BURGUER DUVET COVER
90,00 €
Printed duvet cover.
Bed size 90cm – 2 pieces: Duvet 150x220cm 1 pillow 45x110cm
Bed size 135cm – 2 pieces: Duvet 220x220cm 1 pillow 45x150cm
Bed size 150cm – 3 pieces: Duvet 240x220cm 2 cushions 45x110cm
Bed size 180cm – 3 pieces: Duvet 260x220cm 2 cushions 45x120
* Due to high demand the delivery date may be delayed a few days.
Composition:
100% Cotton
We got 45 burgers, a whole bunch of liquor and bacon.... this is Fast Food Lasagna.
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From: http://www.bannedinhollywood.com/
A classic case of the hunter becoming the hunted… Just with extra pickles and a shitload of mayo.
Are you hungry? Burgers, burgers an even more burgers. Have you ever searched for the perfect burger made the way you like it? We went on the hunt for the best burger in the state. Burgers, burgers an even more burgers. Have you ever searched for the perfect burger made the way you like it? We went on the hunt for the best burger in the state. With an empty stomach , the mission was to find the best burger in Rhode Island, and boy I was up for the challenge. First, we hit Stanley’s in central falls to taste their traditional burger recipe. Everybody that walks in Stanley’s know, Stanley burger, onions, pickles, that’s basically the standard burger. They haven’t changed the burger since 1932, so people just know what they like. The diner style atmosphere and friendly service keeps the customers coming back for more and the reputation of great burgers lives on. The food is excellent.
Where I Stood (Pocketburgers edit) by Missy Higgins
Big mouthful ... Molly Fenn, Louis Despellier and William Fenn marvel at the 95.5kg burger - the world's largest - at Ambrosia on the Spot at Randwick. Picture: Tracee Lea Source: The Daily Telegraph
IT TOOK 120 eggs to hold it together and four burly men to flip it, but a Sydney cafe has set a record by making the world's largest burger.
The whopping beef burger cooked up at Ambrosia On The Spot, at Randwick, tipped the scales at 95.5kg, making it the largest ever created.
The previous record was held by an 84kg burger made in the US.
Owner Joe El-Ajouz said the burger would not be a regular feature on the cafe's menu, considering it took him almost 24 hours to create and three months to plan, but he was delighted with the results.
"I've always wanted to break a world record and this is a bit of fun and a marketing tool to get people in here and get them talking," Mr El-Ajouz said.
The burger required 81kg of mince, 120 eggs, 16 tomatoes, 120 cheese slices, 2kg of lettuce, 21kg of bread and half a kilo of barbecue sauce.
Mr El-Ajouz's wife Iman said the trickiest part was flipping the patty, which took 12 hours to cook through.
Not for the faint-hearted ... The world's largest burger - 95.5kg - at Ambrosia on the Spot at Randwick. Picture: Tracee Lea Source: The Daily Telegraph
Once the meat was cooked, the burger was lovingly assembled by the cafe's staff, then put on display.
Last night, it was being cut up for staff and supporters to sample.
Posted by: Heesa Phadie
From: http://topcultured.com/
Just in time for your Memorial Day barbecues and the coming summer grilling season we bring you the essential infograph on what makes the ideal burger. Of course everyone has their preferences but this guide will show you how to please the masses if that’s what your aim is.
The burger aficionados over at A Hamburger Today have been doing weekly polls on what eaters want in a burger. We’ve taken the data (with their permission of course, thanks guys!), crunched the numbers and have come up with the perfect burger…and also what would presumably be the least appetizing burger. Not sure how you’re going to accomplish that deep-fried 1 1/2 inch thick rare burger but I know I wouldn’t want to try it. What makes the perfect burger and meal to you?
…and if eating all this deliciousness makes your ass nice and round, this is perfect for you.
[click the image to view full size]
If fast food were a game of Risk, Texas would be Sonic's Australia. [Weather Sealed via Chartporn via Fast Company]
Send an email to Mark Wilson, the author of this post, at mark@gizmodo.com.
