One of my earliest memories was going next door to the old man that lived there to get toast and marmalade. As we moved away from that house before I was 3 years old it is a fairly early memory, mum used to say she always knew where to find me just follow the smell of toast and there I'll be.
60+ years later I still love toast and marmalade
Chlanna nan con thigibh a so's gheibh sibh feoil Sons of the hound come here and get flesh Clan Cameron
speaking as someone that's gone from 23 stone (322 lbs) to 15 stone (210 lbs) due to health issues and via portion control, avoiding a lot of foods and lately a total lack of money, I say..
I hate you all.
and I really want a doner kebab. or a Marmite / Cheese / Ham sandwich on seeded brown bread. or.....
A ceaser salad with a rib-eye steak added to it. I cooked the rib-eye sous vide for 6 hours and then seared it. Then I sliced it into strips and simply added it to the salad. Not that it matters, but I sliced that steak with a ceramic knife. I recently bought a couple of ceramic knives and I just think that ceramic knives are awesome. I admit that I love them only because of the fact that they are made from ceramic material instead of steel . . . and I don't even know what "ceramic material" is. Here is a link to what I bought: https://www.amazon.com/gp/product/B000KU7I50/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
Yup, it is excellent, had blood work done between Christmas and new year as I was quite ill.
Spent 2 weeks in bed, first a virus and then pneumonia, didn't eat much and had to force myself to take a cup of soup, dank a lot of fresh orange juice and water, I lost 10kg but I don't recommend it as a diet
Doc said the results came back and the only concern was that my vitamin D was on the low side and that virus was still running through my system, it infects the upper respiratory tract and that I'm still short on breath and tire easily.
I do like my cheese, serrano ham, butter, coffee, MEAT etc. Before I came to Belgium I 99% of the time grilled my food but here they still like their fried food, I did worry about my cholesterol, before I moved here the doctor always said I had a very good cholesterol level and that it was about the level she expected in a healthy 21 year old, and as I was fast approaching 50 at the time I took it as a compliment.
My Wife eats a lot healthier than I do, she is practically a vegetarian, she has sky high cholesterol and I have to take that into account when cooking, the doc said that it depends on how your particular body handles cholesterol on how high your cholesterol is.
Chlanna nan con thigibh a so's gheibh sibh feoil Sons of the hound come here and get flesh Clan Cameron
#4503491 - 01/12/2005:03 PMRe: What was the last thing you ate?
[Re: Dart]
Joined: Apr 2001 Posts: 121,383PanzerMeyer
Pro-Consul of Florida
PanzerMeyer
Pro-Consul of Florida
King Crimson - SimHQ's Top Poster
Joined: Apr 2001
Posts: 121,383
Miami, FL USA
Originally Posted by Dart
Parisian breakfast: Drank a cup of coffee and smoked two cigarettes.
I’m pretty sure the Dutch version is a pancake und a smoke.
“Whoever fights monsters should see to it that in the process he does not become a monster. And if you gaze long enough into an abyss, the abyss will gaze back into you.”
I go through an 18 pack of eggs about once a month on average, I certainly don't eat 6 eggs at once very often...
I eat an egg almost every day. Cholesterol is fine according to my doctor.
My brother was eating two-three eggs a day and just found out his cholesterol is very high.
"In the vast library of socialist books, there’s not a single volume on how to create wealth, only how to take and “redistribute” it.” - David Horowitz
Why does ribeye always have those little section of fat in the middle of it and on its edges?
Why doesn't the butcher trim off all that fat from the edges?
You are paying by the lb and some of the $ you paid in the price is for the fat on the edges of it.
Because fat is flavor. Cooked properly much of it will "melt" and flavor the meat.
I have to explain this to my wife every single time we buy steak, did it yesterday in fact. She always points at a piece of meat with not one single pice of white showing and says "This one looks good" and I have to go through the "Fat is flavor" speech with her yet again.
"In the vast library of socialist books, there’s not a single volume on how to create wealth, only how to take and “redistribute” it.” - David Horowitz