So the Food Genie says to you....

[Jenise]

...as of today and for the rest of your life, he will make one food fat free for you. No more calories, no more cholesterol, you can have all you want with no impact whatsoever. Which one do you choose?

The first thing to hit my brain was chunky peanut butter. I love it but rarely eat it.

Probably ice cream.

It is the only food that won't let me stay true to a diet. -RP

Pizza or bacon...pizza or bacon...ok...BACON!....love the stuff, but almost never eat it.

Pizza...eat it all the time, damn the torpedoes.

Richard

CHEESE.. I hope one food group counts. If limited to one single cheese would make it a triple cream to get the most value from the genie.

Cream

Pizza, of course.

[David M. Bueker]

pizza, as long as any and all variations are allowed. If not then pistachio ice cream.

Chocolate.

Chocolate.

Chocolate.

[Jenise]

Cream

You and me, Maria. Then the butter we make from it would be fat free too, and that's what I'm REALLY after. Might as well get a two-fer, though.

Cream

You and me, Maria. Then the butter we make from it would be fat free too, and that's what I'm REALLY after. Might as well get a two-fer, though.

Re the Butter, my thoughts exactly, Jenise...and think of all the other possibilites...I would mind eating my fill of Stroganoff, Alfredo, Ice Cream and whipped cream. Oh and the scones (and clotted cream), I may even eat a few more desserts!

Onion rings.

I eat pizza constantly anyway, but rarely have onion rings because they are soooooooooo bad for me.

Geez, what a tough question. First thought was ice cream until someone mentioned pizza. But I think the cream is the best for me. That would allow for good, fat-free ice cream of many flavors as well as fat-free cream sauces, soups, etc. I could also mix it with skim milk and get fat-free whole milk and fat-free half-and-half for my coffee. The fat-free butter would also allow me to eat more in the way of rich sauces, desserts, etc.

Sounds like the winner to me!

Cream for me too. There are so many things I'd like to add cream to but mostly don't because of the fat content, like pesto and cream sauces, or cheese and cream sauces or cold fish or poultry terrines, or creamy soups, or pates--well, the list goes on and on.

Cream

You and me, Maria. Then the butter we make from it would be fat free too, and that's what I'm REALLY after. Might as well get a two-fer, though.

Hey no fair, now I want the cream too, especially if I can make the butter. Heck with the peanut butter!

Foie Gras

ice cream (a family weakness)

I'm with Jenise and Maria - CREAM! Think of all the food you need cream for and all the things you can do with it! They'd all be fat free.

Sweet Cream Butter
Convenience food: Tims Cascade Jalapeno flavored potato chips.

I like all the calories I can get. But, maybe that has something to do with my metabolism.

In its many forms.....bread !

Foie Gras

No, I have it on good authority (the other Foie Fools) that FG has no fat....

If you guys want serious heart abuse, look at this recipe: ( I think this one is obscene - a violation of all that FG lovers hold dear - same way I expect a chocoholic would react to chocolate dipped anchovies)

This is apparently one of the most popular dishes at Au Pied de Cochon in Montreal. Poutine sauce is sold alongside canned gravy in most grocery stores. The Cheese Boutique (45 Ripley St., Toronto) sells fresh Quebec cheese curds. Adapted from Au Pied de Cochon: The Album.

Foie Gras Poutine

Sauce:

6 egg yolks
7 oz (200 g) foie gras
1/4 cup 35 per cent cream
2-1/2 cups poutine sauce

French Fries:

4 baking potatoes, peeled and cut into 2-inch-by-1/2-inch fries
3 litres peanut oil for frying

Poutine:

1 lb fresh, white Quebec cheese curds
4 slices (3-1/2 oz./100 g each) foie gras

For sauce, blend yolks, 7 ounces foie gras and cream in food processor with 4-cup bowl on high until thick and creamy, about 3 minutes.
Bring poutine sauce to boil on high in pot. Reserve 1/2 cup for garnish. With processor running, slowly add sauce through chute. Pour into small pot and cook over low heat, stirring constantly, about 15 minutes until it lightens in colour. Cover and keep warm.
Soak potatoes 30 minutes in cold water. Drain; dry well. Heat 3 inches oil over medium-high heat in heavy, deep pot to 330F. Add fries 1 cup at a time; fry 2 minutes. Drain on paper towel and repeat. Fries should be limp and white.
Fry again in 365F oil in small batches, about 2 minutes each, until golden brown and crispy. Drain.
Heat small oven-proof frying pan on high, add foie gras slices and sear both sides. Place in 450F oven for 4 minutes.
Divide curds among 4 bowls, top with fries and smother with sauce. Add foie gras slice to each; drizzle reserved poutine sauce around bowl. Makes 4 servings.

I was going to say ice cream until I read Mike Bowlin's response, and it hit me, definitely bread.
Breakfast, lunch, dinner - the stuff's killing me.
Can you give that genie my number, please?