Getbig Bodybuilding, Figure and Fitness Forums
Getbig Female Info Boards => Open Talk for Girl Discussion => Topic started by: Butterbean on December 11, 2008, 07:53:31 AM
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Saw an article on women selling their eggs for thousands of dollars. I didn't read it thoroughly but women w/higher SAT scores could sell their eggs for more money.
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Saw an article on women selling their eggs for thousands of dollars. I didn't read it thoroughly but women w/higher SAT scores could sell their eggs for more money.
why not?
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that's an expensive omelet :o
I don't see why not. I have read that there is good money for them. Men get ripped off in this department.
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Doesn't seem much different than selling sperm.
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women get a lot more $ for the eggs.
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If you are going to sell your eggs you might as well rent the oven too. Prospective buyers (like me) will want the egg AND the oven!
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LOL when i was in college my school newspaper would always have adds in the back of the paper for women who wanted to sell their eggs and ya they supposedly got paid well, from what i understand though its a pretty painful process.
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LOL when i was in college my school newspaper would always have adds in the back of the paper for women who wanted to sell their eggs and ya they supposedly got paid well, from what i understand though its a pretty painful process.
I heard that it was a painful process too. I believe they stick long needles into the ovaries and extract that way.
Certainly a lot different than jerking off to a playboy in a specimen cup. ;)
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I heard that it was a painful process too. I believe they stick long needles into the ovaries and extract that way.
Certainly a lot different than jerking off to a playboy in a specimen cup. ;)
Have you ever tried to jerk off to a playboy? Pictures don't cut it, there needs to be action and sound!! You could rub it raw before a playboy gets the job done.
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Have you ever tried to jerk off to a playboy? Pictures don't cut it, there needs to be action and sound!! You could rub it raw before a playboy gets the job done.
Penthouse or Hustler helps more. ;D
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LMAO.
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Doesn't seem much different than selling sperm.
and frankly that the one vice I have left in life
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No eggs for this:
Chocolate Oatmeal Fudge Cookies
Ingredients:
3 cups QUICK cook oatmeal
½ cup margarine
¼ cup cocoa
2 cups sugar
1 tsp vanilla
dash of salt
Before starting have ready a large bowl with 3 cups QUICK cook oatmeal and a large sheet of waxed paper to hold about 50 cookies
Melt ½ cup margarine in saucepan
Mix ¼ cup cocoa & 2 cups sugar, Add to melted margarine with ½ cup milk
1 tsp vanilla & dash of salt
Mix well and bring to boil. Boil hard for 2 minutes.
Pour over oatmeal & mix together.
Working quickly, drop by spoonful on wax paper pushing it off with knife or another spoon because it is very hot.
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:o
And it's health food because it has oatmeal :D
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:o
And it's health food because it has oatmeal :D
I wonder if you could substitute carob powder, splenda, and skim or almond milk?
Then it would be really healthy and you would HAVE to eat them!! :D
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I wonder if you could substitute carob powder, splenda, and skim or almond milk?
Then it would be really healthy and you would HAVE to eat them!! :D
Yes, ALL of them to get the benefit of the oatmeal goodness!
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Can you substitute Splenda 100% for sugar? Migs?
;D
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;D
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Can you substitute Splenda 100% for sugar? Migs?
;D
Yes you can, cup for cup (according to the label)
And...if you add some protein powder it's a meal!!! :D
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What's the age limit?
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Can you substitute Splenda 100% for sugar? Migs?
;D
Yes you can. there is also a splenda made specifically for baking as some recipes are tempermental and need sugar to turn out correctly, especially when it comes to browning. If you use almond milk or rice milk etc, the taste can be sweeter than expected. also look at the fat content as many times pastries need the extra bit of fat for tenderness.
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Yes you can. there is also a splenda made specifically for baking as some recipes are tempermental and need sugar to turn out correctly, especially when it comes to browning. If you use almond milk or rice milk etc, the taste can be sweeter than expected. also look at the fat content as many times pastries need the extra bit of fat for tenderness.
Migs to the baking rescue ;D
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from ovaries to cooking recipes?!?!?
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Migs to the baking rescue ;D
yeah, i am the kitchen guru!
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12 layer mocha cake!
