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AGE vs AYCE

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40 years ago I could really pack it away. The usual epithets were applicable: bottomless pit. hollow legs, etc. Back then, my 'personal best' was 11 beef ribs (just couldn't make it an even dozen). That was then. Now I can barely do half of what I used to do easily.
Does anyone else find that they can't eat as much as they get older?

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  1. I still *can* but I just no longer *want* to, unless I *have* to.

    3 Replies
    1. re: ipsedixit

      Interesting point: 'want' to. I wonder if that's the case with me. I've lost about 50 pounds so I'm no longer "mucho". Maybe it's because I don't want to anymore. I never thought about it.

      1. re: mucho gordo

        Age will also affect your libido too if you haven't noticed.

        1. re: monku

          UH UH....I'm not gonna touch that line with a 10 foot pole <G>

    2. I'm coming up on 50 and no, I can't eat as much as I used to . I found this out on Thanksgiving when I struggled to finish one plate. Wasn't even a big plate. Oh well, healthier I guess.

      1. If I eat like a 25 year old, I'll pay for it all night and probably most of the next day. These days, I prefer to savor smaller entree's. As for AYCE, arg!!! what a waste.

        1. same here. AYCE is wasted on me.

          do not wish to experience the after effects.

          1. Through high school I was known as Old Hollow Leg, though my capacity got pretty impressive quite early. Church basement potluck dinners were my natural habitat; in the Midwest of the '50s those offered some fine, fine pickin's. The odd thing was that I simply could NOT gain weight … a state of affairs that ended in my 30s without my noticing it, until the day I was running downstairs and for the first time in my life felt my chest bounce!

            The sad part of course is that my eating habits had by then emphatically become habits, which does much to explain my more spherical format these days; "A shadow of your former sylph," as a too-literate friend said. However, I have learned to make a ritual of the few buffets I attend: a salad for first course, and then one or two more courses of smallish samples of what looks appealing, and stay the hell away from desserts. I am about to be 70, and I'd rather keep going well past that if I can …

            4 Replies
            1. re: Will Owen

              This morning I'm going to re-join Weight Watchers. They have a new point system they are unveiling. Then I'm going out on my weekly brunch date and will be swearing off my usual request "I'd like extra hollandaise with that".

              I'll report back on the WW new concept.

              1. re: Sharuf

                We did WW in Nashville about 12 years ago, and for the most part found it easy to deal with, though not to sustain (obviously!). All the old well-worn family lines kept running through my head - "Hell, that ain't enough to fill a holler tooth!" - as I was carefully weighing pieces of meat …

                I think striving to cut portions, and high-glycemic foods in particular, is the way to go for us. Our fondness for pasta, potatoes and rice is always what opens the door to major dietary transgression, especially after a week of mostly protein (fish and poultry, primarily) and salads, when one of us suggests some rice or pilaf would be nice, and before you know it there's cheese grits and sourdough toast at breakfast, and it goes to hell after that.

                1. re: Will Owen

                  In the WW new system, all fruits (including bananas) and most veggies are zero points. After I do the Sunday paper, I'll study the book they gave me.

                  1. re: Sharuf

                    Thanks Sharuf. I am curious about it. Please post!

            2. Definitely, and that's a good thing, no? But I find I can drink as much as I ever did

              18 Replies
              1. re: BiscuitBoy

                Yeah, I suppose so. At least I can still eat everything; just not as much. 6 beef ribs instead of 12 is about all I can handle nowadays and, that's ok.

                1. re: mucho gordo

                  either I have some insane beef eating capabilities or we are used to much different size ribs!? I mean, 7(a rack) is a pretty standard meal for me and I once at 26 at an AYCE. I ain't saying it was a good idea, just saying it was done.

