Mine should be pretty obvious.

Not exactly a shake, but you can use two packets of hot chocolate mix with heavy cream instead of milk or water.

A pint of cream and two packets should be around 1,900-1,920 calories (not an even 1,920 as some sticks to the side of the glass, all within 20 fl. oz.

If that seems too thick or heavy, can start off with half and half, moving to cream later.

Using a straw will help you suck it down even easier.

(Too long, didn't read)
It obviously depends on the place, but I think you'll do better at either a local restaurant (not a chain) as a cook or even just a place that isn't characterized as "quick service" (though funny thing is, sit down restaurants aren't usually much slower). Franchises, as chains often are, will be very hit and miss. At chains, margins are also a lot narrower than you might think.

You may do better at bakeries, ice cream shops, or other places that advertise freshness. This increases waste. Can't sell the day old bread and pastries, but you can still eat them.

You probably aren't going to find many, or any fast food joints that offer free food. The exception might be unsold apple pies or whatever at the end of the day that have to be thrown out anyway, but efforts are made to minimize this as much as possible so this isn't going to give you very much food.

I worked at a chain fast food place as a teen once. While I didn't try to gain, the environment was not very conducive to that. While weight loss was uncommon, very few gained any meaningful amount of weight.
(End too long, didn't quite read)

I will have to delve into some business arguments to explain this. Some will probably find this interesting; business models often help explain a lot of otherwise bizarre situations.

Franchise agreements often don't leave a lot of room for setting pricing, those some room is given. This disappears in the case of nationwide promotions, that the franchise operator may or may not be able to opt out of. This cuts into margins.

In addition, franchise agreements generally specify a highly restricted supply chain, generally from the franchisor. This is their bread and butter, to ensure consistency. A McDonald's location for example, has to purchase their beef patties, buns, cheese, and so on from the corporation. The pricing of these ingredients are generally far above market, so the restaurant will spend a lot more on raw ingredients than they otherwise would.

So even in spite of the characteristically terrible salaries at most of these places, with the exception of the general manager and sometimes the assistant, margins are very thin.

I worked at a McD's once when I was a teenager. I had a shift manager once tell me that about half the cost of the products was raw ingredients. This is madness, and I have little reason to think this has really changed.

This is why most fast food restaurants are unlikely to offer this benefit.


A local restaurant, would be able to obtain ingredients at market pricing. Sometimes even a volume discount depending. At most restaurants, the raw ingredients is one of the cheapest of the ongoing expenses. When someone orders at a restaurant, he's purchasing an experience and convenience. Don't have to wash the dishes, or cook. The most expensive component is labor, as it should be. Pricing of each entree, side, and so on is also typically higher, so margins aren't as razor thin.

So, you *might* have an easier time finding free food at a local restaurant, especially if you cook it yourself. This makes it a very low cost way to make employees happier, as well as encourage employees to try the entire menu, which only helps them make suggestions to customers.

If you have the budget for frequent fast food (wow that gets spendy fast), you definitely have the budget to try cooking.

Judging by your pictures, I don't think you'll have any problem taste testing frequently, which should help a lot in figuring out what works, faster.

Tools/Appliances:
I hope you have a blender. A mixer would be useful too. Your local Goodwill location will probably have used ones for cheap. May also be a good place for additional pots and pans. May have to wash them first, but same problem with getting new ones so that's not a downside. You'll need measuring cups too, and well as spatulas and ladel spoons for stirring. Plastic resealable containers may be useful for things like partially used tomatoes, onions, and other fruits and vegetables. I would tell you to get a timer, but pretty much any smart phone these days will have a timer feature.

Getting recipes:
Sure, you could order them online and guess by the reviews, but I recommend visiting the book store and flipping through pages. Only you can really know what seems tasty and you might want to make. When you find some good ones, then you'll know what books to get.

Basic cooking and just following a recipe is actually pretty easy. Some recipes are potentially time consuming, unfortunately. When I used to make pumpkin pies I remember something like 45 minutes. As you get better and start learning how long it takes you to do things, you'll get better at multitasking so you could prepare many things at once, saving time.

There are a few caveats though. As some recipes are poorly written, you should read through them to the end before you do anything the recipe says. One example that I've seen is where in the middle of the recipe, it said something like... now place the batter into a flat pan and into a preheated oven set to 400 degrees. Well, what if you don't have any clean flat pans or you didn't turn on the oven?

Start making a list of ingredients to get whenever you go shopping. Be mindful of expiration, but spices tend to have a long shelf life. If you don't have a "system" in your kitchen, make one and be consistent (e.g. the salt is here and the basil is there).

