View Full Version : Bleu Cheese Dressing?
08-16-2001, 10:15 PM
Does anyone know the origin of serving both blue cheese dressing and those little slivers of carrots and celery with buffalo-style chicken wings? Certainly, the blue cheese can diminish some of the slight spiciness of the chicken, and it is aesthetically pleasing, I suppose, but...? Thanks.
08-16-2001, 10:17 PM
I dunno where the BC or the celery or carrots came from, but I just wanted to chime in that I absolutely love blue cheese. I'll eat it on damn near anything.
very nasty stuff, tastes like you just ruined your food by pouring mold on it.
Roquefort is better than blue cheese.
08-16-2001, 11:10 PM
And still no real answers. The celery and carrots are there to cleanse the palette if you really get burned bad. Also, the bar folks want you to have a healthy and fibre-filled diet. If you don't eat your greens, how can you get your beer?
eew, blood pudding?! No thank you! I'll stick to the Brain and Kidney Pie.
08-18-2001, 02:05 AM
Ruined your food? The mouldier the better I say! Give me your Roquefort, your Camembert, your huddled Stiltons yearning to be Brie! If I want a sterile environment, I'll move to a hospital.
08-18-2001, 04:59 AM
Check out a couple of the origin stories at the below website...
The "Epicurious Food Dictionary", according to the piece, claims the Anchor Bar as the originator. Another man John Young may have sold them in the 60's but it doesn't state whether it was with dressing or not.
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