                  1. re: nkeane

                    I'm talking about the big beef ribs and about 4-6 is all I can handle now but, way back when.........,

                    1. re: mucho gordo

                      by big, do you mean the entire rib, which would be almost 2 feet long? or do you mean just the upper third(I believe this is how they are cut) which tend to be about 7-8" long? I am talking about the latter, since the former I can't see as being feasible to cook!? I am not talking about spare ribs, or rib tips....those I could probably eat by the gross!:-)

                      1. re: nkeane

                        The latter, of course. I've never seen 2 ft ribs in the market or on a menu. Big beef as opposed to small pork babybacks
                        144 spare ribs?? Surely you jest. Rib tips ARE gross; mostly inedible cartilage with a tiny bit of meat separating them.

                        1. re: mucho gordo

                          ok, there might be some hyperbole there....:-) anyways, I once did ENTIRE beef ribs at home and it was a logistical nightmare, but epically hilarious to eat and everyone had fun. seriously, they look like that rack of ribs that tips of the Flinstones car at the drive in. Oh, and you can eat about 1.5 of them! lol

                          also, the cartilage is what makes the rib tips good!?!?!! to each their own, I guess.

                          1. re: nkeane

                            Where would you go to buy the entire rib? I can just imagine the problems you had.
                            As for cartilage; if I can't eat it. it doesn't belong in my plate. You're right: chacon a son gout.

                            1. re: mucho gordo

                              Well, you CAN eat it. You just don't want to. Chacon a son gout, as you say.

                              I'm not a big gristle freak, either. Mrs. O, on the other hand, will tackle a chicken wing and leave nothing but very clean bone …

                              1. re: Will Owen

                                Yeah, Mrs gordo does the same thing. I can't watch her when she does it; makes my stomach churn. For me, it goes back to bad experiences as a child. If there's one bone in a million pieces of something, I guarantee you it will wind up in my plate. There are a few exceptions like ribs and drumettes; bones I can see and hold on to.

                              2. re: mucho gordo

                                a butcher that does game processing. If you buy a 1/2 or 1/4 beef you can simply request that they do not cut the ribs.

                    2. re: mucho gordo

                      In my school days and a few years thereafter, 2 footlong subs was standard lunch for me...and I'm pretty sure I'm more active these days. That old-man-metabolism marches to his own own (slower) tune lately

                      1. re: BiscuitBoy

                        I've gotten several sandwiches over the last few years that I regretted having embarked on consuming the second halves of. I now have a list of the ones (mostly giant patty melts) that I should wrap up a half of as soon as it hits the counter. It's not that I can't eat all that, nor even that I feel guilty about doing so, but the business of walking out feeling as though I'd swallowed a cannonball.

                        And yes, I also can drink as much as I used to. I'm just rather glad I don't!

                        1. re: Will Owen

                          I now have a list of the ones (mostly giant patty melts) that I should wrap up a half of as soon as it hits the counter.
                          _____________________________________

                          I think I would rather suffer the indigestion of eating too much (fresh and hot) patty melt than to suffer the indignity of leftover cold (or reheated) patty melt.

                          1. re: ipsedixit

                            Dignity is not a primary component of my persona, nor is it terribly important to me. I just hate feeling sick, is all. And a good patty melt half reheats very nicely on a hot griddle, especially as I get mine on sourdough bread; I do not like grilled rye very much, and despise it when it's burnt.

                            1. re: Will Owen

                              I agree with your choice of sourdough, Will. I can't deal with the seeds in rye bread.

                              1. re: mucho gordo

                                I often prefer seeded rye. To me, it's simply that rye bread doesn't taste like it wants to be toast. Heated gently is different - the rye bread at Langer's deli in downtown LA has a tender but crunchy crust and a heavenly crumb, singing in pure harmony with the world's finest pastrami. I sure wouldn't want THAT on sourdough!

                          2. re: Will Owen

                            <<but the business of walking out feeling as though I'd swallowed a cannonball.>>
                            I can understand that feeling, will. I recently did battle with Fatburger's XXX which is 3 8oz patties. A pound and a half of meat fixed exactly the way I wanted it. Superb; one of the best I've ever eaten but, your cannonball analogy is spot-on.

                          3. re: BiscuitBoy

                            Yeah, at 71, I can still do 2 but I'm too full so I try to keep it down to 1 1/2.