Gene & Nacho Cheese

[NACHOCHEESE]

I saw Gene Ching a few days ago at the supermarket. Can someone tell me why he was loading up on Nacho Cheese? He had several of the large cans in his cart. I asked him if there was a party and he said "no, nacho cheese is essential for Kung Fu."
Are there benefits to the cheese?
:confused:

[GeneChing]

My dear young nachette, NACHOCHEESE, you think you've outed me, but you've actually entered one of my rings now and don't think for a second that I'm not keeping tally on you. I *own* all things nacho on this here forum. Ever wonder why this forum is nacho sauce colored? It's a Shaolin secret. Someday, when you're ready, I'll let you in on the secret pleasures of nacho sauce... when you're old enough... ;)

[NACHOCHEESE]

:D LMAO!!
If it is the Nacho Cheese that is fueling you...I'm on my way to the Mecca of all Nacho Cheese places....TACO BELL! I shall down it by the gallon and we'll see!!!!!

[brothernumber9]

There was a boy and his grandmother that lived at the bottom of a big hill.
At the top of the hill was the local cheeze/dairy store.
One day the cheese store was giving away free cheese to the community.
The grandmother sent the boy to the store to get some of the free cheese.
The boy started running up the hill to the store to get the cheese. About a quarter of the way up he had to stop to catch his breath. Then he started to jog up the hill. He had to stop halfway up to catch his breath again. Then he started to walk up the hill, sat on the curb 3/4 the way up to catch his breath again. A while later he finally made it up to the hill. As fate would have it, he was just in time to get the last bit of free cheese, a nice round loaf wrapped in shrink wrap. The boy stepped out of the store, still weary from racing up the hill, he sat on the curb and set down the cheese to regain his strength.
As he wasn't paying attention, the cheese rolled all the way down the hill until it bumped a man in the leg waiting at the bus stop. The man looked at the cheese, saw it was still edible and decided to take it home. When the man arrived home his wife asked him what he as holding, "cheese" he told her. "what kind of cheese is it?" she asked. "I think it's nacho cheese," he said, "because half the way home there was some boy running after the bus yelling 'IT'S NOT YO CHEESE! IT'S NOT YO CHEESE!!!"

[NACHOCHEESE]

HAHAHAHAHAHAHA!! HILARIOUS!
Hmmm....so Gene was the little boy?
Thanks for the help, brother. :D

[GeneChing]

NACHOCHEESE, you need to check out the pink nacho ninja thread (http://ezine.kungfumagazine.com/forum/showthread.php?t=35945&page=1&pp=15). BTW, I have nacho-colored ninjette suits on order for my future legion of nacho ninjettes. What's your size again, NACHOCHEESE? ;)

[NACHOCHEESE]

Let me check my crystal ball.....I smell a nice round house kick coming your way today. :eek:
I'm an extra large! :p

[GeneChing]

Is that the result of "down it by the gallon"? And you're smelling balls to predict the future? Oh man, you're doing it all wrong. What you need is some private lessons in the ways of the mysterious nacho arts. Young nacho padawan, much to learn there is...

A side kick, eh? Tonight? Sure. Promises...All I ever get is promises.... :(

[@PLUGO]

smelling balls??!?

that's not nacho, that's Fromunda Cheese!!!

[BM2]

Actually, the benefits of an all cheese diet is currently being discussed on another thread. http://ezine.kungfumagazine.com/forum/showthread.php?t=37677

[Shaolinlueb]

what the hell. how did I miss this thread? :mad:

[GeneChing]

how did I miss this thread? You didn't. You're just late to the party. I was trying to remember what thread you posted your nacho ninjette on - do you remember SLL.

BM2 - loved that stool thread - how did I miss that thread? ;)

[Shaolinlueb]

you mean the picture that I made? i think it was a nacho ninjette thread. i still got the pic on my hard drive on my laptop i believe.

[GeneChing]

....and where was the nacho ninjette thread again? Was it this forum or the Shaolin forum? :confused:

[Shaolinlueb]

....and where was the nacho ninjette thread again? Was it this forum or the Shaolin forum? :confused:

I have no idea. Let me do a search.

[Shaolinlueb]

what the hey. ill just post it up. I know you want it gene. ;)

[herb ox]

somehow, I was hoping she'd really be smothered in nacho sauce.

I can't believe someone else beat me to the "not yo cheese" joke... learned that one summer when I was 9 years old.

fromunda cheese is naaaasty. right up there (down there) with head cheese and cheezy discharge. Yuk.

cheesy ox

[NACHOCHEESE]

I think Gene should do an ad for "na-cho-cheese". I'd buy a shirt. Shoot, if he did it, I'd buy two or three. :p

[GeneChing]

Thanks, SLL, that's a classic. I'm still curious about the old thread though; it would be nice link to it from here.

And more promises from NACHOCHEESE...oh man... :rolleyes: Don't make me bring up the thongs... Hey, what was up with all those ninja women you were with last night? :eek: The really frightening thing is that I'm totally serious about the ninjas and thongs, and NACHOCHEESE knows it

HB: You had to bring up cheesy discharge, didn't ya? Now you know why you're in TCM land...

[Shaolinlueb]

thongs?

shiet as long as we arent talking about sports bra's.

[herb ox]

... personally, I try to make it a point to avoid thongs with anything cheesy on them! (other than a cheesy slogan or something... like "Lick Bush in 2008)

ox cheese

[GeneChing]

Don't even go there, Lueb!

