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(Smithsonian Magazine)   Smithsonian historians tackle one of the more interesting topics of our time: the evolution of ballpark nachos   (blogs.smithsonianmag.com) divider line 65
    More: Amusing, Smithsonian, Leersia oryzoides, Howard Cosell, Frank Gifford, etymology, cheese products, International Day, Library of Congress  
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4200 clicks; posted to Main » on 15 May 2013 at 10:20 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-05-15 11:49:07 AM

Sin_City_Superhero: I always wanted to open a restaurant that serves Mexican food and soul food. I'd call the place NACHO MAMA.


I always wanted to make a Deli, and cash in on the Ben & Jerry's / Mellow Mushroom hippy vibe.

I'd call it the Psychedelicatessen.

Either that, or open a Korean/Southern fusion restaurant called Seoul Food.
 
2013-05-15 11:52:23 AM

Lt. Cheese Weasel: [blog.zap2it.com image 520x299]

The evolution of the hotdog:  The BoomStick.

[media.nbcdfw.com image 654x368]

And The BeltreBuster.


Have you had the Ross-some Nachos? Freaking Superb.
 
2013-05-15 11:52:31 AM

Sin_City_Superhero: I always wanted to open a restaurant that serves Mexican food and soul food. I'd call the place NACHO MAMA.


bungle_jr: Sin_City_Superhero: I always wanted to open a restaurant that serves Mexican food and soul food. I'd call the place NACHO MAMA.

i am now stealing your idea. look for it to be opened soon in ft worth

it'll be a food truck, since those, i think, are still trendy


http://www.nachomamas-stl.com/

No soul food, but cheap margaritas and their "Fajitas for One" generally serves three. Amusingly, it's about a block away from the "famous" Mexican place in STL and is damn near infinitely superior.

/or go to El Indio another two blocks west on Manchester
//their queso is fantastic
 
2013-05-15 11:59:53 AM

grinding_journalist: Sin_City_Superhero: I always wanted to open a restaurant that serves Mexican food and soul food. I'd call the place NACHO MAMA.

bungle_jr: Sin_City_Superhero: I always wanted to open a restaurant that serves Mexican food and soul food. I'd call the place NACHO MAMA.

i am now stealing your idea. look for it to be opened soon in ft worth

it'll be a food truck, since those, i think, are still trendy

http://www.nachomamas-stl.com/

No soul food, but cheap margaritas and their "Fajitas for One" generally serves three. Amusingly, it's about a block away from the "famous" Mexican place in STL and is damn near infinitely superior.

/or go to El Indio another two blocks west on Manchester
//their queso is fantastic


when i first went to batesville, arkansas, i went to a restaurant called el acapulco. i was REALLY hungry, and ordered the double order of fajitas. i was comparing prices to other restaurants where i may have ordered fajitas, and thought the double was MAYBE $1 or so more than the single order at other places, so i figured the portion sizes maybe small

i should've known when the waiter was bewildered at my ordering this just for myself

i ate on that plate till i was full. then i took it home and ate on it for 2 other meals. then i still had some leftovers that never got eaten.
 
2013-05-15 12:03:30 PM
bungle_jr:   "... i ate on that plate till i was full. then i took it home and ate on it for 2 other meals. then i still had some leftovers that never got eaten."

You sound fat.
 
2013-05-15 12:27:48 PM
Once upon a time I used to love those low-budget Nachos. But then, 30 years ago, I worked in a c-store that sold Nachos and used one of those pump dispensers

www.sfparty.com

...for the cheese sauce, and after seeing what happens inside those things when the hot water jacket isn't changed a couple times a day or when the entire pump isn't completely disassembled, cleaned and sanitized at least every day, I haven't been able to stomach them. It's a microbiological nightmare in there.

The hot water bath starts to smell like vomit after a couple hours. Somewhere around the second day after cleaning this slimy black ... thing starts growing around the pump check valve's spring and ball bearing.

Where I worked I was the only guy who took the time to disassemble that thing every day, most of the time. I don't expect most places that sell Nachos are much different. If you like sauce nachos you should probably stick to places with disposable bag dispensers, like the Gehl's dispensers you see around this part of the country.
 
2013-05-15 12:32:46 PM

Beerguy: browntimmy: I haven't eaten them in a while but they used to be at the top of my list of things that give me the most putrid room-clearing gas.

Thanks for sharing.


You're welcome. Since you're interested, you might also like to know that sometimes this would also lead to painful colon squirts. Like the kind where afterwards there's so much dung coating your asscrack that it gets on your hand when you try and wipe. And you use so much toilet paper it causes the toilet to stop up with brown water.
 
2013-05-15 12:33:58 PM
i.ytimg.com
'You're taking all the nachos!'
"Dude, if the nachos get stuck together, then it's like, one nacho."
 
2013-05-15 12:39:18 PM

Sybarite: I'm still unclear on who invented the nacho hat.

[24.media.tumblr.com image 500x356]


When I used to have a CCTV business, our camera supplier would hold an annual Christmas party in New Orleans. One year he held a dinner at the N.O. Aquarium. There was various food stations you could visit all over the place, but he also had paid a midget to walk around with a nacho hat. The hat was plastic, but it had nachos on the rim, and dip in the middle. You'd call for the little dude to hold up, walk over, grab some nachos, dip them in the hat, and continue on with what you were doing. It was probably a little demeaning, but he got paid like $5k for one night, and $5,000 buys you a lot of self respect.
 
2013-05-15 12:51:10 PM
The very first time I had nachos was at Ranger stadium in Arlington. It had to be in 75 because I had turned 18 and had a beer with them at the stadium.  We then proceeded to make them at home with longhorn cheddar and put a jalapeno slice on each and every chip and bake em in the oven. Thus began my long history with spicy food.
 
2013-05-15 12:51:36 PM

wraithmare: Standard Sunday football-watching lunch:

Plate o' chips
Shred colby and jack mixed on top
sprinkle with chopped green onion
sprinkle with browned soy chorizo
Repeat in layers as required
add sliced jalapenos on top

Put in the oven to melt the cheese throughout and then broil at the end to toast the top.

Serve with sour cream and/or guac and hot sauce/salsa of choice.  Choice around the Wraithmare household is Ring of Fire.

Sure it's a bit of work but beats the hell out of liquid cheese.



Sure you're not watching project runway?
/ I keed I keed
 
2013-05-15 01:42:58 PM

Anayalator: /does this make me cool?


It makes your Fark cool, which is another type of cool altogether.
 
2013-05-15 01:57:01 PM
I've come to the conclusion that nachos do not photograph well
 
2013-05-15 02:39:26 PM

netcentric: bungle_jr:   "... i ate on that plate till i was full. then i took it home and ate on it for 2 other meals. then i still had some leftovers that never got eaten."

You sound fat.


while i am, indeed, overweight, i don't quite comprehend how you assumed that by my inability to finish off fajitas after 3 attempts.
 
2013-05-15 04:08:45 PM
Show your body self more respect and don't eat that shait. Baseball stadium, convenience store, etc. nachos are farking gross.
 
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