A segment from the popular series "Buy Me That." We'll meet a "makeup artist for food," who surprises us all with this behind-the-scenes look at how burgers (and fries) are made to look
their best for television.
By Eran Abramson
http://www.walyou.com/
In case you wanted a complete Cheeseburger combo with all the fixings, french fries and coke but without the calories, then this Lego Cheeseburger combo looks really brickalicious. The only thing is that it isn’t edible, but it sure could get a Geek salivating.
Another beautiful Art creation by Let’s Brick that almost stacks up next to the Cheeseburger Bed we saw before, but this one provides a new form of inspiration and really went all out with so many different Lego bricks. It doesn’t use just the regular bricks, but it made sure to get into a full stack, as to make up with all the details.
This cool Cheeseburger combo is made up of the actual Burger, that is built from the ground up with the Sesame seed bun, burger, a slice of melted cheese, tomato, lettuce, pickles and even some sauce for an extra flavor. In order to make sure you are not left hungry, the paper bag of Fries is completely full, and the actual thick fries sure look fresh. Once you are finished with you meal, you can quench your thirst with a Lego coke that seems like a mighty tasty beverage.
This is a complete Lego meal that cannot be passed up, and as mentioned before, is not calorie ridden. unfortunately, just like the Hamburger dress it also won’t satisfy your actual taste buds. If you are truly interested in a tasty burger, then the huge Burger and Fries cake is a sweet one to take a bite of.
Consisting of a bacon cheeseburger with a buttered, grilled and glazed doughnut standing in for a bun, the Craz-E Burger puts such fatty delights as the deep-fried Mars bar in the shade.
Its 1,500 calories of sugar and saturated fat did not stop it from becoming a huge hit at a major fair in Massachusetts.
Organisers of the Big E, which finished on Sunday, said visitors bought around 1,000 Craz-E burgers each day of the fair's 17-day run.
The fair's website described it as "classic fair food" but noted: "No single ingredient dominates the burger. They all complement each other with artistry expected from a celebrity chef."
It added: "The glaze smooths over the burger and oozes into a foreign but delicious combination with the crisp of the bacon."
The burger was believed to have been created by a bar owner in Decatur, Georgia, who substituted a doughnuts when he ran out of buns.
The restaurant also serves a hamdog, a hotdog wrapped in a beef patty and deep-fried.
The Decatur doughnut burger was named the Luther Burger after the late singer and record producer Luther Vandross, who was said to be a fan.
The Gateway Grizzlies, a minor league baseball team in Illinois, serves the Luther burger at games, piling on further coronary heartache by deep-frying the Krispy Kreme doughnut used as the bun.
A couple years ago we put together a comprehensive list of all the secret menus in the world. But time continues to march on and apparently there are still new menu secrets to be discovered.
Madison writes in to tell us about a burger cooking style that isn't even on In-N-Out's not-so-secret secret menu. She writes:
If you like a spicier In-N-Out burger, order it with 'fried mustard & chopped chilis'. The chilis are the yellow style. Awesome.
Has anyone out there tried the Fried Mustard & Chopped Chilis burger? And now that we've re-opened this can of fried worms, are there any other new secret menu items — for any restaurant — that have popped up over the past couple years since we ran that post?
If so, email them to us at tips@consumerist.com with "Secret Menu" in the subject, or leave them in the comments of this post.
(Photo: hellochris)
Ah, the burger. Labor Day grilling tradition, force of good and ease in the American diet. We take you for granted, burger. We assume that because you are a national culinary treasure that you are also unassailable, that you can be toyed with--unmercifully at times--and that you'll still come out perfect.
But it is, in the end, we who are imperfect, o burger. Arrogant. Thankless. How have we screwed with thee? Let us count the ways. And then, forgive us our trespasses.