[Shaolinlueb]

Don't even go there, Lueb!


awww why? :p jk

[NACHOCHEESE]

Genecheese, it was a secret ninjette class. We are waiting for our sponsored thongs and then they will get in the ring with you.....but no nacho cheese, I don't want you to whine about not being able to see the punch. :cool:

Leub, please go there...this is interesting. :p

[YuanZhideDiZhen]

you guys've almost got me ready for a link to the nude surfers' beach in pacific pala-cedes. :D

let me just crawl up out some fault junction and.... :eek:

[GeneChing]

Leub, please go there...this is interesting. Don't even go there, NC. You don't know the horrors. THE HORRORS!!! :eek:
The official Gene's Nacho Ninjette Demo Team Thongs are on back-order (we've had problems getting the color just right)

[herb ox]

so.... what's the story with the sports bras? what are they filled with a layer of nacho cheese for extra padding and shape with a lifelike feel?

c'mon Gene... give it up, man!

bubblin' on the top 100...

herb ox

[GeneChing]

Don't tempt the Lueb. Just don't. If you unleash the horrors of the sports bra, there will be hell to pay. There's no going back once you've been exposed. Stop. Go back. Abandon hope all ye who enter here!

[Shaolinlueb]

hmmm lets see if i have the sports bra pick on my HD still. ;)




yep I still have it :D

[zuiquan1]

I know this is one giant inside joke but...what?

[NACHOCHEESE]

An inside joke about cheese or sports bras???

[Shaolinlueb]

do you wanty me to post it? im afraid if i do i will be banned and my subscription cancelled ;) :D

[NACHOCHEESE]

Oh, no!! Please don't do that. I think just the thought of doing it is enough torture for Gene. I don't know if he could handle that much excitement.
Thanks, Lueb for the offer. I wouldn't want you to risk your subscription...I'm sure they are going to have some sort of Nacho ad with Gene in the near future. :D I know you wouldn't want to miss that, I sure don't! :p Thanks for the help!

[NACHOCHEESE]

Besides...he may go Ninja on me. :eek:

[GeneChing]

Either you get nachos or your don't. It's that simple.

Posting the sports bra pic won't get you banned Lueb, and of course, we want to keep all our loyal subscribers (http://www.martialartsmart.net/19341.html). Now I'm thinking I should even encourage it, just to punish NC and all others who dare post on this neafrious thread. The sports bra is burned into the back of my retinas so seeing it again can't do any further harm. But for those virgin to SLL-sports-bra-kung-fu, there's no going back. If you see an attachment to SLL's next post, listen to me now and hear me later - do not download. :eek:

[Shaolinlueb]

Either you get nachos or your don't. It's that simple.

Posting the sports bra pic won't get you banned Lueb, and of course, we want to keep all our loyal subscribers (http://www.martialartsmart.net/19341.html). Now I'm thinking I should even encourage it, just to punish NC and all others who dare post on this neafrious thread. The sports bra is burned into the back of my retinas so seeing it again can't do any further harm. But for those virgin to SLL-sports-bra-kung-fu, there's no going back. If you see an attachment to SLL's next post, listen to me now and hear me later - do not download. :eek:


why not click the download button? its a funny picture. ;) all i need are some nacho cheese stains on it or something.

and another just cause I can. :p
edit*
I always thought gene was taller in person.

[GeneChing]

Why did I click that button again? It's sort of like when you have a sore in your mouth and you just can't resist sticking your tongue in it to see if it still hurts. ouch. It does. Funny tho, my memories of that pic was slightly different. Did you make a new one, SLL? Because two such pictures would be pure evil.

Also I look taller int he magazine because I'm usually standing next to short Chinese guys, not deviant Shaolinluebs...

[NACHOCHEESE]

OH MY GOODNESS!! LMAO!! :D :D :D :D :p :p :p :p

[Shaolinlueb]

no gene, that is the original sports bra pic. i had it on my hard drive all along :D

[GeneChing]

My memory of the image was that of a lone bra-ed SLL, not two. That can only mean that I was able to drink enough to erase the image of one from my memory. But now that I've seen it again, I remember again. Oh bother. Could someone bring me a drink?

[Shaolinlueb]

My memory of the image was that of a lone bra-ed SLL, not two. That can only mean that I was able to drink enough to erase the image of one from my memory. But now that I've seen it again, I remember again. Oh bother. Could someone bring me a drink?

so um a jug of nacho cheese?

[GeneChing]

nacho cheese jugs should always come in pairs... :eek:

[zuiquan1]

wow just wow

I new id regret reading this thread

[GeneChing]

Just for the record, when Gigi saw this thread, her first question to me was "why were you buying so much cheese?" She was totally serious.

[Shaolinlueb]

so gigi saw the pics too? hahahahahaha
im blushing now :o

[GeneChing]

She might not have got as far as the download. I'm sure she'd have said something by now if she did.

[Shaolinlueb]

She might not have got as far as the download. I'm sure she'd have said something by now if she did.

secretly pull it up on her desktop one day gene. but dont blame me if she starts swearing at you in a language you dont understand.

[NACHOCHEESE]

Just for the record, when Gigi saw this thread, her first question to me was "why were you buying so much cheese?" She was totally serious.

HA!HA!HA!HA! I can picture that! I wish I was there! :D :p

[GeneChing]

if she starts swearing at you in a language you dont understand. Actually, I understand Taiwanese cussing - it's the Cantonese cussing that I can't follow...the funny thing is that with a Taiwan accent, occasionally normal words sound like swear words - shirt sometimes comes out like ****, and such. Needless to say, it adds to the general hilarity at the office here....

