Chovember: Dan Pashman, co-host of The Sporkful podcast

28 November 2011 by A Lovely Guest Category: chovember
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We have the luck of a podcast superstar today. From the very entertaining podcast The Sporkful, Dan Pashman tells us why he loves nachos in an elegant way. Do you agree with his board game reference?

I have long been a proponent of assembling and altering one’s food on a per bite basis. The willingness and ability to rearrange a sandwich mid-eat to generate bite variety as desired is truly one of the more vital techniques in the Eatscape today.

Perhaps more than any other food, a big plate of nachos is ideal for arranging one’s food on a per bite basis. A plate of nachos is like a buffet, but instead of the ingredients being spread out all over, they’re all on top of each other. You don’t even have to get up!

Begin by selecting a nacho or nacho cluster. Review what toppings are already on the nacho(s). Then add more from the pile as needed to create your ideal nacho bite. Sometimes you’ll want a plain chip, or one with nothing but melted cheese on top. Other times you may go for the works. No two bites of nachos are identical. Embrace the variety, and take charge of your destiny.

I especially enjoy finding a cluster of cheesy chips and folding them together, to create a sort of multi-layered Nacho Napoleon. Bite into that bad boy and revel in the glory of crunchy, cheesy, gooey, cheesy crunch.

Another great aspect of nachos is the challenge of picking out the best ones from the pile, based only on the nacho fragments visible from beneath the toppings. (In this case “best” generally refers to the ones with the most cheese on them.) Selecting the right nacho from the pile is a lot like playing Jenga. You have to take a calculated risk. If you take from the very bottom, you’re likely to take down the entire structure, and the weight from the upper layers may strip your chip of toppings as you remove it. If you take from the very top, you’re likely to end up with a chip overwhelmed with toppings, some of which you’ll want later in the game.

I think at the outset, you want to focus on the upper middle strata, where you’ll get plenty of cheese and a sampling of other options. After those are gone, you want to combine nachos from the very bottom, which are usually pretty dry, with nachos from the very top, which are usually soaked, to create a good happy medium. Try making a nacho sandwich with the crispy, dry nachos from the bottom on the outside, and the damp nachos on the inside.

However you approach it, remember that the world of nachos is your oyster, or in this case, your nacho. Each bite is an experience in itself, so pay attention. With good planning and strategy, your next bite could be your best.

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