10. McDLT
Sometimes bad ideas come with good intentions. This 1980s McDonald's campaign didn't fail so much because the burger was especially bad (by McDonald's standards, mind you), but because the packaging was an environmental nightmare. The whole "keep the hot hot, keep the cool cool" strategy didn't exactly work either -- the steam from the hot side tended to wilt the cool side in short order. Perhaps the biggest problem with this campaign, though? George Constanza (Jason Alexander) singing its praises as some sort of comically-hip hamburger Pied Piper.
9. In 'n' Out's 100x100
Can you really fault a restaurant for the idiocy of its patrons? Is it really In'n'Out Burger's fault that someone got the bright idea to take the California chain up on their offer to let customers choose how many meat and cheese pairs they want on their burger? Yes. It absolutely is. At meetings, we call this "enabling."
8. Frozen Microwavable White Castle Cheeseburgers
Any burger -- hell, any anything -- that can be described as both "frozen" and "microwavable" can also fairly be described as "awful." This is one of those products that should -- by law, and enforced by angry Midwesterners with bats -- have a label that says "Warning: While this product may visually resemble the product it is attempting to replicate, it in no other way will remind you of said product, and may in fact damage long-term memories of the original. Eat with caution. And maybe a dash of shame."
7. McDonald's Hula Burger
Back in the early 60s, Ray Croc was looking for a way to make more money on Fridays -- receipts were down at that time in Catholic areas, due to the more widely-observed tradition of eating no meat on Fridays. So Ray came up with this massive failure of an idea, which basically replaced the meat with a slice of grilled pineapple. Response to this varied from "pardon me, I think you forgot my burger" to "I'm not Catholic, I'm Hawaiian" to "This would be great for a vegetarian in the mid-90s desperately searching for any decent meat replacement."
6. Carl's Jr Breakfast Burger
This may be the most literal burger name in existence, because in the same way that a cheeseburger is a burger with cheese on it, this is a burger with breakfast on it. It's not a burger just designed to be eaten at breakfast; it uses breakfast as a topping: fried egg, bacon, and hash browns, to be precise. (I hear that if you ask for it, they'll soak the bun in orange juice for you so that it's a healthy part of a complete breakfast.) Truly the most important burger of the day.
5. Arch Deluxe
The Arch Deluxe was McDonald's attempt to inject a little sophistication into their menu. "The burger with the grown up taste" was the tag line -- which didn't take into account, really, that grown-up taste pretty much precluded going to McDonalds. It was also introduced by way of an ad campaign that featured kids saying "I don't get it," and even "yucky" (which is I suppose what the girl in the attached ad is trying to communicate-- either that, or "I'm licking your coupon"), which were sentiments to which adults tended to respond with general agreement and ultimate disinterest.
4. McLean Deluxe
The second "deluxe" burger from McD's on the list, this one isn't about adult tastes, but adult waists. More specifically, this was McDonald's low-fat burger -- 91 percent fat free, to be specific. This dubious accomplishment (91 percent fat-free means 9% fat -- not bad, but no better than the stuff you can get at the grocery store) was made more problematic by the fact that it just plain didn't taste all that good. And face it -- if you're going to McDonalds, especially in the early 90s, you weren't doing it to eat healthy. This was an irony made all too apparent by the above ad, which offered a free large fries when you bought a McLean -- sort of like getting a free coal-burning furnace with the purchase of a Chevy Volt.
3. Burger King's Super Seven Incher
Using fellatio to sell burgers? There are no words. (Except maybe: "Would you like a condom with that?")
2. Lady's Brunch Burger
The internet is full of lists of ridiculously bad-for-you burgers: the "what-the-hell, we all gotta die someday" Hardee's Monster Thickburger, Ruby Tuesday's sinister healthy-sounding-but-not Bella Turkey Burger, and the John Jacob Jingleheimer Smith of burger overindulgence: Chili's Smokehouse Bacon Triple Cheese Big Mouth Burger with Jalapeno Ranch Dressing. But Paula Deen, Food Network's Grande Dame of Butter, came up with something that beats them all -- her Lady's Brunch Burger is a half-pound of beef, topped with bacon and an egg fried in butter, served with two Krispy Kreme donuts in lieu of a bun. It's okay that you're both repulsed and sort of excited--this is the brave new world of food porn.