[Shaolinlueb]

Actually, I understand Taiwanese cussing - it's the Cantonese cussing that I can't follow...the funny thing is that with a Taiwan accent, occasionally normal words sound like swear words - shirt sometimes comes out like ****, and such. Needless to say, it adds to the general hilarity at the office here....

aww its no fun if you understand it :(
hahah i hate when people swear at me in cantonese. i'm sure i have been a victim of it. walking around in nyc china town with a spear and rice farmer hat will probably get that done to you. yeah i got pictures too lol.

[grlyncher99]

Nacho Cheese? Ninjettes? Braed men? Would it be to much to ask to have some sort of discussion that might be germaine to the topic of Kung Fu?

[David Jamieson]

hmmmm, well, let's see now, you ressurect a thread that's been dead for a year and then complain it's not about kungfu.

It's totally about Kungfu, Nacho cheese kungfu that is.

beware the limburger fist though.

[grlyncher99]

Somebody posted the link on my forum as if it were new. I won't mention any names but it rhymes with GeneChing. I didn't check it's sell by date. I should have know by the poster it was well beyond it's.

Regardless, Kung Fu, right?

[GeneChing]

First the return of the Squirrel (http://ezine.kungfumagazine.com/forum/showthread.php?t=4619&page=13) and now the return of the cheese? I wonder if this is some sort of omen...

[grlyncher99]

Next thing you know, there will be an expose on the Ninjettes and retro Got qi shirts.

You should blame Gene, too. It should be a given.

As for cheese, whatever happened to CheezWiz?

[GeneChing]

We need our nacho ninjettes to be on the spicy side. Muy Caliente!

[GeneChing]

I just couldn't pass this article up. It's not nacho ninjettes by any stretch.


Gravy fight and food fest a huge success (http://www.thisislancashire.co.uk/news/headlines/display.var.1675010.0.karate_experts_named_world_g ravy_wrestling_champions.php)
By Sally Henfield

A MARTIAL arts student was crowned world gravy wrestling champion and said: "I only won because I could stand up!"

Sumo warriors, martial arts specialists and a chef were among competitors at the first international championships, organised as part of Pennine Lancashire Festival of Food and Culture.

And after 40 minutes of gruelling grappling in the cold mix of meat juices, chopped up vegetables and cornflour, Ian Marsden and two friends emerged world champions.

The members of the Tower Shukokai Karate Club, based in Darwen, wowed the judges with their wrestling skills - but the final vote came from the crowd who cheered them on to victory.

The wrestling ring was set up in Sainsbury's car park in Darwen, where there were a series of three minutes bouts, with points awarded for pinning opponents to the floor.

However, the scores were equal at the end of the competition so the final decision was made using applause levels generated by the spectators.
advertisement

The new - and first ever - world champions of gravy wrestling were Ian, Martin Skipper and the mysterious 'Super Roy the Darwen Destroyer.' Team leader Ian, of Redearth Road, Darwen, said: "It feels great to be a world champion. I don't think our karate skills did us any favours.

"We were only any good because we seemed to be able to stand up a bit longer than the others."

The event raised over £500 for the East Lancashire Hospice, Blackburn. Event organiser Jackie Livesey said: "It was fantastic - much better than we had hoped.

Despite being touted as an international competition - and even gaining coverage in the Bangkok Times - the furthest a competitor travelled was from Leicester.

Joel Hicks, 28, who dressed as a chef, said: "I go up and down the country taking part in wacky sports for charity. This was great fun, well worth the drive."

Other events at the festival have included a 1940s Hits from the Blitz dinner dance, an evening with celebrity cook Keith Floyd, guided walks looking for tasty treats in hedgerows; cooking demonstrations; mushroom hunts; a chef cricket match and a waiters' race. For the first time, events will continue through to October.

Mrs Livesey said: "The festival has been a huge success - but we will be looking to bigger and better things next year.

"All of our events are aimed at showing people the delights of food and the fun that can be had with food."

[GeneChing]

All the ninjettes are wearing cheese-colored armbands. This is a very sad day.

Carmen Rocha dies at 77; waitress credited with introducing L.A. to nachos (http://www.latimes.com/news/obituaries/la-me-rocha17-2008oct17,0,6044321.story)
By Mary Rourke, Los Angeles Times Staff Writer
October 17, 2008
Carmen Rocha, a waitress at El Cholo Mexican restaurant in Los Angeles for many years who is credited with introducing the city to nachos, the now-ubiquitous appetizer of tortilla chips, cheese and jalapeño peppers, has died. She was 77.

Rocha, whose photograph appears on one of the restaurant's souvenir postcards, died at her home in Los Angeles on Oct. 9. The cause was cancer, according to Rand Salisbury, whose family owns El Cholo.

She started working at the restaurant in 1959 and won a following with her warm, outgoing personality. "Carmen was wonderful, to me and to everybody," actor Jack Nicholson, a longtime regular at El Cholo, said this week. "It's a community loss," he said of her death.

For a special treat Rocha sometimes went into the kitchen and made her customers an order of nachos, an item not included on the menu. She followed a recipe she learned in San Antonio, where she grew up, layering tortilla wedges, shredded cheddar cheese and slices of jalapeño pepper, warming the dish in the oven. Before long she had requests from all over the dining room and her nachos were added to the menu.

"Carmen Rocha introduced an iconic dish and helped popularize it," said Merrill Shindler, who wrote "El Cholo Cookbook: Recipes and Lore From California's Best Loved Mexican Kitchen" in 1998. "Now, everybody eats nachos. If they were called 'Carmens,' not nachos, her name would be remembered forever."

