World’s largest burger revisited….

11 07 2011

As we all know records are there to be broken, no matter how nasty, pointless or completely wasteful the attempt might be.

Well a few months back I wrote about the World’s Largest Burger which weighed in at around 95kg…well  this has been beaten…twice.

In May this year Canadian “Food Entertainer”  Ted Reader created this monstrosity…

 

Which as you can see weighed in at an Earth shattering 590 pounds (267.6 kilograms) … that is nearly 3 times the weight of the prior champion.

 

Well the USA were not about to be outdone by their northern neighbours, particularly not in a race to have a giant food item.

So without further ado I give you the new reigning champion….

This “appetising” giant tops the charts at a heart stopping 777lbs, that doesn’t just beat the competition it annihilates it.

The burger in question was cooked at the Alameda County fair and  included a 110lb bun, 20lbs of onions, 12lbs of pickles and 30lbs of lettuce…OH and1,375,000 calories – enough to feed one person for almost two years.

Apparently proceeds from the sale of the burger went to a local food bank… one wonders whether they couldn’t have just given the actual food.

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World’s Largest Burger

1 02 2011

A few months back I wrote a post listing what I deemed to be the 12 most disgusting foods in the World.

Well of course it is sod’s law that as soon as you commit anything like this to paper, or type as it is in this case, you suddenly come across a whole raft of other goodies that would easily have earnt themselves a place.

This is one of those contenders…

This humongous burger was cooked up by the owners of the Ambrosia on the Spot Cafe in Sydney, Australia.

The patty alone weighs in at an Earth shattering 178lb and took 12 hours to cook through. If  the meat alone wasn’t enough to induce a heart attack in 50 of your nearest and dearest friends the burger also contained 120 eggs, 150 slices of cheese, 1.5 kg of beetroot, 16 tomatoes, 2kg of lettuce and half a kilo of BBQ sauce…oh and 21kg of bread to make the giant buns.

The total weight of the burger once cooked – 95 kg!! That’s the same amount that I weigh, in fact it’s actually 1 kilo more than I weigh and I’m not a small guy.

The Guinness book of records have confirmed that this is indeed the World’s largest burger and that it has soundly smashed the previous holder which weighed in at a positively wimpy 84kg.

The owners of the cafe had to create special equipment to hold the burger during the marathon 12 hours that it took for it to cook through and it took four men in order to flip it over.

The burger was created solely to break the world record and to act as a publicity stunt however in order to meet the requirements laid down by Guinnes this monstrosity has to be on the menu at the cafe for at least a year.

Anyone wishing to tackle this mountain of meat will need to give at least 24 hours notice and will have to stump up a mighty A$1,500 (€1,100) for the pleasure.

Oh and they should probably have their affairs in order





Devilled Eggs

25 11 2010

Love it or hate  it the festive season is fast approaching.

One of the biggest headaches in the run up to Christmas and New Year (I refuse to say “The Holidays”) is what foods to serve guests, particularly if you are hosting a party.

Big heavy sit down dinners are all very well and good on Christmas day itself but for more laid back occasions it is often nicer to serve a selection of delicious finger foods – not to mention easier! As such over the coming days I am going to be publishing a selection of my favourite recipes for easy and delicious party food that everyone is going to love.

Devilled Eggs are surprisingly simple to make and cost very little money, not only that you don’t need cutlery to eat them and your vegetarian guests can enjoy them too (vegans not so much)

To make 24 servings you will need the following:

12 medium or large eggs

4 tbsp mayonnaise

4tbsp dijon mustard

1 spring onion

2 tsp cayenne pepper

Sea salt and black pepper to taste

Paprika

Some chives

Method:

First you need to hard boil your eggs,  when boiling eggs make sure that you take the eggs out of the fridge in advance and let them reach room temperature before adding them to the water.

Once the eggs are hard boiled and cool enough to handle you need to peel off the shell and cut the eggs in half lengthways.

Using a teaspoon remove the egg yolks and place to one side in a bowl.

Add the mayonnaise and dijon mustard to the egg yolks and mix until you have reached a smooth creamy consistency.

Very finely chop you spring onion and mix into your egg yolk mixture along with the cayenne pepper ensuring that it is well distributed throughout your mixture.

Season your mixture with salt and pepper to taste.

At this point you need to add your mixture to the egg whites; to do this you can either use a piping bag or you can fill them with a spoon.

To stop your eggs from sliding around on the plate you can place them on some fresh crisp lettuce leaves.

Using a sugar sifter sprinkle over a little of the paprika and finely chop some chives and scatter over as a garnish








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