Dangerous knowledge. Yum.
I had some Ritz crackers yesterday. Nothing on them. The whole roll. I’ve got various salsas, cheeses, peanut butter, etc… Nope - just the crackers.
BBBoo leaves to head for the cupboard for a roll of Ritz…
Chicken rinds?
I find that surprising and contradictory to my experience. I’ve not noticed that at any of the Chinese restaurants I go to in Chinatown (Lao Sze Chuan, Little Three Happiness, Phoenix, the defunct Double Li, etc.) I’m sure there are some that advertise as such, and you can ask for them not to add it to your food, but I just haven’t noticed it at the Chinatown restaurants I go to because f I did, I likely wouldn’t go there again.
Yeah, pretty much.
I frequently do that. 
Sprinkle them with a little chili powder: chicharrones de pollo!
Add some onion, and you have gribenes. Delicious!
I recently discovered an ancient wedge of bleu cheese in my refrigerator deli drawer. IME, old bleu cheese usually gets covered in a thick layer of mold, but this particular specimen didn’t, it just dried out into a hard cheese like parmesan. I broke off a corner and nibbled it with a small measure of trepidation, then pronounced it delicious! Over the next week, it was my guilty pleasure, a surreptitious soupçon of salty, cheesy goodness.
Is this a real cheese variety I can buy somewhere, or was it a one off, never to be replicated?
I once realized I’d never had Rumaki (chicken livers, bacon, water chestnuts appetizer), so I made them and took them to a party.
Over half the people wouldn’t even try one, but the remaining party-goers loved them.
I adore rumaki (which i make without the water chestnuts.) That’s my treat to myself if i give blood. I also made a batch as a celebratory meal after i got my first dose of covid vaccine. 
Is it shameful?
I love liver, but liver catches much grief. 
I’m a liver-lover as well, but water chestnuts give me the willies!
Heh, I included water chestnuts because I thought they were part of Rumaki canon. I actually would prefer to leave them out, and will in the future.
I kept getting pop-up ads for some brand of keto chicken rinds. … I remember Dr. Oz pooh-poohing rotisserie chicken, saying it was full of salt and fat and the skin was the worst thing. And if anyone was going to eat chicken, a palm-sized slice of white meat was the only healthy chicken. In honor of Dr. Oz’ wise advice, I went out, bought a rotisserie chicken, dismembered it, put it in a pan covered with melted butter and barbeque sauce, and stuck it under the broiler. Ate the whole thing within 2 days. Take that, Dr. Oz.
I am sometimes very tempted to buy Bisquick to make strawberry shortcake. But I refrain. Because I end up eating a lot of the shortcake batter before it gets baked.
And after it’s baked? Crumble it up into a mug and add milk to make it soggy. Add sugar. Add strawberries on top. Eat the strawberries first so I can savor the soggy sweetened shortcake.
The store has fresh strawberries. Alas, no Bisquik.
I don’t know if it qualifies as ‘shameful’, but @Die_Capacitrix 's comments about strawberry shortcake brought this to mind. A purist foodie would make whipped cream from scratch, just using time and air (insane whisking or using an electric mixer). A lazy foodie (like me) would use something like this which is easy to use, but a pain to clean.
But (and back to shameful) - sometimes you just buy the damn Reddi-whip or the like. And once you have the can, well, you have to use it up, riiiiiiight? So you start putting it on everything, coffee, fresh fruit, etc. To the point where I have (big shame) put a layer on top of my coffee, eaten the whip with like 1/3 of the coffee, and then reapply and repeat.
ETA - but because I have standards, I refuse to use Cool Whip. That can be someone else’s dirty shame.
Well, that’s just because Reddi-whip tastes delicious, even if not quite as delicious as real whipped cream. Whereas Cool Whip has an unpleasant taste of plastic, and will ruin the food it’s put on.
The only reason there is Reddi-Whip in my fridge is as a treat for the cats.
That’s my story and I’m sticking to it.