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Thread: Gene & Nacho Cheese

  1. #61
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    Today is National Chip and Dip Day!

    Today, we celebrate!

    A chip on my shoulder
    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.
    Gene Ching
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  2. #62

    What? Are you kidding?

    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

  3. #63
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    Doritos facebook campaign

    Click this: THE NACHO AVERAGE AD AWARDS then scroll to Best Supporting Babe.

    You don't need facebook to view.
    Gene Ching
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  4. #64
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    Ftw!



    Halloween 2015 was spooky fun.
    Gene Ching
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  5. #65
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    That would be impossible to be anything but FUN !

  6. #66
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    Nachos at the Superbowl



    I didn't even know this was on my bucket list. But now, it's checked off.
    Gene Ching
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  7. #67
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    Nachos....in CHINA!

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

    Taco Bell Turning up the Heat in China
    Published on October 14, 2016.


    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
    Gene Ching
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  8. #68
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    largest serving of nachos...

    ...wait...what?

    SF to host gathering to eat world's largest nachos serving, but there's a weird twist
    By Alyssa Pereira, SFGATE Updated 3:12 pm, Monday, April 17, 2017


    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.
    Gene Ching
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  9. #69
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    Human Nacho Spa Treatment

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



    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:



    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.
    Gene Ching
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  10. #70
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    Millennials & Nachos


    Millennials Kill Again. The Latest Victim? American Cheese

    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.


    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.



    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.



    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.
    Gene Ching
    Publisher www.KungFuMagazine.com
    Author of Shaolin Trips
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  11. #71
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    Aw ****

    I missed it yesterday.

    NATIONAL NACHOS DAY – November 6



    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.
    Gene Ching
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  12. #72
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    Doritos Roulette

    Gene Ching
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  13. #73
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    I am so disappointed with all of you

    Why hasn't anyone told me about this before?

    Nacho Daddy



    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
    Gene Ching
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  14. #74
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    More stuff I didn't know...



    I trust you people to share this sort of information with me. All I get is promises...
    Gene Ching
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  15. #75
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    Na is sodium, not nitrogen

    This is ruined for me now.
    Gene Ching
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