This may seem sacrilegious to someone who would useRoquefort, but …

Comment on Steak Frites with Roquefort Butter by Dave O’Donnell.

This may seem sacrilegious to someone who would useRoquefort, but in a pinch I substituted a package of Ken’s Blue Cheese Dressing that came with an order of wings and some herbs in place of the Roquefort and it turned out pretty good.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.