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Strangest (indulged) craving so far......

So, I have a real thing for blue cheese; cheese proper, cheese dressing, cheese in and on things. The creamy, yummy tang and just the total deliciousness of it all. Early in the week or maybe late last week, I bought a jar of Marie's "Super blue cheese dressing" (w/ 30% more cheese!!) and have been eating salads, especially beet salads and sliced cucumbers with it, everyday. So last night, elevenish or so, I get a craving for more...just a titch. Like, one little bite would do it. I ended up eating the last 1/4 cup via iced-tea spoon (only thing that would reach the bottom of the jar) PLAIN. I even gross myself out as I write this, but it was sooooo gooood and soooo satisfying, I can't even tell you. Now, I've done some strange things with and to food, but this one took the cake (or the cheese, as it were) and I just felt the need to confess my cheesy little "sin." Anyone else ever do anything like this? I think the next weirdest was taking a slug of vinegar straight from the bottle, but the dressing thing even freaked me out.

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  1. Ego te absolvo. Say two Hail Julias and perform an act of nutrition and your soul shall be cleansed.

    3 Replies
    1. re: BobB

      Can my act of nutrition involve French Press Coffee and a Vietnamese bakery cruller? If so, ablutions have been performed and emends made. :) We needen't mention the cigarettes, which I believe would ablate the whole thing.

        1. re: BobB

          BobB, henceforth we shall know thee as "FoodFatherConfesser".
          But please take good care with the swing of your scepter.

        2. Consider going t to a confessional booth with a hot plate.

          1. I've added crumbled blue cheese to Bob's Big Boy Blue Cheese Dressing and ate it from the bottom of the jar.

            1 Reply
            1. re: laliz

              laliz, you have no idea how much better that makes me feel. :) Thanks for the confession!

            2. LOL..You are so beloved on this board Mamachef!

              I'm a blue cheese addict too and when I buy Marie's 'super blue cheese dressing'...what I do is dollop it over trail mix with lots of sunflower seeds and golden raisins..drizzle some aged balsamic too...

              5 Replies
              1. re: Beach Chick

                OMG, thank you. I now have a new way to commit more sinful behavior. (Not that I actually like to equate food with "sin" which is a concept I don't buy anyhoo), but I cannot begin to tell you how good this sounds to me. And thanks for the love!

                1. re: Beach Chick

                  BC, toss some broccoli florets in there and you can almost call it a salad! i'd suggest bacon too, but i know yours would have to be the soy-based impostor ;)

                  1. re: goodhealthgourmet

                    I was actually thinking, that would be an awesome combo. served over some slightly bitter greens. Love the broccoli idea, it's like that great salad with the raisins and balsamic.

                    1. re: goodhealthgourmet

                      Hey ghg!
                      I love throwing some broccoli florets with a handful of golden raisins and sunflower seeds and a HUGE tablespoon of blue cheese dressing..fry up some turkey bacon is a great idea too.
                      It does qualify as a salad..
                      ; )

                  2. Mamachef, you're too cool!
                    I've done many weird things. I have poured myself a shot glass of good maple syrup, and had it, straight up. I also once cooked and ate a whole (small, but yeah, entire) container of chicken livers.

                    5 Replies
                    1. re: pinehurst

                      pinehurst, if you could handle even a shotglass of maple syrup en plein, my virtual hat is off to you as cooler (and stronger-stomached) than me. Aside: we had a friend staying w/ us once who had a drinkin' problem, and he found a pint bottle of (hometapped) Vt. syrup that we'd stored in a bourbon bottle. Guess what was gone in the morning? And guess who was awfully, awfully sick all the livelong day? (Served 'im right. I wanted to make a gateau de sirop with that stuff, and I was awfully awfully mad, considering there was a full cabinet of actual liquor if only he'd looked a little harder.) I figure he must have had quite the load on already not to have noticed what was actually going down his throat. Ha!
                      Re: the chicken livers? I do that one ALL THE TIME. I mean, like weekly. Nothing better, is there? And sooooooo much good old iron in there! Not to mention the cholesterol from the scrambled eggs and caramelized onions that I must have with them.....and the HFCS from the ketchup......: )

                      1. re: mamachef

                        Looks like we need a new thread from you in Home Cooking,
                        perhaps a bit confessional,
                        on best way prepare our weekly pound-pack of livers.

                        I mean.... What would life be
                        without crumbled bleu cheese,
                        mayo-based dressing,
                        and love of the livers?

                        Not to forget
                        the broccoli florets.

                        1. re: FoodFuser

                          I have cranked up a thread
                          where I hope mamachef will participate
                          with her love of 'dem livers.

                          http://chowhound.chow.com/topics/8172...

                          1. re: FoodFuser

                            I read your request
                            to discourse about livers
                            my delight in complying
                            it gave me the shivers. :P
                            Are you KIDDING? You start a thread about chicken livers and all their rosy-pink umame delicious wonderfulness and expect I WOULDN'T be all over it?
                            Yum. I had a plateful, sauteed, on Friday morning.

                            1. re: mamachef

                              Mayhaps Friday be best day for frying.
                              With nod to our literature
                              and Crusoe
                              and man Friday

                              I would imagine that those guys on sole island
                              sought to their chickens
                              on Frydays,.

                              With special attention
                              to them delivered livers
                              that they groveled in doublet.

                              Thus we give not
                              to today's plastic tublet
                              that remains every
                              beast carrier of lvers