I've had both jellyfish and sea cucumber in Chinese restaurants. Didn't like either.

Ah, the thread I mentioned is at:

fantasyfeeder.com/cms/forum/viewthread.php

There's a thread about stuffing without gaining in the 'Stuffing' forum, and people's responses are interesting. There seem to be lots of people into stuffing without gaining, or inflation with food.

It never occurred to me until very very recently that this was even possible. I've had weight gain fantasies since earliest childhood, and the two seem inexorably intertwined to me. But I love hearing about new (to me) ways of living out our shared fantasies...

My brother in the US cooks clam chowder almost weekly during the summer when the kids go out and dig clams.

I think you're making some terrible and incorrect assumptions about everyday life in the US and UK. My market has very nice organic vegetables. In my small city of 300K people, two different companies offer home delivery of organic vegetables. I have a number of friends in both countries who are very serious cooks. Both countries have wonderful food tv stations, with both simpler and more complicated cooking.

Yes, there's crap. But there's also all sorts of great stuff, being made by both home cooks and restaurants all over both countries.

Sigh. Every country makes unpleasant fast food--at least by someone else's standards.

But most places have fantastic cuisines, too, if you bother to get to know them. Mexican food, done in a serious restaurant or by a serious home chef, is as good as any other cuisine. A really good mole sauce, for instance, is an art. But as hard as I try here in Britain, I can't even find an *edible* taco, much less a plate of food worth eating. The cheapest taquerias in California outcook the Mexican restaurants here.

As for British and American food, the same is true. Yorkshire pudding, freshly made and with good gravy, may be a staple, but it's heavenly. Crab cakes, New England clam chowder, barbeque babyback ribs (as Mickey pointed out), cornbread, fried okra, San Francisco sourdough bread...I could go on and on, but the regional cuisine in the US is spectacular if you bother to get to know it.

There's really no point in dismissing cuisines until you read a few cookbooks, and eat at a few *good* restaurants, chosen after research.

And, uh, the poster is 32 on 'his' profile and 25 on 'his' ISU?

Hey, folks,

I'm thrilled to see all the responses, but it seems like maybe my original questions needs clarifying.

I know there are lots of people who AREN'T into supersized folks. I was wondering who IS. Thought it might be nice for people to take a little pride in a less usual preference, in a safe setting.