The U.S. makes up only 5% of the global population but tallies 13% of the world’s obese, the largest percentage for any nation, according to a study from the Lancet medical journal.
Some British dude arrived in San Francisco a few months ago and was so amazed at the quantity of food eaten by the obese American masses that he posted some snapshots on Reddit of his recent months of gluttony. It has almost 1.2 million views.
He kicked off his odyssey by acknowledging that “this country knows how to eat.”
What the fuck in England is even worth eating? Fuck even the beer is warm and flat.
Just saw bacon and eggs on a Burger last night. Going to have to try that one myself.
I see nothing wrong wif any of these pictures.
Just LUUUV that bacon truck!!
Who is this dude? I want to hang out him, looks awesome. Must have a nice expense account to damage with the good stuff.
Own a Vitamix and usually burn out my juicers after a year.Have been a size 0-2 for over 5 years.Secret to looking and feeling great!
@JIMSKI
Having had the misfortune to have to put up with what you Yanks call beer for fairly extended periods during my career I would like to correct you on a couple of points.
1) English beer isn’t supposed to be warm it is supposed to be served at an ambient temperature similar to the temperature of water out of you tap. On the other hand it should not be served ice cold as that makes it flat and tasteless. Next time you’re over here seek out a decent pub.
2) English beer is flatter than American pi$$ because it isn’t gas blown and relies on CO2 given off during natural fermentation process.
Basically if you don’t like it don’t drink it. Our supermarkets are full of gaseous and tasteless beer imported from continental Europe, the USA and Mexico it that what your palette desires.
ALL you need to know about great beer starts here.
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Try that again
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I gain weight from just LOOKING at crap like these pictures. So I’d rather not look.
I wonder if this Brit has yet to discover what makes the English’s teeth rot out by age 7 or maybe why all the Brit males tend to be gender confused ass rangers by 13?
Or why the rotten -toothed nation of puddin’ suckers aren’t a nation of German speakers today?
I’ll see you’re Prissy Morgan and raise you one Ted Nugent .
I ate this food all my life and never put on a extra pound. Sitting on you ass 24/7 may be more a contributing factor to Dick-D- disease than the food we eat.
P.J O’ Rouke sums up the Brit.
ENGLISH
Racial Characteristics:
Cold-blooded queers with nasty complexions and terrible teeth who once conquered half the world but still haven’t figured out central heating. They warm their beers and chill their baths and boil all their food, including bread. An intensely snobbish group, but who exactly they’re snubbing is an international mystery. Lately they’ve been getting their comeuppance world power-wise, as their shabby, antiquated, and bankrupt little back alley of a country slowly winds down like the ill-crafted clockwork playthings of which their undersized children are so fond. In fact, last year their entire government had to kiss the ass of the fat aboriginal nig-nog who runs Uganda to retrieve a single flit hack writer from the clutches of that august nation. They all have large collections of something useless like lamp finials or toad eggs, and they would have lost both world wars if it were not for us. They like to be spanked with canes and that’s just what they deserve.
Good Points:
It’s relatively easy to make yourself understood with them.
Proper Forms of Address:
Limey, lime-eater, pom, poof, sister-boy.
An Anecdote Illustrating Something of the English Character:
In his unpublished memoirs, Benjamin Disraeli tells the story of a political conference with then-Prime Minister William Gladstone, who habitually conducted such private discussions while being fellated by an able-bodied seaman of the Royal Navy. At one point during their talk, the sailor suddenly looked up from Gladstone’s penis and said, “Excuse me, Sir, but you’ve come.”
“By Jove, so I have,” said Gladstone, and he gave the tar a sovereign.
You and your fat ass. Yea, I called ya fat. Look at me: I look so good naked the my soap gets turned on just lathering me.
No wonder wants to f*ck your big lard ass. Damn, you’re gross. You eat just like an animal–a pig to be exact–too. Fatso.
Stucky
Re — posting that “shape”
Not a problem here one TBP, but I doubt the average American would have a clue what it represents and the point you were making.
Most of the food in those photos would be half eaten and the rest either shared or taken home for later.
I keep seeing commercials for Jaguar cars. Are they made in India now? I get tired of everyone’s love for the royal family.We fought a frikin war to get away from these people.
I remember as a kid asking my dad about Britain. He said what stuck out for him was how there were a few wealthy people and the rest were poor. No middle class. Sounds kinda familiar in some sad way.
Too much frankenfood, too little movement.
99% of Americans don’t even realize that it is the “healthy” frankenfoods and “healthier” commercial baking processes that have doomed us.
We process our “food” until there is virtually NOTHING nutritious or live about it. We bleach it, we strip it, we overcook it, we mix it with chemicals and call it “naturally flavored.”
Eat REAL food INCLUDING fat. Corn oil, margerine, soy oil, cottonseed (stop! don’t eat that shit!) oil, do NOT count, they are toxic to your bodies and cause inflammation and weight gain, even on low calorie diets.
Eat an appropriate amount, if you eat enough fat you won’t be hungry and starving.
Work out an appropriate amount. 30 minutes or more of heart pounding, sweating, out of breath is NOT healthy. It actually tells your body to hold onto calories and fat. Not good if you want health.
