From FoxNews.com:
The towering burger is called the “Super Scooby.” It’s 6-inches tall, weighs more than 3-pounds and packs a whopping 2,645 calories — more than the 2,550 recommended for men and much more than the 1,940 recommended for women.
Spiros Lomvardos, who co-owns the Jolly Fryer fast food joint with his brother, Andreas, said the idea of the super-sized snack started out as a joke.
“A few months ago, me and my brother and another gentleman, Karl Ford, who’s an employee, were sitting at work on a dead quiet night when we saw an ad from a well-known burger chain,” Lomvardos told FOXNews.com. “And we said to one another, ‘The burgers always look big in the ads — but they never look like that in real life,’ and then we started discussing making our own big burger.”
Ford had a better idea, came up with all the ingredients and made the burger that same night. They took a picture and put it up in the store, and as Lomvardos said, that’s when things started to take off.
Here’s what makes the “Super Scooby” special:
— 4 quarter-pound beef patties;
— 12 onion rings;
— 8 slices of bacon;
— 8 slices of cheese;
— 6 slices of tomato;
— 2 sesame buns;
— Barbecue sauce;
— Lettuce;
— And a good slathering of mayonnaise.
“It started as two burgers originally and has snowballed into four,” Lomvardos said, laughing. “I guess you could say it’s grown from there.”
At first, the Jolly Fryer didn’t intend to sell the “Super Scooby” to customers, but once people started seeing a picture of the gut-busting burger posted on the wall, the orders started rolling in.
“Customers love it, Lomvardos said. They think it’s brilliant… they gasp… and burst out laughing. It seems to put a smile on people’s faces.”
If your stomach is strong enough to finish the burger, which comes with a side of traditional British chips, you even get a free Diet Coke to wash it all down with.
“Obviously we wouldn’t recommend for someone to eat this every day,” Lomvardos added. “It’s not to be taken too seriously. It’s something that we would encourage on a special occasion for someone who wants to challenge themselves. It’s just a little bit of fun, really.”
One person who might be able to gulp down the “Super Scooby” without any problem is Olympic gold medal swimmer Michael Phelps.
The U.S. Food and Drug Administration recommends 2,500-3,000 calories a day for men, depending on age and activity level. But Phelps consumes 12,000 calories a day while in training, just to maintain his weight. He could scarf down four of those burgers and still need a milk shake or two to maintain his competitive edge.
Aristotle once said that “no democracy could last without middle-class rule; the rich and the poor simply distrust each other too intensely to let the other have the reins.”
The people of the middle class are considered to be the most important to the economy- they’re also the most difficult to classify.
The only universally accepted definition of middle class is the “neither rich nor poor” one. Middle class is more than just your annual income, but a family’s “ccupation, education, wealth and even attitude fit in relation to those of others.”
Only in the USA would an attempted murder be a result of a fast food order gone wrong.
According to MyFoxPhoenix.com
“Blame it on the honey mustard. Police say it all started when a disgruntled customer didn’t get condiments with her Kentucky Fried Chicken order.
Police arrested a 26-year-old woman who they say tried to run over a KFC employee, all because the employee failed to provide condiments with her meal.
Surprise Police say that Monique Aguet was going through a KFC drive thru near Bell and Reems Roads Wednesday night when the argument began.
The argument escalated when Aguet went inside the store. When she was ordered to leave the building, a KFC employee followed her out of the building and stood behind the vehicle to get her license plate number, Surprise Police spokesperson Lt. Craig Scartozzi said.
“(Aguet) began to pull out and the employee struck the trunk to let her know she was there in case she hadn’t seen her,” Scartozzi said.
Police suspect that Aguet continued to back out again despite the employee’s warning. The employee was struck but not hurt.
Aguet was arrested on suspicion of aggravated assault with a deadly weapon and disorderly conduct.”
Nothing says summer like ice-cold lemonade. But there are a couple of other drinks that will be sure to quench your thirst in the hot summer sun. Try sipping some iced tea, or a nice watermelon cooler by the pool. In this video, WatchMojo.com shows you how to make these three summertime beverages to bring to your next barbecue or picnic.
Reason No. 1,247 on why it’s great to live in the Bay area – you can be talking (or writing) about a winery one day, then visiting it the next. While drinking one of our favorite Malbecs from our recent trip to Argentina, we did a little research and found the winery in Argentina actually was owned by Hess Family Estates, which also owns The Hess Collection Winery in Napa Valley.
With that in mind, we headed to Hess to check out their wines and their fabulous art collection. We were pleasantly surprised on both fronts. Hess immediately sets the mood for a great experience with a walk through a gorgeous courtyard that takes you to the tasting room. The bar area, unfortunately, was closed this trip while they replaced the floor, but it is one of the nicest tasting areas, a large round bar that can accommodate a lot of people and not leave you cramped as many other tasting rooms.
Hess makes a number of wines that can be found all over under its Selection brand. The wines are decent and fairly priced. But Hess makes a number of other wines that can only be found at the winery or through its Wine Club that not only are fantastic, but very reasonably priced by Napa Valley standards.
Among the wines that particularly stood out were two Petite Sirahs. Reason No. 2,372 why it’s so fun to visit wineries is that sometimes you get a chance a chance to taste the same varietal with fruit coming from two different vineyards, which gives you an idea of the different climates in those vineyards. The tannins in the 2006 Artezin Mendocino Petite Sirah hit you right away. They were big and bold – no way to miss them. There was also a nice fruit taste, but it was overpowered by the tannins, which should mellow out as the wine ages. The Artezin retails for $25.
