Page 716 of 1073 FirstFirst ... 216616666706714715716717718726766816 ... LastLast
Results 7,151 to 7,160 of 10730

Thread: <Insert Bacon Here> One fat (guy's) primal journal page 716

  1. #7151
    canio6's Avatar
    canio6 is offline Senior Member
    Join Date
    Dec 2010
    Location
    S. Arizona
    Posts
    11,509
    Primal Fuel
    Quote Originally Posted by cori93437 View Post
    Like a little pavlova filled with chocolate ganache...
    *my heart goes pitter-pat!*
    exactly. My heart loves it; my pancreas is crying.
    somehow I manage to leave my intelligence and decorum at the door wherever I go. I doubt your journal will be an exception to that - not on the rug

    What the F&#* is a decorum? - Mr. Anthony

  2. #7152
    cori93437's Avatar
    cori93437 is offline Senior Member
    Join Date
    Jan 2012
    Location
    central FL
    Posts
    6,949
    Quote Originally Posted by canio6 View Post
    exactly. My heart loves it; my pancreas is crying.
    Pffffffffffffftttttt.
    Your pancreas loves it too... you just aren't listening properly.
    Stick a strawberry or some raspberries or blackberries on top and call it "healthy!"
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


  3. #7153
    geostump's Avatar
    geostump is offline Senior Member
    Join Date
    Nov 2010
    Location
    Ohio, its not the heart of it all
    Posts
    10,772
    Raspberries would be my choice!
    Georgette

  4. #7154
    canio6's Avatar
    canio6 is offline Senior Member
    Join Date
    Dec 2010
    Location
    S. Arizona
    Posts
    11,509
    Quote Originally Posted by cori93437 View Post
    Pffffffffffffftttttt.
    Your pancreas loves it too... you just aren't listening properly.
    Stick a strawberry or some raspberries or blackberries on top and call it "healthy!"
    LOL. I'm blaming you when my pants don't fit.
    somehow I manage to leave my intelligence and decorum at the door wherever I go. I doubt your journal will be an exception to that - not on the rug

    What the F&#* is a decorum? - Mr. Anthony

  5. #7155
    namelesswonder's Avatar
    namelesswonder is offline Moderator
    Join Date
    Jul 2011
    Location
    MA, USA
    Posts
    11,835
    I've never had meringue. Or if I have, it wasn't really noteworthy, but it's something I've wanted to try.

    I've had crème brûlée once. I want to try fancy desserts, but it seems like the countries of origin are the only way to get the real deal. Even the fancy restaurants seem to rely on powdered milk and such. I mean, you look up a recipe for "traditional" pumpkin pie, and you get pumpkin from a can. Dudes! Walk me through it from the damn seed! Traditional, my ass.
    Journal on depression/anxiety
    Currently trying to figure out WTF to eat (for IBS-C).

  6. #7156
    canio6's Avatar
    canio6 is offline Senior Member
    Join Date
    Dec 2010
    Location
    S. Arizona
    Posts
    11,509
    Quote Originally Posted by namelesswonder View Post
    I've never had meringue. Or if I have, it wasn't really noteworthy, but it's something I've wanted to try.

    I've had crème brûlée once. I want to try fancy desserts, but it seems like the countries of origin are the only way to get the real deal. Even the fancy restaurants seem to rely on powdered milk and such. I mean, you look up a recipe for "traditional" pumpkin pie, and you get pumpkin from a can. Dudes! Walk me through it from the damn seed! Traditional, my ass.

    Well, high quality ingredients and desserts cost money and take a lot of time. People generally do not want to drop a ton on dessert so corners get cut. Many places do not even employ a pastry chef any more (not cost effective). Also many people who say, "Oh, sure I will pay $50 for fancy entree" lose their mind if dessert is more than $7.
    somehow I manage to leave my intelligence and decorum at the door wherever I go. I doubt your journal will be an exception to that - not on the rug

    What the F&#* is a decorum? - Mr. Anthony

  7. #7157
    namelesswonder's Avatar
    namelesswonder is offline Moderator
    Join Date
    Jul 2011
    Location
    MA, USA
    Posts
    11,835
    Hmmm... perhaps I need to look for a place with a pastry chef, if such a thing exists anymore. I DO want to spend a lot on dessert, but only if it's high quality! Screw it, I just want to move to Europe so I can eat gelato all day in Italy, croissants all day in France, and whatever else in every other freaking country that we got all the awesome desserts from.

    *pout*
    Journal on depression/anxiety
    Currently trying to figure out WTF to eat (for IBS-C).

  8. #7158
    canio6's Avatar
    canio6 is offline Senior Member
    Join Date
    Dec 2010
    Location
    S. Arizona
    Posts
    11,509
    Quote Originally Posted by namelesswonder View Post
    Hmmm... perhaps I need to look for a place with a pastry chef, if such a thing exists anymore. I DO want to spend a lot on dessert, but only if it's high quality! Screw it, I just want to move to Europe so I can eat gelato all day in Italy, croissants all day in France, and whatever else in every other freaking country that we got all the awesome desserts from.

    *pout*
    LOL

    I feel your pain. I tell people that I do not like bread and pastry. The truth is I love bread and pastry. I just hate crappy bread and pastry. As most bread and pastry is crap I, therefore, do not like bread and pastry. This helps with primal as I tend not to eat bread and pastry. In six+ years of looking I have found one place in S. AZ that makes a pie worth eating and not a single one that makes a decent cake. It seems I am safe from baked goods for a while.

    I wish you more luck in your part of the world.
    somehow I manage to leave my intelligence and decorum at the door wherever I go. I doubt your journal will be an exception to that - not on the rug

    What the F&#* is a decorum? - Mr. Anthony

  9. #7159
    cori93437's Avatar
    cori93437 is offline Senior Member
    Join Date
    Jan 2012
    Location
    central FL
    Posts
    6,949
    Quote Originally Posted by canio6 View Post
    Well, high quality ingredients and desserts cost money and take a lot of time. People generally do not want to drop a ton on dessert so corners get cut. Many places do not even employ a pastry chef any more (not cost effective). Also many people who say, "Oh, sure I will pay $50 for fancy entree" lose their mind if dessert is more than $7.
    I on the other hand don't think the dessert menu is even worth a look if the thinks on it aren't more expensive.
    I want it to say "real cream" and "vanilla bean" when describing creme brulee dammit. Or "mascarpone" when the dessert is tiramisu, because 99.9% of places fake it!
    Bleh.
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


  10. #7160
    naiadknight's Avatar
    naiadknight is online now Senior Member
    Join Date
    Mar 2010
    Location
    Odessa/ Midland, TX
    Posts
    12,775
    Hey, there's an idea! Primal tiramisu. All except the lady fingers are primal, and I know you can fake those.
    "No fate but what we make"- Sarah Connor, Terminator 2
    Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
    My Primal Battle Tome

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •