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The most caloric burger at 20 chain restaurants
WTOP News (Washington DC) ^
| 29 March 2016
| WTOP News (Washington DC)
Posted on 04/03/2016 12:14:41 PM PDT by COBOL2Java
click here to read article
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To: GreyFriar
Arby’s Turkey Bacon Ranch for me please!
41
posted on
04/03/2016 1:13:24 PM PDT
by
Dr. Bogus Pachysandra
(Don't touch that thing Don't let anybody touch that thing!I'm a Doctor and I won't touch that thing!)
To: Mariner
How old are you?
Just curious
Male I assume right?
42
posted on
04/03/2016 1:13:47 PM PDT
by
wardaddy
(is Cruz last name a coincidence or a blessing or is he the anti Christ)
To: dfwgator
Lol...you would be amazed at how often that happens. I’ve never worked in fast food, but even in fine dining, people “balance” out the rich meal that way.
43
posted on
04/03/2016 1:15:31 PM PDT
by
NorthstarMom
(God says debt is a curse and children are a blessing, yet we apply for loans and prevent pregnancy.)
To: Liz
Well, not as fattening as a burger served on a glazed Krispy Crème donut fresh out of the fryer.
Or Texas State Fair's Deep Fried Bacon Cheeseburger!
44
posted on
04/03/2016 1:15:42 PM PDT
by
COBOL2Java
(Rubio: All the slipperiness of Bill Clinton, with none of the smarts.)
To: All
The pizza burger----burger between two pepperoni pizzas.
45
posted on
04/03/2016 1:16:27 PM PDT
by
Liz
(SAFE PLACE? A liberal's mind. Nothing's there. Nothing can penetrate it.)
To: COBOL2Java
Every once in a while, I will devour a Double-Double at In&Out, even though I can’t stand the taste of white bread.
Don’t care about the calories.
Same with the 10 piece nuggets at McD’s...
46
posted on
04/03/2016 1:16:32 PM PDT
by
Vendome
(Don't take life so seriously-you won't live through it anyway - "Enjoy Yourself" ala Louis Prima)
To: COBOL2Java
Yikes-—heart-attack heaven.
47
posted on
04/03/2016 1:18:28 PM PDT
by
Liz
(SAFE PLACE? A liberal's mind. Nothing's there. Nothing can penetrate it.)
To: dfwgator
I actually prefer the taste of Diet Coke. I have come to love that chemical aftertaste that screams Cancer by 60.
48
posted on
04/03/2016 1:20:34 PM PDT
by
Lee Enfield
(I identify as rich, cut me a check.)
To: COBOL2Java
With 40 people it’s still 4 3/4 pounds of meat per person, plus the bun and condiments. We used to watch MvF but the gluttony became rather off putting over time. He’s a funny, likable guy, hope he loves doing the show because it could be shortening his life.
49
posted on
04/03/2016 1:20:57 PM PDT
by
NorthstarMom
(God says debt is a curse and children are a blessing, yet we apply for loans and prevent pregnancy.)
To: NorthstarMom
I agree. The show lasted 4 seasons, and Richman announced his retirement from food challenges back in 2012.
According to Wikipedia:
No exact reason was given as to why Richman retired, other than moving on and wishing his audience farewell. Explaining the show's re-tooling to become "Man V. Food Nation", Scripps Networks chairman Ken Lowe cited concerns over ensuring Adam Richman's health if the show had continued in its previous format. Richman had since turned vegan, and reportedly lost about 60 pounds.
50
posted on
04/03/2016 1:26:23 PM PDT
by
COBOL2Java
(Rubio: All the slipperiness of Bill Clinton, with none of the smarts.)
To: Mears
One of the Reuben ingredients-sauerkraut-is one of the few incarnations of cabbage I don’t like-the other one is-gag!-kimchee, which MrT5 learned to love while in the military-I would leave the kitchen if he even opened a jar of the stuff. I prefer raw cabbage, but steamed or in caldo de res is okay, too-there are very few veggies I don’t like either raw or cooked...
