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Post by gyro on Feb 17, 2009 13:15:46 GMT
What two foodstuffs do you find pretty much impossible to resist, that are almost certainly bad for you ?
My downfall is cheese and peanuts. Although not necessarily at the same, and almost always at the wrong time of night ....
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ps. If any of you birds mention chocolate, you're dead to me.
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Post by Deleted on Feb 17, 2009 13:24:03 GMT
without a doubt,cheese & ice cream
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Post by Deleted on Feb 17, 2009 13:54:08 GMT
As I have begun to leave adolescence, I have discovered that I have difficulty digesting ice cream if I eat it just before going to bed. Besides that, I should probably stop eating all of the fat that other people trim off their meat.
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Post by happytraveller on Feb 17, 2009 14:05:29 GMT
Cheese and Mayonnaise. I love Mayonnaise so much, I could suck it straight from the tube.
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Post by Deleted on Feb 17, 2009 14:09:12 GMT
Cheese and Mayonnaise. I love Mayonnaise so much, I could suck it straight from the tube. People from certain countries are so amazed to discover that we have mayonnaise in a tube in Europe. |
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Post by BigIain on Feb 17, 2009 14:24:56 GMT
Chips and choc cookies of any description.
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Post by tillystar on Feb 17, 2009 15:59:58 GMT
Chips and sausages of any type. Or actually instead of sausages just pork products, then it includes bacon too.
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Post by Deleted on Feb 17, 2009 16:13:28 GMT
Mynez in a tube!
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Post by gringalais on Feb 17, 2009 16:48:50 GMT
mmm, cheese too, and I love mayonnaise and pretty much everything creamy and loaded with fat. Here mayo comes in squeezable pouches.
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Post by spindrift on Feb 17, 2009 16:51:55 GMT
Chocolate spread and double cream. I rarely buy the latter but I long for it.
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Post by gyro on Feb 17, 2009 18:44:51 GMT
Spinny and Jizz, you're dead to me .......
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Post by palesa on Feb 18, 2009 4:34:52 GMT
Only 2!!!!!!!
Chocolate
Crisps
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Post by bixaorellana on Feb 18, 2009 4:58:11 GMT
real fudge
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Post by mockchoc on Feb 18, 2009 11:00:40 GMT
I am trying hard to answer this but I don't think I can.
I like lots of little things......many types of little things all the time to nibble on suits me.
I don't want too much of anything. I guess it's because I work with nice things I can nibble on whenever I want I don't want lots in one go.
If you included drinks then ok the Aussie version of champagne I don't mind a little more of that.
Chocolate I agree is a wonderful thing but I only crave a piece or two at a certain time of month and preferably a good dark chocolate is what is what fixes a womans mind and body....
Anyway what I'm trying to say is I think it's ok to have all things in moderation.
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Post by gyro on Feb 18, 2009 12:01:45 GMT
" the Aussie version of champagne "
Yeah, it's called lemonade ...
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Post by bazfaz on Feb 18, 2009 19:20:01 GMT
Funny you should say that, Gyro. As an aperitif this evening with my daughter we are having a bottle of Banrock Station Reserve from South Eastern Australia. I hope it is more than lemonade as I have returned from Egypt with a cold and need a boost.
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Post by gyro on Feb 18, 2009 20:43:30 GMT
Don't bet on it. You can only rely on one country for champagne, and that's the one that invented it .....
England.
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Post by mockchoc on Feb 19, 2009 3:40:21 GMT
Rubbish!
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Post by gyro on Feb 19, 2009 5:39:49 GMT
You didn't know Champagne originally came from England ?
tut tut ..
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Post by bixaorellana on Feb 19, 2009 5:43:46 GMT
The bubbles in his bier have gone to his head!
*tiny bubbles in the wiiiiiine, tiny bubbles.......*
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Post by mockchoc on Feb 19, 2009 5:45:37 GMT
Did it? I'm not going to google so I'll trust you... maybe.
I just know that when I bought some very expensive bottle of French champagne I really didn't think they were worth the money.
I only paid a few hundred dollars or so though.
Maybe the ones worth thousands might be better but I wouldn't waste thousands of dollars on a drink of anything.
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Post by gyro on Feb 19, 2009 5:48:13 GMT
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Post by bixaorellana on Feb 19, 2009 6:05:01 GMT
Hmmmm. Interesting. However, they're really talking about effervescent wine, rather than champagne in the sense of a wine made from particular grapes. The article is a little confusing, as it says the cider makers learned how to control the 2nd fermentation resulting from adding sugar to French wine, but adds that they didn't realize the potential of their "discovery". Well, it was hardly a mere discovery if they actively worked on a process to refine the making of the new beverage. By the same token, they must have known they were on to something if they bothered with creating a new process and seeking a way to bottle it. There had to have been some other historical reason why they didn't continue making it. I'm guessing political or importation reasons prevented their obtaining enough wine to continue producing the 'champagne' and they were forced to abandon the attempt.
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Post by gyro on Feb 19, 2009 6:11:05 GMT
There are other, more detailed links. But I'm not going to waste my quota on them, vigorously and jingoistically trying to prove a nationalistic point. I'm not Australian, you know !
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Post by bixaorellana on Feb 19, 2009 6:13:24 GMT
Stupid question: is true cider (as opposed to apple juice called cider) always slightly effervescent?
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Post by gyro on Feb 19, 2009 6:14:38 GMT
God knows. Ironically, the only cider I will drink is the cloudy Breton stuff. Although I haven't 'researched' it much as it goes to my head quicker than any other form of aldohol.
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Post by mockchoc on Feb 19, 2009 9:15:12 GMT
Ok gyro, tell me what to buy and I'll try it perhaps.
Something that has not got to do with price as you say but quality.
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Post by gyro on Feb 19, 2009 9:21:55 GMT
What, champagne advice ?
Christ knows; my favourite is Pol Remy. I had it for breakfast at my wedding.
(the 2nd one)
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Post by repertoire on Feb 19, 2009 9:27:06 GMT
Still stay married?
Tell me how you managed?
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Post by gyro on Feb 19, 2009 9:42:04 GMT
Huh ? Are you asking me how I can still stay married ?
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