Kind of scary... (link)

[thistlechaser]

Welcome to the Heart Attack Grill, home of the 8,000 calorie burger.

Reporter eats one on the air.

Two pounds of beef, eight slices of cheese, buns coated in lard...

I don't feel so bad anymore about having Wendy's for lunch!

Edit: Wow... Anyone over 350 pounds eats there for free all day, every day. o.O

Comments

[voidmagus.livejournal.com]

I use a mixture of lard and butter any time I make pie crust. Lard is what gives good pie crust the flaky texture, while butter makes things golden-brown-&-delicious. Butter also adds flavor, as Lard doesn't add much flavor at all.

If you want to know something really gross...Living in my last apartment for 2 years, I made a number of pies. Particularly as my girlfriend at the time had a thing for lemon meringue pie. So I had a small block of lard in the freezer - stuff freezes and lasts forever, and I never needed more than a couple tablespoons of the stuff for a pie. That girl and I part ways, and she starts stalking me. Broke into my apartment a few times, rummaged through my stuff. So I got the fuck out. Packed up one night and moved in with a friend across town. Moved my utility accounts, everything. When my lease expired 2 months later, I went back to clean the place up so the rental agency wouldn't try to screw me.

The lard had been in the fridge for 2 months, at roughly room temperature. In July. It had turned from creamy white to a black sludge. To date, that was the worst thing I have ever smelled, and I used to work in a morgue.

[wanderingscribe.livejournal.com]

My grandmother used the lard and butter mixture, which is why I grew up hating pies. Even now I only eat the filling out of them.

And ugghghghgghh! I've had the displeasure of seeing lard go rancid after being at room temperature for a couple of weeks, but that? Yeah, you win, hands down. Thanks for the Nightmare Fuel.