The real standout was the 2006 Allomi Vineyard Petitie Sirah. The Allomi Vineyard is in Napa Valley and is the source of a few different Hess varietals – Cabernet Sauvignon and Sauvignon Blanc to name two. The Allomi Petite Sirah is a wine you don’t want to finish in fear that the whole bottle is gone before you can get another glass. It was much less tannic, with smells of leather and tastes of slight berry fruit. The Allomi retails for $36. Jill’s sister bought a bottle and then quickly took it back to Chicago with her so we’re hoping she opens it during a holiday when we’re back home. Thanks Hess for making both wines available to taste side-by-side and to the Hess servers, who were quite generous with their pours.
Other standouts were the Hess Small Block Series Viogner ($28 retail) and the Hess Small Block Series Zinfandel. The Zinfandel was a dark magenta color and had the perfect blend of jammy fruit and white pepper. It retails for $36.
We also were able to secure a bottle of one of our favorite Malbecs, from Bodega Colomé, an Argentina winery owned by Hess. The tasting room manager went into the depths of the winery’s cellar to find us a bottle, though a quick Internet search also turned up the wine at K&L Wines in San Francisco (yes, they ship). However, we weren’t able to convince anyone to sell us a bottle of the Artezin Charbono, a red wine that is rare in these parts. The bottle is only sold to members of the Hess wine club.
Hess also has an art gallery, which contains Donald Hess’s private collection. It is worth a tour either before or after your trip to the tasting room.
We were impressed with Hess and the number of wines we were able to taste. The prices are incredibly reasonable for Napa Valley and I’m sure we’ll find ourselves back there soon.
We have many reasons to enjoy living in the East Bay of San Francisco. We can be in the city in 15 minutes, visit wine country in a little over an hour and have access to an abundance of regional parks all within a 15-minute drive of our house. Lately, we’ve also discovered a small number of wineries in the area who are making pretty exceptional wine. This Saturday, we decided to stay local by barbecuing in one of our favorite parks while opening a bottle from Broc Cellars.
Broc Cellars is a small winery in Berkeley, Calif. We first discovered Broc and its owner, Chris Brockway at an East Bay food and wine pairing event a few months ago. Broc blew away the competition away with his incredibly rich and complex wines, as well as his food pairings, which included both venison and duck.
Brockway introduced his first vintage in 2004 and yesterday, we had the great fortune to drink his 2007 Vine Starr red blend. It was the perfect wine to sip as we enjoyed the view in Redwood Regional Park and fired up the grill for some tri tip.
The smell and taste of the wine is distinctly Zinfandel, but much more complex. There are notes of blackberries and a fruit jam smell and taste that makes you come back for more. Jill also tastes a little bit of licorice on it – but strawberry licorice. It could be because she loves Twizzlers and wishes that flavor was in everything, but it seems to really be there. The wine notes list the blend’s varieties as 67% Zinfandel, 30% Syrah, 2% Petite Sirah, 1% Mourvedre. We love that Brockway makes his wines in the Rhone style. You can’t beat getting great French-inspired wine from a local winemaker (and at a reasonable price). The Vine Starr is currently selling for $25.
As you can imagine, Brockway doesn’t have his own vineyard in his backyard in Berkeley. He sources the grapes from growers across Northern California and produces his wine in a Berkeley facility shared with a few other wine makers.
Wine is currently being produced in all 50 states in the United States. Our advice – check out your local producers and get to know them. The winemakers are often products of great enology programs and are striving to bring great wine to their local market. As we all “go green,” let’s continue to “go local” and support these up-and-coming wine producers.
Jill and David Shabelman
According to FoodTv.ca:
Good news for allergy sufferers. Cookbook author and food writer Lucy Waverman has partnered with distributors of EpiPen, auto injector for emergency treatment of allergic reaction, to come up with nine seasonal and easy-to-make recipes that contain no peanuts, milk, egg or shellfish. The best part: these recipes are available for free courtesy of EpiPen. Check out the whole interview with Waverman, plus the links to these and more recipes here…
As if the bacon bra weren’t enough, feast your tastebuds on the French fry-coated bacon on a stick (read all about it). Why is it that everything tastes better on a stick?
NEW YORK (Reuters) - Its creators admit it is the ultimate in decadence: a $175 hamburger.
The Wall Street Burger Shoppe just raised its price from $150 to assure its designation as the costliest burger in the city as determined by Pocket Change, an online newsletter about the most expensive things in New York.
“Wall Street has good days and bad days. We wanted to have the everyday burger (for $4) … and then something special if you really have a good day on Wall Street,” said co-owner Heather Tierney. Read more…
Salty food may seem like the least of your worries, especially if you’re among the 40 percent of people who mindlessly shake salt on every dish. An extra dash here, a few sprinkles there–what’s the big deal?
A lot, when you consider the fact that a mere teaspoon of the stuff contains all 2,300 milligrams (mg) of your recommended daily allotment. Yet daily salt consumption is on the rise in the United States–from 2,300 mg in the 1970s to more than 3,300 mg today. And according to Monell Chemical Senses Center researchers, 77 percent of that sodium intake comes from processed-food purveyors and restaurants. Their motivation: Pile on the salt so we don’t miss natural flavors and fresh ingredients. Read more…
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