I read a statistic that portions of food served in restaurants today is 30% larger than the 1970’s. Whether true or not, it FEELS TRUE. These pics of supersized food are examples of a “big food” world gone mad. I love them, but eating them would kill you, so let’s just enjoy them for what they are – a celebration of excess and gluttony…here are some examples:

When you look at these photos, you assume most are done just to catch your attention, because you know for a fact that nobody EATS THEM. Whenever there is a report on the newest deep fried food trend, like twinkies, snickers bars, or of course the more recent, and immediately legendary deep fried butter, you assume it is done as a lark, not to actually consume. The latest trend is deep-fried BEER, which is actually a beer-filled ravioli cooked in a deep fryer. My arteries are hardening just writing this.

Still, I would try each one of the food dares listed above, just a taste to see what the fuss is all about. It is too bad that most of them will be far too rich and decadent to actually finish. that’s why some of the best restaurants in LA right now are celebrating terrific tastes over quantity.

At the SLS Hotel in LA’s mid-Wilshire district, the restaurant Bazaar serves all sorts of unique foods, like cotton candy foie gras on a stick. And it is DELICIOUS. It is also a nice small taste, a burst of decadence…not two pounds of foie in a candy crust. The menu is designed to showcase ALOT of unique favors without overloading you with too much excess.

I love ribeye steaks, but invariably a menu will showcase the 18- oz Ribeye…over a pound of pure meat – virtually impossible to eat, especially with the side dishes usually on display. It’s a case of just too much food…

That said, I think a Macaroni-and-cheeseburger would actually taste good, and if you could keep the portion size under control, it might not even be all that bad for you, right? Right? Hello? Sorry, I couldn’t hear you as my heart was exploding.

Categories: Food, Hamburgers, Recipes