For cake layers:
4 large egg yolks at room temperature 30 minutes
2 tablespoons whole milk
1/2 teaspoon pure vanilla extract
3/4 cup sugar, divided
1/2 cup all-purpose flour
1/4 teaspoon salt
2 large egg whites at room temperature 30 minutes
For soufflélayers:
6 ounces fine-quality 60%-cacao bittersweet chocolate, finely chopped
1/4 cup water
5 large eggs, separated, at room temperature 30 minutes
1/4 teaspoon salt
1/2 cup sugar, divided
1 tablespoon unsweetened cocoa powder
For meringue layers:
2/3 cup hazelnuts (3 1/2 ounces)
3 large egg whites at room temperature 30 minutes
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
For syrup:
1/3 cup water
2 tablespoons sugar
1 teaspoon instant-espresso powder
For filling:
Coffee and mocha buttercreams
Equipment: 3 (15-by 10-inch) 4-sided sheet pans (1/2 inch deep)
Make cake layers:
Preheat oven to 350°F with rack in middle. Butter 1 sheet pan and line bottom with parchment paper, then butter parchment. Dust with flour, knocking out excess.
Whisk together yolks, milk, vanilla, and 1/2 cup sugar in a large bowl until combined well, then whisk in flour and salt until smooth. (Batter will be thick.)
Beat whites with an electric mixer until they just hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, and beat until whites just hold stiff peaks.
Fold one third of whites into batter to lighten, then fold in remainder gently but thoroughly.
Spread batter evenly in pan and rap against counter to release any air bubbles. Bake until cake is dry to the touch and pale golden, 10 to 11 minutes. (Leave oven on.) Cool completely in pan on a rack.
Halve cake crosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers.
Prepare soufflé layers while cake bakes:
Line second sheet pan with parchment paper.
Melt chocolate with water, then cool to lukewarm.
Beat yolks, salt, and 1/4 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 5 minutes with a stand mixer or 8 minutes with a handheld. Fold in melted chocolate.
Beat whites with cleaned beaters until they hold soft peaks. Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, and beat until whites just hold stiff peaks, about 5 minutes.
Fold one third of whites into chocolate mixture to lighten, then fold in remainder gently but thoroughly. Spread batter evenly in lined sheet pan.
Bake soufflé layers:
Bake until puffed and a wooden pick inserted into center comes out with a few crumbs adhering, 25 to 30 minutes. Transfer pan to a rack, then cover top of soufflé with 2 layers of damp paper towels. Let stand 5 minutes. Remove towels and cool soufflé completely in pan (soufflé will deflate as it cools). Sift cocoa over soufflé, then loosen edges with a sharp knife.
Halve soufflécrosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers.
Make meringue layers:
Toast hazelnuts, then cool, wrapped in a kitchen towel, and rub off any loose skins.
Reduce oven to 250°F.
Finely chop nuts.
Beat whites with salt and cream of tartar using electric mixer until they just hold soft peaks. Beat in sugar, 1 tablespoon at a time, and beat until meringue is stiff but still glossy.
Line bottom of third sheet pan with parchment. Put small dabs of meringue under corners of parchment to secure to baking sheets.
Fold nuts into meringue and spread evenly in pan. Bake until set and pale golden, 25 to 30 minutes.
Halve meringue crosswise, cutting through parchment, to form 2 (10-by 7 1/2-inch) layers. Return to oven and bake until crisp, 45 minutes to 1 hour more. Cool in pan, then peel off parchment.
Make syrup and assemble cake:
Bring water, sugar, and espresso powder to a boil, stirring until sugar has dissolved. Cool.
Loosen edges of 1 cake layer with a knife and invert onto a flat platter. Carefully peel parchment from cake and brush with some of syrup. Spread with 1 1/4 cups mocha buttercream.
Top with 1 meringue layer and spread with 1 1/4 cups coffee buttercream.
Carefully invert 1 soufflé layer onto buttercream and peel off parchment, then gently spread with 1 1/4 cups coffee buttercream.
Repeat layering, ending with coffee buttercream (there will be some left over). Chill at least 1 hour (after that, wrap in plastic wrap). Trim all around cake with a long sharp knife to neaten edges. Bring to room temperature (about 1 hour) before serving.
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Seriously. >:( I am dieting for a show. >:( If you're gonna post recipies...the need to be sugar free, fat free and carb free. >:(
oh...and taste like they're not! >:(
Thank you for your cooperation. ;D
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Seriously. >:( I am dieting for a show. >:( If you're gonna post recipies...the need to be sugar free, fat free and carb free. >:(
oh...and taste like they're not! >:(
Thank you for your cooperation. ;D
so not wanting to hear about my kahlua brownies with bailey's icing then? ;D
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so not wanting to hear about my kahlua brownies with bailey's icing then? ;D
No wonder your sister doesn't want to diet... you're a bad influence!! >:(
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No wonder your sister doesn't want to diet... you're a bad influence!! >:(
hahaha. i don't make that stuff for her. I usually only bake and do big time meals during holidays, birthdays etc.
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so not wanting to hear about my kahlua brownies with bailey's icing then? ;D
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so not wanting to hear about my kahlua brownies with bailey's icing then? ;D
YES PLEASE!!!