16 posts tagged Gluttony
16 posts tagged Gluttony
Even though we’ve barely recovered from our most recent visit, it’s time to grab a bib and head back over to the Department of Outrageously Overindulgent Bloody Marys
Last week we posted about an amazingly over the top Bloody Mary created by Sarah Jayne Pickart at O’Davey’s Irish Pub in Fond du Lac, Wisconsin. Sarah works at O’Davey’s on the first Sunday of every month. The pub doesn’t open until 11am, but eager patrons start queueing outside as early as 8am in hopes of getting their eager hands on one of Sarah’s awesome creations.
“While there, she works up between 100 and 150 very insane Marys, each of which 1) gets loaded with more food than most people eat in a day, 2) follows a changing theme (next month’s is “Props to the Pig”), and 3) COSTS FIVE FRIGGIN’ DOLLARS. God bless you, Midwest.”
It seems that the folks over at Thrillist were so impressed with Sarah’s Milwaukee Brewer’s Bloody Mary that they challenged her to outdo herself, and boy did she ever succeed. Behold the glorious monstrosity that is the “”Wisconsinite Delight” Bloody Mary.
Here is a complete list of ingredients (It’s a doozy):
And remember, it only costs $5:
“…despite giving away a shopping cart for $5, thanks to the crowds, they make more money on the days Sarah’s making bloody magic than the days she’s not.”
Sarah Jayne Pickart, the Geyser of Awesome salutes you!
If there’s a bloody mary out there that doesn’t pale in comparison to this one, we’d love to see it.
Photos by Eric Miller.
We’ve found a new addition for our collection of Outrageously Overindulgent Bloody Marys. This one comes with appetizers, lunch, snacks, nibbles, and more snacks. It’s the work of Midwestern food wizards at O’Davey’s Irish Pub located in Fond du Lac, Wisconsin.
This ultimate hangover cure is topped with an extensive beer chaser consisting of pop corn, bacon, peanuts, beans, sausage, pretzel, sliders, a pickle and (this is Wisconsin after all) a cracker and cheese curd. Plus a Brewers flag.
“That’s amazing. I’m coming to America just for these,” a reader remarked in the Reddit forum.
An Australian commented: “As an Aussie, I can’t help but look at that and think… ‘Is this actually a thing??’ Are you serious? You can actually order that?”
It sure is. And it’s awesome. Just make sure you’ve got a few friends to share it with and some Tums on hand for later.
Are you ready for an awesomely sweet treat? (The correct response is: “Always!”)
Having woken one morning with an exceptionally awesome hunger, Nick from DudeFoods decided to combine every piece of meat he could find inside his fridge to ” make one monster breakfast creation.” You can see the results of his efforts here: a spectacular Seven Layer Breakfast Sandwich featuring bacon, turkey bacon, ham, turkey, breakfast sausage, turkey breakfast sausage and Canadian bacon and a few more ingredients in between:
Using egg rings I fried up seven perfectly round eggs and separated each one with a piece of toast — which I also cut into circles using the egg rings — and a different type of meat. I even added a couple tomato slices and some spinach. You know… to keep it healthy!
[via That’s Nerdalicious!]
Feeling peckish? Grab your Let’s Get Messy Emergency BBQ Pig Out Kit and head to The Duck Inn at Oakenshaw, Redditch, England where Chef Jurgen Koller will serve you the biggest steak we’ve ever seen. This awesome hunk of meat is a 150 ounce rump steak measuring 12 inches wide, 12 inches long, and 4 inches thick. It requires over two hours of cooking time to reach medium rare and we feel full just looking at it.
“Brave diners are invited to take on the high-steaks challenge and polish off the slab of meat, along with a portion of chips and onion rings. Anyone who manages to scoff the steak in under an hour gets the £110 meal on the house. Since the challenge was launched at The Duck Inn at Oakenshaw, Redditch last year, only a handful of diners have attempted it and not one has managed to finish it.”
Photo by Matt Stewart
Leah Foster, of Dilley, Texas creates awesome art installations using cupcakes that will either make your stomach growl or ache. She has now baked tens of thousands of cupcakes for her art, stringing them together to create towers of the little desserts and using them as a message exploring “gender-based body image expectations.”
An art student at the School of Visual Arts in Manhattan, New York, Leah “has baked more than 13,000 cupcakes for just two of her projects, but has lost count of the total number she has put in the oven.” Apparently nothing extra is used to preserve the cupcakes, but Leah does need to ensure that they are solid enough to avoid falling apart when she stacks them together.
Miss Foster told MailOnline: “I started baking the cupcakes as a way to explore gender-based body image expectations. It started out because cupcakes were a guilty pleasure for me. I’d bake them all the time, but never eat them. I really began to question the idea of the guilty pleasure. Was it for health reasons or for vanity? Was it because I’ve been taught that there is a certain image that I need to fit in order to be a presentable woman? I also began to identify with what I call the duality of the cupcake - this attraction and repulsion that exist at the same time.”
Read more about Leah Foster and her cupcake art installations over at Dailymail.co.uk]
Why settle for a simple stalk of celery or a pickle spear in your next Bloody Mary when you could garnish your drink with an entire meal instead? It looks like the only thing that’s missing here is an extra slice of bacon (we think there’s already some on the burger).
Because there’s no such thing as too much bacon.
We’ve long been of the opinion that bacon improves pretty much anything.
Here you see a batch of awesomely decadent bacon cinnamon rolls created by the folks from The Infinite Yums. There’s bacon in the filling and bacon sprinkled on top. Yum!
Here’s how they were made:
“I went to my favourite butcher and procured some tasty bacon. And I made up a simple sweet dough, using beautiful freshly milled wheat flour from my favorite bread baker . I made a sweet glaze o line my pan and then I cooked off my bacon till it was almost crispy. After draining off the excess grease I finished the cooking of the bacon with some good quality maple syrup, glazing the salty bits of meat in sweetness. I tossed half of the bacon in with the pan glaze, and the other half I sprinkled over the brown sugar butter mixture on the sweet dough.”
Just reading that makes us salivate.
Our love of bacon is boundless and we never tire of seeing what wonderful, if potentially lethal, things people decide to do with it. This meaty treat was created by the fellows over at DudeFoods and, while it clearly involves bacon, there’s even more bacon here than you think. It’s a patty of Angus BacoBurger, which consists of 50% ground bacon and 50% Angus beef, slathered in bacon-flavoured cheddar cheese, and sandwiched between woven rashers of bacon. Because who needs bread when you can just use more bacon?
[via Obvious Winner]