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October 29, 2009

Looking at this Web site will make you thin

DeepFriedChocolateCake.jpg

 

Michael has kindly sent me a link to the This Is Why You Are Fat Web site. Thanks, Michael. Speaking of heart attacks on plates, check these photos out. Or rather, don't if you don't have a strong stomach.

Even the deep-fried slices of chocolate cake pictured here are making me queasy. It's something about the foam with the deep-fried cake, ice cream and whipped cream. It's probably just melting whipped cream, and not something the creator thought would improve it, but it looks like dog slobber. Our discussions here have me seeing foam everywhere.

The foam just sends it, and my stomach, over the edge.

(Photo by Southern Comfort courtesy of This Is Why You Are Fat)

Posted by Elizabeth Large at 2:47 PM | | Comments (10)
        

Comments

"Ultimate White Trash Hot Dog

A hot dog infused with cheese, deep fried, wrapped in bacon and fried again. Served with french fries."

What I wouldn't give for one of those...

I would honestly eat 90% of these things, however I would say that Twinkie Sushi is possibly the greatest thing I have ever seen in my life.

The people at my office are all taken with the idea of conical food - thanksgiving in a cone, pizza in a cone, kabobs in a cone.

I just threw up in my mouth. Eww! Ick!!

And now abideth burger, hotdog, and spam. But the greatest of these is spam.

You should have given a stronger warning. "The Widowmaker" Ewww....

Free EKGs should be given after eating!

I'm with you, Dottie, ew!

Good Lord. Moratorium on the use of "dog slobber" on the blog.

Do you mean by the chefs or me? Mom

Wow. Certainly puts a new spin on "dining at large".

Most of these are just stunts. But I note that the Monte Cristo is a standard sandwich that one used to see on lots of menus. I enjoyed them more than once in my degenerate youth.

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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