1. Canburger
Cheeseburger in a can. It's a simple idea, for simple people, some of whom might not realize that cheeseburgers shouldn't come in a can. But heck, it's sort of cool in a novelty-item-not-to-be-actually-consumed sort of way. This burger doesn't just come in the can -- it's also cooked in the can, which is supposed to protect the flavor (though protecting the flavor of this sandwich is something akin to protecting Charles Manson from an attack in the prison showers). It is, however, great for 1950s fallout shelters, neo-conservative militia stockpiling, and perhaps as a gentler alternative for those families for whom the fictional Obama Death Panels don't sound so bad -- because if grandma eats this, she'll lose the will to live all on her own.
, 
The Pattie LaBurger
A triple bacon cheeseburger with deep fried patties as buns.
(submitted by Johnny Bro)
"What’s not to like? Custard? Good. Jam? Good. Meat? Gooooood.” – Joey Tribbiani, Friends
It seems the Internet is awash in meat these days. And it's not just because people are using a bit of code to literally drape a big slab of bacon over their monitors (though that is pretty entertaining). For some time now baconmania has swept social media sites, forums, bulletin boards and blogs, spawning it's own subreddit, a baconcyclopedia, tattoos and humor.
Bacon commonly appears in comments, and many have taken to calling pigs simply "prebacon." Of course, it's also true that the bacon meme (note word coined by Richard Dawkins!) has possibly past its prime (especially for the 4chan set), being that Slate has said so, and it appeared in a Taco Bell commercial and has been discussed in the Old Gray Lady and in the LA Times (the latter is a great piece, btw).
At the same time, consumers are becoming increasingly aware about the rising obesity epidemic and the enormous impacts of factory farming, you know to raise all that prebacon. Remember too, it's not just crispy, aromatic bacon that is much beloved and e-celebrated: steaks, hamburgers and other meats are seeing a lot of cultural love, too (Whopper Virgins anyone?). Some guy lifts giant hunks of gyro flesh with his beard. Heck, a character from one of the coolest shows around is nothing more than a walking, talking, igloo-shape-shifting wad of meat. All this despite the fact that a recent ten-year study of 540,000+ people by the National Cancer Institute found that those who ate the most red meat boosted their overall risk of death by 30% (16% for processed meat consumers).
In one sense the LA Times has a point when they theorize that part of the reason for bacon's recent popularity is that pigs can be raised almost anywhere, thereby contributing to local foods and even slow food. In reality most of our meat comes form enormous factory farms, which have huge impacts in terms of resource inputs and manure and methane pollution. Plus, it's hard to see that most of the Internet denizens who scream Bacon! are really thinking about Alice Waters or Michael Pollan.
They crave bacon and red meat because they think it tastes delicious -- though it's possible that the recent fetishistic emphasis may lead some to consume more, and even to bash those who are trying to eat less of it for their health and the planet. In a hint of the possible culture war underlying the craze, consider a recent post on the humorous site Show Us Your Beef. Click on the sausage icon for "The Enemy" and get some anti-PETA (and spokesmodel Pamela Anderson) funnies, and this statement: "These people are Vegans. Find them. Mock them. They will not hit you. They do not have the strength. No beef. No strength. Force them to show us their beef."
Interestingly, it's also true that there a number of vegetarians, even vegans, who eschew all animal flesh except for bacon.
More than one e-commenter has speculated that part of the reason why meat is so hot in internet culture is because so many of us are fat, pasty, undersocialized beings that have little to look forward to beyond Battlestar Galactica and drowning our loneliness in pork products and sweets. I don't share this view.
Quick facts on why we should resist bacon's delightful sizzle and beef's hearty beefiness (or at least cut back some):
So, what is this meat fetish we speak of? Behold, some of the most horrific, fascinating meats of the Internets. To some, these are edible works of art, the epitome of a carnivorous culture. What do you think?
