Serious Eats - seriouseats.com

French toast made from doughnuts, filled with ice cream and gingered mangos and topped with hot caramel sauce. Since I do not foresee making this again (blessedly my beau does not have a sweet tooth), no regrets for this one-time splurge.

Just had this one, recipe follows for all of you seriously in need of upping your cholesterol levels:

Boil or bake a potato and keep hot. Soft boil an egg: The white should just be set and the yolk still runny. Cut a cross in the potato and squeeze to expose inside and create a hollow. Add salt and a generous dollop of butter. Slice the top off the egg and dribble/scoop the yolk into the potato. Top with grated Tusser's or Cheddar cheese and shredded pepper ham. Pig out.

If you'll be here with your daughter during the week - it might be nice to try out Convivio while they are running this deal...
http://ny.eater.com/archives/2009/10/convivio_6.php

Scalini Fedeli in tribeca is great upscale italian my 1st choice..
Del Posto is also very good.

fried hot dog - melt butter in frying pan, fry a split oscar meyer 100% beef frank until golden brown and crispy. Melt American cheese slice on top. For added goodness, butter and broil hot dog bun in oven. Place hot dog in bun and add your usual toppings. Also, makes me think of similar fried bologna sandwiches. Man, I love processed meat!

It has to be the casseroles I make once or twice a year....hashbrown casserole (hashbrowns, butter, sour cream, cream of chicken soup, onions and cheese) or chicken casserole (cooked, shredded chicken breasts, cream of chicken soup, ro-tel and crushed doritos...all mixed together and then topped with cheese and baked).

Dessert-wise: Chocolate Guinness Stout Cake...It has 4 sticks of butter in just the cake, that's not even counting the Italian Meringue Buttercream frosting...that has 5 sticks of butter!!

@butterfingers -

oh
my
gosh.

my sister used to eat that!
you two are two in a million i would assume LOL

Once I made a shortbread recipe that called for 2 sticks of butter...... for 9 cookies.

@betteirene -- I'm afraid that regional American cooking is going to disappear. Between chain restaurants, cookbooks and magazines, eating and cooking is getting much more homogenized.

I'm a fan of sugar cream pie, I just don't eat it daily -- or even monthly. I had the butter and sugar sandwiches when I was a youngster -- also peanut butter and brown sugar. I'm not sure that a butter/sugar sandwich is any worse than grilled cheese made with processed cheese food.

There's also some evidence that by adding the bacon or bacon grease to greens, for instance, you make them taste better and people eat more of the greens. The fat makes some of the nutrients in the greens more accessible.

@MarvinDog -- I think the French might be surprised to find out that duck confit is unhealthy.

@tacoo -- It's all about moderation. Unfortunately, over the last 30 years or so we've been taught that if a lot of something is bad, then none is best.

It's a tossup among three for me:

As a child I LOVED white bread and mayonnaise sandwiches with my Pepsi... luckily, Grandma wouldn't let me have them - I had to sneak them. ~Shudder~

With holidays/Winter approaching, time to break out the fudge, too. My fave is basically sweetened condensed milk and choccolate chips. Mmmm, sugar, fat and chocolate - what's not to love?

And, I hate to admit that lately I've had a hankering for college food, specifically Chili Casserole: Canned chili (my favorite rhymes with 'Shtennison's Not') layered with oodles of cheddar cheese and corn tortillas and baked. Doesn't seem that bad until you read the ingredients on the can (what IS 'textured protein'?!) and realise the cheese is basically about a pound of hydrolised fat... The only healthy thing in it is the 6 corn tortillas.

But then, nowadays opening a can of anything but organic tomatoes feels sinful, so who am I to judge?

A black olive sandwich!
A can of chopped black olives mixed with far too much mayo spread on 2 pieces of white bread slathered with too much mayo, for the ultimate olive/mayo sandwich with a large spoonful of mayo au naturale as the appetizer before the sandwich. The first 3/4 was great and by the end my hunger for it was fullfilled. Not to be eatten again for at least a month or twenty-two.

@BobbieAnne I make that with matzoh for Passover every year. I got the recipe from Gourmet - it's called Caramel Matzoh Crunch, and peopel just devour it.

The 'most unhealthy' thing I have made recently was a jelly doughnut bread pudding from the New York Times - 14 jelly doughnuts, heavy cream, eggs, sugar, and it disappeared in seconds.

I also make brownies that have granulated sugar, brown sugar and Karo syrup, 6 oz. chocolate, 1/2 # butter and 7 eggs in each batch.

@IndyGal I agree - I don't make this stuff for myself, but I bring it to parties and events where there will be lots of people. So you eat 1 or 2 pieces, once in a while, no problem.

Grilled fresh foie gras (with diced mango, port soaked prunes and sherry wine vinegar) over brioche toasts, with duck fat fried potatoes [and green beans to assuage the guilt some]. Quite delicious.