Warnings:
If the recipe calls for eggs or raw meat, cook near the top end of the time the recipe calls for. If it says 19-23 minutes, cook it for 22.5 minutes. Set the oven for 5 degrees above what the recipe calls for. This is to make sure it doesn't make you sick. By extension, if you want to eat raw cookie dough, skip the eggs. Doesn't change the taste except it also won't make you sick.

Raw meat should of course be handled away from everything else, and wash your hands when done preparing for it to be cooked.

When you get more experience doing this, here where it gets more fun with substitutions. This is kind of trial and error, and you have to experiment. Recipe calls for white sugar? Try brown sugar. Adding some sugar to pasta sauce might make you scarf it down.

I have discovered that you can often substitute half and half, or even heavy cream whenever the recipe calls for milk, and it won't change the taste very much. Half and half and heavy cream even lasts longer than milk which tends to spoil, but I don't like how regular milk tastes so it sits there.

You can also sometimes add extra butter to a recipe but it can backfire too. Doubling the butter for mashed potatoes doesn't taste very good, but you can use heavy cream in place of the milk and it doesn't taste that different.

There's many possible little ways to make food taste more delicious and or make it more fattening. Of course, if you don't live alone, you might start noticing that everyone else's waistlines and figures are expanding but that just means what you're doing is working. If you get really good at cooking, your future husband will almost certainly get fat too, or at least chubby.

You can also try cooking different cuisines. Indian food and those cream-based sauces sounds yummy right now. Baklava is supposedly fattening as hell.

Might even go so far as to say that unless you want to make shakes you can drink, you can probably get away with only using heavy cream and use it whenever a recipe calls for milk or half and half.

Anyway, I hope this helps. This is all I can think of so far.

Does the dining hall have a buffet? Just go ahead and overeat. Get into the habit of snacking while studying, playing video games, working on the computer, whatever. Not sure how susceptible you are to stress eating but that's another way.

If you party, late night food is great too.

The "Freshman 15/50" or "Sophomore 10/20" has been largely debunked (a typical weight gain is 0-5 lbs or so) but most folks probably don't know that.

If anyone comments, maybe you can say it's stress eating. Not sure if you like the gym but if you do, switching to weight lifting will encourage weight gain.

Maybe after you regain those 40 pounds you'll be able to eat the whole thing, and then some.

Not that I know of, but one joke that some large folks and FAs sometimes like to say is this:

"Who needs a 6 pack when you've got a keg?"

Awhile back there was a thread title "Warning, fat may be permanent!" or something like that. It alludes to the great difficulty in losing weight that's gained, even when you really want to and are dedicated to it.

Of course, I think many secretly don't want to, even those not into feederism. That only diminishes willpower.

It can be very hard to reverse course. It sounds like you have some thinking to do, because you might have conflicting feelings.

Okay so, of course I know what this web site is about; goodness know I've lurked and been on here for over a decade. It's also very easy to say you should just go for it.

However, it's not always that easy. Sometimes there's judgmental friends, family, or other individuals who you see frequently or even semi-frequently. It's also not reasonable to expect folks to just always remove these others from their lives. They could be coworkers, a boss, parents, and so on. Family members are the real big one, since they may say things. Even if you could, you might not really want to.

Either way, often there might be possible explanations, excuses, and reasons. Sure, the real reason might be because you love to chow down on triple stacked burgers, a large pizza is your personal pizza, and/or you love to graze on candy all day and suck down cartons of heavy cream at night, but they don't need to know that.

This isn't about me, or you the reader specifically. I just want to make a list of possible excuses that may or may not apply to your situation. I've been wanting to make this list for awhile, but finally got around to it.

I'll start this off and hope I can convey a general idea of what I'm looking for.

- The Freshman 15, 20, 30, or 50.

- Pregnancy/recently pregnant/never shed the baby weight

- Side effects of medications

- Starting a new job and the stress involved


Any others? It's my hope this may eventually help those who would like gain but feel like they can't even try because of certain social pressures, though family members are the big one more than anything. Lot harder to be dismissive. I also wasn't sure if this should go into the "weight gain" or "general" board, since it's more for folks who would like to gain but feel they can't.

I'm in my 30s, and it doesn't seem to have gone away. If anything it may be more intense than before.

I'd like to marry and have a kid or two. Of course, I look forward to the pregnancy weight gain, baby weight, and middle age spread.

I don't suppose she has to be into it. In fact, she'll probably end up gaining anyway. Though then I'll have to just get her to ignore those weight loss ads and try to convince her that I like her as she is.

Even wondering if there's anything to the theory of whether a lady who just gave birth may have an incredible ability to really gain.