Your guilty pleasure...
#76
My idea of fun
Join Date: Jun 2006
Location: Gainesville, FL
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I just ate some roasted brussel sprouts. I really enjoy them, do they count?
#78
Bulldozer
Join Date: Jun 2006
Location: NYC
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Not even close. They are both delicious and healthy and under no circumstances would inspire guilt.
Hm, judging by that response and your posts in the training failure thread, I'm beginning to question your thread-purpose-comprehension abilities kensuf...
Hm, judging by that response and your posts in the training failure thread, I'm beginning to question your thread-purpose-comprehension abilities kensuf...
#80
Iconoclast
Join Date: Aug 2009
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He may have to downgrade his Cat 1 Internet status.
#81
Wheelsuck
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#82
I eat carbide.
Join Date: Jan 2006
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You know what they say about assumptions: they make asses.....
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PSIMET Wheels, PSIMET Racing, PSIMET Neutral Race Support, and 11 Jackson Coffee
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#85
Super Moderator
Join Date: Jul 2004
Location: Ffld Cnty Connecticut
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Real croissants, good dark chocolate in various incarnations.
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Bikes: Old steel race bikes, old Cannondale race bikes, less old Cannondale race bike, crappy old mtn bike.
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#86
Senior Member
Join Date: Jul 2005
Location: Orange Park, FL
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Bikes: Ever changing..as of 2-24-09: 2003 Giant TCR Team Once, Sampson titanium, 1992 Paramount Series 3, 2003 Cervelo P3, 70s Raleigh Record fixed gear, 70s Fuji SL-12 commuter, mid 90s Klein MTB. Plus two or three frames lurking, plus 5 wife/kids rides
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I notice a common (male) thread of pr0n, so I'll go with that..
We had lunch at the gas station Bojangles yesterday. I had extra biscuits.
We had lunch at the gas station Bojangles yesterday. I had extra biscuits.
#87
Elite Fred
Join Date: Aug 2005
Location: Edge City
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#88
grilled cheesus
i have been craving cheese ITs for days now. i need to get some. like an enitre box of those montary cheeder / jack combo ones. i feel guilty just thinking about it. later.
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#90
Super Moderator
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Most of it is too raunchy and fake for me .... nothing against seeing naturally pretty women though
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#92
grilled cheesus
just great. now im in the mood for cheese ITs and p0rn. later.
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#93
I eat carbide.
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MMMMMMmmmmmmmmm......cheezzzy p0rn.......
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#94
Version 7.0
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I now feel guilty about everything.
#95
Senior Member
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I just remembered how I have no defense against Tobasco Cheez-its. Thanks, guys.
#97
Super Moderator
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What's the roasting protocol ?
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#98
Elite Fred
Join Date: Aug 2005
Location: Edge City
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This is how I like my sprouts:
Melt 1 tablespoon butter in heavy large skillet over medium heat.
Add 1/2 cup pine nuts and stir until golden, about 3 minutes.
Transfer nuts to small bowl.
Melt 1 tablespoon butter in same skillet over medium heat.
Add 1.5 lbs brussels sprouts trimmed and cut in halves; stir 1 minute.
Add 1 can low fat/low salt chicken broth; cover and simmer until sprouts are almost tender, about 7 minutes.
Uncover and simmer until broth evaporates, about 5 minutes.
Using wooden spoon, push sprouts to sides of skillet.
Melt 1 tablespoon butter in center of same skillet.
Add 2 minced shallots; sauté until tender, about 2 minutes.
Stir in 1 tbs marjoram, then 1/3 cup whipping cream.
Simmer until sprouts are coated with cream, stirring frequently, about 4 minutes.
Season with salt and pepper.
These are rich enough to be a guilty pleasure.
I made them as part of Christmas dinner. A couple of weeks earlier I made them and when I wasn't looking my dog ate the entire batch.
Melt 1 tablespoon butter in heavy large skillet over medium heat.
Add 1/2 cup pine nuts and stir until golden, about 3 minutes.
Transfer nuts to small bowl.
Melt 1 tablespoon butter in same skillet over medium heat.
Add 1.5 lbs brussels sprouts trimmed and cut in halves; stir 1 minute.
Add 1 can low fat/low salt chicken broth; cover and simmer until sprouts are almost tender, about 7 minutes.
Uncover and simmer until broth evaporates, about 5 minutes.
Using wooden spoon, push sprouts to sides of skillet.
Melt 1 tablespoon butter in center of same skillet.
Add 2 minced shallots; sauté until tender, about 2 minutes.
Stir in 1 tbs marjoram, then 1/3 cup whipping cream.
Simmer until sprouts are coated with cream, stirring frequently, about 4 minutes.
Season with salt and pepper.
These are rich enough to be a guilty pleasure.
I made them as part of Christmas dinner. A couple of weeks earlier I made them and when I wasn't looking my dog ate the entire batch.