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[–] i_scream_trucks 6 points 3 points (+9|-6) ago  (edited ago)

No. You dont cook yorkshire pudding with bacon and honey.

You can have one, or the other. You can even, right, you can even have yorkshire pud with bacon for your main meal, and yorkshire pud with honey for your desert, but no, not that.

Guarantee you mayogirl couldnt make yorkies if she fucking tried.

You lost me at 'i dont eat meat' part. The only thing that should never go onto a plate, would be fucking brussel sprouts. fuck that shit. fuck it to hell.

No offense intended, but a vegetarian/vegan telling me what i should and shouldnt be eating is no different than a butter huffer telling me whats good for me. Especially when we have a massive push for giving up meat using complete fucking horseshit reasons that are nothing but scams in themselves.

Lol downvoats because hey, fuck evolution and health. Fuck outta here vegetards.

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[–] Thinneriswinner [S] 0 points 4 points (+4|-0) ago 

Aight. Who pissed in your cornflakes?

I cook at least three types of meat for my meat-eating family, I just don't have any myself. I just plain don't like the taste.

Glad I could clear that up.

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[–] DorothyMantooth 0 points 2 points (+2|-0) ago 

Roasted Brussels sprouts are actually pretty good. I always hated them, too, until I tried them that way.

And I agree Mayogirl probably couldn't make Yorkies if she tried, which is ridiculous because they're one of the easiest things in the world to make. I've never had them with bacon or honey, but I have filled them with leftover beef barley soup (just the meat, veg, and barley, obviously, not the liquidy part) when money was tight and I needed to make the soup last.

I'm not a big fan of vegetarianism/veganism in general, either, but I'm kind of surprised to see you getting so sharp about it. I didn't take @Thinneriswinner's post as telling us all what to eat. And I think you're probably getting downvoats because of the tone rather than your opinion. I mean, it doesn't matter, really, I don't suddenly think you're a big jerk or anything (and I doubt my opinion matters so much to you either way, of course), I'm just surprised to see you kind of coming out swinging like that, is all (are you okay?). But hey, if you just really hate vegetarianism/veganism, that's okay, too.

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[–] user654654 ago 

Can you imagine how soggy that pudding would become? Disgusting blob, just like Mayogirl.

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[–] CowboyDancer 0 points 5 points (+5|-0) ago 

Haha this reads like the most British post ever. Where are you from, did I guess correctly?

Why make all that food if you won't even get to eat it all.

Great one sentence summary of fatbrainz: lazy, selfish, gluttonous wrapped in one phrase. You didn't even have to say "250 lbs and doesn't shower", I inferred it from this quote.

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[–] callthehambulance 0 points 5 points (+5|-0) ago 

Personally, for me, Christmas is the one day where I don't count calories. I'm having this year, homemade beef wellington, roast spuds, peas, carrots and chestnuts roasted with sprouts and pancetta, with christmas pud and cream for after.

I'll cook a load and it'll be dinner for the whole week, but that one day, I just don't count calories. I'll go for a run early in the morning and not eat til dinner is made. I always lose weight over Christmas though, cos I don't drink booze and I always struggle to finish a plate of food

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[–] DorothyMantooth 0 points 2 points (+2|-0) ago 

Yeah, I don't worry too much about calories and such over Xmas, either. I bake tons of cookies--five or six different kinds, and several dozen of each--and give some away, but also eat as many as I like. (And there are always Hershey's Kisses and mini peanut butter cups in every stocking.) Granted, "as many as I like" is generally maybe five cookies over the course of the evening--I still don't eat during the day--but still. I do go for longer walks and play with the dog more, but if I gain a pound or two over the course of the week I know I'll lose it again once the cookies are gone and my eating is back to normal, so I don't care. And heh, I usually end up losing weight instead, too, because I'm constantly walking/busy in the kitchen/cleaning/whatever. The jeans I'm wearing now keep falling down; the other day I had to pee, and forgot to unzip them, and they still came right down.

