they are great and offer the perfect balance of sweet and salty!
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Use our chocolate-dunkedNo-Bake Cookie Butter Sandwich Cookiesas a guide, skipping the filling, and dipping each cracker individually.
Uniss reheats the breaded chicken then tops it withpasta sauceand slices of fresh mozzarella.
For this chef, you achieve a super-satisfying meal quicklyno breading or frying necessary.
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3.
“And lets face it: fat tastes good.”
Schroeder uses this to embellish many savory things he consumes fromegg sandwichesandfried riceto coldrotisserie chickenor raw vegetables.
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Its always juicy and delicious.
Ive also recently become pretty infatuated with Kirklands Signature Organic Feta.
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5.
So whats his order?
If hes more in the mood to grab-and-go, he indulges in twoReeses Peanut Butter Cupsstraight from the freezer.
“The flavor harmony thats pure magica dream for the palate before dreaming in my sleep.”
I love eating cheese on sandwiches, crackers, or just bread.
Chefs, in particular, hate throwing away food, says Schroeder.