Rocha worked at the original El Cholo on Western Avenue for close to 40 years and often socialized with her co-workers on Sundays when they stopped by her family's weekly open house. "She was a very loving person," said Linda Mendez, a waitress and longtime friend of Rocha. "People came to Carmen and asked her advice, even her customers did. You could talk to her."

Before Rocha retired in the 1990s, the restaurant lounge was renamed "Carmen's Cantina." By then she had been through knee surgery and was working "with a cane in one hand and a pitcher of margaritas in the other," Salisbury said.

"She would have liked to keep working, but she had to quit for health reasons."

Born Carmen Salas on Oct. 6, 1931, in Seguin, Texas, she moved to San Antonio with her parents when she was young. She married Rudy Rocha in the 1940s and they moved to Los Angeles in 1959. The couple had six children before they divorced. Several later moved into houses down the street from their mother.

In November 1970, Rocha was at work when she learned that one of her three sons, Robert, who was in the Army, had been killed in Vietnam. She fainted and later couldn't stop crying, but the next day she was back at work. "People asked her, 'What are you doing here?' and Carmen told them, 'This restaurant is my home,' " Ron Salisbury, president of El Cholo and Rand's father, recalled this week.

When her son's name was inscribed on the Vietnam Memorial in Washington, D.C., his middle name was spelled incorrectly. Instead of Robert Salas Rocha, it was written Robert Silas Rocha.

Carmen and her family spent close to 20 years trying to get the mistake fixed. Their first two appeals to the government were turned down. They were told that only "gross misspellings" were corrected. A third try brought change. The name of Rocha's son was re-inscribed. She and family members went to see it, as guests of the government, for a Memorial Day ceremony.

"If someone died for their country, he should at least have his name spelled correctly," Rocha said in a 2002 interview with The Times.

In recent years, Rocha worked as a volunteer at Pasadena City Hall, took computer training classes for senior citizens and kept up her Sunday open house parties.

Rocha is survived by five children, 14 grandchildren and nine great-grandchildren.

[GeneChing]

Nacho Bell Grande - a masterpiece of haute cuisine! I am in mourning.

Follow the link for vids

Jan 19th 2010 By Ian Fortey
Taco Bell Founder Dies, We Remember Great Moments in Bell History (http://www.asylum.com/2010/01/19/glen-bell-taco-bell-founder-dies-we-remember-great-moments-in-bell-history/)

This is a sad time in the history of fast food in America. A few months back the Taco Bell dog died and on Jan. 17, Glen Bell, the founder of Taco Bell, died as well. A former Marine, Bell started out selling hot dogs, then realized the world wanted Nachos Bell Grande. So let's take a moment to look back on the dynasty he created:

* Bell franchised Taco Bell back in 1964, and from that day on people all around the world experienced affordable, semi-Mexican delight with ease.

* In 1978, PepsiCo bought out Taco Bell, officially making the restaurant chain into a monster of affordable goodness with the best commercials money could buy.

* In 1992, Taco Bell attempted to expand into Mexico. This kind of failed. However, they are now trying again, only branding themselves as an American restaurant. Go figure.

* Also in 1992, during the L.A. riots, Taco Bell recognized that people need tacos, so they rebuilt and reopened one demolished store in 14 hours.

* In 1993, the movie "Demolition Man" predicted Taco Bell would be the only restaurant in the future (after winning the "franchise wars").

But that's just the beginning of the story that launched a million "run for the border" jokes. Read on for more and vids from some classic T-Bell ad campaigns ...

* Gidget the Chihuahua is Taco Bell's most famous mascot and was in commercials from 1997 to the year 2000, despite the fact that sales actually slumped during that time. Still, everyone loves Chihuahuas. Except the people who felt it was a racist stereotype. And Godzilla.

* In 2008, Taco Bell produced a series of ads asking rapper 50 Cent to change his name to 79 cent, 89 cent or 99 cent as part of a campaign featuring their low-priced awesomeness. Unfortunately, no one told 50 Cent, so he sued Taco Bell. The whole deal was settled out of court after Taco Bell offered to pay $10,000 if he'd do it for a day and presumably 50 Cent wasn't game. Taco Bell opted to use this ad campaign instead.

* Taco Bell opened several locations in China in 2008 that even served alcoholic drinks. The stores closed the same year.

* In 2009, TV pitchman Billy Mays, best known for selling you Mighty Putty and Orange Glow, had actually signed a contract to start filming Taco Bell commercials, however his untimely death happened a month before filming. But the same year, this video becomes the most annoying and unforgettable thing ever.

* Currently, Taco Bell sells more than 2 billion tacos per year. That is a hell of a lot of tacos. Mr. Bell, you will be missed, but your legacy lives on.


Search "nacho" on this forum and 142 threads come up. I'm very proud of that. I think Mr. Bell would be proud too. :(

[GeneChing]

7-layer dip is a lot like nachos turned inside out. That being said, I would marry a woman like this. Seriously. ;)

Seven Layer Dip Fight (http://www.youtube.com/watch?v=_GMuubMTmm0)

[GeneChing]

Today, we celebrate!


A chip on my shoulder (http://long-island.newsday.com/restaurants/feed-me-1.812004/a-chip-on-my-shoulder-1.3615697)
Wednesday March 21, 2012 2:14 PM By Peter M. Gianotti

Bet you were about to miss the holiday.

Yes, Friday is National Chip and Dip Day, one of the countless designations that signal the apex and the nadir of marketing all at once. Someone in the snack business must be on a salt high.

But you can, indeed, look it up.

