Guilty pleasures?

[Mr Phoebus]

Fish, and plankton, and sea greens, and protein from the sea

 

[threebikesmcginty]

I regret to inform you that HMG recommends no more than four eggs a week....

I thought that they'd changed their (tiny) minds on eggs, just as well because I need at least half a dozen to make an omelette, cheese of course.

 

[striker]

Shortbread biscuits and jaffa cakes. To the extent that I only buy them once in a blue moon. When I get them home I am quite capable of eating an entire packet in one sitting.

I used to get Carolonabike jnr to hide them in his room and ration me to one a day but he's left home now, so it's down to my will power .

I lurve to eat a whole packet of jaffa cakes, by dunking them in a nice glass of scotch whiskey, one after the other. (cheap whiskey of course) heavenly""

 

[coffeejo]

Oh God Yes!!!

*Nutellists Anonymous Cyclechat Branch*

My name's brockers and I can do a jar in one sitting.

We should have regular meetings.

 

[threebikesmcginty]

Fried in lashings of butter, one would hope!

I agree wholeheartedly and futhermore(TM)

Didn't know there was any other way of cooking them!

 

[slowmotion]

After years of failing to poach eggs in the microwave, I invested in an old-style steam poacher a couple of weeks ago. Oh Boy, I've been riding rough-shod over Nanny's egg quota ever since

 

[User482]

After years of failing to poach eggs in the microwave, I invested in an old-style steam poacher a couple of weeks ago. Oh Boy, I've been riding rough-shod over Nanny's egg quota ever since

If the eggs are very fresh, just drop them straight into a frying pan of boiling water - swirl the water just beforehand. They need two minutes, then remove with a slotted spoon. If they're not fresh don't bother, as the egg white will disintegrate.

 

[slowmotion]

If the eggs are very fresh, just drop them straight into a frying pan of boiling water - swirl the water just beforehand. They need two minutes, then remove with a slotted spoon. If they're not fresh don't bother, as the egg white will disintegrate.

My sister-in-law uses the "whirlpool" method and tried to teach me. Abject failure every time, I'm afraid to say.

 

[upsidedown]

Fry ups. But what turns a fry up from a normal bi-weekly treat into a guilty pleasure is:



a tin of mechanically recovered meat. I hate to think what's in it or how it's made, but it's delicious fried in (even more) fat until crispy.

When I was camping at Rhayader I ate a whole tin of that fried in slices in a trangia and wedged in a baguette. After a day's riding I can't think of anything better.

 

[User482]

My sister-in-law uses the "whirlpool" method and tried to teach me. Abject failure every time, I'm afraid to say.

It could be that the eggs weren't fresh enough. I'm spoilt in that respect because we have our own hens!

 

[Kirstie]

Excessive hash browns
Sausage and hash brown sandwiches
Pralines and cream haagen daas
Cookie dough haagen daas
Twirls
Ricotta stuffed peppadew peppers
Marinated anchovies


I avoid buying all of the above!

 

[slowmotion]

Two eggs, two ramekins. Butter the ramekins. To each add: a tablespoon of leftover mashed potato, a dsp of finely chopped mushrooms, an egg carefully broken, with the yolk pierced with a sharp knife, a teaspoon of parmesan, a desertspoon of double cream, and plenty of salt and pepper. Put them on a plate and cover loosely with one sheet of kitchen paper. Microwave at 600 watts for 2 minutes and thirty seconds.

Thanks. That sounds very good.

 

[XmisterIS]

Two eggs, two ramekins. Butter the ramekins. To each add: a tablespoon of leftover mashed potato, a dsp of finely chopped mushrooms, an egg carefully broken, with the yolk pierced with a sharp knife, a teaspoon of parmesan, a desertspoon of double cream, and plenty of salt and pepper. Put them on a plate and cover loosely with one sheet of kitchen paper. Microwave at 600 watts for 2 minutes and thirty seconds.

Does it work in the oven too? I haven't got a microwave.

 

[marshmella]

Yep, good choice...
[Cream Cheese and Chive ones burn the corners of my mouth for some reason!]

It's the original ones that do it for me, i've been known to polish off the entire tube whilst supping a can of Boddingtons.

 

[Arch]

Favourite dinner as a child was spag bol. Mum being a sensible woman, cooked a range of nutritious dinners, so spag bol came around once a week or so (sometimes a proper mince variety, sometimes a tomato sauce with cooked leftover chicken, or tuna or suchlike).

When I came to university, spag bol gradually became more and more regular. Now I have to be strict with myself not to have it every night.

Guess what I'm having right now....