A fun site that invites users to submit your "deliciously gross food," This Is Why You're Fat is truly the place where "dreams become heart attacks." Don't forget to look for the "Elvis Donut." It's something to behold.
An obscure minor league baseball team called the West Michigan Whitecaps earned 15 minutes of e-fame when it recently unveiled their new stadium menu. Among typical ballpark fare is the 4489 Calorie "Fifth Third Burger." This 1.66 pound monstrosity, named after a bank, costs $20 and feeds 1-4 people (that's kind of a big range). If you finish it all by yourself you "win" a t-shirt.
Since Americans historically have liked big cars, big open spaces and big houses, it's probably inevitable that we like big burgers too. Really, really big burgers. Banned in Hollywood has a great shocking gallery of humongous hunks of meat.
Nasty or new craze? A new bacon-flavored sandwich spread, Baconnaise, has taken the blogosphere by storm. "This makes me want to cry sweet bacony tears of joy," reported Because Emily Says So Blog. "You're right, everything should taste like bacon," said Ian B.
Practically a meme itself, the bacon bra has received widespread virtual circulation. It's not hard to see why. There is something horrifying about it, yet it's hard to look away. Combining meat and porn/sex is not a new idea (just ask Carol Adams).
As far as I can tell, this image originates with bkusler of Flickr, who wrote: "at some point after too many tequilas and my friend talking about how to get more men interested in her, someone said, 'wait, men love bacon and boobs, why not combine the two? That's a million dollar idea right there!'" Not dissimilar to that Taco Bell commercial…
Looking a little like the decorating style of Buffalo Bill, the bacon lamp shade is one of many objects on the net made of pork. A number of commenters have asked if the meat cooks slowly with the heat of the bulb (although one person noted that a cool CFL probably wouldn't do the job).
According to the fun blog Food Proof, a woman named NetDiva really likes bacon. Channeling Burning Man, or perhaps the Cremation of Care, NetDiva apparently made an effigy of bacon.
Clearly, a regular stick just isn't fast enough. Too bad John Candy never lived to see this. Think what he could have done with it!
Funny motivational photos ftw!
Meat Baby is one of the most horrible thing I've seen in months. Thanks a lot Daily Weird! Meat Baby is an accursed thing.
The Meatsicle is a humorous site that aggregates meat-related content. You'll find the web's most outrageous stuff there, as well as actual news articles about the foodstuff. Occasionally, posts about vegetarianism, animal welfare and factory farming even slip through among the gags and gross-outs.
WTF is that?
From the guy who enjoys kitty litter cakes comes this exciting meat Halloween decoration. The photo was taken by lechatnoirfan and also featured on the Augusta Chronicle's site.
Craftzine had it right: meat house is "gross, interesting." Nothing more to see here.
Thanks to BBQ Addicts, the world has discovered the bacon explosion. The world is now obese and hooked up to a bacon iv, thanks a lot BBQ Addicts. They gave us step-by-step instructions to make this behemoth, complete with documenting photos. Judging by all the buzz and the trackbacks, it looks like it turned out to be a genius form of viral marketing.
Hats of Meat is an amazing place, where creativity (and horror) come alive. Behold meat cow-boy hat: "this American classic, made of the best marbleized cuts of beef available, assures that you won’t just herd cattle, you’ll wear them. With this beauty, the cows are always on your mind." Or, the brisket yarmulke: "made of 100% kosher brisket, this one-size-fits-all 'beefy beanie' comes emblazoned with a horseradish Star of David."
The good folks at Bacon Today (yes you read their name right) bring us Turbaconducken, described as "a chicken stuffed in duck stuffed in a turkey, all wrapped in bacon. Otherwise known as a bacon-wrapped turducken." Apparently, it all started with a dream, and five pounds of bacon. There are detailed steps.
Also check out this cool gallery of "edible architecture."
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