This celebration is not to be confused with National Potato Chip Day, splendid in its isolation on March 14. I know. You missed that one, too.

My initial response to chip-and-dip day is that it must be linked to National Margarita Day, which unfortunately took place unacknowledged on Feb. 22, when traditionalists were toasting George Washington with a glass of Madeira.

Generally, chips take in tortilla chips and pita chips, pretzels and crisps. Maybe puffs fall under the heading, too. It has a free-form, equal-opportunity style.

So, find that bottle of silver or reposado tequila, whether Sauza, Patron, Centenario, Hornitos or Casa Noble. Get the triple sec and the rest of the ingredients and fast forward. The weather will be warm.

And if you still can't abide the chip holiday, just think ahead. May is National Salsa Month.

Big blue chips will do.

National Nacho Day is celebrated on November 6.

[enoajnin]

The reason we celebrate today, March 23, is that it is National Puppy Day. Time to come in from the wilderness, my friend.

National Puppy Day (http://www.nationalpuppyday.com/)

[GeneChing]

Click this: THE NACHO AVERAGE AD AWARDS (http://apps.facebook.com/CrashtheSuperBowl/) then scroll to Best Supporting Babe.

You don't need facebook to view.
https://sphotos-a.xx.fbcdn.net/hphotos-snc6/261498_10151886986841165_1621307846_n.jpg

[GeneChing]

https://scontent.xx.fbcdn.net/hphotos-xaf1/v/t1.0-0/p480x480/12191938_10205019421427076_1085353997412357040_n.j pg?oh=de58712f71df7c4e5824986f20b7c60e&oe=56CDDE77

Halloween 2015 was spooky fun. :cool:

[PalmStriker]

:) That would be impossible to be anything but FUN !

[GeneChing]

https://scontent.xx.fbcdn.net/hphotos-xtf1/v/t1.0-9/r90/12715218_10205542950394973_7435824258070706822_n.j pg?oh=345e1cf161d4531b170991860206aaa2&oe=5734BBCD

I didn't even know this was on my bucket list. But now, it's checked off. :cool:

[GeneChing]

I can rest easy now. All is well with China. :cool:


Taco Bell Turning up the Heat in China (http://adage.com/article/cmo-strategy/taco-bell-turning-heat-china/306311/)
Published on October 14, 2016.

http://gaia.adage.com/images/bin/image/x-large/TAco_Bell_loaded_fries_cr_Akio_Kon_Bloomberg_21850 7094.jpg?1476482548
In China, Taco Bell will serve its food at hotter temperatures than in its American locations. Credit: Akio Kon/Bloomberg

Taco Bell, which is making a return to China this year, is betting that the country wants quesadillas and tacos made with warm nacho-cheese sauce.
The chain is adjusting its menu to meet local tastes, and that includes having the food be hotter when it arrives, said Shivram Vaideeswaran, the brand's global marketing and innovation director. Americans may be more forgiving than the Chinese about the temperature of their food, and the warm nacho-cheese approach hasn't been tried before, he said. In the U.S., crunchy tacos are made with cheddar cheese -- typically room-temperature -- while quesadillas have a three-cheese blend.
"Having food that's incredibly warm is very important in Chinese culture," Mr. Vaideeswaran said in an interview on Thursday. "It's warm, it's melty, and it's really good."
Taco Bell's latest push into the Asian country should come in late December, Mr. Vaideeswaran said, making it an early test of the company's plan to split off its Chinese operations. But the opening could slip until next year, he said.
Taco Bell's owner, Yum! Brands, expects to complete the spinoff of its business in China by the end of this month. The new company, Yum China Holdings, will pay a licensing fee to operate KFC, Pizza Hut and Taco Bell in the nation.
Unlike Taco Bell, KFC and Pizza Hut are already well-established in the country. Yum China plans to expand by ramping up delivery and trying to entice more consumers to join loyalty programs.
For Taco Bell, going big overseas is a more recent phenomenon -- but the chain is committed to expanding quickly. Earlier this week, Yum executives said that the Mexican-themed chain can have $15 billion in systemwide sales by 2022, up from more than $9 billion currently. The chain is adding stores in Brazil, Colombia, Spain, India and Canada as well.
This isn't Taco Bell's first push into China. The chain opened locations in the country in China in 2003, but that expansion didn't take off. The company hopes the latest attempt is different. The new restaurant will be located in Shanghai, the country's largest city.
Ivan Feinseth, partner and chief investment officer at Tigress Financial Partners, also sees Yum having more success this time around.
"The company is getting brand acceptance with the help of social media," he said. "Also, the menu is more geared to the Chinese consumer. We are very bullish on Yum."
Nacho cheese, of course, isn't part of Chinese culture. But the Tex-Mex favorite was seen as a way to make Taco Bell more palatable to locals, Mr. Vaideeswaran said. The approach was honed through focus groups in the country, he said.
A tepid taco -- which might be fine for Taco Bell's American clientele -- wouldn't fly in China.
"A lot of food is not really served cold," he said. The warm nacho cheese is a way to "layer in that local relevance."
-- Bloomberg News

[GeneChing]

...wait...what? :eek:


SF to host gathering to eat world's largest nachos serving, but there's a weird twist (http://www.sfgate.com/news/article/SF-to-host-gathering-to-eat-world-s-largest-11078977.php)
By Alyssa Pereira, SFGATE Updated 3:12 pm, Monday, April 17, 2017

