Please make a solemn promise...
 

Let me plead with my MIMF Family:

Y'all must promise to never, ever, forever eat this:

http://blogs.phillymag.com/bewellphi...11/10/QUAD.jpg

It'll kill ya if you do. Its called the Quadruple Bypass Burger.

Its from the Heart Attack Grill in Las Vegas - How convenient: You lose all your savings on gambles in the Vegas Casinos and with the few dollars you have left you have the Bypass Burger to get over your losses - And then? You are on the Coroner's table...Tsk, tsk, tsk

The restaurant has a website too.............

Oh my goodness CD, I know I chat a lot on here but my mouth isn't that big.

A route straight to the hospital methinks.


Margaret

you are making me hungry

There's the sign on the front door:

“Caution: This Establishment is Bad for Your Health."

I just can't fathom taking on a meal that has 8,000 calories in it ... that would send me to the Tokyo Giggling Academy in very short order not to mention going into a diabetic coma http://www.magle.dk/music-forums/images/smilies/eek.png.

All that aside though, I doubt seriously that the Triple Bypass burger ... all by itself ... put this guy into cardiac arrest. He must have had a prior history of heart problems long before he stepped foot inside that restaurant, imho.

You are onto something, Kh. Pre-existing conditions cannot be discounted, thats for sure.

To me only a FOOL would eat thus..logic tells you too much of anything can be bad for you.. besides skinny me couldn't even begin to eat that much at a time....LOL

Someone sent me a whole selection of photos of this place. The waitresses dress as nurses and there are wheelchairs available to push you around in. I would quite like to go there for a nibble.........but not at the food.

teddy

Teddles - What have you been snorting?http://www.magle.dk/music-forums/images/smilies/lol.gif

Coke CD, but the tin keeps getting jammed in my nose. Must try Pepsi

teddy

Dunno, I might manage it without the cheese and tomatoes (I'm allergic to them anyway)

We have a "gut bomb" place here ... Fudrucker's ... one can order up to a one pound burger (weight before cooking) and then pile on all the 'fixins' they want. When we go there, the most I can eat is the 1/3 pounder, usually with bacon and cheese added. I know ... bad stuff ... but even we diabetics need to have 'comfort' food every once in a while. Albeit, Ice Cream is an absolute no-no ... http://www.magle.dk/music-forums/ima...lies/shake.gif.

An ounce of prevention is worth a pound of cure ...

Worth moving to America for

teddy

Isn't it enough with Yorkshire Pudding and Haggis to put one at risk for a Myocardial Infarction?

Yorkshire Pudding yes. just with gravey, but haggis. No thank you.

teddy

Out of all fairness though, we must also take into account all the patrons who did eat at that gut buster in 'Vegas who had no symptoms or health issues while dining.

I see that some US agency is asking the owner of that establishment to shut its doors ... that's not fair to do ... we have lots of government programs that are paid for with taxpayers money that are bad for our health, too ... why not attack those, first? http://www.magle.dk/music-forums/images/smilies/eek.png

I agree Lar's...alot of other fast food places are not the best either..he is just alittle extreme

Never tried haggis so can't comment; as for the yorky pud, any left over from the main course gets served up for afters with golden syrup.

Another good version of the yorky is for toad in the hole.

http://www.videojug.com/film/how-to-...ad-in-the-hole

That looks like something to try, Mike. Never heard of that dish before - is it more common in the UK?

Yes Lars, I mix the batter a bit different from the viseo but the end result is the same. Usually serve with mashed potatoes, gravy and another veg of your choice, like tinned marrowfat peas (the big soft ones, not quite mushy) or carrots, green beans, whatever.

You can cheat and use a rotary whisk or mixer. note particularly PLAIN FLOUR, not self raising, SR tends to make the batter more like cake consistency. I don't usually bother part cooking the sausages, just bung the lot in all together.

A traditional Yorkshire pud is usually made in a baking tin like in the T in H video, but often now are made as individual ones using the same thing as you would for making individual tarts or pies, like this, (maybe trim sausages to fit?)

http://www.procook.co.uk/shop/Bakewa...d277?code=4405

or this for 6 or 12 smaller ones

http://www.procook.co.uk/shop/Bakewa...d277?code=4239

Baking for one I tend to really cheat and use frozen ready cooked small ones, just need a few minutes in the oven, while you make the gravy and carve the joint - not just with beef either, lamb, pork or chicken - yeah sacrilege so what!