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Showing posts from June, 2013

Pink's Hot-Dogs of Hollywood Chili Recipe

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In Hollywood, when you're on-set (or off) and craving comfort food then there's only one place to go: Pink's on La Brea. Betty Pink's 1939 hot-dog stand in Los Angeles has been a the center for hot-dogs for 3/4 of a century and no one can say they've been to L.A. without chowing down on one of her chili dogs covered in chili, mustard, and onions...


...but it's bigger than that. It's one of a few restaurants in America that define American food. It's the flagship of the greatest West-Coast hot-dog America has ever created. It all started with a simple food-cart and Betty Pink's chili recipe, a combination of stock, beef-fat, and flour which "stretched" portions keeping prices cheap (.10 cents a hot-dog) and gave the chili its unique texture and flavor which is synonymous with California hot-dog chili sauce.

In a world of instantaneous food, it might be difficult to imagine that chili recipes similar to Tommy's and Pink's (which are…

Deep Fried Candy Bars: Snickers, Twix, Milky Way, 3-Musketeers

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There is some irony in the fact my first book was a diet book, and I'm about to write about deep-friend candy bars. I suppose the best diet is a little bit of everything, and never too much of anything, but who the heck am I to say. Heck, I live in the U.S.A., where we feed our children square pizza in the cafeteria, and riot in the streets if someone tries to take our Big Gulp away. It's absolutely astonishing that the deep fried Mars bar was a Scottish invention when our American sense of entitlement demands everything is bigger and better in America.

I mean, we have a restaurant in Texas (Heart Attack Grill) that gives free burgers to people over 300 lbs and whose spokesperson has died three time (three separate men). The theme of the restaurant features scantly clad nurses, and they even use the words cardiac arrest in the menu. So why aren't deep-fried candy bars catching on in America like crazy?

Perhaps it's because they're so bad that Mars (the company) ev…

Death by Chili - A Recipe of Fire and Brimstone

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Can you die from eating chili? Apparently so; in my my quest for a championship five-alarm chili recipe of atomic proportions (and which tastes good), I spent sometime on the Internet discovering (and you can too) that several people have died, including chefs from the hot-pepper infused dish. There's the mom in jail for force-feeding chili to her child as a punishment (and who died), or the aspiring backyard chili feud between neighbors that killed one of its competitors, and many other stories of death by chili (and/or chili peppers).

That's sort of makes eating chili an extreme sport. Almost every news article I could find suggests the individual was in perfect health prior to consuming the chili. In fact capsaicin, the ingredient in peppers that make them hot, is a known neurotoxin which under the right conditions effects the nervous system of the "victim" and causes asphyxiation. In short, in the right amounts, and depending on a person's susceptibility, yo…

Hash-brown Waffles

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Someone on the Internet asked "Will it waffle?", and began their downward spiral into multiple waffle iron ownerships like some scene out of the play True West with toasters. It's something the Belgians are kicking themselves for I suspect, the combination of shredded potatoes and a waffle iron? Sounds ingenious, right?
However I found my first batch, based on Internet pictures didn't work.

Waffle Makers, generally are built for cooking waffles. Mine, a somewhat commercial quality version has one heat setting, and has huge over sized waffle trays. Ideally it appears, a waffle maker with an adjustable thermostat may be a better option if you really want to continue to ask "will it waffle?"

That said, I did find a combination that eventually worked well for making hash-brown waffles. I went to the store and bought frozen, pre-shredded hash-browns. I microwaved them in a bowl till they were room-temperature. You're going to need a lot of hash-browns (one …

How to make the perfect scrambled eggs.

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Scrambled eggs were one of the first things I ever learned to cook at home. The recipe was simple: butter, eggs, and milk- scrambled in a bowl, cooked over medium heat, and served with salt and pepper. Over the years I've heard tons of various, very adamant individuals (including professional chefs), declare their way is the only way to make scrambled eggs.

 Recently I caught Gordon Ramsay (who I generally love as a celebrity) profess cynicism and hate for anyone who doesn't make eggs like him. What he prepared was a half-wet, pile of egg crap that I wouldn't go near with a ten foot pole. Though admittedly I like his concept of a scrambled egg test being a prime determinant for you skills in the kitchen, he himself would probably fail if I was the judge (they looked horrible). His on-off heat, in-pan whisking seemed like an anal television chef tenderly touching his eggs before he molests them with his tongue. The whole thing creeped me out. I don't even bother to lis…