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Chirps Chips

Didn't get enough weird during last weekend's strange events triad of Hunky Jesus, Goatchella, and Bring Your Own Big Wheel?
This weekend, you'll have another shot to do something completely bizarre. If you're feeling extra hungry (and brave), you can take part in an attempt to eat the largest serving of nachos...with chips made out of crickets.
Yes, like the bug.
SoMa StrEat Food Park in San Francisco will host the gathering with Chirps Chips, a company that will bring more than 2,000 pounds of tortilla chips made with a protein powder from the insect. As the official event listing reads, the chips are ultra sustainable and "look and taste like a normal chip, but they have as much protein as an egg per serving."
Chipotle will also throw in some supplies by donating beans, cheese, and salsa.
If the entomophagic life isn't for you, SoMa StrEat Food will also welcome a handful of non-insect food vendors, including Kokio Republic (Korean), Nucha Empanadas, Torraku Ramen, Firetrail Pizza, and more.
The World's Largest Nachos event will take place on Saturday, April 22, at 3 p.m. Tickets are on sale now.
Alyssa Pereira is an SFGATE staff writer. Email her at apereira@sfchronicle.com or find her on Twitter at @alyspereira.

I luv SF. :D

[GeneChing]

Is the 'Human Nacho Spa Treatment' Real?
A video purporting to show a new spa treatment is actually repurposed footage from a comedy video.

http://static.snopes.com/app/uploads/2017/04/nacho_spa_meme_feature-865x452.jpg

CLAIM
A video shows a new health trend called the "human nacho spa treatment."

RATING
FALSE

ORIGIN
In April 2017, a video of a man getting covered in melted cheese, guacamole, and other nacho-related ingredients was appeared on social media with the claim that it shows a new spa treatment that was “trending across California”:

This video does not show a new trend in the spa industry, but instead was created for a comedy video for “This is Mythical“, a new YouTube channel from Rhett and Link (Rhett McLaughlin and Link Neal), the comedy duo behind the “Good Mythical Morning” talk show and the “Ear Biscuits” podcast.
Some of the footage shown in the video can also be seen in another sketch from Rhett and Link. On 12 April 2017, a day before the “Human Nacho Spa Treatment” video was shared, the comedy duo completed the “Human Nacho Challenge.” This sketch was inspired by viewers’ answers to a question about eating nachos, not a new trendy spa treatment:


https://www.youtube.com/watch?v=ue2mO8ALWz0

Rhett and Link created the “human nacho” after fans said that the best way to eat nachos was “naked” and “fully loaded.” As the footage resembled some sort of bizarre spa treatment, the footage was re-edited and shared along with the humorous (but false) claim that the “Human Nacho Spa Treatment” was sweeping the nation.

I'm disappointed to learn this was fake news. :(

[GeneChing]

Millennials Kill Again. The Latest Victim? American Cheese (https://www.bloomberg.com/news/articles/2018-10-10/american-cheese-is-no-longer-america-s-big-cheese?utm_campaign=news&utm_medium=bd&utm_source=applenews)
By Lydia Mulvany and Leslie Patton
October 10, 2018, 2:00 AM PDT Updated on October 10, 2018, 10:50 AM PDT
Multigenerational staple falls victim to millennial palates
When Wendy’s opts for asiago, it’s not an optimistic signal

American cheese will never die. It has too many preservatives.

But it’s melting away.

One by one, America’s food outlets are abandoning the century-old American staple. In many cases, they’re replacing it with fancier cheeses.

Wendy’s is offering asiago. A&W’s Canada locations switched to real cheddar. McDonald’s is selling the Big Mac’s soft, orange square of American cheese with a version that doesn’t contain artificial preservatives. Cracker Barrel ditched its old-fashioned grilled cheese. So did Panera Bread, replacing American with a four-cheese combo of fontina, cheddar, monteau and smoked gouda. The result: higher sales.





American cheese is “an ingredient we’re looking to less and less in our pantry,” said Sara Burnett, the chain’s director of wellness and food policy.

Cultural Crossroads
American (cheese) culture is at a crossroads. The product, made famous by the greatest generation, devoured by boomers on the go and touted as the basis for macaroni and cheese, the well-documented love object of Gen X, has met its match with millennials demanding nourishment from ingredients that are both recognizable and pronounceable.

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Kraft Singles Photographer: Daniel Acker/Bloomberg

Don’t rely on anecdotal evidence. The data show it, too. U.S. sales of processed cheese, including brands like Kraft Singles and Velveeta, a mainstay of delicacies such as ballpark nachos, are projected to drop 1.6 percent this year, the fourth-straight year of declines, according to Euromonitor International.

The end of the affair is also evident at the Chicago Mercantile Exchange, where 500-pound barrels of cheddar -- which are used to make American cheese -- are selling at a record discount to 40-pound cheddar blocks, the cheddar that shows up on party platters. That’s because demand for the cheese in the barrels has been dwindling for years, according to Alyssa Badger, director of operations at Chicago-based HighGround Dairy.

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American cheese isn’t the point of a lot of the barrel production, Badger said. It’s for the byproduct whey, a staple of pricey protein shakes.

Cheese Factories
Decline is also evident when looking at the manufacturing landscape. The number of U.S. cheese factories increased 40 percent between 2000 and 2017, but the growth is from small, specialty cheesemakers, said Matt Gould, editor at Dairy & Food Market Analyst Inc.

Prices at the grocery store for processed American cheese have been slipping, too, dipping below $4 a pound for the first time since 2011, according to the U.S. Bureau of Labor Statistics.

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Gayle Voss, owner of Gayle V’s Best Ever Grilled Cheese in Chicago, takes two slices of fresh-baked sourdough and fills them not with American cheese but with Wisconsin-made butterkäse cheese. It’s made in small batches by farmers who know the names of their cows. It’s melty and slightly stretchy, and yes, buttery. It’s what people want these days, she said.