51
posted on
04/03/2016 1:27:21 PM PDT
by
Texan5
("You've got to saddle up your boys, you've got to draw a hard line"...)
To: Texan5
The vinegar I guess is what gets to you. Or maybe it’s the remnants of the sulfur in the cabbage?
One cooked vegetable the gets to me is spinach. I love raw spinach, but the texture of it cooked is just...too...yucky. Blech!
52
posted on
04/03/2016 1:31:42 PM PDT
by
COBOL2Java
(Rubio: All the slipperiness of Bill Clinton, with none of the smarts.)
To: Robert DeLong
Unfortunately the nearest Roy Rogers is 20+ miles away, the Arby’s is about 5 miles away.
53
posted on
04/03/2016 1:36:56 PM PDT
by
GreyFriar
(Spearhead - 3rd Armored Division 75-78 & 83-87)
To: COBOL2Java
So glad he gave up all the food challenges. IMO vegan isn’t the wisest choice, but it’s better than restaurant food.
I started working in food service at age 16 and am back in that world after a 20 break. Even in locally owned fine dining establishments it’s extremely hard to find healthy options. My requests embarrass my husband on the rare occasions we eat out, but I have a pretty good idea of what’s in the kitchen-corn syrup and trans fats all around.
54
posted on
04/03/2016 1:37:19 PM PDT
by
NorthstarMom
(God says debt is a curse and children are a blessing, yet we apply for loans and prevent pregnancy.)
To: COBOL2Java
My lunches are planned out for the next two weeks...
55
posted on
04/03/2016 1:38:30 PM PDT
by
null and void
("when authority began inspiring contempt, it had stopped being authority" ~ H. Beam Piper)
To: GreyFriar
If only I was only 20 miles away from one. More like 1,100 miles now. Loved everything on their menu, including the double-r-bar burger which I didn’t try until they had almost gone out of business, before they were bought and re-introduced.
To: Monterrosa-24
Isn't pizza considered the *perfect* food?
57
posted on
04/03/2016 1:44:54 PM PDT
by
Daffynition
("We have the fight of our lives coming up to save our nation!" ~ Jim Robinson)
To: COBOL2Java
I like vinegar-I love just about anything else pickled and vinegar is the main ingredient in my favorite salad dressing-it is the smell of kimchee that gags me-it reminds me of rotten eggs-I don’t like that other rotten-smelling oriental “delicacy”-fish sauce-either. But I’m not put off by strong-smelling/tasting cheese-I’ve mostly lived in the country/on a ranch, where people do eat some stuff that isn’t on the menu in a city...
I grow spinach, and mostly eat it raw in salad. If I do cook it, I steam it just until it wilts-spinach cooked too long makes it icky and takes out a lot of the vitamin, too...
58
posted on
04/03/2016 1:45:24 PM PDT
by
Texan5
("You've got to saddle up your boys, you've got to draw a hard line"...)
To: Texan5
I'll bet it's the sulfur content in the cabbage. Like sauerkraut, kimchee is not cooked (which would remove the sulfur); it's made by a process called lacto-fermentation. The starches and sugars within the vegetables are converted to lactic acid by the friendly bacteria lactobacilli. In Korea, kimchi was traditionally stored underground in jars to keep cool during the summer months and unfrozen during the winter months.
Other lacto-fermented vegetables include cucumber, beets, onions, and garlic (cucumber of course, become pickles). Those vegetalbes don't have the sulfur content that is found in cabbage.
59
posted on
04/03/2016 1:57:27 PM PDT
by
COBOL2Java
(Rubio: All the slipperiness of Bill Clinton, with none of the smarts.)
To: COBOL2Java
6 oz. blend of Brisket & Beef topped with Blueberry & Chipotle Jam, Sliced Bananas, Bacon, Pepper Jack Cheese
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