I don't know if "socialite" is the word you'd use to describe Kris Jenner, but if so then Socialite Kris Jenner has recently written a cookbook, and in it you can learn the secret of friend/murder victim Nicole Brown Simpson's nachos. Now, I'm not going to say that putting in the recipes of a famous murder victim is in bad taste, but I'm also not going to say that Nicole Brown Simpson faked her death and changed her name to Megyn Kelly and is now an anchor on FOX news, because they look similar. I will leave all such borderline slanderous comments to celebrity chef Hugh Acheson as he recreates the recipe for NBS's famous chicken nachos, found in Kris Jenner's new cookbook. Let him explain how they are.
Review: The Grill on the Hill
Black Bean Salsa, Melted Pepper Jack, Avocado Crème
Is there a more lovely experience than walking through a verdant park to find yourself at a restaurant overlooking a perfectly manicured golf course where you are able to sit out on the porch and watch a sunset while enjoying a plate of nachos? Probably, but that is right up there. Fortunately there is a place where you can do that, any while I’m sure there are many such establishments throughout the world in this case I am referring to the poetically named “The Grill on the Hill” in Worcester, Massachusetts.
Read MoreNachos & You: Living Your Life The Nacho Way Kickstarter
I, like I'm sure you, have been eating nachos for years, and I, like I'm sure you, love them something fierce. However, my love for them was such that three years ago I started Nachonomics in order to spread the good word about the tastiest of foods. Now, a website is all well and good, but what happens when your love of nachos is greater than what can be contained on the internet? What happens when you can only feel complete by living your life the nacho way?
Enter 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.
While our previous book, The Field Guide to Nachos, was all about the history of nachos, Nachos & You is all about nachos today and in the future, as well as how you can live your life one chip at a time. Part self help book, part treatise on nacho theory, part cookbook, part Gentleman Nachos employee handbook, the only true way to describe it is that this is a book about not only nachos, but Nachos & You.
NACHONOMICS: YEAR THREE
Three years, three years... So how do you sum up the third year of Nachonomics? The Field Guide to Nachos. That’s all you need to know.
YEAR FOUR HOWEVER will contain Nacho & You, plus NachoProviCon 2015, plus more nachos thrice a month. Can you ask for more? Well, I’m sure you can, so hopefully we can deliver. Margarita wishes and Caviar Nachos dreams.
Review: EVO
Tri color tortilla chips, cilantro black bean and corn salsa, bacon, chicken, jalapenos, pepper jack cheese, guacamole
For the sake of an opening paragraph I’ll pretend that I’ve been playing the new videogame Evolution, made by the fine folks who previously made the Left 4 Dead series. That Goliath, huh? And what about that Wraith, how cheap. And the Kraken, I mean, Cthulhu much, am I right? I was so caught up in the game that I just had to move my love for evolving into an edible form and check out EVO, “where healthy living and the finest ingredients evolve into dishes that enhance the pure enjoyments of dining. Experience the difference, the Evolution of Dining, at EVO.” Seriously, how can I pass up an evolution in dining? That’s got to be some serious molecular gastronomy stuff right?
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