The “Brits” believe spice equates to the devil and bad health. God is appalled they treat his medicines and foods that way.
Admin- Is that Genos or Pats?
Abners in University City. It’s where I would end up at 2:30 am after leaving Smokey Joes or Cavanaughs during my college days.
T4C says: And Stucky, Since your terrific post about your mom’s hip replacement has run its course,
JIMSKI, The truly impressive world or English Ales are much more flavorful than the tradtional American beers have been since the end of prohibition. We used to have some magnificent beers and ales in this country but big business ran most of the brewers out of business. I started brewing my own beer 26 years ago and not one drop of Budweiser (except for the original Czech Budweiser) has crossed my lips since then! I lived in the UK for four years and at first I was taken aback by the beer there but that launched me on a varied and flavorful quest for REAL beer. I’ve not been disappointed.
English ales are meant to be served at cellar temps about 50-60 degrees and were traditionally served from wooden casks which are not conducive to high carbonation. I brew a traditional English Ale from a recipe I developed myself that friends call The Cheeseburger of Beers. It’s so complex and flavorful that they call it a meal in itself. It ages well and becomes better the longer it is stored.
I’m totally psyched by the craft beer revolution in the US. I’m convinced that the variety of beer has never been greater in this country than right now and I’m damn glad to be alive to sample it. From sour beers, to insanely hopped IPA’s to crisp lagers and the so called ancient ale reproductions based on fermented beverages found in tombs………it’s all good! I just paid $8/12oz bottle for 12 bottles of Dogfish Head’s Raison d’ Extra (not d’ etre) brewed from raisins. This stuff is magnificent and will cellar for decades changing in flavor as it goes. Sam Adam’s Utopias ($200+/bottle) is exquisite! My personal favorites are sour (lactic) beers and very long aging beers. Hell, you can even get a beer fermented by a woman using vaginal yeast in addition to brewers yeast!
Many beers/ales become more flavorful at warmer temps sort of like wine and cheese. Traditional American beers are meant to be swilled in massive quantities until you are hammered. In either case, taste is of no importance.
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That shit just ain’t right, man!
I’d tap that
I’ll have to make a batch first. I usually keep a six pack and give the rest away. My friends always try to get me to enter that ale in the county fair or other contests but the rules require submitting the recipe as well so I always pass. I just enjoy tasting it as it evolves. Most beers are good to drink about two weeks after bottling via natural carbonation. This ale, after two weeks will make you spit it out. Not good at all. But, after six weeks it really starts to get good and improves over many months. I should add that it tastes nothing like a cheeseburger. The flavor, body and mouthfeel are reminiscent of eating a cheeseburger. Many, many beers are available like this today.
Please check out that Dogfish Head Raison d’ Extra. It’s 18% alcohol and will set you back $10/12oz bottle but if you like ales and raisins, you’ll love it. Buy several bottles and age them in a dark cool place.
I actually have my own kegerator with eight, five gallon kegs on tap. I take empty kegs on road trips and research breweries on my routes then have kegs filled on my way home. It’s a cheap way to buy beer and as long as your kegs are clean and you keep them cold and under gas, the beers last forever. I just blew a keg of Belgian Wit Beer I picked up in Boise and I’m jonesing for more. Sometimes I have beer for dinner in place of actual food! A pint or two of really good beer is just as good and satisfying as actual food.
I’d love to get llpoh’s opinion on Sam Adam’s Utopias. He has a taste for fine hooch and Utopias is like a fine port.
Thanks Tim! Original Pussy Beer! I could not think of that name when I posted my comment.
There is another guy who extracted some beer yeast from the gut of an insect encased in amber that was 25-45 million years old. Years later he met a homebrewer who suggested that they make beer from it and Fossil Fuel Brewing was invented. Imagine that for a minute………yeast cells lay dormant for tens of millions of years in the guy of a prehistoric insect and once given some sugar to eat the yeast cells come back to life and do what Saccharomyces cerevisiae do best………ferment sugar into alcohol.
I’ve never had the Pussy Beer or Fossil Fuels beer but I’d try both of them.
Most of the overweight/obese are such because they are malnourished and their body tells them to keep eating in the–misplaced–hope that it might get some nutrition.
Think about it: it is really tough to overeat meat or vegetables. It’s even tough to overeat fruit. What you overeat are sugars and grains.
By the way, unpasteurized beer is a great probiotic. Drink up.
Jeez what a pussy! Here in S. Africa those are pretty normal portion sizes. That steak? Looks like about 400-450 grams – I work my way through a few of those a week. Why? Because I can, and meat here is cheap. Oh FYI: I don’t eat junk food, so my BMI is in the green.
Yep, that’s the stuff. Go read up on how it’s made.
I wanted a bottle for years but the laws in my state did not allow it. Laws changed a couple years ago and I bought my first bottle for $219 out the door. I was afraid to open it because I did not know how quickly I had to consume it. I called Sam Adam’s one day and Jim Koch himself answered the phone. His reply was that he had several bottles in his desk drawer and some had been there for over ten years so I cracked mine open that night. It’s pretty unique and my first impression was “fig newtons” but it reminds me of port, plums, prunes, figs, cherries, vanilla and a bunch of other stuff. It’s great stuff and awesome that the owner of the company answers the phone.