For lunch today I had a blueberry bagel with Land O Lakes Cinnamon Sugar Butter Spread. A little bit of heaven indeed (and I hadn’t even seen the suggested recipes on that web page).
This sounds amazing and I will have to try it sometime soon!
Thanks to this thread, I am now craving corned beef hash with ketchup. Totally foul but yet so yummy.
I was thinking all night for something I crave that’s disgusting too many.
Yea, Potted Meat Products, Escargot and Liver has been taken sooo…
What about…
Scrambled Eggs and Ketchup or Bananas and Peanut Butter or even Butter and Matzos, in which I am partaking at the moment. 
I just remembered I used to pack cream cheese and salami sandwiches for lunch in middle school.
Pork pies with pickle. Like sausages, it’s best to not think about the ingredients.
Me too, and you get points for using its proper name; a lot of people call it Cheese Whiz.
About once a year, I like hotdogs with Easy Cheese, I prefer it on dogs to grated real cheese and I like to wash it down with Hawaiian Punch.
Braunschweiger liver sausage sandwiches. I hate all other forms of liver, but this stuff on toasted whole wheat with a little mayo is pure heaven.
This year, it will be matzo with French butter. Local butter, local matzo. What bliss.
Second only to the infamous gefilte fish korma that happens when I am completely desperate.
I’m also craving a new pleasure I tried back in February: Dark chocolate bar with bits of hickory smoked bacon in it! The Mrs. liked it too.
Another vote for chicken livers. And gizzards. But the best part of the bird?
Hearts. Yum! Turkey hearts are even bigger and even better.
Oh, and I love anchovies, too. But I imagine one can contains enough sodium for a lifetime.
Oh, nom. I crave braunschweiger maybe once a year, on white bread with mayo and a slice of onion.
Spam, fried. Then fry an egg in the Spam grease. Serve on top of toast.
Okay, so it’s not exactly a “food,” but in keeping with today’s corny topics…
I’m living in Japan and addicted to chicken hearts Yakitori (BBQ’ed on skewers) and chicken gristle Yakitori (what it sounds like)
Someone upthread said deviled ham. Dear god I love that stuff. I probably haven’t had it in fifteen years… during which time I’ve constantly been promising myself I’ll make some.
I also love Kraft mac & cheese with an unholy passion. Its nutrition information is one of the major tragedies of my everyday life.
Headcheese on white bread with French’s mustard. Cold headcheese is so wonderfully crunchy from all that snout cartilage. Mmmm.
I’ve just made a Latvian Rassols salad with a list of ingredients that not everyone would find pleasing:
potatoes
beets
apples
dill pickles
pickled herring
hard boiled eggs
oil & vinegar
salt & pepper
sour cream
mustard
It is a smashing success around here.
I don’t know how disgusting it is, but rarely I get in the mood to stop at a gas station and buy a bottle of Cheerwine and a Hostess Fruit Pie, I recommend anyone who hasn’t tried Cheerwine to try it. There’s little defense for the Hostess Fruit Pie though, but one bite washed down with some Cheerwine is like I’ve entered a time machine to a time long ago when my grandparents stocked such garbage as regular food.
If you’ve never had a Hostess Fruit Pie imagine a convenience store fruit pie with no actual fruit, just a colored glop of vaguely fruit-tasting filling inside a cheap empanada looking flaky shell.
McDonalds hamburgers. No cheese, no pickles. Just onion and ketchup. About once a year I’ll eat 4-5 of them with a side of soggy fries and a super-sized Coke. I then spend the next three hours or so feeling vaguely sick and oddly smug, with a dash of shame thrown in.
And while I don’t crave Century eggs, I do like them very much.
Have you noticed that Hostess Fruit Pies aren’t as good as they used to be? The outer coating used to be a sugary glaze similar to what’s on a glazed donut, but now it is more a peppering of sugar. I had this weird craving for a lemon pie when I was in Afghanistan a couple years back and my in laws went to a lot of trouble to get me some and they weren’t the same as they used to be.
Lots of people have mentioned (in other parts of the internet) changing Hostess, and specifically changing pies, but, coincidentally, I just had two pies, for the first time in years, and the glaze was the same. Perhaps it matters where they are manufactured (I assume there are multiple factories at least nationwide, if not world-wide).
Joe