“I could buy preservative-filled cheese and butter,” Voss said. “But I’m all-out on supporting small businesses and offering a good, quality product, and the minute people bite into it, they know -- because it’s so good.” Pause here to imagine taking a bite of crunchy bread and melted cheese that forms a string as mouth and sandwich separate. “People want to know where their food is coming from,” she said, “and my sales reflect that.”

Voss said her husband will use Kraft Singles to whip up a quick sandwich for himself at home, something that cheeses her off. But it’s what he grew up with, she said.

Cheese Born

Most Americans did. American cheese was born at a time when utility reigned. James and Norman Kraft invented processed cheese in 1916 and sold it in tins to the U.S. military during World War I. Soldiers kept eating it when they returned home and its popularity soared. It wasn’t until 1950 that Kraft perfected the slicing. Soon after came a machine that could individually wrap the slices, and in 1965, Kraft Singles were born.

Like Wonder Bread, society marveled at the uniformity of the product, the neatness of the slices, the long shelf life and its ability to stay moist even in the desert, in the middle of the summer, at noon.

Ingredients include substances that sound like a chemistry set: sodium citrate, calcium phosphate, natamycin, modified food starch. And, of course, milk.

Kraft Singles
Though 40 percent of U.S. households buy Kraft Singles, overall sales are flat, according to Peter Cotter, general manager of cheese and dairy for Kraft Heinz Co. Kraft has a 30-person research-and-development team working on ways to get American cheese into more homes, he said, offering qualities that healthier, more natural cheeses can’t. For instance, “the melt.”

“Honestly, you can’t get that in a natural cheese,” Cotter said. “It’s a very unique product. The creamy smooth texture and melt of the cheese. The natural cheeses, they just don’t melt that way.”

The backlash to the backlash remains robust, with about $2.77 billion in retail sales this year, according to Euromonitor. Some trendy restaurants are going retro on their menus, hearkening back to somebody’s idea of what a classic America might’ve been like before fancy cheeses ruined the youth. After all, Homer Simpson pulled an all-nighter eating 64 slices of American cheese, not gouda, provolone or even butterkäse, which, after all, just means butter cheese in German.

Burger joint Mini Mott opened this summer in Chicago’s trendy Logan Square neighborhood and when diners order a cheeseburger they’ll get American cheese and nothing else. Chef Scott Sax said he buys it in five-pound bricks from a supplier in Minnesota.

“There’s nothing pure or organic about it,” Sax said. “The ingredients are very American.”

(Adds Cracker Barrel in third paragraph.)

You know how they say "don't take from my rice bowl"? Don't even think about taking from nacho bowl millennials. I mean it. Don't even think it.

[GeneChing]

I missed it yesterday. :(


NATIONAL NACHOS DAY – November 6 (https://nationaldaycalendar.com/national-nachos-day-november-6/)

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NATIONAL NACHOS DAY
On November 6th, National Nachos Day recognizes the snack favored at sporting events across the country. In their purest form, nachos are tortilla chips covered in nacho cheese or other melted cheese and served with salsa.

Where Nachos Began
First created sometime around 1943, the popular and loved nachos are of Mexican origin.

History tells us that Ignacio “Nacho” Anaya created the original nachos in 1943. According to his son, his father was the maître d’ at the El Moderno Restaurant in Piedras Negras. One evening after the kitchen staff had left, a group of U.S. Army wives stationed at Fort Duncan in Eagle Pass came into the restaurant. After a long day of shopping, they were hungry and asked for a snack.

Anaya prepared some tostadas cut into triangles. After topping them with shredded cheese and sliced jalapenos, he heated the dish in the oven. They were such a hit with the Army wives that they named the snack “Nacho’s Special” before he could make another batch.

Word of the new creation quickly traveled. People from all over tried them, loved them, and over time, the name changed. Eventually, Nacho’s special became special nachos.

The original recipe is printed in the 1954 St. Anne’s Cookbook.

The popularity of the new dish spread swiftly throughout Texas and the Southwest and has since gained millions of fans across America.

Nachos Today
We call nachos with an abundance of toppings loaded nachos, super nachos, or nachos supreme. Serve them as a snack, an appetizer, or even prepared with extra ingredients as a full meal.

Since the time of the original nachos, the toppings have expanded. Today we add beef, chicken, and seafood along with a variety of seasonings. This snack even satisfies the pickiest eater. Whether you’re a vegan to full-on carnivores, there’s a nachos recipe for you.

In restaurants across the country, nachos find their way onto the menus of other cuisines, too. Some restaurants substitute the chip with a potato base. Another option is to replace the toppings with ingredients from the culture. For example, to make Italian nachos top the chips with mozzarella cheese and Alfredo sauce. Asian nachos may include wasabi or curry. Each version of nachos brings its own unique flavor to the table.

HOW TO OBSERVE #NationalNachosDay
Invite friends and family to enjoy nachos with you tonight. Try making a variety of nacho dishes to share. Make it a celebration by including games and share with others. Need a recipe? Try this Baked Chicken Recipe. #NationalNachosDay to post on social media.

NATIONAL NACHOS DAY HISTORY
National Day Calendar® continues researching the origins of this delicious food holiday.

[GeneChing]

https://www.youtube.com/watch?v=OoBeduB-icY&feature=emb_logo

threads
Taiwan-Ghost-Month-Doritos (http://www.kungfumagazine.com/forum/showthread.php?51772-Taiwan-Ghost-Month-Doritos)
Gene-amp-Nacho-Cheese (http://www.kungfumagazine.com/forum/showthread.php?37625-Gene-amp-Nacho-Cheese)

[GeneChing]

Why hasn't anyone told me about this before?


