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Review: Smokin' Bowls (Part 2)

August 25, 2020 Nachonomics
Cheech and Chong Chili, Cheese, Chips

Cheech and Chong Chili, Cheese, Chips

About a year ago I was passing through VT and stopped at Smokin’ Bowls for some nachos. I ordered the Pulled Pork Nachos (because when there are Pulled Pork Nachos you always order Pulled Pork Nachos) but always wondered how my life would have been different if I had gotten their other nacho offering, the “Cheech and Chong Chili” Nachos instead. Well step aside Gwyneth Paltrow, because these sliding doors are moving out of the way for nachos.

My biggest issue with their Pulled Pork Nachos was that while they were tasty they could have been jazzed up with the addition of any other toppings on them. The “Cheech and Chong Chili” Nachos fall into that same camp where they were also very good, but any toppings you’d throw on top would only make them better. I get that while running a restaurant you want to keep your items simplistic for ease of making them, but these nachos are just begging for a little something something on top. And when nachos beg, you’d have to be inhuman to refuse.

The other issue with these nachos that wasn’t a problem with the pulled pork variety is the volume of the chili. You must be thinking me a madman for complaining about getting too much chili, and it is good chili even if the only thing “Cheech and Chong” about them is that it plays well with the “Smokin’ Bowls” restaurant name, but nachos are a game or ratios, and the ratio of chips to chili is way off. I had the forethought to grab a fork when picking these up at the window and you better believe that I put it to good use scooping up the chili and soggy chips. If anything these are closer to a Frito Pie than an order of nachos, and while you won’t hear me say a bad word about a Frito Pie, you just can’t eat them like you would nachos.

So these are good yes, but if you want to try and eat them like nachos I say good luck to you. Where your luck will be infinitely better though, buy the half a gallon of their peanut soup, which is worth its weight in gold. Having tried all the nacho offerings other than just plain old cheese and chips nachos, the peanut soup is the best thing there by far. Man, if only more places had peanuts soup this would be Peanut Soupanomics. Mmmm… Peanut Soupanomics…

At least I ate all the nachos in one shot so I didn’t spill them all over my porch this time.


 

SMOKIN’ BOWLS

In 2020 Tags Review
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Nachonomics: ('na-cho-'na-miks)

noun. The branch of knowledge concerned with the production, consumption, and distribution of nachos.

Book: Complete Nacho Knowledge Book: Complete Nacho Knowledge
Book: Complete Nacho Knowledge
$20.00

A copy of "The Field Guide to Nachos", "Nachos & You", and "Recipes from the Nachonomicon". This is literally and literately all the nacho knowledge you will ever require.

The Field Guide to Nachos, a pocket sized reference to the history, types, and background of the greatest of Mexican delicacies.

  • READ... The true story of how Ignacio Anaya created "The Nacho" in 1943.

  • LEARN... How nachos moved from Mexico and spread across America like shredded cheese melting across a pile of chips.

  • KNOW... the real difference between natural cheese versus pasteurized processed cheese product. It's terrifying.

  • DIFFERENTIATE... between kinds of popular nachos that are to be found in our modern restaurants.

Nachos & You, a pocket sized manual on, well, living your life the nacho way.

  • READ... The "true" story of how Gentleman Frank Liberto (Not to be confused with the upstanding Frank Liberto of Rico's or the Frank Liberto of Martin Luther King Jr. assassination infamy) created "The Nacho" in 1976. I say "true" because it is an obvious satire and parody.

  • LEARN... To pickle your own jalapenos for varying degrees of “fun” and “profit”, but more importantly bragging rights on being more artisinal than your friends.

  • KNOW... The science of creating nachos with circular chips as opposed to triangular chips and when to use each so as to not cause embarrassing cultural faux pas.

  • EXPERIENCE... The terror of “Nacho Fingers”, and the joy of curing yourself of them to avoid being ostracized by the community at large.

Recipes from the Nachonomicon, a pocket sized cookbook of all the finest types of nachos from throughout the ages, all now easily available at your fingertips.

  • READ... The History of the Nachonomicon and how it became the blueprint for all the nachos you know and love today!

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  • KNOW... The joy that comes of making you, or a loved one, a delicious meal of nachos that will both satiate your hunger and allow you to know the true satisfaction of being able to provide the sustenance to keep a human being alive.

  • TASTE... Nachos, and lots of them, once you make them of course.

With these three books, you can feel secure in the knowledge that you'll be able to give a T.E.D. talk on every single aspect of nachos. Probably closer to three T.E.D. talks as a matter of fact! Do they even let you do that? I don't know, but with nacho knowledge like yours you will undoubtedly be the first!

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