Say Yum 2005-03-20 - Nacho Physics
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Tonight is our 21st podcast and we're celebrating with a little drinking food...nachos. Kris explains the physics of nachos and tells some drinking stories.
Say Yum 2005-03-20
posted by Devan @ 8:51 PM
4 comments
4 Comments:
Thanks, you two, for putting my audio comment on the air. I was thrown off by hearing my own voice while I was commuting to work. People looked at me funny as I jumped from my seat.
Great show. You have an avid listener.
A 'choke bottom scraper,
Alvin
P.S.
I'm not sure if you're taking suggestions for things to make on your show, but my latest triumph is Beer Cheese soup. You might dig it.
Ahhhh, Nachos. I agree, there is nothing worse than a soggy chip. I am also with you on the consistant cheese distribution. A layer of chips should equal a layer of cheese. I wish more restaurants and pubs would get that memo.
Ok, I just read the note from Alvin... I gotta see this beer cheese soup. I hope you give that one a shot.
Thanks for the comments!
Todd, they were as tasty as the appeared and the Santita chips held up well. I definitely have some more nacho tips based on this feast, and will go over them in more detail on our next show. Just to give you some info, I’d probably try not putting any cheese on the layer of chips that are on top of the beans next time to help avoid them getting a bit soft by the time you reach them.
Ahhh, Alvin, a fellow bottom scraper :) We’re looking forward to trying your soy sauce and sesame oil dipping sauce when we make them again. I still haven’t satisfied my wing craving I was talking about on this show. I’m hoping to make some of those fries with them when we do.
Beer, cheese, what could be better than a dish with both of those things? It’s funny, we did a couple of beer and cheese tastings in our Baby Back Ribs and Samosas (I think) show. We’d love to do the recipe on our show if you’d like to send us the recipe and any tips!
It’s all about the cheese distribution babyrover, and some pubs definitely need work in that arena. And what’s with the places that don’t give you jalapenos???
I do think that too much cheese can be bad too, since it tends to create soggy chips before you’re done with them. Nacho making is definitely an art. I haven’t quite perfected it yet, but each time I give it a try, it’s always a tasty experiment!
Well, its been just over a week and we're sorry for the down time. I got a cold after the podcasters meetup last week and have finally got my energy and voice back. We'll be doing a show tonight and I'll explain more.
Thanks for checking in Todd. This was our longest away time. But I think we're probably going to slow down to about one per week just to keep things sane. With Spring coming we've got lots of chores around the house to take care of. Even though we're loving doing the show we've got to keep from getting carried away.
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