Our Christmas dinner is always the same: Xmas Eve we have cold cuts and cheese with crackers and warm bread, and I make scalloped potatoes for a hot side. (I also brine my own corned beef, so that's in the fridge right now, and I'll cook it on the 23rd so it's nice and cold for slicing on the 24th.) Christmas Day is a "fancy" beef bourguignon, ("fancy" meaning instead of just browning some meat and braising it in wine, I marinate the meat for 24 hours first and the stew has bacon, cocktail onions, and mushrooms as well) over rice. Sometimes for Yule I'll do slow-roasted pork with roast potatoes and parsnips and sprouts, too, but not this year.

And New Year's Day I make a traditional (Marcella Hazan) lasagna: a slow-cooked bolognese with beef, pork, and veal, started with a soffritto and pancetta, then layered with pasta (sometimes home-made) and bechamel sauce, with a little fresh-grated parmesan--no ricotta or mozzarella here! Most years I'll make some bread to go with it, too, maybe with a little garlic butter.

So yeah, I put a lot of effort into our holiday food, and I enjoy the results. I'm sure most fats would be shocked that our one pan of lasagna usually lasts three meals, or that I barely cook at all between Xmas and New Year because we have so many leftovers of cold cuts and bourguignon that we just eat that for the week...but as I said I want to enjoy the results of all my work, and enjoyment doesn't include making myself sick from overeating.

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[–] callthehambulance ago 

Hah, I have the same issue going on right now with the jeans I'm wearing.

Your Christmas food sounds wonderful. I tend to keep stuff light i the days building up to it, so dinner tonight was a fish finger sandwich. Next couple of days will be cereal, oatmeal or scrambled eggs.

Oh gosh. Veal. I've not had that in years now and I miss it. Tne most beautiful of meat.

I'm popping up to the butcher's tomorrow to get my beef joint. I'm looking forward to it and to the coming days of having a fridge stuffed with leftovers. Best feeling ever

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[–] ThirteenthZodiac 0 points 4 points (+4|-0) ago 

bacon and honey

That's fucking crazy talk.

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[–] DorothyMantooth 0 points 1 point (+1|-0) ago 

It really is. Yorkshire puddings are pretty "light," I mean, they're filling but they're not fat-and-sugar bombs, so I can't imagine basically adding a ton of salt, fat, and sugar to one. (Who can eat that much honey, anyway?)

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[–] delta88 0 points 1 point (+1|-0) ago 

I've never had yorkshire pudding, but bacon and honey together sounds disgusting.

Vegetables really are underappreciated by fat people. Not a holiday food, but I've been making oven-roasted zucchini and it's /so good/. I'm not against eating unhealthy things during the holidays too, but no reason you can't eat reasonable portions.

Also, although the cleanup and grocery bill might be a pain, I'd love to host the holiday dinner (my family is small anyway). If it's at my house I don't have to travel :) And then I can actually put some effort into the meal instead of opening a can of something and calling it a side dish.

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[–] DorothyMantooth 0 points 1 point (+1|-0) ago 

Yorkshire pudding is delicious, and very easy. All you need to do is mix equal parts egg and milk in a bowl, then add the same amount again of flour--so, frex, four eggs are a little over 3/4C of egg (crack the eggs into a measuring cup first, beat them lightly with a fork, and note the volume), so you'll add a little over 3/4C of milk and then a little over 3/4C of flour, and then about 3/4 tsp of salt. Mix it all well--some recipes say to make a well in the flour and then add the egg and milk, and it does mix better that way, but it rises better if you add the flour to the liquid--and let it sit for at least 20 min or so while you preheat the oven to 425F. When the oven is hot, take a muffin tin and put a little blob of bacon fat, beef drippings, or shortening into each cup (maybe 1/2 tsp into each?), then put that in the oven for 10 minutes to get good and hot.

