Chocolate
- Thread starter nivrip
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Heehee. How many years have I been on this planet? How often have I seen claims that certain foods are good for you or bad for you? How many people have I seen beat themselves up over consuming their favourite edible titbits?
I have come to the conclusion that the average human bean actually knows what's good or bad for them just by instinct.
Lemme see, broccoli & cauliflower & cheese bake = Good. Roast lamb Sunday dinner with fresh veg = good. That donner kebab dripping grease you ate with lots of chili sauce on the way home after seven pints = bad
Chocolate? I'm not an addict, occasional eater of, there are other munchies that bring a big warm smile to my boatrace other than chocolate.
I have come to the conclusion that the average human bean actually knows what's good or bad for them just by instinct.
Lemme see, broccoli & cauliflower & cheese bake = Good. Roast lamb Sunday dinner with fresh veg = good. That donner kebab dripping grease you ate with lots of chili sauce on the way home after seven pints = bad
Chocolate? I'm not an addict, occasional eater of, there are other munchies that bring a big warm smile to my boatrace other than chocolate.
Had a chicken kebab on saturday night & i was sober.That donner kebab dripping grease you ate with lots of chili sauce on the way home after seven pints = bad
.
Mainly as i was driving.
And no cilli sauce as i know what goes in must come out!!!!
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It dont keep me slim 
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About kebabs, being all serious, a chicken kebab or a shish kebab (grilled fat free lean lamb) are, imo, quite healthy balanced meals. You have lean meat and salad served up in an envelope of unleavened bread, sounds good to me.
Those donners, however, that great tuber shape on a spit constructed from pressure-steamed carcass remains and probably about 60% pure animal fat - well, need I say more?
Those donners, however, that great tuber shape on a spit constructed from pressure-steamed carcass remains and probably about 60% pure animal fat - well, need I say more?
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Love chocolate! Every now and then I would pick my favourite from the store after lunch. My favourite? Lindt white chocolate with coconut, snickers, chocolate coated marzipan, Terry's Orange, Cadbury's fruit and nuts or roasted almonds. I can go on and on 
Taffycat
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This is seriously good news. Nice to think that old joke about chocolate being made from "beans" therefore "make it part of your five-a-day" healthy veggie regime... must be right 
I like dark chocolate best. Green & Black's Maya Gold is a favourite treat. It contains hints of orange, cinnamon and nutmeg, which gives it a pleasantly spicy flavour.
Straightforward (dark) choccy bars are often more appealing than boxes of chocolates imho.
I like dark chocolate best. Green & Black's Maya Gold is a favourite treat. It contains hints of orange, cinnamon and nutmeg, which gives it a pleasantly spicy flavour.
Straightforward (dark) choccy bars are often more appealing than boxes of chocolates imho.
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Fat, is also good for you. 
Lard, Butter, but to name two on the "list" are great for cooking. For a lot of us, anything other than lard or butter is a mystery, and that’s a damn shame. There are tons of different varieties with many different uses, and we need to be familiar with them all. Who here uses duck or goose fat for roasting potatoes. (I do)
Read more: http://www.marksdailyapple.com/yet-another-primal-primer-animal-fats/#ixzz1qOcuB0Mg
I very rarely use oil for cooking, you want a good breakfast, try lard, use a good lard and taste the difference.
My mum always had butter on the table, and her baking was second to non, she always used butter for cakes, not that slimy margarine crap, and suite for pies.
As a diabetic I have to be "careful" what I eat, go ride your bike, I eat healthily, well as healthily as I can afford. 
oh, and yes, I eat chocolate, usually the dark stuff.
Lard, Butter, but to name two on the "list" are great for cooking. For a lot of us, anything other than lard or butter is a mystery, and that’s a damn shame. There are tons of different varieties with many different uses, and we need to be familiar with them all. Who here uses duck or goose fat for roasting potatoes. (I do)
Read more: http://www.marksdailyapple.com/yet-another-primal-primer-animal-fats/#ixzz1qOcuB0Mg
I very rarely use oil for cooking, you want a good breakfast, try lard, use a good lard and taste the difference.
My mum always had butter on the table, and her baking was second to non, she always used butter for cakes, not that slimy margarine crap, and suite for pies.
As a diabetic I have to be "careful" what I eat,
go ride your bike, I eat healthily, well as healthily as I can afford. oh, and yes, I eat chocolate, usually the dark stuff.
nivrip
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Yes, it makes the very best roast potatoes.
Fat is an essential part of a truly balanced diet. It also provides more energy than carbs do per unit of weight.
Abarbarian
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I always grill me bacon as they say it is the healthy alternative. Then I pour the hot fat on to one slice of bread and use the other to wipe up all the salty brown bits add a bit of tomato sauce and you have the perfect bacon buttie.
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Forgot to mention, love dark ones too!
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Must admit I prefer dark chocolate to milk chocolate.
As for animal fats, lard, goose fat and stuff, I always understood they were high in cholestrol and therefore contributed to clogged arteries. For years now I've only ever used extra virgin olive oil for frying and cooking in general. It does impart it's own flavour as well which is great for, say, frying the onions for a pasta sauce but must admit not quite so good for roasting potatoes or frying eggs.
But I've got used to it and quite like it. I'm going to 'fess up though and admit nothing, but nothing, beats potatoes roasted in goose fat a simple culinary delight to die for.
As for bacon I usually grill it, sometimes fry it and have found it's actually quite acceptable microwaved, though I rarely do that.
As for animal fats, lard, goose fat and stuff, I always understood they were high in cholestrol and therefore contributed to clogged arteries. For years now I've only ever used extra virgin olive oil for frying and cooking in general. It does impart it's own flavour as well which is great for, say, frying the onions for a pasta sauce but must admit not quite so good for roasting potatoes or frying eggs.
But I've got used to it and quite like it. I'm going to 'fess up though and admit nothing, but nothing, beats potatoes roasted in goose fat a simple culinary delight to die for.
As for bacon I usually grill it, sometimes fry it and have found it's actually quite acceptable microwaved, though I rarely do that.
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MMm, mmm, chocolate
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Did you read in the papers the other day Macvites
have ruined their digestives with their "new" recipe. So much so that the dunking pleasure is much reduced.
historian
crazylegs
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Hasn't stopped me dunking mine..Love a good dunk with a cuppa coffee me..