Nacho Daddy (https://nachodaddy.com/about-nacho-daddy/)

https://nachodaddy.com/wp-content/uploads/2018/05/ChipGuy2-1024x678.jpg

Las Vegas born and raised since 2010, Nacho Daddy is a locally owned modern Mexican restaurant setting the industry standard for fighting children’s hunger in the community. Don’t let our name fool you, we don’t serve nachos…we serve the MOST INSANE GOURMET NACHOS smothered in queso and salsa made fresh daily, and we guarantee you’ll never find a dry chip! Nachos nach’yo thing? No worries – we have something for everyone, including all day breakfast, Mexican-American collisions, and a full vegan menu all of which can be paired with our fresh, housemade specialty drinks. Make sure to try our Best of Las Vegas “Daddy’s Margarita”, or if you’re feeling brave we dare you to #getstung with our famous Scorpion Shot as seen on Tanked and the Food Network

[GeneChing]

https://img.ifunny.co/images/5555937c7b422e4548e9f97e9cdeff3f9f47c9aafff37a9594 4ee4281ac02631_1.jpg

I trust you people to share this sort of information with me. All I get is promises...

[GeneChing]

This is ruined for me now. :(

[GeneChing]

This New Doritos Liquor Is More Than Just a Cheesy Gimmick (https://www.foodandwine.com/doritos-flavored-liquor-taste-8414617#:~:text=In%20a%20most%20unconventional%20c rossover,ever%20smelled%20or%20tasted%20before.)
We taste-tested it for you.

By Brad Japhe Published on December 12, 2023

https://www.foodandwine.com/thmb/mcjZa1z78P2cvKH161Xzanwj9bo=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/Empirical-Doritos-Liquor-FT-BLOG1223-78c78cf59a67443a8e0476b4f26e3262.jpg
PHOTO: COURTESY OF EMPIRICAL

Nacho Cheese Doritos have been a staple of the snack food aisle for nearly half a century. Now, they’re headed to the liquor shelf.

In a most unconventional crossover, the iconic tortilla chip brand has partnered with Empirical Spirits to release an 84-proof clear liquor that actually smells and tastes like the real thing, minus the signature crunch — thankfully. Which is to say, it’s unlike any alcohol you’ve ever smelled or tasted before. And we don’t mean that in a bad way.

Ensuring the integrity of the new creation is Lars Williams. The former chef and self-avowed flavor expert spent time at Noma before breaking off to co-found Empirical in 2017. Since then, he’s steered the company toward “uncategorized” spirits. This grants him and his team the freedom to experiment without conforming to the well-defined parameters of, say, a gin, a rum, or a whisky.

It’s precisely this sort of unrestrained attitude that led to the serendipitous development of a Doritos-flavored booze.

“In Empirical’s very early days in Copenhagen, a team member returned from lunch with a sandwich and a bag of Doritos,” Williams recalls of the origin story. “Curiosity led me to turn this snack into a spirit. Upon tasting it, the result was amazing, and we burst into laughter. We shared it with friends, especially chefs. We would just give them a little glass without telling them what it was. The sheer joy in their face was amazing to watch.”

Indeed, one sniff of the spirit is enough to reveal its anchor ingredient. The bouquet is brimming with the unmistakable tang of cheese dust. But in the sip, it’s all about cornier elements. It leaves your palate with a drying note, akin to what accumulates on your tongue after you’ve crushed a sizable bag of corn chips. In other words, it’s maybe more Fritos than Doritos.

https://www.foodandwine.com/thmb/oF6C_J_FgumCIxLLpZTujWepM1Q=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/Empirical-Doritos-Liquor-FT-2-BLOG1223-bc6e4a65cb6242a0aed1140254ff2a28.jpg
COURTESY OF EMPIRICAL

“My goal was to recreate the entire experience of opening a bag of Doritos, getting that signature aroma, followed by its flavor dance across the palate with its unmistakable savory, cheesy, and umami notes,” adds Williams.

To get there, he started with a base of distilled beer — pilsner malt, to be precise. The Doritos were then introduced and allowed to infuse in the liquid, under exacting time and temperature. Vacuum distillation, which operates at lower temperatures than traditional distillation, was used to safeguard flavors collected during maceration. Ultimately, you can think of the product as a nacho cheese-flavored vodka.

The folks at PepsiCo, Doritos’ parent company, were suitably impressed by the mashup. It was Empirical who approached them with the idea of the collaboration. Despite the unlikely commingling of Noma-pedigreed personnel with America’s most popular snack chip, the pairing makes perfect sense when you realize that high-end chefs have a well-known penchant for off-shift junk food.

The release will arrive on shelves next month wearing a cost closer to that of caviar. The limited edition bottle of Empirical x Doritos Nacho Cheese Spirit is set to retail at $65 — nearly twice the average sum of super premium vodkas. The ability to show up at a Super Bowl party offering shots of Doritos, however, is surely priceless. Just don’t hold your breath for a Cool Ranch follow-up. Williams tried that and wasn’t happy with the results. Perhaps some Funyuns rum, instead?

my-kung-fu-booze (https://www.kungfumagazine.com/forum/showthread.php?52025-my-kung-fu-booze)
Gene-amp-Nacho-Cheese (https://www.kungfumagazine.com/forum/showthread.php?37625-Gene-amp-Nacho-Cheese)