Recently we here at Nachonomics learned the existence of the $2 7-Eleven tater totcho bar, which lead to a going on month and a half search for a store location carrying them. We searched high and searched low, but to no avail, our hunger for SOMETHING nachoey growing with every passing day. No one can hold out against a nacho shortage as this for long, and soon the time came when we had to say enough is enough. We were only human, and 7-Eleven’s regular nachos were close enough right? Right?
Read MoreNachos in Podcasts
Podcasting is a medium where any yahoo with a microphone and an opinion can make their thoughts known on a regular and easily downloadable basis. Want to make a podcast about the beef and dairy industry of Great Britain? You can do it. Want to cover every book of the Berenstain Bears series? Well that already exists. Want to watch Grown Ups 2 every week for a year? Of course one exists that covers that. Did you also know there exist podcasts that cover nachos? It’s true! Kind of.
Read MoreNacho Eating Contest "News" "Coverage"
Frequently when looking for a nacho story to cover I go to the ol’ google alerts for nachos and see what turns up. Sorting through the “recent” hot nacho news I came across a little story about a nacho eating contest. Then I read it. And reread it. And then thought to myself, “Really, is this the best we can do?”
Read MoreReview: Red Heat Tavern
You get that there are a few ways to cook a thing right? You can cook with a fire, or you can cook with a grill, or you can cook with an oven, or microwave, or whatever? I guess technically you are always cooking with heat, as that is the definition of cooking, but the way that you use that heat is what counts. Say though you wanted to combine the power of both an oven and a grill to make your nachos, would there way to do that? Well yes, there is. It’s called a Josper Oven, and it’s what Red Heat Tavern uses for their nachos.
Read MoreNachonomics: Year Six
One, two, nachos for you. Three, four, eat nachos some more. Five, six, holy moley, Nachonomics has been around for six years now! Did I ever think when I was but a wee child of less than six that I would be writing about a singular food for longer than I have been alive? No, no I did not, but here we are!
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