At the end of the 10 minutes, give the batter a stir (it's a very runny, liquidy batter), pull out the muffin tin, and pour some batter into each cup--it will sizzle and start rising a bit immediately. You want to fill each cup about 1/2 - 3/4 full. Put it back in the oven and bake for about twenty minutes; the puddings will rise very high, and they'll be kind of hollow inside. They're done when they're golden brown - darker brown and feel dry and springy, and there's no wet batter still in the center, though the center will be pale still generally. (They'll fall a bit when you take them out of the oven.)

They're a traditional accompaniment to roast beef/roast meats--actually, people would make them as a filling side to make the main course meat stretch farther. You can pour gravy on them, or eat them plain, or you can add honey or maple syrup or golden syrup if you like for breakfast or dessert or whatever. I like gravy or plain, personally, and they're delicious cold the next day, too. As I said, sometimes for a meal I'll add the meat and veg from soup when I pour the batter into the cups, or you can add seasoned browned or cooked meat of any kind; the puddings will rise around the meat, basically, so it's meat and pudding in one. (I also make toad-in-the-hole pretty often, or did when I had access to good fresh British sausages, and that's just Yorkshire pudding batter poured over sausages which have been roasted in the oven for twenty minutes or so until they're gently browned and very hot. In that case it's one big pudding rather than muffin tins [takes about the same amount of time to cook] and I add some herbs and such to the batter: rosemary, thyme, basil, marjoram, some garlic powder or onion powder--all of them or any combination of them. It's my younger daughter's favorite dinner, with mashed potatoes and peas, and very filling.)

I'd love to hear how you make oven-roasted zucchini, if you feel like sharing? I'm not a big fan of zucchini, but IMO most vegetables are delicious roasted, so I'd like to give it a go.

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[–] delta88 0 points 1 point (+1|-0) ago 

Wow, I'll Have to try that. I expected it to be more of a dessert.

For roasted zucchini I cut zucchini into chunks, season with salt/pepper and garlic (or whatever spices I feel like using), and bake on a cookie sheet at 350°F for about 30-40 minutes. Very simple but it tastes better than just steamed zucchini.

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[–] user654654 ago  (edited ago)

aunt bessie's. downvote me, ye heathens

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[–] DorothyMantooth 0 points 1 point (+1|-0) ago 

You are not the only one!

And yes, @CowboyDancer is right that "Why make all that food if you won't even get to eat it all," is such a perfect one-sentence summary of fats, but I think "I never host as it's too much work," is right up there, too. Of course you don't host, Mayopig. Of course you are happy to enjoy the results of other people's hard work as if it's your due, but the idea of returning the favor and making an effort for other people is just too difficult for you. Of course you can't be arsed to lift a finger for your family or anyone else. Of course the idea that pleasing your loved ones and making their holiday special and enjoyable is a reward in and of itself is one that has never occurred to you. Of course you think the holidays are about taking instead of giving. Selfish, greedy, gluttonous pile of shit. I bet it counted its presents as a child, too.

(And of course it openly says, "I don't host because it's too much work," and "Why make all that food if you're not going to eat it all," as if these are normal and reasonable things to think and say, rather than indications of pure disgusting selfishness and greed.)

And anyone who doesn't like roasted parsnips is just... I don't even understand that concept. Roasted parsnips are delicious. They're the best part of any meal in which they feature (and while they are insanely good plain, I've learned that a little onion/onion powder added when you put them in the pan is a really lovely addition. I am not a fan of roasted parsnips with honey or maple syrup or other sweet glazes; IMO they're plenty sweet on their own. But onion does compliment them really well, without adding any sweetness or stickiness). But then, you can't expect a grease goblin who loves to drown her Yorkies with bacon and pure honey (gag) to know what's good.

And of course it thinks something is wrong with you because you like vegetables.

So Mayogirl is in her twenties, looks like she's in her thirties, and thinks and acts like a toddler. Typical fat. I'm sorry you have to work with it!

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[–] existencebills88 ago 

Off topic, sorry, but omg y'all have such amazing Christmas meals <3

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[–] AlanTuringsGhost ago 

This sounds like it's taking place in England.

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