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July 23rd, 2008, 01:52 AM
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#21 (permalink)
| | Anime Otaku
Join Date: Oct 2001 Location: Tampa, FL USA
Posts: 108,965
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BTW, should I also mention eating cracklins, pork rinds, pork neck, hog jowl, and other such interesting foods?
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July 23rd, 2008, 01:57 AM
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#22 (permalink)
| | Thaumaturge Member
Join Date: Oct 2001 Location: West Haven, Utah
Posts: 15,310
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I did some consulting work for a company that made nutritional products. They joked about making a product called Colon Pal. Any guesses who they wanted as their spokesman? |
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July 23rd, 2008, 02:01 AM
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#23 (permalink)
| | Anime Otaku
Join Date: Oct 2001 Location: Tampa, FL USA
Posts: 108,965
| Quote:
Originally Posted by howste I did some consulting work for a company that made nutritional products. They joked about making a product called Colon Pal. Any guesses who they wanted as their spokesman? |  |
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July 23rd, 2008, 02:02 AM
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#24 (permalink)
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Join Date: Aug 2003 Location: PA, USA
Posts: 18,930
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Originally Posted by RobRich BTW, should I also mention eating cracklins, pork rinds, pork neck, hog jowl, and other such interesting foods? | Trying to keep it interesting on your quest to a 8000 (?) calorie daily intake?  Quote:
Originally Posted by howste I did some consulting work for a company that made nutritional products. They joked about making a product called Colon Pal. Any guesses who they wanted as their spokesman? | Oooh, oooh! I know, I know! |
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July 23rd, 2008, 02:02 AM
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#25 (permalink)
| | Anime Otaku
Join Date: Oct 2001 Location: Tampa, FL USA
Posts: 108,965
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Thinking of hog jowl (earlier post), I have a rant. When sliced to cook in the form of bacon strips, why do some people insist on removing the skin? Leave it. Trim hairs if present, then pan fry to a crisp texture. Serve hot. Preferably between sliced wholecake, with fried eggs and sliced cheese of course. The edge of fried pork skin adds another layer of extra crunchiness. |
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July 23rd, 2008, 02:03 AM
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#26 (permalink)
| | I do Ouchy-Bleedy.
Join Date: Apr 2002 Location: Albany, Ga.
Posts: 10,636
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well, thats fine. As long as you have a choice, and Yes, Ive tried it, but if I was given a choice Id choose tuna or the chicken. Those are my favorites. Yes, I also like spam, but my doctor is constantly whining about, er, I mean telling me that I take in too much salt, so Ive tried to cut down on all the good foods(bacon, spam, pork rinds  ) that have high concentrations of salt. 
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July 23rd, 2008, 02:06 AM
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#27 (permalink)
| | I do Ouchy-Bleedy.
Join Date: Apr 2002 Location: Albany, Ga.
Posts: 10,636
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I agree, I dont know why they insist on removing the skin from bacon. |
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July 23rd, 2008, 02:06 AM
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#28 (permalink)
| | Anime Otaku
Join Date: Oct 2001 Location: Tampa, FL USA
Posts: 108,965
| Quote:
Originally Posted by The Real Bingo Trying to keep it interesting on your quest to a 8000 (?) calorie daily intake?  | I could likely consume 10,000+ calories a day if actually hungry. With that said, I probably trend more around 2500 to 4000 calories on an average day, or perhaps slightly more if eating takeout fast food like pizza.
Come on people, let's be realistic here. I am not 5'8" and 150 pounds. |
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July 23rd, 2008, 02:10 AM
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#29 (permalink)
| | ================>
Join Date: Aug 2003 Location: PA, USA
Posts: 18,930
| Quote:
Originally Posted by RobRich I could likely consume 10,000+ calories a day if actually hungry. With that said, I probably trend more around 2500 to 4000 calories on an average day, or perhaps slightly more if eating takeout fast food like pizza.
Come on people, let's be realistic here. I am not 5'8" and 150 pounds. | Are you gaining weight at that calorie level? |
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July 23rd, 2008, 02:11 AM
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#30 (permalink)
| | Anime Otaku
Join Date: Oct 2001 Location: Tampa, FL USA
Posts: 108,965
| Quote:
Originally Posted by no1_vern pork rinds  | My father was in the pork rind business for years. I like them straight from the cooker. Well, to be technical, from the cooker to the drainer to the seasoning, then still warm to me. I like fresh, warm pork rinds with a mild dusting of salt and BBQ chip powder. |
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